Berry Icebox Cake Recipe
This Berry Icebox Cake recipe is a summer dream! Imagine layers of decadent strawberry ice cream, creamy vanilla ice cream and homemade berry sauces sandwiched between a moist, tender pound cake and frosted with a creamy whipped cream and topped with berries.
Prep Time3 hours hrs
Cook Time30 minutes mins
Total Time3 hours hrs 30 minutes mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 5118kcal
For The Cake
- 3/4 cup Countryside Creamery Unsalted Butter room temperature
- 1 tbsp shortening
- 4 oz cream cheese room temperature
- 1 1/3 cups Baker’s Corner Granulated Sugar
- 3 large eggs
- 1 1/2 cup sifted cake flour
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
For the Blueberry Sauce
- 1 1/2 cups fresh blueberries
- 1/4 cup Baker’s Corner Granulated Sugar
- 1 1/2 tbsp lime juice
For the Strawberry Sauce
- 1 1/2 cup fresh strawberries
- 1/4 cup Baker’s Corner Granulated Sugar
- 1 1/2 tbsp lime (or lemon) juice
For the Whipped Cream
- 1 cup Countryside Creamery Heavy Whipping Cream
- 2 tbsp Baker’s Corner Powdered Sugar
For the Assembly
- 1 carton Belmont Strawberry Ice Cream (48 fl oz) softened
- 1 carton Belmont Vanilla Bean Ice Cream (48 fl oz) softened
- Strawberries and blueberries for garnish
To Make Cake
Find full set of instructions HERE but bake in loaf pan for 40-45 minutes or until toothpick comes out clean.
To Make Blueberry Sauce
Add blueberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
Reduce the heat and allow to simmer for about 5 minutes (or until blueberries pop and sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
To Make Strawberry Sauce
Add strawberries, sugar and lime juice to a deep saucepan. Heat on medium until everything begins to boil.
Reduce the heat and allow to simmer for about 5 minutes (or until sauce thickens coating back of a spoon). Add remaining 1/2 tablespoon of lime juice and cook for 5 minutes until reduced by half leaving 3/4 cups of blueberry sauce. Remove from heat and cool then refrigerate.
To Make Whipped Cream
Add whipping cream and powdered sugar in your stand mixer or to a large bowl using a hand mixer. Beat on medium high speed until stiff peaks form.
Set aside in the refrigerator.
To Assemble Icebox Cake
When ready to make the icebox cake, line a 9x5 inch loaf pan with plastic wrap ensuring there is a lot extra hangover on all sides. This will make it much easier to release when it is ready.
Begin by cutting the dark edges of the cake off then set aside and cut the loaf cake into even slices.
Place a layer of pound cake to the bottom of the prepared pan, cutting sides to fit if needed.
Using an offset spatula, spread a layer of strawberry ice cream evenly over the top of the pound cake then using a clean utensil, spread blueberry sauce over top of ice cream then add another layer of pound cake. Set in the freezer for 30 minutes.
Next using a clean offset spatula, spread a layer of vanilla ice cream evenly then top with the strawberry sauce.
Finally end with a final layer of pound cake.
Cover with the remaining plastic wrap then place in the freezer for 2-3 hours.
To Finalize Icebox Cake
Once completely frozen and you are ready to serve, invert finished icebox cake onto serving plate.
Carefully peel off the plastic wrap. To create a beautiful straight edge to the cake, use a sharp knife placed under hot water and clean up sides of cake.
Finally remove whipped cream from refrigerator and spread a thick layer evenly over the sides and top of the cake.
Place back in the freezer for 20-30 minutes then garnish with berries and serve.
Serving: 10g | Calories: 5118kcal | Carbohydrates: 584g | Protein: 55g | Fat: 295g | Saturated Fat: 172g | Cholesterol: 1309mg | Sodium: 1257mg | Potassium: 1247mg | Fiber: 14g | Sugar: 421g | Vitamin A: 10110IU | Vitamin C: 165.4mg | Calcium: 457mg | Iron: 5.9mg