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Blackberry Icebox Cake
This blackberry icebox cake recipe is the perfect summertime dessert. Here, we'll show you how to make it using frozen pound cake.
👥 8 Servings⏱️ Prep & Cook: 8h 20m⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
📝 Preparation Steps
1
Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
2
Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
3
Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to ⏱️ 2 minutes. Set aside to cool.
4
Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
5
Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
6
Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for ⏱️ 8 hours.
7
To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
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