Blackberry Lemon Icebox Cake
A simple and refreshing dessert.
Servings: 6
Ingredients
- 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
Instructions
- 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.
Notes
Add more honey to the whipped cream if it is too tart.
Can replace blackberries with berry of choice.