how to make an icebox cake
From Garden to Table
Seasonal September Recipe: Featuring fresh blackberries and raspberries
By Home Cook: Romina Valdivia | @itsrominoms
- 1 L real vanilla ice cream
- 1 store-bought vanilla pound cake
- 1 jar blackberry jam
- 1.5 cups assorted berries, sliced
Take the ice cream out of the freezer to thaw slightly. This will make it easier to spread.
Line a 9x5 inch loaf pan with parchment paper, leaving a 2 inch overhang on the sides.
Using a serrated knife, slice the pound cake horizontally to create 3 layers of cake. Place the bottom layer at the bottom of the loaf pan.
Scoop and then spread ⅓ of the ice cream on top of the first layer of cake, then lightly swirl in ⅓ of the blackberry jam.
Repeat this process 2 more times, ending at the top layer with ice cream and a final jam swirl.
Freeze for at least 4 hours or until set.
When ready to serve, simply lift the cake from the parchment paper. Slice and serve with fresh berries.
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