This shockingly simple lemon blueberry icebox cake uses just 8 simple dairy free ingredients is just so perfectly zesty, bright, and sweetly balanced fresh blueberries! This is my family’s favorite icebox cake flavor for a chilled no bake dessert that is the best of summer flavors!

sliced vegan lemon blueberry icebox cake

The most refreshing icebox cake to exist- and it’s unbelievably vegan!

If you’re in need of a showstopper of a dessert but don’t want to turn on the oven, this is your recipe. This lemon blueberry icebox cake feels old-fashioned (in a nostalgic kind of way), but somehow fresh and new. And trust me, people will be clamoring for the recipe.

Now, I love a good no bake dessert during the summer months (I live in Florida, after all!)- like my no bake blueberry cheesecake and of course, my chocolate peanut butter Oreo icebox cake is a MUST. But I will find every excuse to try to make the no bake lemon blueberry icebox cake every weekend if I can.

And honestly, you’ll never believe that it’s dairy free and vegan. SERIOUSLY.

sliced lemon blueberry icebox cake on parchment paper

Tell me about this lemon blueberry icebox cake:

  • Graham crackers: I actually made my own homemade graham crackers, because I needed them to be vegan (and can easily make them gluten free as well!). However, there are some store bought vegan brands, like Nabisco. Just make sure you’re reading the ingredients list!
  • Homemade lemon whipped cream: Okay, this one is TOO good. It’s soft, fluffy, MOUSSE-like with the perfect amount of zesty sweetness. And it’s somehow all dairy-free?! Amazing.
  • Vanilla blueberry sauce: Oh I’m in LOVE with this one. We’re using up those fresh blueberries with just a touch more of sugar, water, and vanilla extract to create a jammy blueberry sauce that layers with our lemon whipped cream and graham crackers.
  • Fresh homemade dairy free whipped cream: I honestly sometimes leave out the sugar because I think the lemon and blueberry flavor really shines through with the sweetness. BUT just a tablespoon of granulated sugar makes this whipped cream just sweet enough to be super refreshing atop our lemon blueberry icebox cake!
bitten icebox cake slice

How to assemble a homemade dairy free icebox cake:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

homemade sweetened condensed milk
Some ingredients you can prep: Graham crackers, blueberry sauce and even the sweetened condensed milk!
lemon mixture before adding to lemon whipped cream
Once your ingredients have been prepped and the blueberry sauce is cooled, you can whisk together the sweetened condensed milk with lemon juice and vanilla.
making the lemon whipped cream
Whip the vegan heavy cream until it reaches soft peaks, then mix in the lemon condensed milk mixture until combined. Now it’s time to assemble!
lemon and blueberry layer
We’ll do layers of lemon whipped cream, blueberry sauce, and graham cracker, repeated until finished.
finished icebox cake
Chill for 3+ hours, or overnight.
icebox cake before topped with whipped cream
I recommend letting it sit for 20 minutes (or if you froze overnight, it can sit for 1 hour) at room temperature before topping with the remaining blueberry sauce and whipped cream.
finished icebox cake
Top with fresh whipped cream and the remaining blueberry sauce.
sliced vegan lemon blueberry icebox cake
Slice and enjoy!

Which components can be store-bought and which need to be from scratch?

I want my recipes to be super approachable for you, so of course you can still make this recipe to success while using some store-bought components!

  • Graham crackers: I make these homemade, but in a pinch, I use Nabisco. It’s the only vegan graham cracker on the market that I can find (why must they all be sweetened with honey?!).
  • Dairy free sweetened condensed milk: If you want to avoid all stovetops and heat, then this is totally fine (see my note below on the blueberry sauce!)!
  • Blueberry sauce: Okay, okay, I’m really going to try to work hard to convince you to turn your stove on for this component of our lemon blueberry icebox cake. I mean, blueberry is in the name! But if you don’t have time to cool the blueberry sauce for when you plan to make it, no problem- your favorite blueberry preserves or jam will work great here!
  • Whipped cream: I will admit, store bought vegan heavy creams can be super finicky. I really like the consistency of Silk, but it’s not available everywhere. So Delicious!’s vegan “cool whip” whipped cream (found in the frozen section of the grocery store) would also work great here- you’ll just fold the lemon sweetened condensed milk mixture into the whipped cream!
bitten vegan lemon blueberry icebox cake

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

8 Ingredient Lemon Blueberry Icebox Cake - Dairy Free & Vegan! pinterest pin

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
sliced vegan lemon blueberry icebox cake

8 Ingredient Lemon Blueberry Icebox Cake – Dairy Free & Vegan!

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Britt Berlin
  • Prep Time: 30
  • Freezing Time: 240
  • Total Time: 4 hours 30 minutes
  • Yield: 12 1x
  • Category: Cake
  • Method: No Bake
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This shockingly simple lemon blueberry icebox cake uses just 8 simple dairy free ingredients is just so perfectly zesty, bright, and sweetly balanced fresh blueberries! This is my family’s favorite icebox cake flavor for a chilled no bake dessert that is the best of summer flavors!

Ingredients

Scale

Graham Cracker Layer:

Blueberry Sauce:

  • 1 pint blueberries
  • 1/4 cup water with cornstarch
  • 1/2 cup sugar
  • 1 tsp vanilla extract

Lemon Whipped Cream:

Whipped Cream:

  • 1 pint vegan heavy cream
  • 2 tablespoons powdered sugar

Instructions

  1. Prep: Place one medium to large bowl in the freezer to chill for at least 20 minutes prior to making the lemon whipped cream. We’ll make the blueberry sauce first, which needs to cool completely (about 1 hour) before using in the recipe. Line a 9” square pan with plastic wrap or parchment paper, and set in the freezer as well.
  2. Make the blueberry sauce: In a medium saucepan, combine all blueberry sauce ingredients. Then bring the mixture to heat over medium heat. Cover, and let the mixture come to a boil. Once boiling, mix, cover and reduce heat to simmer to let the blueberry sauce cook and simmer for 10-12 minutes, or until the blueberries soften to a jammy consistency. You can mash the blueberries with a fork against the wall of the pan to help them release their juices. Remove from heat and let cool completely (about 1 hour) before continuing on. 
  3. Make the lemon whipped cream: In a medium bowl, whisk together the sweetened condensed milk, lemon juice, and vanilla extract until combined. Set aside. In the chilled bowl, use a hand mixer to beat the vegan heavy cream from the lemon filling section into stiff peaks. Add in the lemon mixture, and mix until incorporated. 
  4. Assemble the icebox cake: Remove the 9×9 pan from the freezer.  Spoon half of the lemon whipped cream into the pan, and spread to the edges of the pan. Spoon about 1/3 of the blueberry sauce and spread on top. Place a layer of graham crackers on top, and repeat for a second layer of lemon blueberry whipped cream. 
  5. Freeze:  Place the lemon blueberry icebox cake into the freezer to chill for 3+ hours, or overnight.
  6. When ready to serve: Make a batch of vegan whipped cream.  In a chilled bowl, cream the vegan heavy cream and powdered sugar until stiff peaks are achieved.
  7. 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. Spoon the whipped cream on top, and decorate with the remaining blueberry sauce.
  8. Slice and serve! Slice immediately and enjoy. Store the cake in the freezer after about 20-30 minutes. Enjoy!

Notes

See blog post for notes!