Description
A refreshing no-bake dessert combining tart lemon and sweet blueberry layers with creamy vegan whipped fillings.
Ingredients
Scale
- 2 batches or 1 box vegan gluten-free graham crackers
- 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
- 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
- Step 1: Chill Your Bowl
- Step 2: Prep Blueberries
- Step 3: Mix Lemon Whipped Cream
- Step 4: Layer the Cake
- Step 5: Chill and Set
- Step 6: Prepare Extra Whipped Cream
- Step 7: Final Assembly
Notes
- Room Temperature: Store in an airtight container for up to 1 day to maintain texture without refrigeration.
- Refrigeration: Keep the icebox cake in an airtight container in the fridge for up to 4 days, preserving firmness and flavor.
- Freezing: Wrap tightly with plastic wrap and place in a freezer-safe container; freeze up to 2 months. Thaw in the refrigerator before serving.
- For thicker blueberry sauce, simmer an extra 5 minutes on low heat, stirring to remove excess liquid.
- If whipped cream fails to hold firm peaks, refrigerate the cream and mixing bowl for 10 minutes, then whip again.
- Use an offset spatula to spread the cream evenly if layers appear uneven.
- Press graham crackers tightly when layering to avoid gaps and create a sturdy cake structure.
- If frozen cake is too firm to slice, let it sit at room temperature for 10 to 15 minutes before serving.
- Serve alongside fresh fruit salad or gluten-free vanilla wafer cookies for a light accompaniment.
- Pair with coconut yogurt or a scoop of dairy-free ice cream to add creaminess.
- Use slices as layers for a trifle or transform leftovers into popsicles for a cold treat.
- Garnish with a drizzle of maple syrup, crushed nuts, or fresh mint leaves for added flavor and presentation.
- Choose high-quality vegan gluten-free graham crackers for optimal crunch and texture.
- Use fresh, plump blueberries avoiding any shriveled or mushy berries.
- For lemon juice, fresh-squeezed is best; roll lemons on the counter first to maximize juice extraction.
- Use a microplane to zest lemons carefully, taking only the yellow part for best flavor.
- Whip the vegan heavy cream cold for best fluffiness.
- Use finely sifted powdered sugar for smooth cream texture.
- Select pure vanilla extract rather than imitation to retain deep flavor.
Nutrition
- Serving Size: 1 slice
- Calories: Not specified in provided content
- Sugar: Not specified in provided content
- Sodium: Not specified in provided content
- Fat: Not specified in provided content
- Saturated Fat: Not specified in provided content
- Unsaturated Fat: Not specified in provided content
- Trans Fat: Not specified in provided content
- Carbohydrates: Not specified in provided content
- Fiber: Not specified in provided content
- Protein: Not specified in provided content
- Cholesterol: Not specified in provided content