Who would have thought that these five ingredients could make heaven on a plate? Make a Lemon Blueberry Icebox Cake and you’ll see what I mean.
I first heard about an Icebox Cake from my husband’s mother. Ruthie had told me years ago about a concoction made with applesauce, graham crackers, and whipped topping. It sounded weird, she said, but it was good. She never made it for me, but I read about Icebox Cakes on the Kitchn and that reminded me of my mother-in-law’s suggestion. It was time to try it.
We’ve had this concoction of an icebox cake many times this summer; my family keeps asking for more. I’ve tweaked it until we got it just the way we want it. Each time has started out with Butter Waffles Cookies from Trader Joe’s. You can use whatever cookie you like, really. I like these since they are super crisp and not too sweet.
The first time I made it I used whipping cream, honey, and lemon zest. We had it for FishBoy12’s birthday in June. It was very good, light, not overly sweet. However when I added blueberries and lemon curd, I knew we’d arrived.
The cookies soften slightly to resemble cake, making for a perfect no-bake summer dessert.
As Faith explains in her post, there is no end to the different combinations you could make with whipped cream, cookies, fruit and/or chocolate. You could make a different dessert every night.
I love this dessert for its no-bake convenience. It’s cool and light and very make ahead. Try it, you’ll like it.
Recipe: Lemon Blueberry Icebox Cake
Ingredients
- 8 to 10 ounces favorite cookie (I use Trader Joe’s Butter Waffle Cookies)
- 3 cups whipping cream
- 3 tablespoons honey
- 4 tablespoons commercial lemon curd
- 6 ounces fresh blueberries
Instructions
- Line the bottom of a 9×13-baking pan with a single layer of cookies. Break some in half if you have to in order to cover most of the pan. (These cookies have rounded corners, so not every part of the pan will be covered.)
- In a large mixing bowl, whip the cream and the honey until stiff peaks are formed. Spread one half of the cream over the cookie layer.
- Dollop 2 tablespoons of lemon curd on the cream and spread it around into the cream.
- Layer the blueberries on the cream, pressing them in so that you’ve got a smooth layer of berries and cream together.
- Add another layer of cookies atop the cream.
- Cover the cookies with the rest of the whipped cream and the remaining lemon curd. Spread the lemon curd around to create a marbled effect.
- Cover the dish and chill it for 6 to 24 hours. Serve cold.
Preparation time: 10 minute(s)
Cooking time:10 minute(s)
Number of servings (yield): 3 dozen
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Great idea! I have butter cookies that I have been looking to use up and this would fit the bill. I am planning on using some in banana pudding (in place of vanilla wafers) and this would give me another variation. Thanks!
I have everything on hand except lemon curd. What is that, or what could be used in place of that? Thanks for the good idea!
It’s like lemon pie filling (but better) that comes in a jar in the jam section. You could mix lemon zest into the whipped cream instead. I did that the first time and it was great.
Reminds me of a pudding my mother used to make, dip ginger biscuits in orange juice then sandwich them together with whipped cream, form a log shape then cover it with more whipped cream. Sounds bizarre, but it’s really nice!
There are lots of bizarre icebox cake combos, I’m finding.
Thanks! Now I have an idea for my own Icebox Cake. I have a favorite dessert from childhood that I was wondering how on earth I would make with real food. Now I have an attack plan!
If I only have frozen blueberries, should I thaw and drain first?
I haven’t tested it with frozen berries, but yes, I think I would thaw and drain first. Just save the juice for something else.
It turned out great 🙂 Except now I sort of want a box of those wafers to eat plain 😉
Yay! Love it!