Sur La Table Lemon Blueberry Ice Box Cake with No Churn Cream Cheese Ice Cream
By Bianca Dodson
Sur La Table Lemon Blueberry Ice Box Cake with No Churn Cream Cheese Ice Cream
By Bianca Dodson
Yield/Serves:
Makes 6-8 Servings
1 box Sur La Table Lemon Blueberry Loaf
1 stick unsalted Butter
2 eggs
¼ cup Milk
3 Tablespoon Lemon Zest
3 Tablespoon Lemon Juice
2 cups Heavy Cream
1 teaspoon Vanilla Extract
14 oz Sweetened Condensed Milk
8 oz Cream Cheese
1 stick unsalted Butter
2 eggs
¼ cup Milk
3 Tablespoon Lemon Zest
3 Tablespoon Lemon Juice
2 cups Heavy Cream
1 teaspoon Vanilla Extract
14 oz Sweetened Condensed Milk
8 oz Cream Cheese
Loaf Cake Instructions
Preheat oven to 350 degrees Fahrenheit.
In a bowl mix the loaf cake mix with butter until light and fluffy.
Next, add in the eggs and lemon zest. Mix until combined.
Add in the milk and lemon juice and mix until completely combined.
Pour into a 8x5 loaf pan and bake for 45-55 minutes.
Allow to cool completely before assembling the Ice Box Cake.
Ice Cream Instructions
Place sweetened condensed milk and cream cheese in a bowl. Mix until well combined.
With a hand mixer, whip in heavy cream and for about 2- 3 minutes.. Mix for another minute or until soft peaks form.
Pour into a freezer safe container then pop in the freezer until ready to assemble the cake.
Once the cake is cooled, cut evenly length wise. Add a generous dollop of ice cream and spread on the first layer. Repeat with the top layer and add additional blueberries and lemon slices for garnish.
Preheat oven to 350 degrees Fahrenheit.
In a bowl mix the loaf cake mix with butter until light and fluffy.
Next, add in the eggs and lemon zest. Mix until combined.
Add in the milk and lemon juice and mix until completely combined.
Pour into a 8x5 loaf pan and bake for 45-55 minutes.
Allow to cool completely before assembling the Ice Box Cake.
Ice Cream Instructions
Place sweetened condensed milk and cream cheese in a bowl. Mix until well combined.
With a hand mixer, whip in heavy cream and for about 2- 3 minutes.. Mix for another minute or until soft peaks form.
Pour into a freezer safe container then pop in the freezer until ready to assemble the cake.
Once the cake is cooled, cut evenly length wise. Add a generous dollop of ice cream and spread on the first layer. Repeat with the top layer and add additional blueberries and lemon slices for garnish.