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No-bake blueberry lemon “ice cream” cake
Ingredients
Blueberries:
- 3 cups fresh blueberries
- 3 tablespoons sugar
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 3/4 cup water
Lemon cream:
- 1-1/2 cups heavy cream
- 1 can (300 millilitres) condensed milk
- Zest of 1 lemon
- 4 tablespoons freshly squeezed lemon juice
- Graham crackers
Directions
- Add the blueberries, sugar and lemon juice to a small pot and place over low heat. Cook, stirring occasionally until the sugar is mostly dissolved.
- Mix together the cornstarch and water together and stir it into the blueberries. Bring it to a simmer for two minutes until the mixture is thickened. Pour into a bowl chill in the fridge.
- Meanwhile, add the heavy cream to a bowl and beat with a hand mixer until stiff peaks form. Continue to beat on low while streaming in the condensed milk. Stir in the lemon zest and juice.
- Line a 9x5x3 loaf pan with plastic wrap so it hangs over all sides.
Assembly:
- Remove 1/2 cup of the blueberry mixture to another container and reserve in the fridge until ready to serve.
- Cover the bottom of the pan with 1/4 cup of the lemon ice-cream mixture.
- Place a layer of graham crackers on the bottom so they fit snuggly in the pan.
- Add 1/3 of the remaining lemon cream mixture and smooth it out to the edges.
- Top with 1/2 of the remaining blueberry mixture.
- Top with another layer of graham crackers, followed by 1/3 more of the lemon cream, followed by the rest of the blueberries and a final layer of graham crackers.
- Top with remaining lemon cream mixture. Tap the loaf pan gently on the counter to remove any air pockets.
- Fold the plastic wrap over the top and freeze for a minimum of four hours up to 24 hours.
- Remove the cake from the freezer an hour before serving. Remove from the loaf pan and serve with the reserved blueberries over the top. Slice to serve.
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