Blackberry and Chocolate Ice Cream Icebox Cake
Total Time: 20 minutes, plus 6 hours freezing
Yield: One 9x5" cake
Ingredients:
- 1½ cups chilled heavy cream
- 1 teaspoon powdered sugar
- ½ teaspoon vanilla extract
- Pinch of kosher salt
- ⅔ cup blackberry jam or preserves
- 21 chocolate graham crackers (about 5½ sheets), plus extra for topping
- ½ pint chocolate ice cream, softened to room temperature
Preparation:
Line a 9x5" loaf pan with plastic wrap, leaving an overhang on all sides. Chill the pan until ready. Using an electric mixer on medium-high speed, beat the cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place the jam in a medium bowl and whisk to loosen. Gently fold in half of the whipped cream. Mix the vanilla and salt into the remaining whipped cream.
Scoop half of the vanilla whipped cream into the prepared loaf pan and spread it evenly. Arrange a layer of graham crackers on top, breaking them to fit if needed. Spread half of the blackberry whipped cream over the crackers, smoothing it evenly, and top with another layer of graham crackers. Dollop and smooth the ice cream over the top. Add another layer of graham crackers, followed by the remaining blackberry whipped cream. Finish with a fourth layer of graham crackers and spread the remaining vanilla whipped cream on top, letting it rise above the pan edges if necessary. Crumble some graham crackers over the top. Cover with the plastic wrap and freeze until firm, at least 6 hours.
To serve, use the plastic wrap to lift the cake out of the pan (if it’s difficult to remove, briefly run warm water over the pan sides). Slice and serve.
Do ahead: The cake can be prepared up to 2 days in advance and kept frozen.
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