In a large mixing bowl, combine the finely ground cookies, melted butter and sugar with a flexible spatula or your hands.
Grease a 9-inch pie plate with cooking spray. And you can add lemon zest to both the pie filling and as a decoration over the whipped cream if you would like. Swap Option: You can use graham crackers instead of the shortbread cookies, if you prefer. But be sure it is no longer lumpy when you add the condensed milk. Press the cookie crumbs firmly in the greased pie plate to ensure the crust doesn’t crumble when sliced. Freeze the pie after assembly for the cleanest slices. Technique Tip: Don’t overbeat the room temperature cream cheese or it will lose its structure. The soft and billowy whipped cream atop the pie is a wonderful textural contrast to the firm, tart filling, but you can also serve this pie naked, with just a dollop of cream on each slice, if you so desire. The pie can be served frozen or just chilled from the refrigerator, but it will slice best if frozen. The shortbread cookie crust adds a crispy texture, as well as lovely buttery flavor. The optional filling ingredients are a little lemon extract (for a pop of flavor) and a little yellow food coloring (to enhance the color). No-bake cheesecakes take advantage of this reaction, as do “possets,” a lightly-set English pudding. When citrus juice is combined with dairy (in this case, both the cream cheese and the condensed milk), a reaction occurs that causes the dairy to firm up. Finally, freshly-squeezed lemon juice not only provides the filling with its pucker-worthy flavor, but it also works a little magic and helps set the filling. The lemon filling is assembled with only six ingredients - and two of them are optional! Cream cheese gives the filling its structure, condensed milk sweetens it and a little bit of salt cuts that sweetness. And because this particular make-ahead beauty benefits from a stint in the freezer, you can assemble this pie and freeze it for up to a month in advance of serving it (wrap in plastic wrap if doing so and top with whipped cream right before serving). Make-ahead desserts are such a gift when entertaining. Furthermore, no-bake desserts are often of the make-ahead variety. No-bake desserts, as the name implies, do not require an oven, which is appreciated during the dog days of summer (or when the oven is filled with other items that need cooking). Tip: Use store-bought lemon curd, if desired.This lemon icebox pie is a winner not only because she is delicious to eat and gorgeous to behold, but also because she is an easy no-bake dessert. Tip: Play around with the flavors and swap out the blackberries and jam for another berry.
Step 5 To a large bowl, add the heavy cream, 1/2 cup of the lemon curd, and the vanilla.Freeze until the cake is firm, 6 hours or up to 1 week. Step 4 Wrap the entire loaf pan with plastic wrap.Repeat the layers twice, ending with a final layer of the crushed cookies.
Gently press ½ cup of the blackberries into the ice cream. Top with ½ cup of the lemon curd ice cream mixture, swirling and spreading to smooth. Dollop 1 cup of the blackberry ice cream mixture over the wafers. Step 3 Working quickly, sprinkle the bottom of the prepared loaf pan with ½ cup of the crushed cookies.In a medium bowl, scoop the remaining 1 pint of vanilla ice cream and stir until spreadable. Fold in the blackberry preserves until combined. Step 2 Scoop 2 pints of the vanilla ice cream into a large bowl.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.
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