Ingredients
- 16 oz fresh strawberries
- 1 pint fresh blueberries
- 8 oz vegan whipped cream
- 2 sleeves graham crackers
Instructions
- Cut off strawberry leaves and slice strawberries.
- In a 8×8 dish, add graham crackers in a single layer. Cover with a layer of vegan whipped cream and a single layer of strawberries.
- Add another layer of graham crackers, vegan whipped cream, and blueberries.
- Cover with one more layer of graham crackers and vegan whipped cream, and cover the dish. Put in the fridge for 8 hours.
- When ready to serve, remove the icebox cake from the fridge and add blueberries to the upper left corner in a square shape. Then add rows of the sliced strawberries to make horizontal stripes. Great 4th of July dessert!
Nutrition
A classic American dessert, icebox cake is light and refreshing with fresh blueberries, strawberries and chilly whipped cream. Make it plant-based with vegan whipped cream and graham crackers.
Summer is the season for no-bake desserts. Who wants to turn on the oven when it’s already hot outside? Not me!
I fondly remembered one of the summer desserts from my childhood – it had Cool Whip, fresh strawberries, and graham crackers simply placed into a glass Pyrex dish.
After a bit of searching on Google, I found what I was looking for – Icebox Cake.
Vegan Icebox Cake
To make icebox cake you also need graham crackers. Some graham crackers contain honey, so read the label if you wish to avoid it. I find that store brands of graham crackers are often made without honey.
For the fruits, I recommend using only fresh strawberries and blueberries for this recipe. If you use frozen, I think the cake would just lose too much texture. It’s a very soft-textured dessert, but using the fresh berries gives it those nice little bits of sweetness and tartness that burst into your mouth.
To make a vegan icebox cake recipe, I’ve replaced the Cool Whip with my own vegan whipped cream recipe.
I make it using coconut oil and plant-based milk, and it tastes so much like Cool Whip you won’t believe it!
In order to make this icebox cake even more fitting for 4th of July, we arranged the top layer of strawberries and blueberries into a pattern that kind of resembles the American flag.
Everyone loved this cake so much, AND had seconds (and even thirds). One 8×8 pan was just the right size for my family of four, but if you’re making this for a larger group I’d recommend using a 9×13 pan and doubling the ingredients.
Mom Tip: Let the kids help with this recipe! My under-ten year old kids loved arranging the final layer of berries. Older kids can probably make this entire recipe all on their own.
