Very Berry Icebox Cake Recipes

BERRY ICEBOX CAKE RECIPE

Steps:

• Find full set of instructions HERE but bake in loaf pan for 40-45 minutes or until toothpick comes out clean.
• Add blueberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
• Reduce the heat and allow to simmer for about 5 minutes (or until blueberries pop and sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
• Add strawberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
• Reduce the heat and allow to simmer for about 5 minutes (or until sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
• Add whipping cream and powdered sugar in your stand mixer or to a large bowl using a hand mixer. Beat on medium high speed until stiff peaks form.
• Set aside in the refrigerator.
• To Assemble Icebox Cake
• When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap ensuring there is a lot extra hangover on all sides. This will make it much easier to release when it is ready.
• Begin by cutting the dark edges of the cake off then set aside and cut the loaf cake into even slices.
• Place a layer of pound cake to the bottom of the prepared pan, cutting sides to fit if needed.
• Using an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake then using a clean utensil, spread blueberry sauce over top of ice cream then add another layer of pound cake. Set in the freezer for 30 minutes.
• Next using a clean offset spatula, spread a layer of vanilla ice cream evenly then top with the strawberry sauce.
• Finally end with a final layer of pound cake.
• Cover with the remaining plastic wrap then place in the freezer for 2-3 hours.
• Once completely frozen and you are ready to serve, invert finished icebox cake onto serving plate.
• Carefully peel off the plastic wrap. To create a beautiful straight edge to the cake, use a sharp knife placed under hot water and clean up sides of cake.
• Finally remove whipped cream from refrigerator and spread a thick layer evenly over the sides and top of the cake.
• Place back in the freezer for 20-30 minutes then garnish with berries and serve.

LEMON AND BERRY ICEBOX CAKE

Steps:

• Place the cream, powdered sugar and vanilla in a large bowl and, using a hand mixer, whip until stiff.
• Spoon one-third of the whipped cream mixture into a 10-inch round springform pan, smoothing evenly with a spatula. Top with half of the lemon cookies. Stir the raspberry preserves and disperse as evenly as possible over the cookies. Sprinkle over half of the raspberries, then top with another third of the whipped cream, followed by the remaining cookies. Stir the blueberry preserves and distribute as evenly as possible over the cookies. Sprinkle over half of the blueberries, then top with the remaining whipped cream and spread evenly. Garnish with the remaining fresh berries. Cover and refrigerate for 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake, leaving the cake on the bottom of the pan. Transfer to a serving platter, top with the mint leaves and slice.

VERY BERRY ICEBOX CAKE RECIPE

Steps:

• Line a casserole dish with low-fat chocolate sandwich cookies, reserving 3-4 cookies to be crumbled up and sprinkled on top of the dessert.
• Mix together 3 cups of Silk Almondmilk 96oz Unsweetened Original with 2 packages of sugar free cheesecake pudding mix. Mix until slightly thickened.
• Pour half of the pudding mixture over the cookies.
• Combine whipped topping (we used dairy free) with the other half of the pudding mixture. Fold the whipped topping in with a spatula and then pour this over the top of the cookies and pudding and spread it all out.
• Top with two cups of sliced strawberries.
• Sprinkle crushed chocolate sandwich cookies over the top of the strawberries.
• Serve it up and ENJOY!

BERRY ICEBOX CAKE

Steps:

• In the bowl of a stand mixer beat the cream cheese until smooth scraping down the sides as needed. Add heavy whipping cream, confectioner's sugar, and vanilla. Whip on high until nice and fluffy with stiff peaks.
• Spread a small amount of the cheesecake filling in the bottom of an 8x8 baking pan. Top with cookies then spread ½ of the cheesecake filling in an even layer over the cookies. Top with ½ of the mixed berries and gently press into the cheesecake layer. Top with cookies, remaining cheesecake filling, and last berries. Cover and refrigerate for a minimum of 6 hours.

BERRY ICEBOX CAKE

Steps:

• Line 9x5-inch loaf pan with plastic wrap, leaving ends of plastic wrap hanging over sides of pan.
• Beat cream cheese and sugar in large bowl with mixer until blended. Gradually add milk, mixing well after each addition. Stir in COOL WHIP.
• Cover bottom of prepared pan with 6 graham squares, overlapping as necessary to form even layer; cover with layers of 2/3 cup cream cheese mixture, blueberry jam, 2/3 cup cream cheese mixture and 6 graham squares.
• Top with layers of 2/3 cup cream cheese mixture, raspberry jam, 2/3 cup cream cheese mixture and remaining graham squares.
• Cover with remaining cream cheese mixture.
• Refrigerate overnight.
• Use ends of plastic wrap to transfer dessert from pan to serving plate. Garnish with fresh berries.