Pioneer Woman Ice Cream Icebox Cake

This creamy, layered Pioneer Woman ice cream icebox cake is made with vanilla ice cream, blackberry preserves, lemon curd, and crushed gingersnaps. It takes 20 minutes to put together and about 6 hours to freeze.

I’ve made a lot of icebox cakes, and this one stands out because of the blackberry and lemon combination. You soften the ice cream, fold in the mix-ins separately, then layer everything in a lined loaf pan. No oven, no stress.

The key is keeping everything cold while you work. If the ice cream gets too soft between layers, pop the pan back in the freezer for a few minutes before adding the next one. That keeps your layers clean and separate when you slice it.

Pioneer Woman Ice Cream Icebox Cake

Author: Hamdi Saidani Cuisine:American Courses:Ice Cream Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 20 minutesTotal time:6 hours 20 minutesServings:4 servings Best Season:Summer

Description

This Pioneer Woman ice cream icebox cake layers blackberry swirled ice cream, lemon curd, crushed gingersnaps, and fresh berries. Just assemble in a loaf pan and freeze.

Ingredients

• 3 pints vanilla ice cream, softened and divided
  
• 3/4 cup blackberry preserves
  
• 1 cup lemon curd, divided
  
• 2 cups crushed gingersnaps (about 8 oz)
  
• 1 cup fresh blackberries, halved, plus more for serving
  
• 1 cup cold heavy whipping cream
  
• 1/2 teaspoon vanilla extract

Instructions

1. Line a 9×5-inch loaf pan with plastic wrap, leaving about 2 inches of overhang on each side.
   
2. Scoop 2 pints of the softened vanilla ice cream into a large bowl and stir until spreadable. Fold in the blackberry preserves until just combined.
   
3. In a separate bowl, stir the remaining 1 pint of softened ice cream until smooth. Fold in 1/4 cup of the lemon curd.
   
4. Sprinkle 1/2 cup of crushed gingersnaps into the bottom of the pan. Spread about 1 cup of the blackberry ice cream mixture over the cookies. Top with 1/2 cup of the lemon curd ice cream, swirling gently to spread.
5. Press 1/2 cup of the halved blackberries into the ice cream layer.
   
6. Repeat the layers two more times, finishing with a final layer of crushed gingersnaps on top.
   
7. Cover the pan tightly with plastic wrap. Freeze until firm, at least 6 hours.
   
8. When ready to serve, add the heavy cream, the remaining 1/2 cup lemon curd, and vanilla extract to a large bowl. Whip with an electric mixer on medium-high speed until stiff peaks form, about 2 to 4 minutes.
   
9. Use the plastic wrap overhang to lift the cake out of the pan. Flip it onto a serving platter and peel off the wrap. Top with the lemon whipped cream and fresh blackberries.
   
10. Slice and serve. Add extra lemon curd on the side if you like.

FAQs

What do I serve it with?

A spoonful of extra  Lemon Curd and some fresh blackberries on the side. A simple Shortbread Cookies also adds a nice crunch next to it.

Can I use a different cookie instead of gingersnaps?

Graham crackers, vanilla wafers, or chocolate wafer cookies all work. The gingersnaps give a warm, spicy contrast to the fruit flavors, but swapping them out won’t ruin anything.

Can I make this in a different pan?

A 9×9 square pan works fine. The layers will be thinner but you get more surface area. Just spread each layer evenly so the slices hold together.

Do I have to use blackberry preserves?

No. Raspberry, strawberry, or apricot preserves are all good options. Pick something with a little tartness to balance the sweet ice cream.

How do I get clean slices?

Let the cake sit on the counter for 5 to 8 minutes before cutting. Dip a sharp knife in warm water and wipe it between each slice.