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Fresh No-Bake Patriotic Icebox Cake Easy Recipe with Vanilla Custard and Berries

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A refreshing no-bake icebox cake featuring layers of silky vanilla custard, crunchy vanilla wafers, and fresh patriotic berries—perfect for summer celebrations.

Ingredients

Scale
  • 2 cups whole milk (480 ml)
  • 1 cup heavy cream (240 ml)
  • 4 large egg yolks, room temperature
  • ½ cup granulated sugar (100 g)
  • 3 tablespoons cornstarch (24 g)
  • 1 tablespoon pure vanilla extract (15 ml)
  • Pinch of salt
  • About 30 vanilla wafer cookies
  • 1 cup fresh strawberries, hulled and sliced (about 150 g)
  • 1 cup fresh blueberries (about 150 g)
  • 1 cup fresh raspberries (about 125 g)
  • Optional: 1 tablespoon powdered sugar for dusting the berries (8 g)

Instructions

  1. In a medium saucepan, combine the milk and heavy cream. Warm over medium heat until hot but not boiling, about 5 minutes.
  2. While the milk warms, whisk together egg yolks, sugar, cornstarch, and salt in a bowl until pale and smooth, about 2 minutes.
  3. Slowly pour about 1 cup (240 ml) of the hot milk mixture into the egg yolk mixture, whisking constantly to prevent curdling. Then pour this mixture back into the saucepan with the remaining milk.
  4. Return the pan to medium heat and whisk constantly until the custard thickens and just starts to bubble, about 3-5 minutes. It should coat the back of a spoon and feel silky smooth.
  5. Remove from heat and stir in the vanilla extract. Pour the custard through a fine mesh sieve into a clean bowl to ensure smoothness. Let cool slightly, then cover with plastic wrap pressed directly on the surface. Chill in the fridge for at least 1 hour.
  6. In an 8×8-inch glass baking dish, spread a thin layer of custard on the bottom. Add a layer of vanilla wafers, fitting them snugly but without overlapping too much.
  7. Spoon more custard over the wafers to cover, then add a layer of mixed berries.
  8. Repeat layering wafers, custard, and berries until ingredients are used or dish is filled. Finish with a final berry layer.
  9. Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
  10. Slice with a sharp serrated knife, wiping it clean between cuts. Serve chilled.

Notes

Constant whisking while cooking custard prevents lumps and keeps texture silky. Use ripe but firm berries and pat dry if very juicy to avoid soggy layers. Chill cake at least 4 hours or overnight for best texture. Use serrated knife and wipe blade between slices for clean cuts. For dairy-free or gluten-free versions, substitute ingredients accordingly.

Nutrition

Keywords: no-bake, icebox cake, patriotic dessert, vanilla custard, berries, summer dessert, easy dessert, Fourth of July

Find it online: https://coracooks.com/fresh-no-bake-patriotic-icebox-cake-easy-recipe-with-vanilla-custard-and-berries/