Blueberry Icebox Dessert Food

BLUEBERRY ICEBOX PIE

Blueberry Icebox Pie image

A retro dessert for today's rushed lifestyles. Perfect for summer, this refrigerator dessert is quick, easy, delicious and can be made the day before. From "Ice Box Pies" by Lauren Chattman. Prep time includes chilling.

Provided by Lorac

Categories Pie

Time 6h10m

Yield 6-8 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup cornstarch
1/4 cup water
5 cups fresh blueberries or 5 cups frozen blueberries, defrosted
2/3 cup sugar
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1 tablespoon unsalted butter
1 prepared 9 inch shortbread pie crusts or 1 graham cracker crust

Steps:

In a small bowl, combine cornstarch and water until smooth.
In a medium saucepan, combine 3 cups blueberries, sugar, cinnamon, and nutmeg.
Stir in cornstarch mixture and cook over medium heat, stirring constantly, until thickened.
Cook another 2 minutes, remove from heat and stir in butter and remaining 2 cups of berries.
Pour into crust, cover with plastic wrap and chill 6 hours or until set.

Nutrition Facts : Calories 280.2, Fat 7.2, SaturatedFat 2.9, Cholesterol 5.1, Sodium 80.4, Carbohydrate 54.7, Fiber 3.7, Sugar 35.3, Protein 2

BLUEBERRY-LEMON ICEBOX CAKE

Blueberry-Lemon Icebox Cake image

The more particular you are when building the layers in the loaf pan, the more neat and tidy this will look when sliced. But if it's a little uneven and the layers blend together, so be it!

Provided by Nicole Rucker

Categories Bon Appétit Chill Cake Blueberry Milk/Cream No-Cook Yogurt Cream Cheese Dessert Summer

Yield Serves 8

Number Of Ingredients 8

Ingredients

8 ounces mascarpone or plain whole-milk Greek yogurt, room temperature
3/4 cup powdered sugar
2 tablespoons finely grated lemon zest
2 1/2 cups chilled heavy cream
1 cup homemade or store-bought lemon curd, divided
16 graham crackers, divided
1 1/2 cups Blueberry-Chia Seed Jam, divided
1/3 cup fresh blueberries

Steps:

Line a 9x5" loaf pan with plastic wrap, leaving overhang on all sides. Using an electric mixer on medium-high speed, beat mascarpone, powdered sugar, and lemon zest in a large bowl until fluffy, about 4 minutes. Reduce speed to low; gradually add cream. Increase speed to medium as mixture thickens; beat until medium peaks form. Transfer two-thirds of mascarpone mixture to another large bowl and fold in 1/2 cup lemon curd. Cover remaining mascarpone mixture; chill until ready to unmold and cover cake.
Place a single layer of graham crackers over bottom of prepared pan, breaking as needed to fit. Using a small offset spatula, evenly spread a quarter of lemon cream over graham crackers. Dollop 1/2 cup jam over top, then gently spread evenly over lemon cream. Drizzle 1/4 cup lemon curd over. Spoon a third of remaining lemon cream over curd and top with another layer of graham crackers. Repeat layering process with half of remaining lemon cream, 1/2 cup jam, and remaining lemon curd. Finish with a final layer of lemon cream, then graham crackers. Cover with plastic wrap; freeze at least 6 hours. Cover and chill remaining jam until ready to serve cake.
Uncover cake and invert pan onto a platter. Using the plastic overhang to help you, unmold cake; peel off plastic. Spread top and sides of cake with reserved mascarpone mixture (if mixture looks a little loose, whisk until soft peaks form before using). Chill in freezer at least 15 minutes.
Just before serving, mix blueberries into reserved jam and spoon over cake.
Do Ahead
Cake can be made 2 days ahead. Cover and keep frozen.

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