Strawberry Icebox Cake (Vegan & Paleo)
You only need a few ingredients and a few minutes to throw together this strawberry icebox cake! I even have some hacks to where you'll only need 3 ingredients.. They're absolutely to die for and couldn't be easier - perfect for summer, get togethers, or when you just want a quick and easy, healthier treat! It's vegan and paleo, too!
Ingredients
- 2 boxes Simple Mills Toasted Pecan Cookies *or any graham cracker/cookies of your choice
- 3 cups Vegan Coconut whip *Store-bought or homemade
- 1 cup fresh strawberries diced
For homemade coconut whip
- 13.5 oz full-fat coconut milk, chilled
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Grab a 9x9 baking dish. Add the diced strawberries to a bowl and use an immersion blender to break them down a bit. You can leave some bigger pieces. Alternatively, you could use strawberry jam.
- Add a layer of cookies to the bottom of the pan, covering it the best you can.
- Add 1/3 of the coconut whip over the cookies. Then add 1/2 of the strawberry puree.
- Add another layer of cookies over the strawberries. Add 1/3 cup of the whipped cream and the last bit of strawberries.
- Top with the remaining cookies and spread the last 1/3 of coconut whip over top.
- I save a few cookies to crinkle on top for the crumb effect. You can top it with halved strawberries, too.
- Cover with a lid or plastic wrap and place in the fridge for 6 hours.