Easy No Bake Icebox Cake with Summer Berries

🧂 Ingredients

• 12 graham cracker sheets

  have extra on hand for additional layers if needed
• 3 cups heavy whipping cream
• 1 cup powdered sugar
• 1 tablespoon vanilla extract
• 1 lemon for zest and juice
• 3 to 4 cups berries

  I used raspberries and blueberries

Instructions

• 1 LIne a 9 x 5-inch loaf pan (or size you have) with plastic wrap, leaving excess
  to drape over the edge so the icebox cake can be easily removed from the pan
  after freezing. Then zest the lemon and set it aside.
• 2 Pour cold heavy whipping cream into a bowl and add the powdered sugar and juice
  from one lemon. Using the whisk attachment on a handheld mixer (or in a stand
  mixer with the whisk attachment) beat the cream until stiff peaks form. This
  means that when you pull out the whisk, the peaks continue to stand. Fold in the
  lemon zest and vanilla.
• 3 Into the bottom of the prepared loaf pan (or square pan), create a layer of
  graham crackers, breaking as needed to cover the entire bottom. On my loaf pan,
  it took 3 1/2 sheets of graham crackers.
• 4 Spread a layer of whipping cream over the top, followed by a layer of berries.
  Each whipping cream layer, in my pan, was about 1 to 1 ½ inches high.
• 5 Repeat this process until you reach the top of the pan. I like to have at least
  3 layers.
• 6 Cover the cake with plastic wrap and freeze for at least 4 hours or even
  overnight.
• 7 When ready to serve, using the plastic wrap "handles", remove the cake from the
  pan and peel back the plastic wrap. Top with fresh berries, additional lemon
  zest, and mint leaves if desired. Let the cake thaw a bit before slicing and
  serving.

Nutrition Info