Easy Blueberry Ice Cream Cake

Would you believe me if I told you this blueberry ice cream cake took me 15 minutes to make? Honestly, maybe less... It all started when I got invited to my friend's dinner party a couple months ago. As I was getting ready, I remembered I had to bring a dessert. Uh oh... Realizing I had about 25 minutes to make said dessert, I ran downstairs in a panic and scoured through the pantry and fridge to see what I could whip up. I found some California Giant blueberries (of course) and to my delight, a fresh gallon of chocolate ice cream. I could just bring the gallon of ice cream and people could top their bowls off with blueberries, right? But that would look sooo last minute. Plus, I knew an easy way to transform these simple ingredients into an ice cream cake - heavy on the ice cream.

First, I cut the gallon of ice cream in half. Next, I removed the carton, stacked the halves together and iced the "cake" with my favorite homemade buttercream frosting (I always have milk, butter, and sugar on hand!). After it was frosted, I drizzled some chocolate sauce, topped it off with a couple waffle cones and a handful of blueberries, and I was on my way with time to spare. The best part? Everyone loved it.

Do you have a favorite ice cream cake recipe you use when you're in a pinch? I'd love to hear in the comment section below!