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Blueberry Icebox Cake

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roubashahin.com.au

Desserts
Whip up this Blueberry Icebox Cake in no time! A creamy, dreamy treat that's sure to vanish fast.
PREP TIME
20 minutes
COOK TIME
Refrigerate
4 + hours
SERVES
12-15

About this recipe

If you’re a fan of my no-bake Turkish delight custard dessert or the creamy custard dessert dusted with cocoa, you’re in for another treat. I’m excited to share with you another delight from my kitchen: the Blueberry Icebox Cake. This dessert is a testament to how no-bake options are not just a breeze to prepare but can also offer an indulgent experience.

No-bake desserts hold a special place in my heart. They’re incredibly easy to whip up and can be a real lifesaver when you’re pressed for time. Not to mention, they often last in the fridge for days, becoming even more flavourful as they sit. However, if your household is anything like mine, don’t count on this Blueberry Icebox Cake lasting that long. It’s one of those refreshing treats that you can’t help but keep coming back to, bite after delicious bite.

I find myself frequently returning to this recipe, especially when I’m invited to gatherings. It looks stunning, tastes divine, and always wins the crowd. And a little personal twist: my husband loves scotch finger biscuits, which makes this cake an absolute favourite in our home. With its layers of creamy, sweet, and tangy goodness, each bite is a delightful dance of flavours that makes this Blueberry Icebox Cake the dessert you want to have on your table.

From the rich layers that meld beautifully together to the burst of blueberries in every slice, this cake is as much a feast for the eyes as it is for the palate. And for those who’ve enjoyed my layered trifle, which may take a few steps but is absolutely worth the effort, you’ll find this recipe just as rewarding. So, join me in creating another delectable dessert that’s sure to become a staple in your no-bake repertoire.

 
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Ingredients

  • 2 cups fresh blueberries
  • 2 tablespoon white sugar
  • 300 ml thickened cream
  • 24-30 Scotch finger biscuits (about 2 packets)
  • 250 grams cream cheese, softened
  • 1 can sweetened condensed milk
  • 120 ml milk
  • 1 teaspoon vanilla extract
  • slivered pistachio to garnish
  • white chocolate pearls to garnish (if available)
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Notes from Rouba

  • You can also sprinkle nuts like sliced almonds or chopped walnuts on top for a crunchy texture and added visual appeal; their earthy colours contrast beautifully with the blue of the berries.
  • Allow it to sit out of the fridge for 15 minutes or so before serving
  • If Scotch finger biscuits aren’t available, substitute with any rich, buttery biscuit of your choice.
  • When serving, use a hot knife (dip in hot water then wipe dry) for clean slices.
  • Remember that the longer it sets, the better the flavours meld, but it’s also delicious when enjoyed fresh.
  • Consider garnishing with fresh mint leaves right before serving for a refreshing aroma and a pop of colour.

Method

Step 1.

Begin by washing the blueberries. Pat them dry with a towel. In a small bowl, toss the blueberries with the icing sugar to macerate them. Set aside to allow the sugar to draw out their juices.

In a large bowl, beat the thickened cream until stiff peaks form. Set this whipped cream aside.

Step 2.

In another bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the sweetened condensed milk, milk, and vanilla extract to the cream cheese, beating until well combined.

Carefully fold in the whipped cream into the cream cheese mixture until fully incorporated.

Step 3.

To layer the cake, spread a single layer of Scotch finger biscuits at the bottom of a 23 cm x 33 cm rectangular dish. Break some biscuits as needed to fit them into the corners.

Spread half of the creamy filling over the biscuits, distributing it evenly. Layer half of the sugared blueberries over the cream filling. Repeat the layers, starting with the biscuits, followed by the remaining cream filling, and then the rest of the sugared blueberries.

Cover and refrigerate for at least 4 hours, or for best results, leave it overnight to allow the layers to meld and the flavours to develop.

Top with slivered pistachios and crunchy white chocolate pearls if available

 

Blueberry Icebox Cake

Print Recipe
Prep Time 20 minutes
Refrigerate Time 4 hours
Servings: 15
Ingredients Method

Ingredients
  

  • 2 cups fresh blueberries
  • 2 tablespoon white sugar
  • 300 ml thickened cream
  • 24-30 Scotch finger biscuits about 2 packets
  • 250 grams cream cheese softened
  • 1 can sweetened condensed milk
  • 120 ml milk
  • 1 teaspoon vanilla extract
  • slivered pistachio to garnish
  • white chocolate pearls to garnish if available

Method
 

Step 1.
  1. Begin by washing the blueberries. Pat them dry with a towel. In a small bowl, toss the blueberries with the icing sugar to macerate them. Set aside to allow the sugar to draw out their juices.
  2. In a large bowl, beat the thickened cream until stiff peaks form. Set this whipped cream aside.
Step 2.
  1. In another bowl, beat the softened cream cheese until it is smooth and creamy. Gradually add the sweetened condensed milk, milk, and vanilla extract to the cream cheese, beating until well combined.
  2. Carefully fold in the whipped cream into the cream cheese mixture until fully incorporated.
Step 3.
  1. To layer the cake, spread a single layer of Scotch finger biscuits at the bottom of a 23 cm x 33 cm rectangular dish. Break some biscuits as needed to fit them into the corners.
  2. Spread half of the creamy filling over the biscuits, distributing it evenly. Layer half of the sugared blueberries over the cream filling. Repeat the layers, starting with the biscuits, followed by the remaining cream filling, and then the rest of the sugared blueberries.
  3. Cover and refrigerate for at least 4 hours, or for best results, leave it overnight to allow the layers to meld and the flavours to develop.
  4. Top with slivered pistachios and crunchy white chocolate pearls if available

Sahtan - Enjoy in Good Health

ChristmasCustards & PuddingsKids' FavouritesNo Bake Desserts

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2 Responses

  1. I take it the Scotch finger biscuits are an Australian product. I Live in Spain and wonder if you could suggest another type of biscuit that might be available here. Thank you.

    Reply

    1. you any buttery plain biscuit. they will absolutely work too. i’m happy for you to email me a photo if you’re unsure as well. Good Luck!

      Reply

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Creating magic and happy memories with food are my gift for you!
xx Rouba

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