Blackberry Ice Cream Cake
Prep time
Total time
Here's an old fashioned favorite, ice cream cake! This version is made with fresh, sweet blackberries! It's so easy and no baking and it tastes like creamy ice cream! After you whip up the "ice cream" you just layer it with graham crackers and freeze. This will become a summer favorite!
Author: Ruth Guerri
Recipe type: Dessert
Serves: 8 - 10
Ingredients
- 2 cups of heavy whipping cream
- 1 - 8 oz cream cheese, softened
- 10 oz of seedless blackberry preserves or jam
- 10 oz of fresh blackberries
- 15 - 16 Graham Cracker rectangles
Instructions
- To start, line an 8 X 8 square baking dish with foil. Then using an electric mixer and a large mixing bowl, beat the cream until stiff peaks form and set aside, the whipped cream has a divided use. Then in another large bowl beat the cream cheese on medium/high speed until smooth then add the blackberry preserves and beat on low until combined. Remove the bowl from the mixer.
- By hand, fold in half of the whipped cream and the fresh blackberries.
- Place 4½ graham crackers in the bottom of the foil lined pan, breaking to fit, then spread ⅓ of the whipped cream/blackberry mixture on top of the graham crackers.
- Repeat layering the graham crackers and whipped cream/blackberry mixture to make two more layers. Top with the remaining whipped cream.
- Cover and freeze for 4 hrs or up to 24 hours. Garnish with a few fresh blackberries if you like. Thats it! Enjoy
Notes
If your blackberries are really big, you should cut them in half, they'll be much easier to work with. I left mine whole and found out too late!
When you are ready to serve the cake, take it out of the freezer and let it come to room temperature, about 15 - 20 mintues.
When you are ready to serve the cake, take it out of the freezer and let it come to room temperature, about 15 - 20 mintues.
