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Export 6 ingredients for grocery delivery
Step 1
Line a 9-by-5-inch loaf pan with plastic wrap, making sure the entire pan is covered and has at least 2 inches of overhang.
Step 2
Scoop 2 pints of the vanilla ice cream into a large bowl. Stir until spreadable. Fold in the blackberry preserves until combined. In a medium bowl, scoop the remaining 1 pint of vanilla ice cream and stir until spreadable. Fold in ¼ cup of the lemon curd.
Step 3
Working quickly, sprinkle the bottom of the prepared loaf pan with ½ cup of the crushed cookies. Dollop 1 cup of the blackberry ice cream mixture over the wafers. Top with ½ cup of the lemon curd ice cream mixture, swirling and spreading to smooth. Gently press ½ cup of the blackberries into the ice cream. Repeat the layers twice, ending with a final layer of the crushed cookies.
Step 4
Wrap the entire loaf pan with plastic wrap. Freeze until the cake is firm, 6 hours or up to 1 week.
Step 5
To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla. Using an electric hand mixer, whip at medium-high speed until stiff peaks form, 2 to 4 minutes. Cover and refrigerate until ready to use, up to 1 hour.
Step 6
Remove the icebox cake from the freezer. Using the plastic overhang, remove the cake from the loaf pan and invert it onto a serving platter. Dollop with the lemon whipped cream and top with blackberries.
Step 7
Slice and serve with dollops of the remaining lemon curd, if desired.
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