Easy Blueberry Ice Box Cake

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This blueberry ice box cake is easy and perfect for when you’re in a pinch!

Easy Blueberry Ice Box Cake

INGREDIENTS

  • Graham crackers
  • Fresh whipped cream
  • One pint California Giant blueberries
  • Lemon zest

DIRECTIONS

      • Prepare your fresh whipped cream (or you can use store bought if you are really in a pinch).
      • In a loaf pan or an 8’x8’ glass pan, lay down a piece of cling wrap, leaving excess over the edge so you can easily pull out the frozen dessert.
      • Start with a layer of graham crackers, breaking as needed to cover the whole bottom of the pan. Layer with the whipped cream, then add a layer of blueberries. Continue this process, until you have reached the top of your pan. Top off with lots of blueberries and freshly grated lemon zest.
      • Freeze for at least four hours, preferably overnight.

Follow your berries to the farm.

Locate the 16-Digit Trace code.​ Enter the trace back code from your berry container to visit the farms where we’re grown. Too bad we can’t deliver the fresh fragrance, too!