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Blueberry Lemon Icebox Cake

A light and lemony Icebox cake, this frozen treat is so tasty with its layers of lemony mascarpone whipped cream, blueberry jam, lemon curd and graham crackers. This is a recipe I’ve made several times over the past few years. It’s adapted from Bon Apetit, as seen on Epicurious. As easy as it is delicious! I use a slightly different method to make the Mascarpone Whipped Cream and also use jarred Blueberry Spread or Jam for the Blueberry filing.

  • Author: Laura
  • Prep Time: 30 minutes
  • Total Time: 30 minutes + 7 hours freezer time
  • Yield: 8-10 servings 1x
  • Category: Desserts
  • Method: No Bake
  • Cuisine: International

Ingredients

Scale
  • 8 oz. (227g) Mascarpone Cheese
  • 3/4 cup (90g) Confectioners Sugar
  • 2 Tbsp (from 2 Medium-Large Lemons) Grated Lemon Zest
  • 2 1/2 cups (592 ml) Heavy Whipping Cream
  • 16 Graham Crackers (8 sheets)
  • 1 1/2 cups (340g) Blueberry Jam, Preserves or Spread
  • 8 oz. (227g, 1 cup) Lemon Curd
  • 1/3 cup Fresh Blueberries

Instructions

  1.  Whisk together the Mascarpone, Confectioners Sugar and Lemon zest, until smooth. This should take about 60 seconds. Set aside. (you can do this part in the mixer if you want, just remove it before whipping the cream – no need to wash the bowl at this point.)
  2. Into the bowl of a stand mixer, or a large bowl and using a hand mixer, beat the cream until it is at the “soft peak” stage, a couple minutes after it appears “billowy”. In  2-3 separate additions, add in the Mascarpone-Sugar-Lemon mixture and beat until peaks are firmer.
  3. Remove 1/3 of mixture and cover and refrigerate – save as “frosting”
  4. To the remaining 2/3, fold in 1/2 cup of Lemon Curd, until only tiny streaks remain, being careful to not deflate the mixture. Using a knife or spatula, draw lines in the shape of a cross or an “X” to separate the whipped mixture into quarters, to use as a guideline that will help layers be even.
  5. Line the loaf pan with 2 pieces of plastic wrap, so there is overhang both lengthwise and width wise on all 4 sides.
  6. Make the first layer: Line the bottom of the pan with graham crackers, breaking crackers as needed to fill the gaps.  Then add one quarter of the whipped cream mixture, using an offset spatula or knife to smooth it over the entire surface of the crackers and into the corners. Top the layer of cream with 1/2 cup of blueberry jam, again spreading into an even layer all the way to the edges. Top the jam with 1/4 cup lemon curd, spread to corners, then top with the second “quarter” of whipped cream mixture, spreading  to the edges and corners of the pan.
  7. Repeat, starting with graham crackers and ending with whipped cream mixture. Then place a layer of graham crackers over the top.
  8. Use the overhanging edges of the plastic wrap to cover the top of the cake. Place in freezer until completely frozen, 6-8 hours or overnight.
  9. Once frozen, remove the pan from the freezer. Unwrap the top. Then, invert over your serving plate. Carefully peel the plastic wrap from the top and sides of the cake.
  10. Spread the remaining third of the Mascarpone Whipped cream over the top and sides of the cake. Return to the freezer at least 15 minutes before serving.
  11. Garnish the cake as desired. Use a sharp knife to cut neat slices.
  12. For the sauce, mix together the fresh blueberries with 1/2 cup of blueberry jam and serve over individual slices of cake.
  13. Re-wrap any uneaten portion of the cake and keep frozen.

Nutrition

Keywords: blueberry lemon icebox cake, frozen treats, no churn, lemon curd, summer desserts, easy summer desserts, blueberries, graham crackers,

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