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 pint fresh strawberries sliced thin
For homemade coconut whip
- 13.5 oz full-fat coconut milk, chilled
- 1 tbsp maple syrup
- 1 tsp vanilla extract
Instructions
- Grab a 8x8 baking dish. Add a layer of the coconut whip to the bottom of the pan.
- Add a layer of cookies to the bottom of the pan, covering it the best you can. You can break one into smaller pieces to fill in any gaps.
- Add another thick layer of the coconut whip over the cookies, being sure to entirely cover them. Add a layer of sliced strawberries. Continue layering as follows - coconut whip, cookies, coconut whip, strawberries, coconut whip, cookies, coconut whip, strawberries. I usually do two layers of each the cookies and strawberries, depending on the size of my pan.
- Finish with a layer 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 - overnight. Then serve and enjoy!
- Note - icebox cakes are meant to be messier, so when you serve them they may look more like a pile of cake rather than perfect layers. That's the best part!