Blueberry Sumac Ice Box Cake (No Bake!)

 
 

Ingredients

  • 2 ½ cups chilled heavy cream

  • ¾ cup of powdered sugar

  • 8oz creme fraiche

  • Zest of 1 lemon

  • Dash of vanilla

  • 1 jar Blueberry Sumac Jam

  • 2 sleeves of Graham crackers

  • ** Extra heavy cream for whipping

Directions:

  1. In a standing electric mixer beat creme fraiche, lemon zest, and and sugar. Gradually add in cream, beating on low until cream begins to whip and air-ate.

  2. Line a loaf pan with ample saran wrap, draping extra wrap over edge. You will use this extra wrap to cover the top of the cake.

  3. Line the bottom of the pan with 1/3 of your graham crackers, cut to fit pan, add a 1/3 of cream mixture spreading evenly. Add 1/2 of blueberry jam

  4. Repeat step 3

  5. Add remaining graham cracker & cream.

  6. Cover the cake with saran wrap and freeze for at least 6 hours.

  7. Remove from pan lifting the saran wrap. Remove the wrap and slice to serve.

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** Before serving we suggest fresh whipping some heavy cream and top the cake along with fresh berries.

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