This No Bake Lemon Blueberry Icebox Cake is the perfect summer dessert made from only 5 simple ingredients, featuring a creamy, sweet lemon filling and fresh, juicy blueberries! Recipe from thebusybaker.ca!
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5 from 6 votes

No Bake Lemon Blueberry Icebox Cake

This No Bake Lemon Blueberry Icebox Cake is the perfect summer dessert made from only 5 simple ingredients, featuring a creamy, sweet lemon filling and fresh, juicy blueberries!
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 12 slices
Calories 632kcal
Author Chrissie (thebusybaker.ca)

Ingredients

  • 1 liter heavy or whipping cream (30% fat or above, ideal for whipping)
  • 1 1/2 cups sweetened condensed milk
  • zest of 3 lemons (plus extra lemon zest for garnish)
  • 3-4 cups fresh blueberries (washed and dried)
  • 48 butter cookies or tea biscuit cookies (one large package)

Instructions

  • Whip the cream on high speed using your electric mixer until soft peaks form.
  • While continuing to mix, pour in the sweetened condensed milk in a steady stream until fully incorporated and the mixture reaches hard peaks.
  • Add the lemon zest and fold it into the cream mixture gently until fully incorporated.
  • Layer the bottom of a 9-inch by 13-inch dish (I like using glass baking dishes for icebox cakes) with butter cookies.
  • Top the layer of butter cookies with one-third of the cream mixture and one cup of blueberries.
  • Add another layer of butter cookies, then cream, then blueberries.
  • Add one more layer of each and then top with some more lemon zest.
  • Chill in the fridge for 6 hours or overnight before slicing and serving (for best results, chill overnight).

Nutrition

Serving: 1serving | Calories: 632kcal | Carbohydrates: 54g | Protein: 7g | Fat: 44g | Saturated Fat: 24g | Cholesterol: 135mg | Sodium: 290mg | Potassium: 273mg | Fiber: 2g | Sugar: 31g | Vitamin A: 1382IU | Vitamin C: 5mg | Calcium: 179mg | Iron: 1mg