Berry Icebox Cake

Berry Icebox Cake
  • 12 servings
  • 0:30 Preparation
  • 0:00 Cooking
  • 2:00 Total Time


Add all
  • 5

    toasted plain belgian waffles

  • 11

    toasted blueberry pancakes

  • 4 cups
    (1 L)

    french vanilla ice cream, softened

  • 2 cups
    (500 mL)

    cottage cheese

  • 1/2 cup
    (125 mL)

    stirred blueberry yogurt

  • 1 cup
    (250 mL)

    semi-sweet chocolate chips

  • 4 Tbsp.
    (60 mL)

    granulated sugar

  • 2 cups
    (500 mL)

    whipping cream

  • 3 Tbsp.
    (45 mL)

    icing sugar

  • 2 cups
    (500 mL)

    berries (blueberries, raspberries, blackberries...).


Cover the bottom of an 8-in. (20-cm) springform pan with waffles.

Cut 7 blueberry pancakes in half and use to line sides of pan.

Spread softened ice cream evenly over waffles.

Cover with remaining pancakes and freeze.

Process cottage cheese in a food processor until smooth, add blueberry yogurt, chocolate chips and sugar and mix thoroughly.

Whip cream and sugar in a bowl until stiff peaks form.

Remove cake from freezer. Spread cheese mixture evenly over pancakes, then ice with a thin layer of whipped cream.

Pipe whipped cream rosettes around the edges leaving a 4-in. (10-cm) circle in the middle. Fill circle with berries and put the cake in the freezer for about 90 minutes.

Move the cake to the refrigerator half an hour before serving.

Source: Metro