vegan icebox cake

A simple, sweet no cook cake perfect for summertime. Make it vegan by using vegan whipped cream and no-honey graham crackers.

Dairy Free Icebox Cake With Strawberries & Blueberries

strawberries

blueberries

oz vegan whipped cream

graham crackers

Cut off strawberry leaves and slice strawberries.

In a 8x8 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!

All you need is 5 simple ingredients to make this vegan Carlota de limón. It&#039;s sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite!

Carlota de Limón (Vegan Icebox Cake)

raw cashews (1.72)

full-fat coconut milk (2.22)

lime juice (0.24)

sugar (0.02)

2-3 sleeves Maria-style cookies (1.03)

Lime zest

Lime

Cookie crumbles

Sliced fruit

The night before, chill the can of coconut milk in your fridge and soak the cashews in water.

Next, add the lime juice into your blender with the sugar, coconut milk, and drained cashews. Mix on high until smooth, about 2-5 minutes depending on your blender.

Cream

In a 9x9 Pyrex baking dish or springform pan, add a thin layer of cream, then a layer of Maria cookies, breaking some up to fill in the spaces. Pour about ⅓ cup of the cream mixture over the cookies, and spread it gently with a spatula.

Continue this process until all the cream and cookies are used up. Cover and transfer the cake to your fridge to chill for at least 5-6 hours.

Serve chilled with a garnish of lime zest, cookie crumbles, and/or your favorite fruits on top. Happy eating!

Assemble

https://www.youtube.com/watch?v=ktDmkZncTCw

All you need is 5 simple ingredients to make this Carlota de limón. It's sweet, tangy, and layered with thin Maria cookies to give you bursts of flavor in every bite.

This vegan version utilizes creamy coconut milk and cashews for an ultra-rich, tummy-friendly dessert the whole family can enjoy!

Ingredientes en Español:
1 taza de nueces de la India
1 lata de leche de coco entera
1/4 taza de jugo de limón
1/2 taza de azúcar
2-3 paquetes de galletas María
Cáscara de limón
Frutas en rodajas
Más galletas

📋 FULL RECIPE 📋
https://brokebankvegan.com/carlota-de-limon/
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Welcome to Broke Bank Vegan! We make Mexican food cheap, easy, and vegan. Learn how to turn simple ingredients into big, bold, and flavorful dishes.

#carlotadelimon #iceboxcake #vegancake

Carlota de Limón (Vegan Lime Icebox Cake)

This Icebox Cake is a classic no bake cake made with layers of grain-free cookies or graham crackers, coconut whipped cream and mixed berries. It&#39;s easy to make and the perfect summer treat that is guaranteed to impress. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.

Icebox Cake

coconut cream (two 13.5 oz cans)

vanilla

25-30 grain-free cookies

blackberries

grain-free cracker crumbs

chopped nuts

chocolate

sweetener

Make the whipped cream:  With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.

MAKE WHIPPED CREAM:

Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.

Spread half of the cream mixture on top. Place a single layer of mixed berries. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of berries. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.Place the last layer of the prettiest mix of berries reserved for the top. Sprinkle on crushed cookie / cracker crumbs on top.

Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.

ASSEMBLE THE CAKE:

yum, this was amazing! so easy and delicious! thanks

so delicious and easy. thanks for all the options to make it healthier. so good!

Omg this came out perfect! We used the coconut cream from Trader Joe's too and nobody could tell it was healthier. thanks!

This was delicious with all the berries! Yum!

this icebox cake was amazing Kelly, so easy to make too! No-bake is the way to go right now!

This was amazing! Thanks for all the substitution suggestions. We used gluten free graham crackers and wow! so good!

Oh gosh, Kelly! Your cakes and desserts recipes can never go wrong. I love all your cakes and this one is no exception. Planning to make it on Hubby's birthday which is next week! I am sure he will love this. Thank you for this wonderful share!

Yum, made this today, it was a hit with the hubby and the family. Thanks!

This looks gorgeous.  I just want to take a big spoon and dig in!!

What a beautiful dessert! It's been so hot here so no bakes are so appreciated! Thank you for sharing!

We made this today and it was a hit with everyone. Thank you for the wonderful recipe!

This fully loaded peanut butter Oreo icebox cake is a frozen delight full of dairy free peanut butter fluff, chocolate whipped cream, (dairy free) milk-soaked Oreos, and lots of peanut butter cups!!! Trust me, you'd never believe this icebox cake is vegan- it's THE no bake dessert of the summer!

Peanut Butter Oreo Icebox Cake - Dairy free and vegan!

(480 mL) vegan heavy cream, cold

(226 g) vegan cream cheese, room temperature

(375 g) creamy peanut butter

(140 g) powdered sugar

tsp vanilla extract

(360 mL) vegan heavy cream, cold

(25 g) cocoa powder

(105 g) powdered sugar

oreos, regular, homemade,

dairy free milk,

Oreos

butter

Peanut butter

Vegan ganache

Prep

Place two medium to large bowls in the freezer to chill for 20 minutes. Line a 9” square pan with plastic wrap or parchment paper, and set in the freezer as well.

Make the peanut butter filling

In a chilled bowl, use a hand mixer to beat the vegan heavy cream from the peanut butter filling section into stiff peaks. Add in the powdered sugar and vanilla extract, and mix until incorporated. Then add in the peanut butter and vegan cream cheese, and mix again until creamy. Set aside. 

Make the chocolate ice cream

In the remaining chilled bowl, use a hand mixer to beat the vegan heavy cream from the chocolate filling section into stiff peaks. Add in the cocoa powder and powdered sugar, and mix until incorporated. Be careful, as cocoa powder can spray up before fully incorporated, so start slow then increase speed. 

Assemble the icebox cake

Remove the pan from the freezer. Spoon half of the peanut butter batter into the loaf pan, and spread to be smooth. Dip an Oreo into the dairy free milk, and place on top of the peanut butter layer. Repeat until the peanut butter layer is fully covered (about 12 Oreos- you may need to slice them in half to fit, like I did. See post photos). Then spoon all of the chocolate batter on top, and spread smooth. Place another layer of dairy free milk soaked Oreos on top. Finally, spoon the remaining peanut butter ice cream layer on top, and smooth to finish. You can add an extra layer of Oreos here if desired. 

Freeze:  Place the peanut butter Oreo icebox cake into the freezer to chill for 3+ hours, or overnight.

When ready to serve

Make a batch of vegan chocolate ganache. Wait for the ganache to cool 20 minutes so it doesn’t melt the icebox cake, and rather sets perfectly on the chilled cake top.

Flip and decorate

Remove the icebox cake from the freezer. Place a piece of parchment paper down on top of the cake, along with your serving plate. Carefully flip the cake over so that the plate is now on the bottom and the cake is flipped upside down, with the pan on top. Carefully remove the pan, and peal away the parchment paper. Pour the chocolate ganache on top, and decorate with chopped vegan peanut butter cups, crushed Oreos, and a drizzle of peanut butter.

Slice and serve!

Slice immediately and enjoy. Store the cake in the freezer after about 20-30 minutes. Enjoy!

Loved this recipe! So delicious and perfect for a sweet but summery treat. I can't wait to make this for more of my friends this summer. 

Absolutely divine and so easy to prepare!

So good! Been a nice treat for the hot summer days. 

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