Easy Icebox Cake with Berries
Make this no bake easy summer dessert with just a few simple ingredients.
Servings 9
Calories 232kcal
Ingredients
- 2 cups heavy cream cold
- 1/3 cup powdered sugar see Note 1 for substitution
- 2 teaspoons vanilla extract
- 1 14.4 ounce box graham crackers see Note 2
- 3 cups fresh strawberries stemmed and sliced
- 1 cup raspberries
- 1 cup blueberries
Instructions
- In a bowl add the heavy cream and vanilla. Beat with a hand whisk until slightly foamy, 1 to 2 minutes. Add the sugar or honey and beat until stiff peaks form--about 4 to 5 minutes.
- Add 1/3 of the cream to the bottom of a 9x13 baking dish. Sprinkle over 1/3 of the berries.
- Place a layer of graham crackers over the top of the berries.
- Spread another 1/3 of the whipped cream over the crackers and sprinkle on another 1/3 of the berries.
- Top with another layer of graham crackers.
- Spread the last of the whipped cream and top with remaining berries. Cover and chill at least 4 hours but up to 24 to soften the graham crackers.
Notes
Note 1: For a refined sugar free option, use a light colored honey. Monkfruit could also be used in small amounts though I haven't tested it.
Note 2: Choose a graham cracker free from high fructose corn syrup. I prefer Simple Mills Almond Flour Sweet Thins in Honey Cinnamon for a gluten free option or Annie's Brand Organic.
Nutrition
Serving: 1 cup | Calories: 232kcal | Carbohydrates: 14g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 60mg | Sodium: 16mg | Potassium: 158mg | Fiber: 2g | Sugar: 11g | Vitamin A: 797IU | Vitamin C: 34mg | Calcium: 47mg | Iron: 0.4mg