Easy Blueberry Lemon Icebox Cake
Banana Oatmeal Muffins with Peanut Butter and Jelly
May 29, 2019
Why It’s Ok to Serve Dessert to Your Kids
August 29, 2019This Easy Blueberry Lemon Icebox Cake is the perfect way to cool down on a hot summers day! And even better no cooking required and make an easy dish to make with the kids!
It is finally feeling like summer here and cook outs have finally begun! I always offer to bring a dessert, because I often have ingredients on hand to whip up something and I also love dessert 😉 But in the summer the last thing I want to do is turn on the stove or spend hours baking and preparing foods. So I am always looking out for easy, no cook desserts to make in the summer months. This time it is an Icebox Cake! Ever heard of it? If not, it’s basically layers of graham cracker and whip cream with whatever filling your heart desires. Then throw it in the freezer (aka icebox) and let it freeze!
For this Icebox Cake I was feeling inspired by my favorite summer produce, blueberries. And what else goes better with blueberries than lemon?! Am-I right?! So to add another layer of flavor to this Icebox Cake I added in some jarred lemon curd and it elevated it to another level.
It was the first time I had ever tried an icebox cake and I was so impressed with how easy and delicious it turned out. And it made for a fun toddler activity while the little one was napping! This Icebox Cake basically only required two things making whip cream and layering all the ingredients into a pan. The rest is already done for you!
What is your favorite summer dessert?!
- 9 graham crackers
- 2 cups whipping cream
- 2 teaspoons vanilla extract
- ¼ cup powdered sugar
- 1 pint fresh blueberries
- ½ (10oz) jar of lemon curd
- Line a 9x5 bread pan with saran wrap.
- In a large bowl or kitchen aid mixer add whipping cream, vanilla extract and powered sugar. Whisk with hand mixer or whisk kitchen aid attachment for about 3 minutes or until stiff peaks form.
- Add layer of whip cream to the bottom of the lined bread pan. Spread a thin layer of lemon curd on bottom of graham cracker and lay bottom down on top of whip cream in bread pan. (Break up graham crackers to fill bottom of pan.) Layer with `3/4 to 1 cup of whip cream, then ⅓ of blueberries. Repeat two more times spreading a thin layer of lemon curd to bottom of each graham cracker, then laying graham cracker bottom down on top of blueberries, then ¾-1 cup whip cream, ⅓ of blueberries.
- Cover with saran wrap and place in freezer for at least 4 hours. Remove 15 min before serving.