BLUEBERRY LEMON GINGER ICEBOX CAKE
Servings
6-8
Total time
30
minutesIcebox cakes are sort of the less fussy cousin of of Trifles and Charlottes. These quick desserts lean on store-bought graham crackers for their structure. For the filling, we lean on our Blueberry Ginger Sauce for some big, beautiful berry sweetness. Cool, refreshing plus it’s prepped ahead of time. What’s not to love?
Ingredients
Blueberry Ginger Sauce, cooled
2 cups heavy cream
1/4 cup powdered sugar
1/2 tsp Pure Lemon Extract
2 tsp Pure Mexican Vanilla
Zest of 1/2 lemon
Juice of 1 lemon
8 full sheets cinnamon sugar graham crackers
Instructions
- Line a 9X5 loaf pan with plastic wrapping leaving overhang as “handles.”
- Using a hand mixer, beat the heavy cream, powdered sugar and extracts until soft peaks form, about 4 mins. Fold in the lemon juice and lemon zest.
- Spread a few spoonfuls of cream on the bottom of the loaf pan to make a very thin layer. Layer graham crackers in a single layer (you may have to break them) over the cream.
- Layer 3/4 cup whipped cream over the graham crackers. Layer half the blueberry sauce. Layer another 3/4 cup cream over the blueberry sauce.
- Place a layer of graham crackers in a single layer (again breaking them as needed) over the cream. Layer 3/4 cup whipped cream over the graham cracker layer. Layer the remaining half of blueberry sauce over the cream. Layer 3/4 cup whipped cream over the blueberry sauce. Layer graham crackers over the cream and finish with the remaining cream.
- From bottom to top: cream, graham crackers, cream, blueberry sauce, cream, graham crackers, cream, blueberry sauce, cream, graham crackers, cream.
- Fold the plastic wrap over the top and place in the freezer for at least 5 hours or overnight. Before serving, move to the fridge for 1 hour. Remove the cake using the plastic wrap overhang. Slice and serve cold.
