This icebox cake is an easy no-bake dessert, it comes together quickly, and it is perfect to make ahead for a celebration or serve during special dinner. This dessert looks way more complicated than it is-if you have time to whip some cream, you can throw this layered stunner together.
Ingredients:
- 1½ cups chilled double cream
- 1 tsp icing sugar
- ½ tsp vanilla extract
- pinch of salt
- 2/3 cup blackberry jam
- bourbon biscuits, removed the cream, reserve some for topping
- ½ pint chocolate ice cream, softened at room temperature until pliable
Method:
Line a 9"x5" loaf pan with cling film, leaving a few inches of overhang on all sides. Chill pan until ready to use.
Using electric mixer on medium speed, beat double cream and icing sugar in a large bowl until stiff peaks form, about 3-4 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of the whipped cream. Mix vanilla and salt into plain whipped cream.
Scoop half of vanilla whipped cream into the prepared loaf pan and spread into an even layer. Arrange a layer of bourbon biscuits 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 bourbon biscuits. Dollop the chocolate ice cream across the top and smooth into an even layer. Add a third layer of bourbon biscuits, followed by remaining blackberry whipped cream. Repeat with a fourth layer of bourbon biscuits and finally spread remaining vanilla whipped cream over (don't worry if it is a little higher than edges of pan) Crumble some bourbon biscuits over. Cover with cling film overhang and freeze until set, at least 6 hours.
To serve, using overhang cling film, unmould cake (if hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Cake can be made few days ahead. Keep frozen.
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