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Easy Blueberry Ice Box Cake


I made my first ice box cake when I was hosting a party and needed a quick dessert, asap. I stumbled across a recipe for an ice box cake that only required graham crackers, whipped cream and fresh strawberries. Easiest and most delicious dessert ever? Probably. The only thing you need to plan for is the freezing process. I’d recommend freezing this dessert for at least four hours, preferably overnight.

The other great thing about this recipe is you can use any berry you have on hand. This time around, I used blueberries with freshly grated lemon zest. Yummyyyyy. Can someone please try a blackberry and fresh lavender combo? Doesn’t that sound so refreshing on a summer’s night?!



Graham crackers

Fresh whipped cream

One pint California Giant blueberries

Lemon zest


Prepare your fresh whipped cream (or you can use store bought if you are really in a pinch).

In a loaf pan or an 8’x8’ glass pan, lay down a piece of cling wrap, leaving excess over the edge so you can easily pull out the frozen dessert.

Start with a layer of graham crackers, breaking as needed to cover the whole bottom of the pan. Layer with the whipped cream, then add a layer of blueberries. Continue this process, until you have reached the top of your pan. Top off with lots of blueberries and freshly grated lemon zest.

Freeze for at least four hours, preferably overnight.




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