LEMON BLUEBERRY FROZEN CRUNCH CAKE
1 box granola bars, crushed into coarse crumbs
1/2 cup all-purpose flour
1/3 cup packed light brown sugar
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6 tablespoons unsalted butter, melted
3 cups vanilla ice cream, softened
2 teaspoons high quality lemon emulsion/extract
3/4 cup frozen blueberries
Preheat oven to 350 degrees.
Place granola bars in a food processor and process to a coarse crumb consistency.
In a large mixing bowl, add the granola bar crumbs, flour, brown sugar and melted butter and stir to mix together. Spread the mixture out onto a pan lined with parchment paper and bake 20 minutes, stirring occasionally. Let cool completely.
Spread half of the crumb mixture onto the bottom of an 8x8-inch baking dish. Reserve the other half of the crumbs.
In a large mixing bowl, add the softened ice cream and stir in the lemon extract. Stir in the frozen blueberries.
Pour the mixture over the crumbs in an 8-by-8-inch baking dish. Sprinkle the remaining crumbs over the top, cover with aluminum foil and freeze for at least 3 hours.
Let the dessert sit for about 5 minutes after removing from the freezer to soften, then cut into squares and serve. Makes 6 servings.