Layered with spiced gingersnaps, blackberry preserves, and lemon curd-swirled ice cream, this sliceable icebox cake is the easiest, most refreshing no-bake dessert. Simply assemble the layered treat the night before, and by the time your guests are ready for dessert, pop the cake out of a loaf pan! Serve with zingy lemon curd whipped cream and fresh blackberries for a frozen dessert everyone will want seconds of.
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- Yields:
- 8 - 10 serving(s)
- Prep Time:
- 20 mins
- Total Time:
- 6 hrs 20 mins
Ingredients
- 3 pt.
vanilla ice cream, divided and softened
- 3/4 c.
blackberry preserves
- 1 c.
lemon curd, divided
- 2 c.
crushed gingersnaps (about 8 oz.)
- 1 c.
fresh blackberries, cut in half and divided, plus more to serve
- 1 c.
cold heavy whipping cream
- 1/2 tsp.
vanilla extract
- Nutrition Information
- Per Serving (Serves 10)
- Calories475 Fat24 gSaturated fat14 gTrans fat1 gCholesterol87 mgSodium176 mgCarbohydrates59 gFiber2 gSugar44 gProtein5 gVitamin D1 mcgCalcium145 mgIron3 mgPotassium312 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1Line a 9-by-5-inch loaf pan with plastic wrap, making sure the entire pan is covered and has at least 2 inches of overhang.
- Step 2Scoop 2 pints of the vanilla ice cream into a large bowl. Stir until spreadable. Fold in the blackberry preserves until combined. In a medium bowl, scoop the remaining 1 pint of vanilla ice cream and stir until spreadable. Fold in ¼ cup of the lemon curd.
- Step 3Working quickly, sprinkle the bottom of the prepared loaf pan with ½ cup of the crushed cookies. Dollop 1 cup of the blackberry ice cream mixture over the wafers. Top with ½ cup of the lemon curd ice cream mixture, swirling and spreading to smooth. Gently press ½ cup of the blackberries into the ice cream. Repeat the layers twice, ending with a final layer of the crushed cookies.
- Step 4Wrap the entire loaf pan with plastic wrap. Freeze until the cake is firm, 6 hours or up to 1 week.
- Step 5To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla. Using an electric hand mixer, whip at medium-high speed until stiff peaks form, 2 to 4 minutes. Cover and refrigerate until ready to use, up to 1 hour.
- Step 6Remove the icebox cake from the freezer. Using the plastic overhang, remove the cake from the loaf pan and invert it onto a serving platter. Dollop with the lemon whipped cream and top with blackberries.
- Step 7Slice and serve with dollops of the remaining lemon curd, if desired.
Tip: Play around with the flavors and swap out the blackberries and jam for another berry.
Tip: Use store-bought lemon curd, if desired.
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