Ice Cream Icebox Cake

Name: Ice Cream Icebox Cake
Prep time: 20 min
Total time: 6 h 20 min
Yield: 8 - 10 serving(s)
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

It's the most refreshing no-bake dessert!

By Leah PerezPublished: Jun 27, 2023

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Caitlin Bensel

Yields:

8 - 10 serving(s)

Prep Time:

20 mins

Total Time:

6 hrs 20 mins

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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Ingredients

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

Directions

1. 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.
2. 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.
3. 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.
4. Step 4Wrap the entire loaf pan with plastic wrap. Freeze until the cake is firm, 6 hours or up to 1 week.
5. 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.
6. 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.
7. Step 7Slice and serve with dollops of the remaining lemon curd, if desired.