Blackberry-vanilla icebox cake

blackberry vanilla icebox cakeThe whimsical and brilliant blog A Beautiful Mess did this recipe last summer. Since post-Valentines Day has brought some unseasonably warm weather, and my Valentines Day brought me this beautiful new, glass cake stand, I thought it would be a perfect time to try out Elsie and Emma’s icebox cake recipe with my own little twist. They used ladyfingers for their cookie crust but I took their suggestion and tried out Vanilla Wafers instead. For their layers, they used frozen blueberries and blueberry juice instead of the canned fruit in light syrup that I chose. My version saves you from buying an extra ingredient and I think the canned fruit keeps its flavor a bit better than frozen. I also exchanged their marshmallow-whip layer with cool whip…a bit healthier, a lighter taste, and MUCH easier to work with. Ok, so here you are:

If you’re not a blackberry fan, use any sort of fruit you like. I think peaches, raspberries, strawberries or even something exotic like kiwis would be delicious!


This cake is absurdly simple and I love the spin on a usual ice cream pie. The icebox cake is loaded with flavor but doesn’t leave you feeling heavy and sickly sweet like lots of cakes. You have to work a bit quickly otherwise the ingredients begin to melt as you work. I mixed the ice cream and berries, and cool whip and juice, and then placed those bowls back into the freezer until I was ready to add those layers. Wait until the cake is completely frozen before you do the cool whip piping top also, otherwise it will just sink in and be an ooey-gooey mess.

This might even be my favorite new treat…I should probably tell you that after I finished my slice, I unashamedly dropped my face to the plate and gave it a good lick…no need to be wasteful, right? Even though I’m still perfectly happy in my winter scarves, it’s been nice to feel the recent sunshine and this blackberry-vanilla icebox cake is the perfect homage to Spring, just peaking on the horizon. Enjoy!

blackberry vanilla icebox cake recipe

icebox cake recipe with handmade cards

blackberry cake recipe

easy dessert icebox cake recipe

– <3 A. 

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Sweet Memories

Before I bid adieu to October completely, and since I promised a view of my procrastination pumpkin-carving-product, here’s a last peek at some of my favorite things of October. Also, a quick homemade treat if you’re feeling domestic without feeling like you have the time to satisfy your kitchen cravings:

pumpkin carving ideas

Since this month was largely spent wishing for rain and getting sunshine instead, I celebrated the last day of the unusually warm month with a summer-treat: ice cream sandwiches. They were super easy to make and turned out stupendous.

Home-baked items are quickly becoming a thing of the past. Even when I make boxed cakes and brownies for a last-minute party gift, the three-ingredient, not quite from scratch, goodies are met with rave revues. With life going at a constant light-speed, it’s no wonder people wonder when you have time to turn on the oven.

You don’t have to be a June Cleaver to pull this off though.

ice cream sandwich recips

Chocolate chip cookies, made a little flatter and bigger when you plop them on the cookie sheet, and a scoop of slightly melted ice cream squooshed in between two cookies. Done. Delicious, yes?

homemade ice cream sandwich

I wrapped each of them in a little wax paper and tucked them into their own individual Ziploc bag just to ensure the ice cream didn’t make a mess, or the sandwiches end up tasting like freezer after a night in the dark dungeon of frozen-ness.

October was sublime. I still haven’t gotten my fill of Pumpkin-Spice yet, but there’s always November for that and hopefully, then, I’ll be wrapped three-layers deep in sweater goodness.

Hope your October left you with some sweet memories.

– <3 A.