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A close-up of a strawberry icebox cake with layers of fluffy whipped cream, golden graham crackers, and vibrant red strawberry slices, topped with fresh strawberries arranged beautifully.
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Ice Box Cake

Total Time4 hours
Course: Dessert
Cuisine: American
Keyword: cheesecake, ice box cake, strawberry ice box cake, summer dessert
Servings: 10

Equipment

  • 1 Mixer with metal bowl Can use hand mixer, make sure the bowl you use is metal
  • 1 8x8 dish
  • parchment paper

Ingredients

  • 20 Graham crackers (Use our healthier homemade graham crackers)
  • 3 cup Whipping cream
  • 1 tsp Vanilla extract
  • 1/2 cup Maple syrup
  • 1 oz Freeze dried strawberries (chop up into powder)
  • 1 quart Organic blueberries Properly washed
  • 1 quart Organic strawberries (chopped up small, removing stems) properly washed

Instructions

  • Place the mixing bowl for the whipped cream in the freezer for at least 10 minutes.
  • Cut out a piece of parchment paper to fit an 8x8 square baking dish. Place in the bottom of the dish.
  • Once the mixing bowl is cold pour the 3 cup Whipping cream, 1 tsp Vanilla extract, 1 oz Freeze dried strawberries and 1/2 cup Maple syrup into the bowl. With the whisk turn to medium for 5-10 minutes until the cream turns to a fluff.  Once the "cool whip" forms, fold in the 1 quart Organic blueberries.
  • Place a layer of graham crackers on the bottom of the 8x8 dish.  Spread a layer of the whipped topping mixture on top of the graham crackers.
  • Place another layer of graham crackers and create 3 layers.  Ending with the whipped cream mixture on top.
  • Place the 1 quart Organic strawberries chopped on top and cover.
  • Freeze for at least 3 hours.
  • When you are ready to eat, pull out 30 minutes before

Notes

  • Store in the freezer for up to 1 month wrapped tightly in parchment paper and saran wrap.