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Photo by Joseph De Leo, Food Styling by Michelle Gatton
  • Active Time

    20 minutes

  • Total Time

    20 minutes, plus 6 hours freezing time

This dessert looks way more complicated than it is—if you have the time to whip some cream, you can throw this layered stunner together. For a slight twist on the regular icebox cake formula, you mix blackberry jam into half of the whipped cream for a fruity element and spread a layer of chocolate ice cream right through the middle.


Makes one 9x5" cake

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

Step 1

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.

Step 2

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.

Step 3

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.

How would you rate Blackberry and Chocolate Ice Cream Icebox Cake?

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Tell us what you think
  • Served this for dessert for seven guests.... AWESOME! It took some wrangling for me to get it out of the pan but that was the only hic-up, it soften a bit during that time so was easy to cut and looked beautiful on the plates. The flavors just JUMPED in your mouth! My husband, who doesn't really like dessert, said he'd pass on it but I gave him a slice anyway and said I needed him to try it.... he ate ALL of it and raved about it's lightness! The next night I ate a slice of the left over and was disappointed....bland. Made a discovery of why some readers didn't like it, it was frozen solid! Evidently, one must let it soften a little to let the flavors come out!! I will make again!! 5 Forks on this one!


    • McMinnville, Yamhill, Oregon, USA

    • 5/20/2022

  • Made this to take to my daughter's house for weekly dinner. Made it with thin chocolate ores and strawberry jelly in whipped cream. Chocolate ice cream. This is the only dessert I have ever brought that she didn't let me take any home. Enough said!asking it this Sunday as orange Creamsicle with orange sherbert and vanilla ice cream with vanilla wafers and jellied orange slices

    • redindixie9842

    • South Carolina

    • 8/13/2021

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