Lemon Berry Icebox Cake

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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.

 

Assemble: 

 

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