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Blackberry Lemon Icebox Cake Recipe

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4.1 from 8 reviews

A refreshing and elegant icebox cake featuring layers of vanilla ice cream swirled with blackberry preserves and lemon curd, layered with crunchy gingersnap cookies and fresh blackberries. Topped with a luscious lemon whipped cream and extra berries, this no-bake dessert is perfect for warm days and special occasions.

Ingredients

Ice Cream Layers

  • 3 pt. vanilla ice cream, divided and softened
  • 3/4 cup blackberry preserves
  • 1 cup lemon curd, divided
  • 2 cups crushed gingersnaps (about 8 oz.)
  • 1 cup fresh blackberries, cut in half and divided, plus more to serve

Lemon Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1/2 tsp. vanilla extract
  • 1/2 cup lemon curd

Instructions

  1. Prepare the Pan: Line a 9-by-5-inch loaf pan completely with plastic wrap, ensuring the pan is fully covered and the wrap extends at least 2 inches over the edges for easy removal later.
  2. Mix Ice Creams: Scoop 2 pints of softened vanilla ice cream into a large bowl and stir until spreadable. Fold in blackberry preserves until well combined. In a separate medium bowl, stir the remaining 1 pint of softened vanilla ice cream until spreadable, then gently fold in ¼ cup lemon curd.
  3. Layer the Cake: Quickly sprinkle ½ cup crushed gingersnaps evenly over the bottom of the prepared loaf pan. Dollop 1 cup of the blackberry ice cream mixture over the cookies. Spoon ½ cup of the lemon curd ice cream mixture on top, swirling and smoothing it out. Press ½ cup of halved blackberries gently into the ice cream layer. Repeat the layering process two more times, finishing with a last layer of crushed cookies on top.
  4. Freeze the Cake: Wrap the loaf pan tightly with plastic wrap and freeze until firm, at least 6 hours or up to 1 week.
  5. Make Whipped Cream: In a large bowl, combine cold heavy cream, remaining ½ cup lemon curd, and vanilla extract. Using an electric mixer at medium-high speed, whip until stiff peaks form, about 2 to 4 minutes. Cover and refrigerate until ready to use, up to 1 hour.
  6. Unmold the Cake: Remove the cake from the freezer. Use the plastic wrap overhang to lift the cake from the loaf pan and invert it onto a serving platter.
  7. Serve: Spoon dollops of the lemon whipped cream over the top of the cake, garnish with additional fresh blackberries, and slice. Serve with extra lemon curd for added flavor if desired.

Notes

  • Make sure the ice cream is softened enough to stir easily but not melted.
  • Prepare the cake layers quickly to prevent the ice cream from melting.
  • The cake needs to be frozen for at least 6 hours for best slicing results.
  • You can prepare this cake up to a week in advance and keep it frozen.
  • Let the cake sit for 5-10 minutes at room temperature before slicing for easier cutting.

Find it online: https://recipesbyliza.com/blackberry-lemon-icebox-cake-recipe/