this delish tropical icebox cake is vegan (but you’d never know it)!
When thinking about after school snacks, the word “cake” typically does not come to mind (unless, of course, I happen to have some leftover cake).
Some milk and cookies, a scoop of ice cream or a handful of pretzels typically fill the bill.
But icebox cake makes the perfect after school snack – especially this tropical icebox cake!
Icebox cake is typically made by layering cookies and whipped cream in a pan or on a plate, and freezing up the whole thing overnight. The cookies absorb the whipped cream and magically turn “cake-like”, making this the most ridiculously easy and downright delicious dessert you are likely to serve up anytime soon.
For this version I decided on a tropical-themed cake, using a quick-cooking strawberry jam and a whole mess of vanilla wafers (I went with a vegan and gluten-free brand but feel free to use whatever you like, or even switch up the cookies entirely – graham crackers or ginger snaps would work beautifully here).
And because this is no more complicated than tossing ingredients into a pan – and because this recipe was also going to be dairy-free – I wanted to share with you my bullet-proof technique for making coconut whipped cream.
Yup. 100% dairy-free WHIPPED CREAM.
And all you need is a can of coconut milk – which happens to pair perfectly with this tropical-themed dessert. The keys to successful coconut whipped cream are chilling the can overnight, and popping the mixer bowl/attachment into the freezer before whipping things up.
It’s that easy.
It’s hard to get back into the swing of things after a blessedly long and relaxing summer – this cake is a great (and easy!) way to keep things celebratory, healthy and a bit “summertime” too!
For just a little bit longer……
1 pint fresh strawberries, trimmed and halved
3 tablespoons maple syrup
(1) 13-ounce can full-fat coconut milk, refrigerated overnight
(2) 5.3-ounce containers peach & mango dairy-free yogurt
(2) 5.3-ounce containers strawberry dairy-free yogurt
about 4 dozen vanilla wafers (gluten- and dairy-free, if desired), plus additional for topping
Line an 8″ x 4″ loaf pan on both sides with plastic wrap, leaving an overhang on all sides. Place your mixer bowl and whisk attachment in the freezer.
Place the strawberries and maple syrup in a saucepan and cook over medium heat, stirring till mixture simmers. Cook till thickened, mashing up the berries with the back of your spoon, about 15 minutes. Refrigerate and keep chilled till ready to use (to chill quickly, transfer the jam to a small bowl set in a larger bowl filled with ice before putting in the fridge).
Turn the chilled can of coconut milk upside down and open. Carefully pour out the liquid (either discard, drink or use in a smoothie), leaving only the solids behind. Transfer the solids to your chilled mixer bowl and beat on high for a few minutes, till thick and creamy. Transfer half of the whipped cream to a medium bowl and fold in the peach & mango yogurt. Fold the strawberry yogurt into the whipped cream remaining in the mixer bowl.
Spread a bit of the peach-mango cream on the bottom of your lined loaf pan. Top with a layer of vanilla wafers. Top with half the remaining peach-mango cream and spread evenly. Top with one-third the strawberry jam and spread evenly. Top with another layer of vanilla wafers. Top with half the strawberry cream and another third strawberry jam. Repeat layering, cover and freeze overnight.
To serve, use the plastic wrap to transfer the cake to a serving plate. Remove plastic and discard. Top cake with crumbled reserved cookies.
This delicious recipe brought to you by Sheri Silver
https://sherisilver.com/2017/08/29/shortcuts-tropical-icebox-cake/
4 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Didn’t know about the trick where you put the mixer bowl into freezer. That makes things much easier indeed. Thanks for sharing this scrumptious recipe!
I’ve been baking for over 30 years and it never fails to amaze me that the easiest and simplest tips can make such a big difference to the end result – hope you give this a try! 🙂
This looks amazing! I love a good dessert – and one that you don’t bake is even better! #client
Kind of a win-win, right? Thank you! 🙂