This Icebox Cake is a classic no bake cake made with layers of grain-free cookies or graham crackers, coconut whipped cream and mixed berries. It's easy to make and the perfect summer treat that is guaranteed to impress. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
Make the whipped cream: With a hand mixer or in the bowl of a stand mixer, whip chilled coconut cream until it just holds soft peaks. Add powdered sugar (and vanilla if using) and whip to combine until stiff peaks hold. Set aside 1/2 cup whipped cream for topping.
Spread a thin layer of the cream mixture in an 8 x 8 pan to coat the bottom. Place a single layer of cookies / crackers across the center of the pan and then break up 1 or 2 more cookies / crackers as needed to fill in the gaps.
Spread half of the cream mixture on top. Place a single layer of mixed berries. Top with another layer of cookies / crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over the top. Add another layer of berries. ADD the final layer of cookies / crackers. Spread reserved cream evenly on top.
Top with the final layer of cookies / crackers. Spread the reserved 1/2 cup whipped cream on top.
Place the last layer of the prettiest mix of berries reserved for the top. Sprinkle on crushed cookie / cracker crumbs on top.
Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5
How to store: Store covered in the fridge overnight for up to 3 days.
For make ahead: Assemble in advance and store covered in the fridge overnight
How to freeze: Store covered in the freezer for up to one week. We don't recommend storing it for longer than one month though as the cookies will soften too much and crumble.