Blackberry and Chocolate Ice Cream Icebox Cake🍫🍰🎂
Active Time
20 minutes
Total Time
20 minutes, plus 6 hours freezing time
This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together. For a slight twist on the regular icebox cake formula, you mix blackberry jam into half of the whipped cream for a fruity element and spread a layer of chocolate ice cream right through the middle.
Ingredients
Makes one 9x5" cake
Step 1
Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
Step 2
Scoop half of vanilla whipped cream into a prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across the top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with the fourth layer of graham crackers and finally spread the remaining vanilla whipped cream over (don’t worry if it’s a little higher than the edges of the pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
Step 3
To serve, using plastic overhang, unmold cake (if it’s hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices.
Do ahead: Cake can be made 2 days ahead. Keep frozen.