No Bake Strawberry Icebox Cake Recipe – The perfect frozen treat to serve this summer! With just six ingredients, you will please any crowd!
Strawberries are my go-to fruit every summer. Whether I’m making smoothie popsicles, strawberry smoothies, or just slicing up a few strawberries to dry in my dehydrator, it seems we’re all-strawberry all-the-time until the end of summer, which then transitions into pumpkin spice season at our place!
I wanted more of a decadent dessert that was rich, creamy, a little chocolatey, and you guessed it – has strawberries – and this cake recipe delivers on all fronts!
🍽️ Why This Recipe Works
It’s easy – It only takes a few minutes of prep work, and the rest is waiting for it to chill. I love effortless desserts.
Refreshing – We serve this no-bake cake in the heat of the summer. It’s so refreshing and a great treat to cool down with.
Frugal – You can feed up to 12 servings with this cake, and it’s super inexpensive to make. You don’t need to pay big bucks for a mediocre dessert. Instead, it’s cheap and tastes like a million bucks. 🥰
Much less sugar – This also has less added sugar thanks to SPLENDA ®. I rarely use regular sugar in my kitchen and usually go for stevia. Coupled with a little lime juice, it really brightened up the flavor in the strawberry puree made for this cake. Use any sugar substitute you like though.
🍓 Ingredients
While there are only six ingredients for this cake, I wanted to talk about the main ones.
Strawberries – Nothing is better than using fresh strawberries. Frozen just won’t cut it, so find the ripest and sweet strawberries for best results.
SPLENDA – To sweeten the deal, use some SPLENDA Naturals Stevia Sweetener. It’s the perfect flavor combination for the cake. If you have a sugar substitute you like better, try that one out on this cake.
Ice Cream – One thing that makes this cake stand apart from a regular cake is the ice cream. We usually stick with sugar-free vanilla.
📎 Instructions
Step One: Take all the stems off of half of the strawberries and set the other half aside.
Step Two: Put the stemless strawberries in a food processor and drizzle with lime juice. Add in the SPLENDA and pulse for five seconds. Stir the mixture and set aside.
Step Three: Put a layer of ice cream on the bottom of a 9×13″ baking pan. Cover it evenly and add a layer of chocolate graham crackers on top.
Step Four: Add half of the ice cream over the top of the graham crackers. Add half of the strawberry puree on top of the ice cream. Place another layer of graham crackers and carefully press the graham crackers into the ice cream. Freeze for 30 minutes.
Step Five: Take the cake out of the freezer and add the rest of the ice cream, and top with the strawberry mixture. Freeze for at least 45 minutes.
Step Six: During the time the cake is in the freezer, crush up some graham crackers. Go ahead and slice up the rest of the strawberries and put them in the fridge.
Step Seven: Take the cake out of the freezer and add whipped cream on top. Sprinkle with graham crackers and top with strawberries. Put the cake in the freezer for at least four hours or overnight.
Step Eight: Allow the cake to sit on the counter for 30 minutes, and it will be easier to serve.
📌 Expert Tips
- I used a 9×13″ baking dish, but scale the recipe with a smaller pan as well; you’ll just have to stack a few more layers.
- When I tested the recipe the first time, I used too much ice cream on the first layer and didn’t have enough for the second layer. So just a tip before getting started is to make a cut through the center of the ice cream, just so you have a halfway point and know exactly how much to use for each layer!
- Cut the strawberries for the top. They are a lovely garnish, and you can easily change how they look by how you cut them.
Recipe FAQs
We absolutely adore using strawberries, but you could swap them for another fruit if you want. Blueberries, raspberries, or blackberries would all be great options.
As long as you keep the cake airtight, it will last for up to one week. Keep it in the freezer except for when you are serving it.
Oh sure! You could swap the chocolate graham crackers for Oreos easily. You will need to follow the same directions. Another option is to use any of your favorite variety of graham crackers or crumbly cookies for the crust.
Related Recipe
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No Bake Strawberry Icebox Cake Recipe
Ingredients
- 2 lbs Strawberries
- 1 tbsp Lime Juice fresh squeezed from one lime
- 2 tbsp SPLENDA Naturals Stevia Sweetener
- 1.5 qt Vanilla Ice Cream (no sugar added) softened (can use Frozen Yogurt)
- 2¼ Sleeves Chocolate Graham Crackers
- 13 oz Whipped Cream can
Instructions
- Remove stems from half of the strawberries (1 lb). Set the other half aside.
- Add de-stemmed strawberries to food processor along with lime juice and SPLENDA ® Naturals Stevia Sweetener. Pulse for five seconds. Stir strawberry mixture well and set aside.
- Spoon a bit of ice cream onto the bottom of a 9×13” baking dish and cover bottom evenly. Place a layer of chocolate graham crackers over top.
- Spread half of ice cream over graham crackers. Spread half of strawberry mixture over ice cream. Top with another layer of graham crackers. Gently press graham crackers into ice cream. Freeze for 30 minutes.
- Remove from freezer and spread the remaining ice cream over the graham cracker layer. Spread remaining strawberry mixture over top. Freeze for 45 minutes to an hour.
- While cake is in the freezer, crush a few graham crackers in a food storage bag. Set aside. Slice remaining strawberries into whatever shape you’d like. Refrigerate until ready to top cake.
- Remove from freezer. Top cake with a layer of whipped cream (the fastest way to do this is just using one continuous spray for the whole cake!).
- Sprinkle graham cracker dust over whipped cream. Top with strawberries. Freeze for 4 hours, or overnight.
- When serving, let sit out on counter for 30 minutes or so to allow ice cream to soften, if desired.
Notes
Nutrition
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