Mother’s Day is just around the corner and I love to take my mother dessert for Mother’s Day. One of my favorite childhood memories is my mom’s father taking all of us grandchildren blueberry picking and it’s pretty rare for any of us to have blueberries without thinking of grandpa and in turn, mom. When thinking of a special dessert for my mom this year I decided to make something with blueberries. This Blueberry Lemon Icebox Cake is amazing! It’s perfect for Mother’s Day or for any occasion really. While this icebox cake recipe is easy to make, it is still sure to impress your guests!
No-Bake Blueberry Lemon Ice Box Cake Recipe:
With just 7 ingredients, you can whip up this tasty no-bake treat.
Blueberry Lemon Icebox Cake Ingredients:
- Vanilla Ice Cream
- Vanilla Cookies (I used gluten free for my family)
- Blueberry Pie Filling (1 can or make your own.)
- 1 pint Whipping Cream
- 2 tbsp Lemon Juice
- 8 oz Cream Cheese
- 3/4- 1 cup of Powdered Sugar
You’ll also need a loaf pan and plastic wrap, and if you’d like, fresh lemon and blueberries for garnish.
How To Make Blueberry Lemon Icebox Cake:
Begin by lining your loaf pan with plastic wrap. This will keep the cake from sticking to the pan. Try to smooth the plastic wrap out as much as possible.
Next place a layer of vanilla cookies into the bottom of your pan. The cookies do not need to completely cover the bottom as the ice cream will fill in the gaps.
In a medium bowl stir in 2 tablespoons of lemon juice into your vanilla ice cream. This will add flavor to your ice cream and will help soften it. The amount of ice cream you use will vary depending on your loaf pan size.
Spread a layer of ice cream over your cookies.
Using a stand mixer, combine 8 ounces of cream cheese with 1 pint of whipping cream. Mix together until creamy.
Add in 2 tablespoons of lemon juice and 3/4 – 1 cup of powdered sugar and continue mixing until it reaches a thick, creamy consistency. It should be similar to a cream cheese frosting but not quite as thick.
Spread a layer of this over the ice cream in your loaf pan.
Add a layer of blueberry pie filling.
Be sure to smooth each layer out as you add them to the pan.
Add another layer of cookies and continue repeating the layers until your pan is full.
Carefully wrap your plastic wrap over your filled loaf pan and place in the freezer for several hours or overnight.
Make sure that your freezer is very cold and that your icebox cake has had an opportunity to freeze solid. You do not want it to be mushy at all.
Once it is frozen solid, unwrap the top and turn it upside down onto a cutting board or other surface. I placed a sheet of parchment paper on my cutting board before turning it out.
Carefully remove the pan and plastic wrap. You may need to run outside of the pan under warm water quickly before turning it upside down to help with release.
Use a very sharp knife to cut the cake into slices.
Serve immediately or place sliced blueberry lemon icebox cake back into freezer and serve to guests when you’re ready! Garnish with fresh lemon and blueberries! Mint also makes a great garish if you have some on hand.
Here is the printable version of this recipe:
You may also enjoy this OREO pudding cake if dig cold cakes but you are more of a chocolate lover.
Do you think you will give this Blueberry Lemon Icebox Cake Recipe a try? Let me know how you like it and tag @familyfocusblog if you share photos! Enjoy.