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Blueberry Lemon Curd Ice Cream Cake

Recipe Summary

active:

20 mins

total:

9 hrs

Servings:

20

Nutrition Profile:

  • Heart Healthy
  • Low-Calorie
  • Diabetes Appropriate
  • Vegetarian
  • Low Sodium
  • Nut-Free
  • Soy-Free

Nutrition Info

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325 degrees F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.

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  • In a large bowl combine the cake mix, water, eggs, oil and lemon zest. Beat with a mixer on medium for 2 minutes. Pour batter into prepared pan. Bake 35 to 38 minutes or until toothpick inserted in center comes out clean. Cool in pan on a wire rack.

  • Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.

  • Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.

Nutrition Facts

Serving Size:

1 slice

Per Serving:

171 calories; protein 3g; carbohydrates 29.7g; dietary fiber 1.5g; sugars 6.7g; fat 7.6g; saturated fat 2.5g; cholesterol 38.2mg; vitamin a iu 121.8IU; vitamin c 4.8mg; folate 5.3mcg; calcium 63mg; iron 0.7mg; magnesium 2mg; potassium 22mg; sodium 206mg.

Exchanges:

1 1/2 starch, 1 fat, 1/2 other carbohydrate

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