With summer in full swing, what could be more delightful than a refreshing and satisfying dessert that doesn’t require any baking? Our Vegan Ice Box Cake is the perfect treat for those warm days when you want something sweet but also light and healthy. Made with layers of creamy coconut whipped cream, juicy berries, and crunchy graham crackers, this indulgent yet guilt-free dessert is sure to impress your family and friends. Let’s dive into this simple yet delicious recipe that will keep you cool and satisfied all summer long.
Title: Vegan Ice Box Cake
Ingredients:
– 2 cans of full-fat coconut milk, chilled overnight
– 1/4 cup powdered sugar
– 1 teaspoon vanilla extract
– 1 pint of fresh mixed berries (such as strawberries, blueberries, and raspberries)
– 1 package of vegan graham crackers
– Fresh mint leaves for garnish (optional)
Instructions:
1. Begin by placing the cans of coconut milk in the refrigerator overnight. This will allow the cream to separate from the liquid, making it easier to whip into a fluffy texture later on.
2. The next day, carefully open the chilled cans of coconut milk and scoop out the thick coconut cream that has risen to the top, leaving behind the liquid.
3. In a large mixing bowl, combine the coconut cream, powdered sugar, and vanilla extract. Using a hand mixer or stand mixer, whip the mixture on high speed until light and fluffy, about 2-3 minutes. Set the coconut whipped cream aside.
4. Wash and slice your fresh mixed berries into bite-sized pieces. You can also leave some berries whole for a decorative touch on top of the cake.
5. To assemble the Vegan Ice Box Cake, start by spreading a thin layer of the coconut whipped cream on the bottom of a 9×13-inch baking dish or a similar-sized serving platter.
6. Place a single layer of vegan graham crackers on top of the whipped cream, breaking them if needed to fit the pan.
7. Spoon a generous layer of the whipped cream over the graham crackers, smoothing it out with a spatula.
8. Add a layer of the sliced mixed berries on top of the whipped cream, distributing them evenly.
9. Repeat the layers: graham crackers, whipped cream, and berries, until you reach the top of the dish, finishing with a final layer of whipped cream.
10. Garnish the Vegan Ice Box Cake with whole berries and fresh mint leaves for a pop of color and flavor.
11. Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the flavors to meld and the graham crackers to soften.
12. When ready to serve, carefully slice the chilled Vegan Ice Box Cake into squares or rectangles. The cake should hold its shape nicely thanks to the layers of creamy coconut whipped cream.
13. Enjoy this delightful dessert with friends and family on a hot summer day, savoring the cool, creamy goodness of this Vegan Ice Box Cake. It’s the perfect balance of textures and flavors that will leave everyone asking for seconds.
Enjoy creating this vegan-friendly dessert and impress your loved ones with this delectable treat straight from your own cozy kitchen!
