Description
A delightful no-bake dessert combining the sweet and tangy flavors of blackberries with creamy layers of buttercream and whipped cream, perfect for warm days.
Ingredients
Scale
- 3 cups blackberries
- 3 tablespoons granulated sugar
- 2 tablespoons lemon juice
- 2 teaspoons cornstarch
- 1 tablespoon water
- 12 tablespoons unsalted butter
- 245 grams Eagle Brand® Sweetened Condensed Milk
- 3 tablespoons blackberry jam
- 300 ml cold heavy cream
- 152 grams Eagle Brand® Sweetened Condensed Milk
- 36 chocolate crackers
- 1/4 cup blackberry jam
- Fresh blackberries for decoration
Instructions
- Prepare the Blackberry Jam: In a small saucepan, combine blackberries, sugar, and lemon juice; bring to a boil. Reduce heat and let simmer for 10 minutes. Mix cornstarch with water, add to blackberries, cook until thick, strain, and cool.
- Make the Blackberry Russian Buttercream: Beat room temperature butter until fluffy, add sweetened condensed milk gradually, then mix in blackberry jam.
- Prepare the Blackberry Whipped Cream: Whip cold heavy cream, then mix in sweetened condensed milk and blackberry jam until combined.
- Assemble the Icebox Cake: Layer crackers, buttercream, whipped cream, and jam. Repeat layers.
- Decorate and Chill: Garnish the top layer and refrigerate for at least 720 minutes before serving.
Notes
It’s best enjoyed chilled, which enhances the flavors and texture. Store covered in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 40mg
Keywords: blackberry cake, icebox cake, no-bake dessert, summer dessert, creamy dessert