This delicious Blackberry Icebox Cake made with Eagle Brand® Sweetened Condensed Milk is an easy no-bake dessert that will impress your family and friends! Layers of chocolate crackers, Blackberry Whipped Cream, Russian Buttercream, and jam, after sitting in the fridge, the cake will develop a soft and creamy texture, not overly sweet, and perfect for any celebration or get together.
Course Dessert
Cuisine American
Keyword blackberry, icebox cake, no-bake
Prep Time 30 minutesminutes
Resting time 12 hourshours
Total Time 12 hourshours30 minutesminutes
Servings 6servings
Calories 250kcal
Author Camila Hurst
Ingredients
Blackberry Jam
3cupsblackberries423 grams
3tbspgranulated sugar37 grams
2tbsplemon juiceabout 1 lemon
2tspcornstarch
1tbspwater
Blackberry Russian Buttercream
12tbspunsalted butter170 grams
245gramsEagle Brand® Sweetened Condensed Milk0.8 cup
3tbspblackberry jam
Blackberry Whipped Cream
300mlcold heavy cream1 1/4 cup
152gramsEagle Brand® Sweetened Condensed Milk1/2 cup
3tbspblackberry jam
To assemble
36chocolate crackers
1/4cupblackberry jam
Fresh blackberries
Instructions
Blackberry Jam
To make the Blackberry Jam, add the blackberries, sugar, and lemon juice to a small saucepan. Bring the mixture to a boil, then reduce the heat to medium. Let the blackberries simmer, using the back of the spoon to help the blackberries break apart and dissolve. Cook the mixture for about 10 minutes, stirring every so often, until the blackberries have softened up, and the sugar has turned into a thick syrup.
At this point, mix the cornstarch and water in a small separate bowl, until the cornstarch dissolves.
Then add the dissolved cornstarch to the blackberries and immediately begin to stir.
Cook for another 1 to 2 minutes, while stirring non-stop, until the jam is very thick.
Then pour the jam through a strainer to retain the seeds.
Press down on the seeds through the strainer to release as much liquid as possible from the blackberries.
Let the jam cool down completely. It can be made ahead up to 4 days.
Blackberry Russian Buttercream
Make sure the butter is at the appropriate consistency, which should be at room temperature. The butter should have a nice shape, not be too soft, but not cold either. It’s ideal if the butter is from 68 to 72ºF.
Beat the butter with an electric mixer, at medium-high speed, for 5 minutes.
Add the sweetened condensed milk in. Beat with the mixer on medium speed until the frosting becomes creamy and thick.
It might take a while for the buttercream to come together and become thick, specially if the butter was on the soft side, or if the kitchen is too warm.
In that case, you can place the bowl in the fridge for 5 to 10 minutes and then try to whip the buttercream again to see if it comes together.
At the end, add the blackberry jam and stir to combine.
Place the buttercream in a piping bag fitted with the tip of choice, I used a large round tip.
Blackberry Whipped Cream
Make sure the whipping cream is super cold from the fridge.
Begin whipping on low, increase the speed to medium high after 30 seconds, and continue to whip the heavy cream for about 2 minutes, until stiff peaks form.
Once that happens, add the sweetened condensed milk to the bowl and mix until incorporated.
Add the blackberry jam and mix to combine.
To assemble
Lay 12 cookies next to each other forming a rectangle.
Pipe dots of the Blackberry Russian Buttercream all around the edges of the cookie base.
Then spread some of the Blackberry Whipped Cream on top. And drizzle some Blackberry Jam over the whipped cream.
I put my jam in a piping bag and used that to drizzle the jam over the whipped cream, but you can definitely just use a spoon.
Lay another 12 cookies on top of the filling.
Repeat another piping of the Blackberry Russian Buttercream around the edges of the cookie base. Do the same for the other elements: some Blackberry Whipped Cream in the center, and more jam on top.
Repeat this with one more layer.
Finally time to decorate the top.
I piped dots of frosting around the edges of the cake, and then put some blackberries, chocolate straws, and crispearls on top. And I also decorated the blackberries with edible gold leaf.
Storage
Let the cake sit at least overnight before serving, the longer the better, to give the cake a chance to absorb the textures and flavors. Before serving let the cake sit at room temperature for 10 minutes or so.