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!
Servings 12 slices
Calories 632kcal
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).
Video
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