Lemon Blueberry Ice Cream Poke Cake
Recipe - Gourmet Garage Corporate
Lemon Blueberry Ice Cream Poke Cake
Prep Time10 Minutes
0Cook Time60 Minutes
Ingredients
1 box lemon cake mix
2 C Bowl & Basketâ„¢ Original Whipped Topping, thawed
eggs
3/4 C water
1 can blueberry pie filling
1 lemon, zested
blueberries, for garnish
2 C Bowl & Basketâ„¢ Vanilla Bean Flavored Ice Cream, melted
Directions
- Preheat oven to 350°F. Grease and line a deep 9”x13” dish.
- In a large bowl, combine the cake mix, Bowl & Basket™ Original Whipped Topping, eggs, and water.
- Beat on medium for 2–3 minutes until smooth.
- Pour into the prepared pan, and bake about 25 minutes, until a toothpick comes out clean.
- Cool completely.
- Combine the blueberry pie filling and the Bowl & Basket™ Vanilla Bean Flavored Ice Cream.
- Poke holes all over the surface of the cooled caked, and pour the ice cream mixture over top. Cover, and refrigerate for at least two hours, letting everything soak in.
- Before serving, add a thick layer of whipped topping, blueberries, and lemon zest for garnish!
10 minutes
Prep Time
60 minutes
Cook Time
0
Servings
Directions
- Preheat oven to 350°F. Grease and line a deep 9”x13” dish.
- In a large bowl, combine the cake mix, Bowl & Basket™ Original Whipped Topping, eggs, and water.
- Beat on medium for 2–3 minutes until smooth.
- Pour into the prepared pan, and bake about 25 minutes, until a toothpick comes out clean.
- Cool completely.
- Combine the blueberry pie filling and the Bowl & Basket™ Vanilla Bean Flavored Ice Cream.
- Poke holes all over the surface of the cooled caked, and pour the ice cream mixture over top. Cover, and refrigerate for at least two hours, letting everything soak in.
- Before serving, add a thick layer of whipped topping, blueberries, and lemon zest for garnish!
