Recipes

Vanilla Berry Icebox Cake

Jun 21, 2024
by Sharon Lehman, RD

What’s a festive red, white, and blue dessert that doesn’t require turning on the oven on a hot summer day? This Vanilla Berry Icebox Cake, of course! Graham crackers turn into a soft cake-like crumb when layered with vanilla whipped cream and fresh berries. We lightened up the whipped cream by adding Greek yogurt and Garden of Life Creamy Protein powder. The best part? Since ice box cakes must sit in the fridge for several hours, they’re a perfect make-ahead option. Prep this Vanilla Berry Icebox Cake the day before you need it so all you have to do is serve and enjoy.

Makes: 9 servings

Prep Time: 25 minutes
Cook Time: N/A
Total Time: 25 minutes

Ingredients

2 cups fresh strawberries, hulled and sliced
2 cups fresh blueberries
1 cup fresh raspberries
1 cup plain greek yogurt
1½ scoops Garden of Life Organic Creamy Protein with Oat Milk - Vanilla Cookie
2 Tbsp. honey
1 tsp. pure vanilla extract
1 cup heavy whipping cream
13 full-sheet graham crackers (use gluten-free if needed)

Instructions

Toss strawberries, blueberries, and raspberries together in a mixing bowl. Set aside.
In a medium mixing bowl, stir together the Greek yogurt, protein powder, honey, and vanilla extract. Mixture will be thick, so add 2 or 3 tablespoons of water to help everything come together. Set aside.
Pour cream into a stainless steel mixing bowl. By hand or with an electric mixer, beat the cream until it’s doubled in volume with firm peaks, about 4 minutes.
Use a mixing spatula to fold the whipped cream into the yogurt mixture.
Spread about 2 Tablespoons of the cream mixture on the bottom of an 8x8-inch baking dish. Arrange 4 whole graham crackers in a single layer on top, breaking them as needed to make them fit. Spread a third of the cream on top of the graham crackers. Top with a third of the berries.
Add another layer of graham crackers, then another third of the cream, and another third of the berries. Repeat with a final layer of graham crackers, cream, and berries. If you have any remaining graham cracker pieces, break them into crumbs to garnish the top, if desired.
Cover tightly with storage wrap and refrigerate at least 4 hours up to 24 hours before serving