Blueberry and Whipped Mascarpone Icebox Cake
I don’t know about you, but when the weather heats up, the last thing I want to do is turn on my oven. But just because it’s 90 degrees out doesn’t mean I don’t want work in the kitchen. I love baking and I sure do have a mean sweet tooth!
This is where the magic of icebox cakes saves the day. This creamy, sweet cake comes together in the freezer instead of the oven. The cookies in the crust and in the center absorbs some of the mascarpone whipped cream, giving the smooth cake a bit of a crunchy texture. Paired with sweet blueberries and semi-sweet chocolate chips and it’s absolute summertime bliss! Plus, it’s a cold dessert, making it the perfect treat to cool down during a backyard BBQ or summertime get together.
Aside from being a no-bake dessert, the best part about icebox cakes is just how create you can be with them! You can pretty much use any combination of berries, cookies, and whipped topping flavors! You can do strawberries with chocolate cookies, raspberries with chocolate whipped cream, mangos with vanilla cookies and coconut flavored whipped cream — the world is your icebox cake!
Ingredients:
1 pint heavy whipping cream
3/4 cup of confectioners sugar
1 teaspoon vanilla extract
1 8oz package of mascarpone
1 box vanilla wafer cookies
2 cups of blueberries
1 cup chocolate chips
Instructions
Add heavy whipping cream, confectioners sugar and vanilla extract to a large mixing bowl. Whisk ingredients together until you get small peaks.
Add mascarpone and continue to whisk ingredients together until whipped cream is thick. Set aside.
Place wafer cookies in a resealable plastic bag and using a rolling pin crush into larger, coarse crumbs.
Layer the bottom of either a baking dish or spring form pan with the cookie crumbs. On top of the cookie crumbs layer the whipped mascarpone, another layer of cookie crumbs, blueberries and chocolate chips. Alternate layers until you get to the top where you'll finish with another layer of whipped mascarpone and top with more blueberries and chocolate chips.
Let set for 20 minutes before covering and placing in the freezer. Let it freeze for at least 4 hours before serving.
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