I just returned from a trip to Newfoundland to stay in the home my great-grandparents built in the forties. It was just lovely to explore the natural beauty of the province we call “The Rock” and, amongst the other fine experiences, was how special it was to prepare food in my great grandmother’s kitchen.
While my Nanny took the time to prepare blueberry pies from scratch, I opted for a simpler way to make use of the abundant wild blueberries that grow all around the property.
If you’ve never made an icebox cake, then you are in for a treat! They are easy peasy and so delicious. Not to mention, they have something of a vintage appeal to the “baking” style.
All you need is a handful of ingredients and the best part? It’s no bake!
Newfoundland Wild Blueberry Icebox Cake
- Graham Crackers
- Whipped Cream (sweetened, if that’s your preference)
- Wild Newfoundland Blueberries
If you’re feeling extra authentic, start with some charming depression glass bowls or one large vintage serving dish!
- Alternate layers of delicious ingredients
- Chill in the fridge for several hours
- And that’s it!
Basically, the graham crackers absorb the moisture from the whipped cream and become cake-like. I opted to use coconut whipped cream on account of my lactose intolerance but regular dairy works the same. Feel free to add a splash of vanilla or icing sugar to your liking.
Oh, and most importantly, share with friends.