blueberry lemon cookie icebox cake

Here in the Midwest, it’s the height of summer and blueberry season. If you’re lucky enough to have a u-pick farm nearby but not sure what to do with all those berries, I've got some ideas. My latest: a blueberry lemon ice box cake featuring lemon cookie crumbles.

Besides the cookies and blueberries, this ice cream cake calls for only three ingredients: heavy whipping cream, sweetened condensed milk, and fresh lemon juice. It all goes into a cold bowl and gets whipped to a pudding-like consistency. Then it’s piled into a loaf pan between layers of plump blueberries and lemon cookie crumbles.

After a four-hour freeze, flip your pan and reveal your work of art. Cut yourself a thick, berry-studded slice, and brace yourself for a refreshing lemon blast. 

It's good. Head-shaking good.

Watch the video!

Ingredients

1 cup heavy whipping cream

14oz can sweetened condensed milk

1/4 cup lemon juice (about 1 lemon)

1 1/2 cups blueberries

9–12 lemon cookies, crumbled (I use Partake lemon cookies because they’re gluten-free and just the right softness for easy crumbling; but any lemon cookie will do)

Directions

1. Place a metal bowl in the freezer for five minutes so it’s nice and chilly. 

2. Combine in the chilled bowl the heavy whipping cream, sweetened condensed milk, and lemon juice.

3. Using an electric mixer, whip everything together, starting at low speed and slowly moving up to medium to avoid splatters. Whip until the mixture reaches a pudding-like consistency.

4. Line a standard loaf pan with plastic wrap. The wrap should extend fully up all sides of the pan.

5. Sprinkle a third of the blueberries and a third of the cookie crumbs over the bottom of the pan. Then pour half the lemon cream into the pan and spread it out evenly.

6. Sprinkle another third of both the blueberries and cookie crumbs over the layer of cream. Then layer on the second half of the cream.

7. Top the cream with the last third of blueberries and cookie crumbs.

8. Place the loaf pan in the freezer for at least 4 hours. 

9. When the cake is solid, flip it onto a parchment-lined cutting board and remove the plastic wrap. Cut into slices, and if you’d like, garnish each slice with some extra berries and cookie crumbs.