Blackberry Lemon Ice Cream Cake Recipes

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LEMON-BERRY ICEBOX CAKE



Lemon-Berry Icebox Cake image

Provided by Food Network Kitchen

Categories     dessert

Time 7h

Yield 8 to 10 servings

Number Of Ingredients 9

3 cups chopped strawberries (about 1 pound)
4 cups mixed berries (raspberries, blueberries and/or blackberries; about three 1/2-pint containers)
2 tablespoons granulated sugar
Finely grated zest and juice of 2 lemons
1 8-ounce package cream cheese, at room temperature
1 cup confectioners' sugar
2 teaspoons vanilla extract
3 cups cold heavy cream
2 6-ounce packages lemon cookies

Steps:

  • Toss 1 cup each strawberries and mixed berries with 1 tablespoon granulated sugar and the juice of 1/2 lemon in a medium bowl; set aside to macerate, 30 minutes.
  • Meanwhile, puree 1 cup mixed berries in a blender until smooth. Refrigerate the remaining 2 cups each strawberries and mixed berries for topping.
  • Beat the cream cheese, confectioners' sugar, vanilla, the zest of both lemons and the juice of 1 lemon in a large bowl with a mixer on medium-high speed until fluffy, about 4 minutes. Add the heavy cream and beat until slightly stiff peaks form, 1 to 2 minutes. Transfer half of the whipped cream mixture to a separate bowl and fold in the berry puree.
  • Line a 9-by-5-inch loaf pan with plastic wrap, leaving an overhang on all sides. Spread 1 cup of the plain whipped cream mixture in the pan (refrigerate the rest for topping). Cover with a single layer of cookies. Spread 1 cup of the berry whipped cream over the cookies, then top with half of the macerated berries and another 1 cup berry whipped cream. Repeat with another layer of cookies, berry whipped cream and the remaining macerated berries and berry whipped cream. Top with another layer of cookies (you may have some left over). Cover with plastic wrap and refrigerate at least 6 hours or overnight.
  • Before serving, toss the remaining 2 cups each strawberries and mixed berries with the remaining 1 tablespoon granulated sugar and juice of 1/2 lemon in a large bowl; set aside to macerate, 30 minutes.
  • Uncover the cake and invert onto a platter; remove the plastic. Cover with the reserved plain whipped cream. Top with the macerated berries.

BLACKBERRY ICEBOX CAKE



Blackberry Icebox Cake image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 8

One 16-ounce frozen pound cake, thawed
1 tablespoon salted butter
1 1/2 cups blackberries, halved, plus whole blackberries for garnish
3 tablespoons blackberry jam
Zest of 1 lemon plus juice of 1/2
1 1/2 cups heavy cream
2 tablespoons powdered sugar
Fresh mint sprigs, for garnish

Steps:

  • Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
  • Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
  • Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
  • Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
  • Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
  • Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
  • To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.

LEMON CUPCAKE WITH BLACKBERRY BUTTERCREAM



Lemon Cupcake with Blackberry Buttercream image

A simple from-scratch lemon cupcake has blackberry buttercream frosting. This cupcake is a refreshing hit! Garnish each cupcake with a blackberry or a pinch of lemon zest.

Provided by Megan C. A.

Categories     Desserts     Fruit Dessert Recipes     Lemon Dessert Recipes

Time 1h20m

Yield 24

Number Of Ingredients 13

1 cup white sugar
½ cup butter
2 eggs
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
1 ¾ teaspoons baking powder
½ cup low-fat milk
1 lemon, juice and zest
1 cup butter, softened
1 teaspoon vanilla extract
¼ teaspoon salt
4 cups confectioners' sugar
½ cup seedless blackberry jam

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Line 24 muffin cups with paper liners.
  • Cream sugar and 1/2 cup butter in the bowl of a stand mixer until fluffy. Beat in eggs, one at a time, and mix 1 1/2 teaspoons vanilla extract into mixture with the second egg.
  • Beat in flour and baking powder until thoroughly combined; beat in milk, lemon juice, and lemon zest to make a smooth batter.
  • Spoon the batter into the prepared muffin cups.
  • Bake in the preheated oven until cupcake edges are slightly golden brown and a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Cool cupcakes completely.
  • Beat 1 cup butter with 1 teaspoon vanilla extract and salt until smooth and creamy. Beat in confectioners' sugar, 1 cup at a time, to make a creamy frosting. Beat in blackberry jam. Spread frosting on cooled cupcakes.

Nutrition Facts : Calories 272 calories, Carbohydrate 40.7 g, Cholesterol 46.2 mg, Fat 12.1 g, Fiber 0.4 g, Protein 1.7 g, SaturatedFat 7.5 g, Sodium 150.6 mg, Sugar 33.2 g

BLACKBERRY PUDDING CAKE



Blackberry Pudding Cake image

This recipe is similar to a cobbler, but we like it better. It's heavenly with a little ice cream on top! Great with blackberries, boysenberries, and tayberries.

Provided by Yomama

Categories     Desserts     Cakes

Time 1h

Yield 9

Number Of Ingredients 10

2 cups fresh blackberries
1 teaspoon ground cinnamon
1 teaspoon lemon juice
1 ½ cups white sugar, divided
1 cup all-purpose flour
1 teaspoon baking powder
½ cup milk
3 tablespoons butter, melted
1 tablespoon cornstarch
1 cup boiling water

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan.
  • Mix blackberries, cinnamon, and lemon juice together in a bowl until coated. Pour into the prepared baking pan.
  • Combine 3/4 cup sugar, flour, and baking powder together in a separate bowl; stir in milk and butter. Spoon batter over blackberry mixture, covering as much as possible.
  • Stir remaining 3/4 cup sugar and cornstarch together in a bowl; stir in boiling water until sugar and cornstarch are dissolved. Pour mixture over berry mixture.
  • Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 50 minutes.

Nutrition Facts : Calories 238.5 calories, Carbohydrate 48.8 g, Cholesterol 11.3 mg, Fat 4.4 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 2.6 g, Sodium 88.5 mg, Sugar 35.5 g

FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE



Frozen Meyer Lemon Cream with Blackberry Sauce image

Categories     Milk/Cream     Mixer     Dessert     Freeze/Chill     Mother's Day     Blackberry     Lemon     Spring     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 7

1/2 cup plus 2 tablespoons sugar
5 tablespoons plus 1 1/2 teaspoons strained fresh Meyer lemon juice
3 large egg yolks
1 tablespoon light corn syrup
1 cup chilled heavy whipping cream
1 3/4 teaspoons finely grated Meyer lemon peel, divided
1 cup frozen unsweetened blackberries, thawed

Steps:

  • Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
  • Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
  • Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.

MALTED MILK ICE CREAM CAKE WITH BLACKBERRY TOPPING



Malted Milk Ice Cream Cake with Blackberry Topping image

Categories     Cake     Milk/Cream     Egg     Dessert     Bake     Kid-Friendly     Blackberry     Summer     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 10 to 12 servings

Number Of Ingredients 23

Cake
Nonstick vegetable oil spray
1 cup cake flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup sugar
1/4 cup (1/2 stick) unsalted butter, room temperature
1 large egg
1 teaspoon vanilla extract
1/3 cup whole milk
Ice cream
11 large egg yolks
3/4 cup (packed) golden brown sugar
3/4 cup malted milk powder
6 tablespoons bourbon
1 1/2 tablespoons vanilla extract
2 1/4 cups whipping cream
2 1/4 cups whole milk
1 cup plus 2 tablespoons sugar
Topping
1/2 cup water
6 tablespoons sugar
4 1/2-pint containers blackberries, divided

Steps:

  • For cake:
  • Preheat oven to 375°F. Spray 9-inch-diameter springform pan with nonstick spray. Sift flour, baking powder, and salt 3 times into medium bowl. Using electric mixer, beat sugar and butter in another medium bowl until blended. Add egg and vanilla; beat until thick, about 3 minutes. Beat in dry ingredients in 3 additions alternately with milk. Spread batter in pan (layer will be thin).
  • Bake cake until tester inserted into center comes out clean, about 15 minutes. Cool cake in pan on rack. Remove pan sides. Cut enough off top of cake to make 1/2-inch-thick layer. Reattach pan sides, leaving cake layer in pan.
  • For ice cream:
  • Whisk first 5 ingredients in large bowl to blend. Stir cream, milk, and 1 cup plus 2 tablespoons sugar in heavy large saucepan over medium heat until mixture comes to simmer. Gradually whisk hot cream mixture into yolk mixture. Return to pan and cook over medium heat until custard thickens enough to coat spoon, stirring constantly, about 3 minutes (do not boil).
  • Strain custard into large bowl; set over pot of ice and water. Cool 1 hour, stirring often, then chill 1 hour. Process custard in ice cream maker according to manufacturer's instructions. Spread ice cream over cake in pan. Cover and freeze until firm, at least 4 hours and up to 2 days.
  • For topping:
  • Stir 1/2 cup water and sugar in heavy large saucepan. Add half of berries and bring to boil. Reduce heat and simmer until syrup thickens, mashing berries with back of fork, about 12 minutes. Pour into medium bowl; gently stir in remaining berries. Cover and chill until cold, at least 3 hours and up to 1 day.
  • Using hot knife, cut around pan sides to loosen ice cream cake. Remove pan sides. Transfer cake to platter. Spoon half of berry topping onto center of cake. Cut cake into wedges and serve, passing remaining topping separately.

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