Description
This refreshing Lemon Blueberry Icebox Cake is a vegan and gluten-free dessert featuring layers of crispy graham crackers, luscious lemon whipped cream, and fresh blueberries. Chilled for hours to set perfectly, it’s a delightful no-bake treat that combines zesty citrus with sweet berries for a light, flavorful finish.
Ingredients
Scale
Graham Crackers
- 2 batches or 1 box vegan gluten-free graham crackers
Blueberries
- 1 pint (approx. 340 g) fresh blueberries
- 1/4 cup (60 ml) water
- 1/2 cup (100 g) sugar
- 1 tsp (5 ml) vanilla extract
Lemon Whipped Cream
- 1 pint (473 ml) vegan heavy cream (divided; for whipped cream and lemon whipped cream)
- 11 ounces (312 g) vegan sweetened condensed milk
- 1/2 cup (120 ml) fresh lemon juice
- 1 tbsp (15 ml) vanilla extract (for lemon whipped cream)
- 2 tbsp (6 g) lemon zest
- 2 tbsp (16 g) powdered sugar
Instructions
- Chill Your Bowl: Place the mixing bowl and beaters in the refrigerator or freezer to chill. This ensures the vegan heavy cream whips up smoothly and attains the perfect texture.
- Prep Blueberries: Combine fresh blueberries with water, sugar, and vanilla extract in a saucepan. Heat gently over medium heat until the sugar dissolves and the mixture thickens slightly. Remove from heat and allow to cool completely.
- Mix Lemon Whipped Cream: Whip half of the vegan heavy cream until soft peaks form. Gently fold in the vegan sweetened condensed milk, fresh lemon juice, vanilla extract, lemon zest, and powdered sugar until fully combined and fluffy.
- Layer the Cake: In a suitable rectangular dish, start by placing a layer of graham crackers. Spread a generous layer of the lemon whipped cream over the crackers, followed by a layer of the cooled blueberry mixture. Repeat layers until ingredients are used up, finishing with a layer of lemon whipped cream on top.
- Chill and Set: Cover the cake and refrigerate for at least 4 hours, preferably overnight, to allow the layers to set and the graham crackers to soften into a cake-like texture.
- Prepare Extra Whipped Cream: Whip the remaining vegan heavy cream with a small amount of powdered sugar until stiff peaks form. This extra whipped cream will be used for garnish.
- Final Assembly: Before serving, spread or pipe the extra whipped cream on top of the chilled cake. Optionally, garnish with additional fresh blueberries or lemon zest for a bright, decorative finish.
Notes
- Ensure the vegan heavy cream and mixing tools are well chilled for best whipping results.
- The blueberry mixture can be prepared in advance and refrigerated until needed.
- This dessert improves in flavor after being refrigerated for several hours or overnight.
- Use fresh lemon juice for the best zest and brightness.
- Store leftovers covered in the refrigerator for up to 3 days.
