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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.
Course Dessert
Cuisine American
Keyword bundt cake, cake recipes, ice cream recipes, icebox cake, icebox pie, pound cake, summer recipes
Prep Time 3 hours
Cook Time 30 minutes
Total Time 3 hours 30 minutes
Servings 12 servings
Calories 5118kcal
Author Jocelyn (Grandbaby Cakes)

Ingredients

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

Instructions

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 and set in the freezer for 30 minutes.
  • Next using a clean offset spatula, spread a layer of vanilla ice cream evenly over the top of the strawberry sauce.
  • Next repeat all steps once more ending with one 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.

Video

Nutrition

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