Blackberry Icebox Cake Recipes

Steps:

• In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
• Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
• In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
• Cover and refrigerate for at least 6 hours.
• Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.

Steps:

• Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
• Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
• Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
• Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
• Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
• Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed-no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
• Bring up plastic overhang to cover and chill at least 24 hours.
• Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
• Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
• Cut reserved berries in half lengthwise and arrange them on top.
• Slice cake into 8 pieces to serve.
• Do Ahead
• Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.

Steps:

• 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.
• 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.
• 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.