Recipes and Cooking Blackberry Icebox Cake 5.0 (2) 1 Review One slice of this yummy icebox cake, and you'll be hooked! Fresh blackberries in the ice cream of this cake make it the perfect fresh summer treat. By Julianne Bayer Julianne Bayer Facebook Instagram Website Julianne Bayer has nearly 10 years of experience as a recipe developer and food blogger. She owns Beyond Frosting, where she shares dessert recipes and cooking tutorials. She's the author of the No-Bake Treats cookbook and contributes to a number of food magazines and websites. Learn about BHG's Editorial Process Published on July 13, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Freeze Time: 4 hrs Total Time: 4 hrs 10 mins Servings: 8 Ingredients 2 cup whipping cream 1 8 ounce cream cheese, softened 1 10 ounce jar blackberry spread 10 ounce fresh blackberries 18 graham cracker rectangles Fresh blackberries, lemon peel twist, and/or mint leaves (optional) Directions In a medium mixing bowl beat whipping cream with an electric mixer on medium-high speed until stiff peaks form; set aside. In a large mixing bowl beat cream cheese with an electric mixer on medium-high speed until smooth. Add blackberry spread. Beat on low speed just until combined. Fold in half of whipped cream mixture and fresh blackberries. Line an 8x8 square pan with foil. Lay 6 graham crackers in the bottom the pan so graham crackers are flat and the bottom of the pan is covered. Spread 1/3 of ice cream mixture on top of graham crackers. Repeat, layering graham crackers and ice cream to create two more layers, spreading each layer evenly. Top with remaining whipped cream. Cover and freeze for 4 to 24 hours or until firm. Garnish with fresh blackberries, lemon peel twist, and/or mint. Makes 8 servings. Rate it Print