Blackberry and Chocolate Ice Cream Icebox Cake

milk/cream vanilla jam or jelly summer quick & easy cake ice cream fourth of july mother's day father's day dessert frozen dessert labor day memorial day chocolate blackberry

Kendra Vaculin

Makes one 9x5" cake

Source

Ingredients

1½ cups chilled heavy cream

1 tsp. powdered sugar

½ tsp. vanilla extract

Pinch of kosher salt

⅔ cup blackberry jam or preserves

21 individual chocolate graham crackers (about 5½ sheets), plus more for topping

½ pint chocolate ice cream, softened at room temperature until pliable

Method

Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.

Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don’t worry if it’s a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.

To serve, using plastic overhang, unmold cake (if it’s hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.