Dairy-Free Peach & Raspberry Icebox Cake

I’ve been wanting to do a little something different lately because I feel like I get stuck on things like bars, breads and dips a lot! In all honestly they are EASY to make and I’m constantly just wanting something I can throw together since I’ve got kids! But then came along this recipe from Half Baked Harvest and it gave me an idea.

A few years ago, I made this crazy delicious Blueberry Lemon IceBox Cake and while it was good it was most definitely NOT vegan/plantbased and certainly not healthy so I thought I would give it a little makeover! I did the peach/raspberry combo that HBH did so beautifully with her cake and used Cadia Graham Crackers and So Delicious Coconut Whipped Cream. That’s right I BOUGHT the coconut whipped cream! I know, I know I could have just thrown a can of coconut milk in the fridge and whipped it up the next day with some agave and vanilla but I was seriously going for easy here and I’m not gonna lie, I LOVE this whipped cream from So Delicious. Better than my homemade stuff even. ūüėÄ

So while not the healthiest dessert due to the sugar in the graham crackers and whipped cream, albeit a small amount, it is an upgrade from my old recipe for sure! And we loved it! The graham crackers get nice and soft and “cake-like” after sitting overnight, sandwiched between the whipped cream. And the raspberry/peach combo is SO good. Simple, delicious and utilizes the last of those yummy summer fruits!

Enjoy!

Dairy-Free Peach & Raspberry Icebox Cake
 
Ingredients
  • 2, 9 oz. containers So Delicious Coconut Whipped Cream (I used the lite version)
  • 12 sheets Cadia Graham Crackers (or similar healthy/low sugar/whole grain brand)
  • 2 c. Chopped Peaches (about two large), plus more for topping
  • 2 c. Raspberries, plus more for topping
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, both ways, letting the foil hang over either end of the pan. Spray lightly with coconut oil cooking spray.
  2. Spread a layer (about ⅓ of a container) of coconut whipped cream in the bottom of your pan. You want to have enough whipped cream left to use some for spreading on the top of the cake after it has set overnight and been flipped out of the pan.
  3. Place 4 sheets of the graham crackers on the top of the whipped cream (they may overlap a bit in the middle and that's ok!).
  4. Cover the graham crackers in another layer of whipped cram and sprinkle the whipped cream with half of the raspberries and half of the peaches.
  5. Gently spread a layer of whipped cream over the fruit. Cover with 4 more sheets of graham crackers, a layer of whipped cream and the remaining half of the peaches and raspberries.
  6. Cover the fruit with another layer of whipped cream and 4 more sheets of graham crackers.
  7. Cover with foil and let set in the fridge for 24 hours or overnight.
  8. Place a plate or cake stand over the to of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil.
  9. Quickly cover the top of the cake with the remaining whipped cream and sprinkle/decorate with the extra fruit. Slice and serve immediately.
Notes
Serves 10.

 

 

 

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Blueberry Lemon Icebox Cake

A few days ago I posted some dreamy ice cream treats, one of which happened to be a Strawberry Icebox Cake.  As I mentioned in that post, I have wanted to make an icebox cake forever and decided that now was the time!  Add in the fact that I had been OBSESSING about making something with blueberries and lemon and voila!  This delicious dessert was born.

So, was an icebox cake everything I thought it would be? ¬†Ummm, YES. ¬†And more. ¬†I can see why these things were so popular with our grandma’s back in the day…super simple to make and unbelievably delicious. ¬†Once the cake sets overnight, the layers of graham crackers get perfectly soft and the thick, whipped cream filling is almost mousse like sandwiched between everything.

In my humble opinion this is THE perfect summertime treat…simple, gorgeous and bursting with fresh blueberry and lemon flavor! ¬†Enjoy!

Note: ¬†If you don’t like lemon, feel free to omit it or substitute almond flavor, etc. ¬†It’s a very versatile recipe!

Blueberry Lemon Icebox Cake
 
Ingredients
  • 4 c. Heavy Whipping Cream
  • 1 c. Powdered Sugar
  • 6 T. Pure Vanilla Extract
  • 4 T. Fresh-Squeezed Lemon Juice (2 large lemons)
  • 4 t. Finely Grated Lemon Zest (2 large lemons)
  • 12 Whole Sheets of Graham Crackers
  • 4 c. Fresh Blueberries (reserve about ½ c. for garnishing the top of the cake)
Instructions
  1. Line a large, 6½x11x4-inch loaf pan with foil, letting the foil hang over either end of the pan to use as "handles". Spray lightly with cooking spray.
  2. In a chilled bowl of an electric mixer (I chill my bowl and my whipping beater in the freezer for at least 30 minutes), whip 3 cups of the heavy whipping cream on high speed until thick and slightly stiff. Beat in ¾ cup powdered sugar and 4 tablespoons of vanilla. Beat in the lemon juice and lemon zest.
To Assemble
  1. Spread a layer of whipped cream in the bottom of your pan. Place 4 sheets of the graham crackers on top of the whipped cream (they may overlap a bit in the middle and that's ok). Cover the graham crackers in another layer of whipped cream and cover the whipped cream with a layer of blueberries. Gently spread a layer of whipped cream over the blueberries. Cover with 4 more sheets of graham crackers, a layer of whipped cream, blueberries, whipped cream and 4 more sheets of graham crackers. Cover with foil and let set in the fridge for 24 hours.
  2. Before inverting the cake onto a plate, whip the remaining 1 cup of heavy whipping cream until thick and stiff. Add the remaining ¼ c. powdered sugar and 2 tablespoons of vanilla. Place a large plate or platter over the top of the loaf pan and gently flip over. Carefully remove the pan and then gently and slowly peel away the foil. Quickly cover the cake with the whipped cream (see note below) and garnish with reserved blueberries. Slice and serve immediately.
Notes
Serves 10. Note: I only covered the top of my cake with the fresh whipped cream because I thought all the layers were pretty and wanted them to show.

 

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Ice Cream Goodies

The days have been getting noticeably warmer lately…as in it feels like July and it’s only May kind of warmer. ¬†And just about every day around 2:30 in the afternoon I start craving ice cream. ¬†Ugh. ¬†I then have to play referee between Good, Healthy, Angelic Sarah and Dessert Loving, Devil Sarah (umm, yeah that’s what it feels like!). ¬†Thankfully, most days I am able to rationalize myself out of NOT eating Andy’s Frozen Custard for dinner. ¬†And can I just say that is quite the feat when they are less than half a mile from your house?! ¬†Don’t think I haven’t thought “hey, I’ll just walk there and that totally justifies eating it!” ¬†Because I have. ¬†Oh, I have.

So ice cream remains a treat, like it should. ¬†And because I’ve got ice cream on the brain, I looked up some fun ice cream recipes online and wanted to share with you all. ¬†Tell me these don’t get you drooling?!?

First, Key Lime Pie Ice Cream from yours truly.  I loooooove this stuff.  It totally transports me to Florida and white sandy beaches.  Ahhhhhh.

This recipe is from kevinandamanda.com and it’s for Homemade Ice Cream…WITHOUT an ice cream maker. ¬†How brilliant is this?? ¬†Love how they do four different variations with the same ice cream base.

Nutella Peanut Butter Chip Ice Cream by Kevin and Amanda

Next up are these Confetti Ice Cream Pops from Country Living. ¬†I love that you don’t have to have a special ice cream popsicle mold…just use small paper cups! ¬†Brilliant.

Confetti Ice Cream Pops by Country Living

While not quite ice cream per se, an ice box cake is a frozen treat that I have been wanting to try FOREVER. ¬†And this recipe for a No-Bake Strawberry Icebox Cake has inspired me to finally do it! ¬†It’s just so pretty.

No-Bake Strawberry Ice Box Cake by theKitchn

Chocolate Covered Brownie Ice Cream Sandwich.  Want.  Now.

Chocolate Covered Brownie Ice Cream Sandwich by Good Life Eats

Mint and chocolate are one of my weaknesses which makes this Mint Chocolate Chip Ice Cream Cake oh so very tempting to me. ¬†I think if I try it, I’ll use a boxed Devil’s Food Cake mix, just to save some precious time.

Mint Chocolate Chip Ice Cream Cake by Southern Living

And last, but certainly not least, Almond Milk Ice Cream. ¬†Jeremy and I have cut dairy from our everyday diet and I have been dying to try a recipe for almond milk ice cream. ¬†This one looks good and I think I’ll try making it in my ice cream machine after mixing all the ingredients together and letting them chill. ¬†I’ll definitely post my results on here!

Almond Milk Ice Cream by The Science of Eating

 

 

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