This Blackberry Lemon Icebox Cake recipe is a refreshing and delightfully simple dessert. You will want to whip up this easy no bake recipe today!
When I created my Lemon Whipped Cream recipe, I always had it in the back of my mind that it would make a wonderful addition to an icebox cake.
Icebox cakes are one of my favorite desserts to make because they are so easy and have the simplest of ingredients. I decided to pair my lemon whipped cream with blackberries to make this delicious icebox cake. You could always substitute the blackberries for another fruit. Strawberries, blueberries, and raspberries would all compliment the lemon whipped cream quite nicely!
Icebox Cake FAQs
Why is it called icebox cake?
I went into a lot more detail on the history of icebox cakes on my Strawberry Chocolate Icebox Cake recipe. However, the short version is that icebox cakes date back to the 1920s, before electric refrigeration even existed.
Back then, people used iceboxes instead of refrigerators to keep their food cool. Even though iceboxes did not use electricity, they were quite an advancement.
Now families could keep their food cool in the convenience of their own kitchen. While the ice had to be replaced every few days in order to keep the food cool, iceboxes were still quite effective.
Icebox cakes became very popular during this time period. Homemakers fell in love with this simple and convenient way of making a cake. They could easily whip up a cake in the morning and have it ready and waiting for guests later that day.
The cake is made of whipped cream and layers of cookies or graham crackers. As the icebox cake sits in the refrigerator, the cookies/graham crackers soften up and take on a cake-like texture.
Eventually early electric refrigerators began to appear in homes in the late 1920s and replaced iceboxes. Early refrigerators were very similar in appearance to iceboxes. It was still common for people to refer to refrigerators as iceboxes, even after iceboxes had mostly transitioned out of use.
Does icebox cake need to be refrigerated?
Yes, an icebox cake does need to be refrigerated. It is made with perishable ingredients that will go bad if it is not kept in the refrigerator (except for when you are serving it, of course!).
How long can you keep an icebox cake?
An icebox cake will last 2-3 days in the refrigerator. It is best eaten within the first 1-2 days as the fresher ingredients will taste better.
Do icebox cakes go in the freezer?
Once you have assembled and icebox cake, it will go into the refrigerator to soften up the graham crackers or cookies (whichever is used in the recipe). The term “icebox” can be confusing as it sounds more similar to the freezer. But as mentioned above, icebox refers to the pre-refrigerator appliance that was used in the early 1900s.
How do you freeze an icebox cake?
If you want to make an icebox cake well in advance, you can freeze it. Store the icebox cake in an airtight container. It can be stored for 1-2 months in the freezer.
When you are ready to eat the icebox cake, place it in the refrigerator to thaw. You should leave it in the refrigerator for 8-12 hours to allow it to thaw completely.
Old Fashioned Lemon Icebox Cake
Old fashioned icebox cakes are made with the simplest of ingredients. They are made with whipped cream and some kind of cookie or wafer. This blackberry lemon icebox cake recipe harkens back to the simple, old fashioned icebox cakes from the early 1900s.
Lemon Icebox Cake with Graham Crackers
I enjoy making icebox cakes with graham crackers. They are easy to layer into the cake and soften up nicely to make for a great icebox cake.
Gluten Free Icebox Cake
Icebox cake can easily be made gluten free! All you need to do is use gluten free graham crackers, wafers, or cookies. It is a great way to make a dessert for somebody who is unable to eat gluten.
Blackberry Lemon Icebox Cake Recipe
For the lemon whipped cream:
2 cups heavy cream
2 tbsp honey
1 tsp vanilla
juice of two lemons
zest of two lemons
For the icebox cake:
1 package graham crackers
2-3 cups blackberries (or berry of choice)
The first step is to put the heavy cream in the bowl.
Then add the honey, vanilla, lemon juice, and lemon zest.
A quick tip: I find it easier to use a zester to zest the lemon peel first, then cut the lemon in half and squeeze the juice out.
And a trick to get the most juice out of the lemon: before you cut it, place the lemon on the counter and use the palm of your hand to roll the lemon back and forth a few times. Place pressure on the lemon as you roll it. Once you cut the lemon and squeeze out the juice, you will get more juice out of it.
Also, if you do not have a lemon on hand, you can substitute the fresh lemon juice and zest with 3 teaspoons of lemon juice from a jar.
Using the whisk attachment of your mixer, mix the mixture at a medium-high speed.
It will take a few minutes for the mixture to thicken and turn into whipped cream. Be very careful to not overmix, otherwise it will turn into butter!
You will know it is completed when the mixture forms soft peaks.
You may want to taste test the whipped cream to make sure it is not too tart. If it is too tart, simply mix in more honey to sweeten it.
Now that the whipped cream is complete, it is time assemble the icebox cake.
Use a 9×9 or similar sized baking dish. Start by placing a layer of graham crackers on the bottom of the dish.
Next, spread a generous layer of the lemon whipped cream on top of the graham crackers.
Place another layer of graham crackers on top of the whipped cream.
Repeat this process again, adding layer of whipped cream, and another layer of graham crackers.
End with a final layer of whipped cream on top.
Carefully place the blackberries on top of the whipped cream.
Cover the baking dish and place in the refrigerator for a minimum of 4 hours to allow the graham crackers to soften.
When ready to serve, remove from refrigerator and slice to serve.
Blackberry Lemon Icebox Cake
- 2 cups heavy cream
- 2 tbsp honey
- 1 tsp vanilla
- juice of 2 lemons
- zest of 2 lemons
- 1 package graham crackers
- 2-3 cups blackberries
- Place the heavy cream in a mixing bowl.
- Add the honey, vanilla, lemon juice, and lemon zest.
- Using the whisk attachment on your mixer, mix on medium high for several minutes. Mixture is done when soft peaks begin to form.
- Using a 9x9 or similar sized baking dish, place a layer of graham crackers on the bottom of the dish.
- Spread a generous layer of whipped cream on top of the graham crackers.
- Place another layer of graham crackers on top of the whipped cream.
- Repeat this process again, adding an additional layer of whipped cream and graham crackers.
- End with a final layer of whipped cream on top.
- Carefully place the blackberries on top of the whipped cream.
- Cover the baking dish and place in the refrigerator. Allow to sit in the refrigerator for a minimum of 4 hours. Can be kept in the refrigerator for up to 3 days, but is best eaten within 1-2 days.