Recipes

Blackberry Jam Icebox Cake

Photo by Andrew Cebulka

recipe heading-plus-icon

yields

Serves 6

    Ingredients
  • 2 cups heavy cream
  • 8 ounces crème fraîche
  • 2 !sleeves graham crackers
  • 2/3 cup blackberry jam
  • ½ cup roasted, salted pistachios, chopped
steps
  1. In the bowl of a stand mixer fitted with whisk attachment, whip cream on medium high, or until stiff peaks form. In another bowl, whisk crème fraîche to loosen it and then fold in whipped cream in two steps: Use a whisk full of whipped cream at first to lighten the crème fraîche, then fold in the remaining whipped cream. Reserve 1/3 of the mixture, cover it, and place in the fridge until ready to serve the cake.
  2. Line a metal loaf pan with plastic wrap, allowing for extra to hang over sides. Place a layer of graham crackers in bottom of pan and then spread a layer of whipped cream mixture over crackers; follow with a layer of jam, and then another layer of cream. Continue layering: crackers, cream, jam, cream, crackers. Fold overhanging plastic wrap over crackers and place pan in the freezer for at least 4 hours.
  3. When ready to serve, invert pan to release cake; remove plastic wrap and frost cake with remaining cream mixture. Top with pistachios.

Recipe from the Simple Life.

  • Recipe By
    Lauren Utvich
Featured Articles

Leave a Reply

Be the first to comment.


Related Recipes

Other

Boozy Blackberry and Cream Pops

Mix yogurt, 2 tablespoons honey, and vanilla and put in fridge. Blend berries, milk [...]

Recipes

Beardcat’s Gelato Cookie Sandwich

Beardcat’s uses a gelato machine, but you can use any ice cream or frozen [...]

The Local Palate Marketplace Ad: I'm Just Here for the Snacks

shop the south

Discover the Local Palate's thoughtfully curated selection of regional food products.

SHOP NOW