Lemon Berry Icebox Cake



Lemon Berry Icebox Cake


3/4 of a package of vanilla wafer cookies (the ones at Whole Foods are vegan) or 1 box Nabisco Original Graham Crackers (they don’t contain honey)


Lemon Coconut Whipped Cream:


1 can full fat coconut milk CHILLED OVERNIGHT 

1/4-1/3 cup powdered sugar 

Juice of 1 lemon

dash of salt 


1.) Chill mixing bowl in freezer for fifteen minutes.


2.) Scrap out the solidified coconut milk from can. Place in chilled bowl, mix until whipped. About a minute.


3.) Add in lemon juice, salt, and powdered sugar. Mix until smooth. Place in fridge. 


Berry Sauce:


3 cups frozen berries 

1/4 cup sugar

juice of 1/2 a lemon

dash of salt 


1.) Cook in pot for 5 mins til fruit is melted. 


2.) In a separate bowl, mix together 1 tbsp cornstarch in 2 tbsp water.


3.) Add cornstarch water to berries and mix until thickened. Place in fridge.




1.) Using a loaf pan, place wafer cookies on the bottom of the pan. Break cookies apart to fill cracks, if needed. 


2.) Layer 1/3 of berry filling on top of cookings and spread evenly.


3.) Layer 1/3 of lemon whipped cream on top of berry filling, spreading carefully to prevent the two from mixing. 


4.) Place wafer cookies on top of whipped cream. 


Repeat steps 1-4 til ingredients are gone. 

Clara Polito1 Comment