This Vegan Icebox Cake combines vanilla pudding with juicy peaches and blueberries for an effortless and unforgettable, no-bake summer treat.
Table of Contents
Why You’ll Love This Recipe
You know what? I don’t really like baking and cooking in the Summer. It’s way too hot in the kitchen and all I think about is ice cream. I don’t feel like turning on the oven or stirring cream for half an hour.
That’s why I love this recipe. It’s insanely easy. No cooking, no baking, no nothing. Just take everything out of their packaging, arrange them, pop in the fridge and EAT.
A light vanilla-flavored heaven with juicy, tart blueberries and sweet peaches. Topped with as much whipped cream as possible, of course. Absolute perfection.
Ingredients
You will need the following ingredients to make this easy Summer dessert:
- graham crackers: or any biscuits you prefer (I used what I found in the cupboard)
- vanilla pudding: I used store-bought (from Alpro)
- fresh blueberries
- fresh, ripe peaches
- maple syrup
- vegan whipped cream
- a glass food container from IKEA (this size is perfect for 2 servings.)
How to Make
Step 1: Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz IKEA glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
Step 2: Mix the blueberries with the maple syrup in a small separate bowl.
Step 3: Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
Step 4: Repeat the layering process until you have 3 layers of crackers.
Step 5: Refrigerate the cake overnight or for at least 14 hours.
Step 6: When serving, top with whipped cream and more berries/peach slices.
Make-Ahead & Storage
This Vegan Icebox Cake can only be made-ahead, as the crackers need time overnight to soak up the vanilla pudding to soften up. It will last in the fridge for about 3 days. Unfortunately, it does not freeze well, so make sure to make it fresh.
FAQ
Basically anything you’d like! More fresh fruit of your choice, extra vegan whipped cream and for a burst of flavor, I recommend adding a thin layer of blueberry jam!
More tasty vegan Summer treats:
Mango Lime Popsicles
Frozen Yogurt Cups
Summer Fruit Salad
Related vegan recipe roundups:
summer desserts, summer, BBQ, 4th of July, picnic, beginner-friendly
Vegan Icebox Cake
Ingredients
- 5 oz graham crackers / vanilla biscuits (~140g)
- 1 ½ cup vegan vanilla pudding (I used store-bought)
- 1 cup fresh blueberries
- 2 medium peaches (thinly sliced)
- 2 tsp maple syrup
- vegan whipped cream (for topping)
Instructions
- Spread a very thin layer of vanilla pudding onto the bottom of a 34 oz glass food container (link in notes), then top with an even layer of graham crackers or vanilla cookies.
- Mix the blueberries with the maple syrup in a small separate bowl.
- Spread more vanilla pudding on top of the cookies, then place the peach slices and blueberries evenly.
- Repeat the layering process until you have 3 layers of crackers.
- Refrigerate the cake overnight or for at least 12 hours.
- When serving, top with whipped cream and more berries/peach slices.