Blackberry Icebox Cake Recipes

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BLACKBERRY ICEBOX CAKE



Blackberry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 8

One 16-ounce frozen pound cake, thawed
1 tablespoon salted butter
1 1/2 cups blackberries, halved, plus whole blackberries for garnish
3 tablespoons blackberry jam
Zest of 1 lemon plus juice of 1/2
1 1/2 cups heavy cream
2 tablespoons powdered sugar
Fresh mint sprigs, for garnish

Steps:

  • Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  • Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
  • Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
  • Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
  • Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
  • Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
  • To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.

BLACKBERRY ICEBOX CAKE



Blackberry Icebox Cake image

This creamy, dreamy icebox cake-built in a bowl for maximum ease-is the no-bake dessert you'll be making all summer.

Provided by Claire Saffitz

Categories     Bon Appétit     Quick & Easy     Dessert     Summer     Berry     Blackberry     Milk/Cream     No-Cook     Kid-Friendly     Cake     Chill     Small Plates

Yield 8 servings

Number Of Ingredients 7

2 pints blackberries, divided
1/2 cup blackberry jam
1 lemon
2 cups chilled heavy cream
1/4 cup powdered sugar
Pinch of kosher salt
8 oz. vanilla wafers, divided

Steps:

  • Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
  • Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
  • Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
  • Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
  • Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
  • Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed-no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
  • Bring up plastic overhang to cover and chill at least 24 hours.
  • Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
  • Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
  • Cut reserved berries in half lengthwise and arrange them on top.
  • Slice cake into 8 pieces to serve.
  • Do Ahead
  • Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

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