Strawberry Lemonade Icebox Cake Recipe

KB Mixes Needed:
Iced Lemon Loaf
KetoJoy Strawberry Ice Cream
PopSweet Sweetener

Ingredients:
For the cake:
1 package Iced Lemon Loaf (save the icing packet for later)
4 tbsp melted butter
4 oz cream cheese, softened
4 large eggs
For the lemon curd:
4 tbsp butter
¼ cup lemon juice
¼ cup PopSweet sweetener
1 whole egg
2 egg yolks
2 tbsp sour cream
For the strawberry ice cream:
1 package Fresh Strawberry Ice Cream mix
1 cup sour cream
2 cups heavy cream
½ cup unsweetened nut milk
For the lemon icing topping:
Packet reserved from Lemon Loaf mix
½ cup heavy cream
Garnish:
Strawberries
Lemon zest

Directions:
1. Make the lemon loaf according to the package directions. Let cool, then chill in the fridge
until ready to assemble.
2. Follow the directions for our favorite 5-Minute Lemon Curd recipe and refrigerate until
ready to use.
3. Churn the strawberry ice cream according to the package directions and place in a
freezer-safe container until ready to use.
4. Whisk together the heavy cream and reserved Lemon Loaf icing packet and whip the
cream using a handheld blender until it becomes thick. Place in the fridge until
assembly.

Assembly:

1. To assemble the cake, take all the ingredients out of the fridge, except the whipped
cream. Then, line a loaf pan with plastic wrap on all sides, leaving some extra hanging
over the sides.
2. Cut the top off of the lemon loaf, about ½ an inch, to create a smooth top. Then, cut the
remaining loaf into 3 equal sections, each about an inch thick. Place one of the sections
into the bottom of the loaf pan. Cover that section with 1/3 of the lemon curd, then 1/3 of
the strawberry ice cream, smoothing out as you go along. Do this 2 more times, then fold
the plastic wrap over the top, covering the whole cake. Place in the freezer for 1-2 hours
until completely firm.
3. When the cake is firm, take the cake out of the loaf pan. You can gently lift it out by the
extra plastic wrap. Make sure the cake has ice cream on the top. Smooth the top with
the whipped cream topping.
4. Garnish with extra strawberries and lemon zest and you’re ready to serve! This cake
should be kept in the freezer until ready to serve.