BHG Delish Dish

Stirring Up Ideas In The Kitchen

blackberry recipe

Blackberry Icebox Cake

This Blackberry Icebox has layers of graham cracker, blackberry ice cream and fresh blackberries.

 Blackberry Icebox Cake

Hi again! I am Julianne from Beyond Frosting and I am back to bring you this Blackberry Icebox Cake. The first time around, I shared these Orange Cream Pop Cupcakes with you, but since it’s summer and all, I decided it was the perfect time for a no-bake icebox cake.

This time of year is perfect for no-bake dessert because they can be made in so any different forms. You’ve got layered refrigerator cakes, pudding desserts and my favorite, ice cream cakes (also known as icebox cakes).

Summer time is full of fun stuff like s’mores, ice cream and summer fruit. I don’t know about you, but I can’t get enough berries, peaches and melons. When I was searching for a no-bake dessert to recreate, I came across this Black Raspberry Cream Pie. The recipe has a black raspberry ice cream base made with cream cheese, blackberry jam and whipped cream. I had never made an ice cream with jam before, so I was really intrigued by the whole idea.

To put my own spin on it, I added some fresh cut berries for a little bit of color and texture and instead of baking the graham cracker crust, I left the graham crackers whole and used them to build layers for the icebox cake.


Blackberry Icebox Cake

To create the layered crust, alternate graham crackers with ice cream, spreading each layer evenly. The graham crackers provide a very stable base for building the layers, and since they are frozen, they stay a little bit crunchy, but they are very easy to cut through.

When I made the whipped cream for the ice cream, I double the batch so I could add some fresh whipped cream on top of the cake, and added a few leftover berries for garnish, which I added right before serving.

What I love about this ice cream filling, is that it stays frozen enough to be an ice cream consistency but soft enough to eat right out of the freezer. I am a big fan of no-churn ice creams that are made with fresh whipped cream.

This Blackberry Icebox Cake is different from most freezer cakes I have tried, and I have to say I am totally hooked. The fresh jam is a great way to flavor the ice cream making it a very versatile recipe. Plus, your friends will be so impressed by your homemade ice cream and you don’t even have to tell them how easy it is!

To make this icebox cake for yourself, follow the original recipe for the black raspberry ice cream, but add in fresh berries; I used 10 oz of blackberries. Instead of preparing the crust, keep your graham crackers whole. It’s always better to line the pan with tin foil, so you can lift it out of the pan to cut it. I used an 8-inch square pan for this recipe. 


Blackberry Icebox Cake


Herbed Blackberry Cocktail

Since we have a big rosemary bush and tons of blackberries out back right now, this Herbed Blackberry Cocktail is my perfect drink! A little sweet, a little aromatic- this is great before a summer dinner party, and so easy to make! Berries and rosemary are muddled, then topped with simple syrup, lime juice and tequila. If you’re entertaining, you can make a pitcher of this ahead of time.



Herbed Blackberry Cocktail (Herbed Blackberries on the Rocks)


  • 4 blackberries
  • 2 sprigsfresh rosemary
  • 3 tablespoons (1 1/2 ounces) tequila
  • 2 tablespoons (1 ounce) lime juice
  • 4 teaspoons (about 3/4 ounce) Simple Syrup
  • Ice cubes
  • Blackberries (optional)
  • Fresh rosemary sprig (optional)
Directions:1. In a cocktail shaker combine 4 blackberries and 2 sprigs rosemary. To muddle, gently crush berries and rosemary with the back of a spoon. Add tequila, lime juice, and Simple Syrup. Add ice cubes; cover and shake until very cold. Strain liquid into an ice-filled glass. If desired, garnish with additional blackberries and a rosemary sprig.
Simple Syrup Recipe:
  • 1 cup sugar
  • 1 cup water
Directions1.In a small saucepan combine sugar and water. Bring to boiling over medium heat, stirring until sugar is dissolved. (The syrup is done when it is completely clear and the surface is covered with bubbles.) Remove from heat; cool. Store, covered, in the refrigerator for up to 2 weeks.Photos and illustration by Erin Gleeson of The Forest Feast

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