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Strawberry Icebox Cake

Strawberry Icebox Cake
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Ingredients

  • 2 cups non-dairy whipping cream (e.g., Country Crock)
  • 1 (11.6 oz) can Sweetened Condensed Coconut Milk
  • 3 cups fresh strawberries
  • 9 graham crackers
Print Recipe
Creamy coconut sweetness is layered with crunchy graham crackers and juicy strawberries, no oven required. A refreshing, dairy-free summer treat, and only 4 ingredients!

Time

  • Prep time: 20 minutes
  • Freeze time: Overnight

Yield

  • 8 servings

Time

Yield

Directions

  1. Line a 9×5-inch inch loaf pan with plastic wrap overhanging each edge.
  2. Vertically slice 2 cups of the strawberries.
  3. Whip the non-dairy whipping cream to soft peaks in a large bowl.
  4. Fold the Sweetened Condensed Coconut Milk into the whipped cream with a spatula until just combined.
  5. Place a layer of graham crackers into the bottom of the loaf pan. Breaking some to fit to the edges.
  6. Pour a third of the whipped cream mixture into the pan.
  7. Place a layer of sliced strawberries on top of the whipped cream mixture.
  8. Repeat this layering process twice more.
  9. Freeze overnight.
  10. Unmold, top with remaining strawberries, slice, and enjoy!!

Directions

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