This Blackberry Icebox has layers of graham cracker, blackberry ice cream and fresh blackberries.
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.
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.
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blackberry, blackberry jam, blackberry recipe, Ice Cream, ice cream cake, No-Bake, no-bake desserts
Summahtime and the livin’s easy. Right? Totally!
I am so excited to be here for the month of June sharing some killah cocktails. Even more so, because last summer I had an itty bitty bun in the oven and wasn’t partaking in an adult beverages (obviously). I missed my favorites like salty-rimmed margaritas and mojitos, but one thing I really missed was an ice-cold, frosty mugged beer on a hot day. Weird for me. Normal for some.
The good news is that I am MORE than making up for it already this year, and technically summer hasn’t even started yet. Winning.
While my beer of choice usually includes some sort of fruity angle (think orange slices or even cider flavors), this homemade shandy might be my new go to.
It’s a little twist on a lemon shady. A ginger beer shandy, if you will. With sugared ginger. And if you scroll down a bit… ice cream.
Yep. I went there.
A ginger beer shady float.
I like ginger beer over ginger ale. It’s slightly spicier – it really has a kick! And it’s not quite as sweet. If you miss the sweetness of the ale but want to stick with the ginger beer, you can always add in a few ounces of lemonade!
Now THAT is summer.
Here is the ORIGINAL RECIPE. Below are my modifications.
- I swapped ginger ale for ginger beer. It’s a big spicier and not as sweet!
- I skipped the lemon juice.
- I used an already fruity wheat beer. Like Shock Top or Blue Moon.
- I added one big scoop of vanilla ice cream – before or after pouring works. Just be prepared for a little foam.
Peaches are my absolute favorite summer fruit, hands down.
I think its because of the deep nostalgia tied to it. From my grandmother’s peach cobblers to the peach ice cream I ordered every summer from my family’s favorite ice cream parlor, peaches remind me of such an innocent and loving time in my life.
When late summer hits, beautiful peaches flood my farmers markets, and I can’t resist picking up as many as possible. I throw them in everything from pies and crisps to cakes and of course ice cream.
I mentioned before that peach ice cream was my menu item of choice at my neighborhood ice cream parlor. I was such a regular that the employees already knew what I, a small child, was going to order. The peaches were just so fresh, sweet and perfectly ripe when swirled through a creamy smooth vanilla custard. I could not get enough. After seeing this Fresh Peach Ice Cream recipe from BHG, these fond memories flooded my mind, and I couldn’t get rid of them until I made it!
I added in some raspberries because I have become obsessed with peach and raspberry flavor, aka peach melba, combinations lately. I simply made the following additions to the already perfect recipe:
- I added 1 tablespoon of granulated sugar to a quart of raspberries (you can revise the amount depending on how sweet your berries are) along with a tablespoon of lime juice and allowed the syrup to develop.
- I mashed half of the berries and left the rest whole.
- Once I finished churning the peach ice cream, I alternately layered berries in the ice cream container before storing it in the freezer.
That’s it! It was super simple to add some additional fruit flavor to such a classic ice cream recipe. And the delicious flavors of this treat were the perfect trip down memory lane.
Hello, hello! Glad to be back here bringing Delish Dish my favorite Friday Finds! Every time I tell someone what I do at BHG, I joke that I get to look at pretty pictures of food all day. And then I realize I’m not joking at all! Every week the blogosphere amazes me with their creativity. So in honor of National Ice Cream Day tomorrow (yes it is a real thing), I found some super creative ice cream sandwich treats for you to try!
I admit, I can do a lot of damage to a box of chocolate ice cream sandwiches. But can we quick talk about how The Girl Who Ate Everything managed to make them even better in her Ice Cream Sandwich Cake? Holy buckets.
If you’re a regular reader, you know how much I love pie. And when I saw these Blueberry Pie Ice Cream Sandwiches from The Kitchen McCabe I immediately started singing “My Favorite Things” from Sound of Music. You mean you don’t know the verse about Blueberry Pie Ice Cream Sandwiches? That’s just me? Okay, fine.
Since I was taught to eat more than my fair share of cookie dough, when I saw that Mel’s Kitchen Cafe whipped up some Chocolate Chip Cookie Dough Ice Cream Sandwiches I freaked out. You heard that right, the cookie part of the sandwich is egg-free cookie dough!
Have a great time celebrating National Ice Cream Day! Let me know what you’re enjoying in the comments.
Social Media Editorial Assistant
Did you know that summer doesn’t officially start until tomorrow? I don’t know about you guys, but it seems like summer has been here for a while! To celebrate the official start to summer on June 21, I thought I’d share with you some of my favorite ice cream treats I’ve been finding. You’ll be sure to cool off with these yummy desserts!
Who doesn’t love a summertime bonfire? Heather’s French Press combines our favorite s’more bonfire flavors in her Toasted Marshmallow Ice Cream with Fudge and Graham Swirls. I cannot wait to try this one!
I hope you enjoy these cool treats as much as I did! Happy summer, Delish Dish!
Social Media Editorial Assistant
I’m going to come right out and say it. Packing a lunch is something that stumps me every week. Most mornings, I barely get out the door with my coffee – let alone a lunch for the day. And while I love, love restaurant lunches, there are times when I really just want a homemade sandwich. So, this week I’ve set my sights on make-at-home lunches that are anything but boring. These gorgeous recipes are too pretty not to make for lunch, dinner, or any time you feel like a homemade meal.
Think beyond PB and J with this delicious sandwich from Eat it Kansas City. Her Fontina Grilled Cheese with Cantaloupe and Crushed Pistachio looks like a sweet and salty masterpiece with layers of gooey cheese, crunchy nuts, and juicy melon. Did I mention the melty, cheesy goodness?
Instead of topping their salad with a vinegary dressing, Happyolks are pickling the veggies themselves! Their recipe for Quick Pickled Vegetables over Herb-y Black Lentils looks amazing. Talk about an explosion of flavors and textures. Better yet, the pickled veggies also make for a great Bloody Mary!
The Chef’s Wife is proving not all great lunches need to be served between two slices of bread. Her Smoky Carrot Hummus is a vibrant way to welcome spring. The enticing combo of sweet carrots and smoky coriander sounds amazing on everything from crackers to veggies.
I love a good Bahn Mi, a traditional Vietnamese sandwich layered on crusty baguette with meat, cilantro, and pickled carrots. The Smokey Sweet Potato Bahn Mi from Earthy Feast has it all – creamy sweet potatoes, spicy jalapeño, tangy carrots, and a saucy miso mayo. Perfection.
Let’s end with something sweet shall we. Something sweet and spicy. 10th Kitchen has whipped up the most decadent Meyer Lemon and Candied Jalapeno Ice Cream. Sweet, tart Meyer Lemon and fiery candied jalapenos should hang out together more often in my book. A stunning dessert.
I hope these simply gorgeous dishes inspire you to think outside the lunch box.
Sarah Martens, Associate Digital Food Editor