Blueberry Lemon Icebox Cake

A few days ago I posted some dreamy ice cream treats, one of which happened to be a Strawberry Icebox Cake.  As I mentioned in that post, I have wanted to make an icebox cake forever and decided that now was the time!  Add in the fact that I had been OBSESSING about making something with blueberries and lemon and voila!  This delicious dessert was born.

So, was an icebox cake everything I thought it would be?  Ummm, YES.  And more.  I can see why these things were so popular with our grandma’s back in the day…super simple to make and unbelievably delicious.  Once the cake sets overnight, the layers of graham crackers get perfectly soft and the thick, whipped cream filling is almost mousse like sandwiched between everything.

In my humble opinion this is THE perfect summertime treat…simple, gorgeous and bursting with fresh blueberry and lemon flavor!  Enjoy!

Note:  If you don’t like lemon, feel free to omit it or substitute almond flavor, etc.  It’s a very versatile recipe!

Blueberry Lemon Icebox Cake
 
Ingredients
  • 4 c. Heavy Whipping Cream
  • 1 c. Powdered Sugar
  • 6 T. Pure Vanilla Extract
  • 4 T. Fresh-Squeezed Lemon Juice (2 large lemons)
  • 4 t. Finely Grated Lemon Zest (2 large lemons)
  • 12 Whole Sheets of Graham Crackers
  • 4 c. Fresh Blueberries (reserve about ½ c. for garnishing the top of the cake)
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, letting the foil hang over either end of the pan to use as "handles". Spray lightly with cooking spray.
  2. In a chilled bowl of an electric mixer (I chill my bowl and my whipping beater in the freezer for at least 30 minutes), whip 3 cups of the heavy whipping cream on high speed until thick and slightly stiff. Beat in ¾ cup powdered sugar and 4 tablespoons of vanilla. Beat in the lemon juice and lemon zest.
To Assemble
  1. Spread a layer of whipped cream in the bottom of your pan. Place 4 sheets of the graham crackers on top of the whipped cream (they may overlap a bit in the middle and that's ok). Cover the graham crackers in another layer of whipped cream and cover the whipped cream with a layer of blueberries. Gently spread a layer of whipped cream over the blueberries. Cover with 4 more sheets of graham crackers, a layer of whipped cream, blueberries, whipped cream and 4 more sheets of graham crackers. Cover with foil and let set in the fridge for 24 hours.
  2. Before inverting the cake onto a plate, whip the remaining 1 cup of heavy whipping cream until thick and stiff. Add the remaining ¼ c. powdered sugar and 2 tablespoons of vanilla. Place a large plate or platter over the top of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil. Quickly cover the cake with the whipped cream (see note below) and garnish with reserved blueberries. Slice and serve immediately.
Notes
Serves 10. Note: I only covered the top of my cake with the fresh whipped cream because I thought all the layers were pretty and wanted them to show.

 

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Ice Cream Goodies

The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer.  And just about every day around 2:30 in the afternoon I start craving ice cream.  Ugh.  I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!).  Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner.  And can I just say that is quite the feat when they are less than half a mile from your house?!  Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!”  Because I have.  Oh, I have.

So ice cream remains a treat, like it should.  And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all.  Tell me these don’t get you drooling?!?

First, Key Lime Pie Ice Cream from yours truly.  I loooooove this stuff.  It totally transports me to Florida and white sandy beaches.  Ahhhhhh.

This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker.  How brilliant is this??  Love how they do four different variations with the same ice cream base.

Nutella Peanut Butter Chip Ice Cream by Kevin and Amanda

Next up are these Confetti Ice Cream Pops from Country Living.  I love that you don’t have to have a special ice cream popsicle mold…just use small paper cups!  Brilliant.

Confetti Ice Cream Pops by Country Living

While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER.  And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it!  It’s just so pretty.

No-Bake Strawberry Ice Box Cake by theKitchn

Chocolate Covered Brownie Ice Cream Sandwich.  Want.  Now.

Chocolate Covered Brownie Ice Cream Sandwich by Good Life Eats

Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me.  I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.

Mint Chocolate Chip Ice Cream Cake by Southern Living

And last, but certainly not least, Almond Milk Ice Cream.  Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream.  This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill.  I’ll definitely post my results on here!

Almond Milk Ice Cream by The Science of Eating

 

 

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