Topped with spiced gingersnap cookies, blackberry jam and lemon curd ice cream, this ice cream cake is the easiest and most refreshing dessert around. Simply assemble the layers the night before and, when your guests are ready for dessert, scoop the cake out of a mold. Serve it with lemon curd whipped cream and fresh blackberries for a frozen dessert everyone will want more of.
YIELDS: 8 – 10 serving(s)
PREP TIME: 20 mins
TOTAL TIME: 6 hrs 20 mins
Ingredients :
- 3 pt. vanilla ice cream, divided and softened
- 3/4 c. blackberry preserves
- 1 c. lemon curd, divided
- 2 c. crushed gingersnaps (about 8 oz.)
- 1 c. fresh blackberries, cut in half and divided, plus more to serve
- 1 c. cold heavy whipping cream
- 1/2 tsp. vanilla extract
Directions :
- Line a 9-by-5-inch loaf pan with plastic wrap, making sure the entire pan is covered and has at least 2 inches of overhang.
- Scoop 2 pints of the vanilla ice cream into a large bowl. Stir until spreadable. Fold in the blackberry preserves until combined. In a medium bowl, scoop the remaining 1 pint of vanilla ice cream and stir until spreadable. Fold in ¼ cup of the lemon curd.
- Working quickly, sprinkle the bottom of the prepared loaf pan with ½ cup of the crushed cookies. Dollop 1 cup of the blackberry ice cream mixture over the wafers. Top with ½ cup of the lemon curd ice cream mixture, swirling and spreading to smooth. Gently press ½ cup of the blackberries into the ice cream. Repeat the layers twice, ending with a final layer of the crushed cookies.
- Wrap the entire loaf pan with plastic wrap. Freeze until the cake is firm, 6 hours or up to 1 week.
- To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla. Using an electric hand mixer, whip at medium-high speed until stiff peaks form, 2 to 4 minutes. Cover and refrigerate until ready to use, up to 1 hour.
- Remove the icebox cake from the freezer. Using the plastic overhang, remove the cake from the loaf pan and invert it onto a serving platter. Dollop with the lemon whipped cream and top with blackberries.
- Slice and serve with dollops of the remaining lemon curd, if desired.
