how to make an icebox cake

  • by Your Friends at Veradek
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


  1. Take the  ice cream out of the freezer to thaw slightly. This will make it easier to spread.

  2. Line a 9x5 inch loaf pan with parchment paper, leaving a 2 inch overhang on the sides.

  3. 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.

  4. 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.

  5. Repeat this process 2 more times, ending at the top layer with ice cream and a final jam swirl.

  6. Freeze for at least 4 hours or until set.

  7. When ready to serve, simply lift the cake from the parchment paper. Slice and serve with fresh berries.

tagged with: food recipes

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