Six-Ingredient Indulgent Icebox Cake

This icebox cake is perfect for summer. It’s cool and refreshing, six ingredients, no baking required. Made in a quart casserole pan, it provides just enough indulgence to hit the spot while still rocking the summer sundress.

vegan icebox cake

serves 4-6   10-15 min to prep, plus setting time in the fridge.


  • 2 1/2 cups of coconut milkfat*
  • 1/3 cup sugar
  • 1 tsp lemon zest, plus more for the top
  • 1/4 cup lemon juice
  • 2 boxes of Nairn’s gluten free graham crackers
  • optional – blueberries for the top

*you can buy cans of just coconut milkfat now. It’s labeled coconut cream, not to be confused with the sweetened coconut creme that’s sold as an alcohol mixer. The ingredients should be nothing more than coconut, water, and guar gum at most.


Whisk together the milkfat, the sugar, the lemon zest, and the lemon juice. This will be you lemonade cream

Pour a little of the lemonade cream in at one-quart casserole pan.

Add a layer of grahams, breaking them up a little if you need them to fit.

Pour a layer of lemonade cream, and another layer of grahams, and then continue until you’re out of grahams. Finish it off with a fat layer of coconut cream. **

The lemonade cream will be quite thin at this point. Put it in the fridge to firm up — four hours to overnight.

Use a butter knife to swirl the top of the cream a a little bit to make a design.

Sprinkle on more lemon zest. You can add blueberries or any berries, or sprinkles, or whatever to make it look a little more festive

Serve with love

**if the grahams are floating in the cream, place some plastic wrap over the pan and weigh it down with a plate.

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