Ingredients 2 cups frozen blueberries 2 tablespoons maple syrup 1 pint heavy cream 1 tablespoon vanilla paste ¼ cup brown sugar 2 teaspoons tahini Pinch(es) of salt 2 cups butter cookies (I used a mix of Goya palmeritas and tinned butter cookies, use your favorite kind) Directions Line a loaf pan with plastic wrap and fill a large bowl with ice. Add the blueberries to a medium pot over medium heat and add the maple syrup and a pinch of salt. Stir occasionally as the blueberries cook down, then cover and lower the heat while you start the icebox cake. Whip the heavy cream on high with an electric mixer until stiff peaks form, being careful not to overmix. Stir in the vanilla, brown sugar, tahini, and another pinch of salt. Uncover the blueberries and cook until it's reduced by about half, then remove the pot from the stove and place in the ice bowl. Stir the blueberries to speed up the cooling process. Line the bottom of the loaf pan with butter cookies (I used the palmeritas for this part and broke them up to fit the entire surface area). Cover with a ¼ cup of the whipped cream, then use an offset spatula or spoon to evenly spread over the cookies. Add a few spoonfuls of the blueberries over the cream, then add another layer of cookies. Break them up as needed to fill in the gaps. Add another layer of cream, then continue with blueberries, following the cream - blueberries - cookie pattern until you run out of room in the pan or run out of ingredients, whichever comes first. For the final layer, spread a bit of the blueberries over the cream, then press whole butter cookies on top. Cover with plastic wrap and refrigerate for at least 4-6 hours to soften the cookies. To serve, pull the plastic wrap out of the pan and slice. (It’s helpful to freeze for about 15 minutes prior to slicing.) - @bakedbymelissa