Easy no-bake icebox cake, perfect for the summer party season.
If you don’t know what an icebox cake is, you’re young. Back in the olden days, before we had refrigeration, there were iceboxes. What looked like a tall, skinny refrigerator, except that instead of being plugged in, they literally had a block of ice inside, with a drip-plan to capture the water as it melted. Icemen came by on a schedule to replenish the ice.
No, I’m not old enough to remember this! But my mom has told me about it. And, in our old camper, we had an icebox ourselves, so I sorta do know what it was like.
In those days before A/C, people didn’t want to bake in the summertime. So some brilliant person came up with the idea of combining chocolate or vanilla wafer cookies with pudding, then refrigerating it overnight in the icebox. The pudding (or in this case, coconut whipped cream) seeps into the cookies, turning them into sliceable cake.
I had never made one of these but wanted to give it a try, so I bought Pamela’s Products Gluten Free Honey Graham Crackers, made coconut whipped cream (recipe in my book The Migraine Relief Plan), and bought some strawberries. It was fantastic! (Note that I did use one package of chocolate grahams for the pictured cake, which is not on the Plan.)
If you’re having a hot spell but still need a celebratory cake, this is perfect. Note that Pamela’s products are gluten-free but do contain sugar and dairy.
Strawberry cream no-bake icebox cake
- 2 batches coconut whipped cream use the recipe in The Migraine Relief Plan
- 2 boxes Pamela's Honey Grahams or another gluten-free graham cracker
- 1 pint strawberries organic, reserve 3, thinly slice the rest
- 1 package mint leaves (fresh) about 6 sprigs
- Make up the coconut whipped cream according to the recipe in my book. If you have a pastry bag, you can fill that with some of the whipped cream.
- Spread a thin layer of whipped cream on the bottom of your cake plate.
- Arrange half a package of grahams on top. Spread with a thin layer of coconut whipped cream, then a layer of strawberries. Continue until all the grahams are gone. For mine, I put a somewhat thicker layer on top so I could angle the strawberries as shown, then pipe a layer of whipped coconut cream around the edge.
- Refrigerate at least 8 hours, or overnight. Top with mint leaves before serving.