BBQ week: Lemon Blueberry Icebox Cake

Ice box cake is an old dessert…if you haven’t figured that out by the reference to “icebox” instead of refrigerator. But icebox cake sounds a lot better than refrigerator cake, so I’m going to stick with that. This cake is ridiculous easy to make and decidedly old school- all things I can appreciate. The original cake, which some of you may have had, was created by the Nabisco company back in the 1920’s. It is still printed on the back of the box of Nabisco chocolate wafers. This “cake” consists of layers of whipped cream and chocolate wafer cookies. With an overnight rest in the icebox, the wafers lose their crispness and become cake like. It sounds rich, but it’s actually a really light flavored dessert.

Now, like usual, I can’t follow a recipe as is. So here is my lemon-blueberry icebox cake…made with graham crackers instead of chocolate wafers. I used homemade lemon curd because I had some, but store bought is just fine.

Ingredients:

3 cups of heavy whipping cream

1/2 cup lemon curd (divided into two 1/4 cup amounts)

1/4 cup sugar

15 (or so) graham crackers

Blueberries

Method:

Chill a metal bowl and beaters in the freezer. (Remember how we talked about cream being easier to whip when it’s cold?) Whip the cream until it starts to thicken then add the sugar. Continue beating until it forms stiff peaks (when you pull out the beater(s) the whipped cream should stand up stiffly,not fall).

After the cream is whipped, gently fold in 1/4  cup of the lemon curd using a curved spatula. To assemble the cake, start with a thin layer of the whipped cream. Using an offset spatula (or just a knife if you don’t have one) spread a thin layer across the bottom of an 8X8 dish.

Layer with graham crackers, I used 4 ½.

Repeat with another layer of whipped cream, and another layer of graham crackers. On the third layer, spread the whipped cream and then drizzle with the remaining 1/4 cup lemon curd (store bought curd may be thicker, so microwave for about 10 seconds if needed) top with graham crackers. Repeat one more layer of whipped cream and graham cracker ending with a substantial layer of whipped cream (there should be 3 layers of graham cracker total). Top with a large handful of blueberries, cover, and refrigerate overnight.

Three notes:

1. You could probably subsitute Cool Whip for the whipped cream here, but i’m not sure why you would want to (except for the 300 million calorie difference).

2. It’s entirely possible that I love lemon too much and use it in everything. I have admitted it, and I’m okay with it.

3. You could make this with strawberries, or raspberries too. You could even do a chocolate strawberry version by flavoring the whipped cream with a little bit of cocoa powder. I’m just throwing out non lemon ideas now…

-Sue

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1 Comment

Filed under BBQ, Dessert, Recipes

One response to “BBQ week: Lemon Blueberry Icebox Cake

  1. Timmo

    More blueberries!!!
    I think I’d use ‘nilla wafers for a more traditional icebox cake, and add a hint of fresh grated ginger to the whipped cream.

    I bookmarked this, it looks awesome. Hopefully I remember it next spring.

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