Sweet, fresh blueberries and vanilla ice cream come together in this favorite summer dessert. This Blueberry Ice Cream Tart makes everyone happy!
Blueberry Ice Cream Tart
During the warmer months, you better believe that I am always looking for a new cold dessert to make. Blueberry Ice Cream Tart has answered that desire. With the summer months almost here and the desire to make something sweet and delicious, this ice cream tart is just what you need.Think about the golden crust, delicious blueberry flavor, and the vanilla wafer crust, it is everything you could want in a tart. If you were looking at this dessert, you may think it favors a cheesecake a little, but the flavor is tart all the way.
What is a Blueberry Ice Cream Tart?
After reading this, you may be wondering what a tart is. For starters, a tart is simply a pastry base that doesn’t necessarily have a pastry top. A lot of times, tarts may have a variety of toppings and flavors. In this instance, it’s a blueberry ice cream tart. I can’t wait to show you how to make this!
Blueberry Ice Cream Tart Ingredients
There is no doubt in my mind that this Blueberry Ice Cream Tart has all the right ingredients. You could easily serve this deliciousness at a birthday party or even a pool party. If you were craving something sweet in the colder months, this dessert would also hit the spot. Let’s talk about what ingredients are in this ice cream tart.
- Vanilla Wafer Crust
- Fresh or frozen blueberries
- Ground cinnamon
- Vanilla ice cream
Vanilla wafer crust – I know you’ve had vanilla wafers before, but have you ever made them into a crust? I’m going to walk you through this process and it is going to be delicious! This crust is made using crushed vanilla wafers, melted butter, and ground cinnamon. All of these are perfect ingredients for a tart.
Blueberries – Can I just say that I love that this recipe uses fresh blueberries or frozen? If you don’t have fresh blueberries on hand, dig in your freezer and see if you can find any frozen. In my opinion, it’s always great to have options.
Ground cinnamon – The flavor in this recipe is all thanks to the ground cinnamon. It’s such a delicious flavor that you can’t pass up. Plus, cinnamon has so many great benefits. Cinnamon can easily help cut the risk of heart disease and also has anti-inflammatory properties.
Cornstarch – While cornstarch might sound like a weird in a tart, it’s a very important part of this recipe. Cornstarch is used to thicken foods! This ingredient will help the ice cream tart get the consistency that it needs to be the perfect dessert.
Water, sugar, and vanilla ice cream are all the last three ingredients in this dish. I promise you can’t go wrong following this recipe and these ingredients will help ensure everything turns out scrumptious.
How to Make Blueberry Ice Cream Tart
Now that we have gone through the ingredients and everything sounds beyond amazing, it’s time to put everything together. Here’s how to make Blueberry Ice Cream Tart.
Step 1: Prepare Vanilla Wafer Crust as directed. Chill until firm.
Step 2: In a small saucepan combine water and blueberries (If using frozen blueberries reduce water used to ¼ cup). Bring to boil and reduce heat, simmer uncovered for 3 minutes.
Step 3: In a small bowl stir together sugar and cornstarch: stir into blueberry mixture. Cook and stir until thickened and bubbly, then cook 2 minutes longer, stirring constantly.
Step 4: Stir in ground cinnamon and transfer into a bowl. Cover and chill completely.
Step 5: Place vanilla ice cream into a chilled bowl in the refrigerator for 30 minutes or just until softened.
Step 6: Carefully fold in chilled blueberry mixture and swirl. Spread into prepared crust.
Step 7: Cover and freeze for several hours or overnight.
In the recipe card of this post, you’ll also be able to find the recipe for the vanilla wafer crust. The cool thing about this crust is that it is versatile and you can use it for other recipes as well!
How to Store Blueberry Ice Cream Tarts
You can’t make this dish and just shove it in the fridge, you have to freeze it. In order to freeze a tart, you have to allow it to freeze thoroughly before you can wrap it up to be stored long term.
Allow the tart to sit in the freezer, uncovered for around 7-8 hours. Once it’s frozen all the way through, you can wrap it up in parchment paper. After you wrap it in parchment paper, you can finalize it by wrapping it in plastic wrap and then putting it in a freezer bag.
This is one of those recipes with ice cream that you don’t want to pass up. If you get the chance, make this ice cream tart. It’s creamy and full of flavor. Enjoy this Blueberry Ice Cream Tart with friends and family, it’s a great dessert to share conversation over.
- 1 recipe Vanilla Wafer Crust
- ½ cup water
- 2 cups fresh or frozen blueberries
- 2 Tablespoons sugar
- 4 teaspoons cornstarch
- ½ teaspoon ground cinnamon
- 1 quart vanilla ice cream
Vanilla Wafer Crust Directions
- In a medium mixing bowl combine ⅓ cup melted butter, 1 ½ cups crushed vanilla wafers and 1 teaspoon ground cinnamon.
- Toss together to mix well.
- Press crumb mixture evenly into bottom and 1-inch up the sides of a 9-inch springform pan.
- Chill for 1 hour or until firm.
Blueberry Ice Cream Filling
- In a small saucepan combine water and blueberries (If using frozen blueberries reduce water used to ¼ cup). Bring to boil and reduce heat, simmer uncovered for 3 minutes.
- In a small bowl stir together sugar and cornstarch: stir into blueberry mixture. Cook and stir until thickened and bubbly, then cook 2 minute longer, stirring constantly.
- Stir in ground cinnamon and transfer into a bowl. Cover and chill completely.
- Place vanilla ice cream into a chilled bowl in refrigerator for 30 minutes or just until softened.
- Carefully fold in chilled blueberry mixture and swirl. Spread into prepared crust.
- Cover and freeze for several hours or overnight.
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Amount Per Serving: Calories: 117Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 19mgSodium: 37mgCarbohydrates: 17gFiber: 1gSugar: 14gProtein: 2g
Nutrition information isn’t always accurate.