Cherry Icebox Cake
This Cherry Icebox Cake is easy to make with layers of grain-free cookies or graham crackers, coconut whipped cream and a homemade cherry pie filling. It's no bake and the perfect easy dessert for spring and summer potlucks and parties. Gluten-free, grain-free, dairy-free, vegan, paleo with low carb + keto options.
Ingredients
For the homemade cherry pie filling
- 3 cups pitted fresh cherries , If using frozen cherries, be sure to allow them to thaw first and drain out any excess liquid.
- 1/4 cup coconut sugar For a low carb / keto version, use granulated sweetener such as Lakanto monkfruit sweetener, erythritol or SWERVE.
- 1 teaspoon arrowroot starch + 1 tablespoon water , You can also sub with tapioca starch or 1/4 teaspoon of xanthan gum instead.
For the icebox cake
- 3 cups chilled canned coconut cream (two 13.5 oz cans) , be sure to chill the entire cans of coconut cream overnight before using. Works best with brands only containing coconut with no other fillers - etc. Trader Joe's, Aroy-D, Savoy or Nature's Charm. For easier prep you can sub with coconut whipped topping such as So Delicious Coco Whip. If not dairy-free, you can sub with regular heavy cream, heavy whipping cream or regular whipped topping of choice.
- 1/3 cup powdered sweetener of choice We like powdered pure maple sugar or powdered coconut sugar. For a low carb / keto version, use powdered sweetener such as powdered Lakanto powdered monkfruit sweetener, erythritol or SWERVE. You can also use any powdered organic icing sugar of choice.
- 1 tsp pure vanilla extract , optional but adds extra flavor
- 25-30 grain-free cookies , or more depending on the size of pan and brand of cookies you use. We like Simple Mills Grain-Free Honey Cinnamon Sweet Thins, Simple Mills Crunchy Cinnamon Cookies or Hu's Kitchen Grain-Free Snickerdoodles to keep this recipe grain-free, vegan and paleo-friendly. For a low carb / keto version, use High Key Snickerdoodles, High Key Vanilla Wafers or my keto shortbread cookie recipe. You can also use regular or gluten-free graham crackers if not paleo.
Instructions
For the homemade cherry pie filling
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In a saucepan over medium heat, simmer cherries (stirring often) for 10 to 15 minutes, until they release their juices. Whisk in coconut sugar until dissolved.
In a separate bowl, whisk together the arrowroot starch with water until smooth and whisk into the saucepan. Turn heat to medium-high and cook until the filling has thickened, about 2 minutes; remove from heat, let cool, and use as pie filling.
Make the whipped cream
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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.
Assemble the cake
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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.
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Spread half of the cream mixture on top. Spoon an even layer of cherry pie filling and spread. 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 cherry pie filling. 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.
Arrange the last layer of the cherry pie filling evenly. Sprinkle on crushed cookie / cracker crumbs on top.
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Refrigerate for at least 4 hours or overnight until the cookies / crackers have softened completely.
Recipe Notes
*To make this icebox cake in a 9x13 pan, increase the amounts by 1.5