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Blackberry Icebox Cake

This EASY No-Bake Blackberry Icebox Cake is a fresh no-churn blackberry ice cream layered with graham cracker and whipped cream for the perfect summer treat. It takes only 15 minutes to prepare for freezing and can be served a few hours later. 

A white plate with a slice of blackberry ice cream cake is topped with 3 fresh blackberries

I know what you must be thinking right now, TWO ice cream cakes in a row? You either love me or you don’t, but I hope you do. Summer is officially here and I am celebrating! Banana Split S’mores Ice Cream Cake anyone? Yea, that’s what I thought!

A vintage baking pan has a a layered frozen dessert with graham crackers and a no-churn blackberry ice cream

I have to tell you that this Blackberry Icebox Cake is SO easy to make! It’s a no-churn blackberry ice cream base made with cream cheese, blackberry jam and whipped cream. You could substitute Cool Whip for the whipped cream if needed. 

Once you have the ice cream base prepare, it’s layered with graham crackers and topped with whipped cream. Toss it in the freezer for a could hours and enjoy! I loved every bite- but I also like to let it sit on the counter for 15-20 minutes before eating, which allows the ice cream to soften just a bit. 

A gorgeous slice of blackberry ice cream cake that is layered with graham crackers and fresh berries.

As I mentioned before, you don’t need an ice cream machine, you just need to mix together the ingredients and call it a day. I used an 8-inch square pan because I wanted this icebox cake to be nice and deep, but a 9-inch square pan will also work. 

I chose to add fresh berries into the ice cream because I love the tartness that it adds! It is a nice contrast to the sweet jam, plus the berries are just beautiful in the middle. We used to grow raspberries in our backyard, and this dessert could easily be adapted to be raspberry flavor. 

A slice of blackberry icebox cake on a double stacked white plate. It has a few bites taken out of it showing the inside of the cake, and a silver fork is resting on the plate.

 I seriously miss black raspberry ice cream! It must be an east coast thing, because I have yet to find a good black raspberry ice cream on the time that I’ve lived on the west coast.  In fact, I asked my boyfriend husband about it and he looked at me like I had two heads; he has never heard black raspberry ice cream before! The scoop shop that I worked at in high school has the best black raspberry ice cream (and peach too!). 

A silver fork with a bite of blackberry icebox cake

This certainly wasn’t my first ice cream cake this summer, and I am sure it won’t be my last. Do you have a favorite ice cream flavor from your childhood? I would love to hear about it! I originally posted this  Blackberry Icebox Cake at BHG Delish Dish blog.

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Blackberry Icebox Cake


  • Author: Beyond Frosting
  • Prep Time: 4 hours
  • Total Time: 4 hours
  • Yield: 8 servings
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Description

This No-Bake Blackberry Ice Box Cake is a fresh, homemade no-churn  blackberry ice cream layered with graham cracker and whipped cream for the perfect summer treat.


Ingredients

  • 2 cups whipping cream
  • 1 cup powdered sugar
  • 8 ounce cream cheese, softened
  • 10 ounce jar blackberry jam spread
  • 10 ounces fresh blackberries
  • 1 box Honey Graham Crackers

Instructions

  1. Prepare the whipped cream. Chill the bowl in the freezer for 10 minutes. Pour the heavy whipping cream into the chilled bowl. Use an electric mixer to beat the heavy cream on medium-high speed until the cream starts to thicken.
  2. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form. Set aside.
  3. Beat the softened cream cheese until it’s completely smooth. Scrape down the sides of the bowl as needed.
  4. Next, add blackberry spread and continue beating on low speed just until combined. Fold in half of the prepared whipped cream mixture and fresh blackberries (cut in half).
  5. Line an 8×8 square pan with foil or parchment paper. Lay 6 graham crackers in the bottom the pan so graham crackers are flat and the bottom of the pan is covered. Add additional graham crackers as necessary to fill the gaps.
  6. 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 remaining blackberries.

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More from Beyond Frosting:

Banana Split S’mores Ice Cream Cake

The airy no-churn s'mores ice cream is filled with marshmallow, chocolate and graham crackers plus smashed banana. Topped with caramel, hot fudge, whipped cream, strawberries and sprinkles

Lemon Blackberry Cheesecake

A gorgeous 3/4 view of a slice of blackberry swirled lemon cheesecake on a white plate with a gold fork sitting next to the slice of cheesecake. There's lemons and blackberries blurred out in the background

Lemon Ice Cream Pie

Glorious Lemon Mousse Ice Cream Pie. Refreshing and full of lemon flavor!

Filed Under: Ice Cream, No-Bake Desserts Tagged With: blackberry, Ice Cream, Ice Cream Cake, Icebox, Icebox Cake, No-Bake desserts

27 Comments
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Comments

  1. Laura @ Laura's Culinary Adventures says

    June 30, 2015 at 6:35 am

    Wow! So refreshing!

    Reply
  2. heather @french press says

    June 26, 2015 at 9:27 am

    OMG – I have not seen black raspberry ice cream since I left New York, and it was my favorite flavor – I just LOVE this

    Reply
  3. Trish - Mom On Timeout says

    June 26, 2015 at 7:36 am

    I love this SO much! So perfect for summer!

    Reply
  4. Jocelyn @BruCrew Life says

    June 26, 2015 at 7:31 am

    What an absolutely stunning looking ice cream cake! I love all that blackberry goodness going on in it!!!

    Reply
  5. Kelly - Life Made Sweeter says

    June 26, 2015 at 2:30 am

    Ice cream is my favorite so I say bring on all the ice cream cakes! Love this blackberry version. The color is gorgeous!

    Reply
    • kathleen backhus says

      July 3, 2015 at 4:51 am

      I always like a little something to crunch on, is there any way to keep the grahams from getting soft. wonder what would happen if i ground up the grahams and added some tiny chopped pecans added some butter and either froze it or baked it ?

      Reply
  6. Des @ Life's Ambrosia says

    June 25, 2015 at 11:43 pm

    What a wonderful ice cream cake. That color is absolutely gorgeous! And Tillamook has a blackberry ice cream! You should be able to get that in California 🙂

    Reply
  7. Danae @ Recipe Runner says

    June 25, 2015 at 11:55 am

    I’m loving the ice cream cakes you’ve been making! I especially love this one because of the blackberries, such a pretty color ice cream!

    Reply
  8. Ally's Sweet & Savory Eats says

    June 25, 2015 at 5:16 am

    I love recipes like this – as the graham crackers get soft!

    Reply
  9. Sarah@bakingwithmom says

    June 25, 2015 at 4:21 am

    Okay, ALL those pictures look yummy! The blackberry icebox cake looks like something I will have to try. Our family would love it!

    Reply
  10. Cynthia/What a Girl Eats says

    June 24, 2015 at 10:52 pm

    This looks absolutely perfect for summer! The colors are gorgeous too!

    Reply
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