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I love icebox cakes! They’re incredibly easy and make a great summer dessert. This cold and creamy treat is made with layers of pound cake, blackberries and sweet whipped cream. 1. Remove the pound cake from its pan, reserving the pan.
But you can make an icebox cake with any combination of ice cream and cookies, crackers, or cake. The trick is to thaw the ice cream evenly so it’s easy to spread without becoming runny. I’ve found the best way to thaw ice cream for an icebox cake is to peel the paper container off and cut the ice cream into even slices.
Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside. Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form. Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream.
Cut a piece of parchment paper to line the bottom of a loaf pan, leaving enough parchment on each side to drape over the sides. Spread a thin layer of ice cream on the bottom of the pan. Line with pretzel crackers (it’s ok if some overlap). Spread a thawed slice of ice cream over the pretzels. Continue layering, finishing with a layer of ice cream.
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