Blueberry Lemon Curd Ice Cream Cake

Blueberry Lemon Curd Ice Cream Cake

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From: Diabetic Living Magazine

For a sweet and easy diabetes-friendly dessert, enjoy this lemony ice cream cake with blueberries.

Ingredients 20 servings

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Original recipe yields 20 servings
Nutrition per serving may change if servings are adjusted.
  • Nonstick cooking spray
  • 1 16-ounce box sugar-free yellow cake mix
  • 1 cup water
  • 3 eggs
  • ¼ cup canola oil
  • 1 tablespoon lemon zest
  • ½ (10 ounce) jar lemon curd
  • 4 cups no-sugar-added vanilla ice cream, slightly softened
  • 1 cup assorted fresh berries


  • Prep

  • Ready In

  1. Preheat oven to 325°F. Lightly coat a 10-inch springform pan with cooking spray; line with parchment paper.
  2. 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.
  3. Spread lemon curd over top of cake; spoon ice cream over lemon curd, smoothing top. Cover and freeze overnight or for 8 hours.
  4. Remove from freezer, let stand 5 minutes before removing sides of pan. Top with berries.

Nutrition information

  • Serving size: 1 slice
  • Per serving: 171 calories; 8 g fat(2 g sat); 2 g fiber; 30 g carbohydrates; 3 g protein; 5 mcg folate; 38 mg cholesterol; 7 g sugars; 122 IU vitamin A; 5 mg vitamin C; 63 mg calcium; 1 mg iron; 206 mg sodium; 22 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 1½ starch, 1 fat, ½ other carbohydrate

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