BHG Delish Dish

Stirring Up Ideas In The Kitchen

ice cream 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. 

Enjoy!

Blackberry Icebox Cake

 


Hi again Delish Dish readers, it’s Heather from Sprinkle Bakes bringing you the final post for “Month of Cakes”. I can’t believe this month has gone by so fast. Time flies when you’re having fun, eh?

Summertime is rolling in, and that means we’ll all be looking for ways to cool down. This ice cream bombe is a dessert that’s hot weather-ready. All you need to do is print this recipe and grab a stainless steel 2 quart bowl to get started.

We’re not changing much more than the shape of this cake and instead of pecans on top, we’re using roasted, salted almonds.  I gave this cake a dome (or bombe) shape by placing the filling in a 2 quart stainless steel bowl and freezing it solid. After the filling is frozen, top it with the hot fudge-coffee sauce and then pour on the cookie crumb crust. Pat the crust on firmly and freeze again. When you’re ready to unmold this beauty, turn it upside down on a serving plate or cake stand. Place a wet, warm dish towel on top to help the ice cream dome release from the bowl.

The decadent caramel topping goes on next, along with salted almonds and grated chocolate. Chocolate shavings are so easy to make, all you need is a vegetable peeler and a bar of room temperature chocolate. Run the vegetable peeler along the edge of the chocolate bar and allow the shavings to fall onto a plate. Store the plate in the refrigerator until you’re ready to use the shavings on the cake.

I added a little more caramel than the 1/3 cup called for in the recipe (more like 2/3 cup!) but feel free to adjust the amount to your liking.

There are countless ways you can vary the ice cream portion by adding your choice of candy bar pieces, nuts, or change up the ice cream flavor if you’re not a coffee fan. Find the recipe here and go a little crazy!

 


I had no-bake on my mind since the weather was slated to be extra hot this weekend. Despite the forecast being completely wrong, this  Chocolate-Peanut Ice Cream Cake was still a hit. Although, who can deny a layered ice cream cake with a Snickers filling? Apparently not many, this was gone in a matter of minutes.
Yes, I did some tweaking to the recipe. The original recipe uses chocolate covered peanuts for the filling. But I didn’t have any on hand, so I used what I did have on hand:  a bag of mini Snickers. I gave that a good chopping and sprinkled it between the layers and ringed the top of the cake for added inducement. It worked.
And like all ice cream cakes, this one is highly adaptable, so mix and match the layers to suit your preference and fill it with a caloric punch of goodness, then chill and serve. To get started click here.

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