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:
- 2 batches vegan gluten free graham crackers (or 1 box store bought vegan graham crackers)
Blueberry Sauce:
- 1 pint blueberries
- 1/4 cup water with 1 tbsp cornstarch
- 1/2 cup sugar
- 1 tsp vanilla extract
Lemon Whipped Cream:
- 1 pint vegan heavy cream
- 11 ounces vegan sweetened condensed milk
- 1/2 cup lemon juice
- 1 tbsp vanilla extract
- 2 tbsp lemon zest
Whipped Cream:
- 1 pint vegan heavy cream
- 2 tablespoons powdered sugar
Instructions
- 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.
- 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.
- 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.
- 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.
- Freeze: Place the lemon blueberry icebox cake into the freezer to chill for 3+ hours, or overnight.
- 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.
- 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.
- 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!