Here we are, already at Summer’s end!
It’s hard to imagine, but — I love that the upcoming holiday; Labor Day, allows for time to reminisce and savor the sweetness of the last season.
It’s the perfect time to transition to the next, with all things delicious of course. I absolutely cherish the in between seasons.
I think the best way to create memorable moments is to make something delicious (obviously dessert is always a win!) and call up your closest friends to come over and enjoy. This Labor Day, I hope you do just that. And to help set you up for success, I’ve created an easy recipe for you – my own take on the classic icebox cake.
The great thing about icebox cakes is that they are so beautiful and delicious, which makes them perfect for entertaining.
They are sweet and impressive, icy cold and refreshing, and – they require no cooking or baking. Composed of several layers of graham crackers, fruit, jam and whipped cream… there could truly be nothing better.
Also – you don’t need to follow a recipe exactly to succeed…. Just when you thought it couldn’t get any better : ). So gather some friends around this weekend, because this end of Summer icebox cake is not one to miss, or to be shared alone.
Here’s some tips:
- I would recommend setting aside an hour a day in advance to assemble the cake as it needs to freeze for at least 8 hours. Overnight is best.
- It’s a great project to bring the kiddos in for – so easy and a great way to gather up more end of Summer memories together.
- Icebox cake is best eaten within 2 days. After that point, it can get a bit soggy, especially if you end up using juicier types of fruit.
Over on Crate & Barrel, I’m sharing more tips on ingredient types. Make sure to take a peek as it will help guide your choice for each layer as it is flexible.
LAYER 1 – Graham Crackers
Place a single layer of graham crackers across space of pan, breaking to fit as needed.
LAYER 2 – Jam
Dollop jam in a few places using a spoon. Gently spread into an even layer using a spatula.
LAYER 3 – Cream
Dollop in a few spoonfuls of cream. Spread out to 1” thickness.
LAYER 4 – Fruit
Evenly lay fruit on top of cream.
This is where the sequence repeats. Note: your top layer should end with cream. Pan size will determine layers.
Once your icebox cake is finished and in the freezer, you can make the optional but ever so recommended peach sherbet!
It’s a lovely combination served next to the cake. Making it in your Hurom Juicer is incredibly easy and just requires a bit of freezing at the end to firm up. If you make this in advance along with the cake, make sure to allow some time to soften at room temp, as it’s made without any artificial ingredients which would help keep it creamy at any stage.
Can’t wait to see what you create! If you have questions feel free to reach out via IG or my website.
Share your before and after or – in process shots on social media by tagging @crateandbarrel and @christiannkoepke!
[Post is sponsored. All opinions are my own]
End of Summer Icebox Cake
Yield 8 cake slices
This icebox cake is the perfect solution to your weekend party. The cream tastes refreshingly crisp and zesty with citrus undertones and the luxurious addition of Cointreau - all of that married with marionberry jam, rich plums and soaked graham crackers will have you reaching for seconds!
- Prep it a day before and allow to freeze for 8 hours or overnight.
- Best eaten within 2 days. After that point, it can get a bit soggy, especially if you end up using juicier types of fruit.
- *Elderberries (as pictured) make for beautiful garnish, but it is not encouraged to eat them raw. Seeds from raw elderberries can be toxic in large quantities, therefore it’s a berry that must be cooked. More information here.
- 24 oz (3 cups) heavy whipping cream
- 343g (12 ounces) whole-milk Greek yogurt, room temp
- 91g (¾ cup) powdered sugar, sifted
- 2 tablespoons lemon zest, finely grated
- 1 tablespoon cointreau (or vanilla extract)
- 126g (¼ cup + 3 tablespoons) pure maple syrup , separated
- 12-15 graham crackers
- 8 oz (1 cup) Marionberry Jam, (or any berry variety)
- 7 plums, pits removed and sliced
- Fresh berries
- 1 cup crushed store bought meringue cookies
- Prepare a Line a 9x5" loaf pan with parchment paper, leaving overhang on all sides.
- In small saucepan over medium heat, add sliced plums and ¼ cup maple syrup. Stir and warm for five minutes. Remove from heat and set aside to cool.
- Using slotted spoon, lift peach slices out of syrupy liquid. Reserve syrup for later to drizzle on top of cake (or- drizzle on your french toast tomorrow!).
- Using an electric mixer fitted with a whisk attachment on medium-high speed, beat greek yogurt, and powdered sugar in a large bowl until fluffy, for 3 minutes.
- Stop whipping, scrape sides, add zest and continue to beat on low, slowly pouring in 3 tablespoons maple syrup.
- Lower speed; slowly pour in cream and then add Cointreau. Increase speed to medium as mixture thickens. Beat until medium sized peaks form, another 2-4 minutes depending. Set aside.
- Begin layering the cake. Start with placing a single layer of graham crackers alongside bottom of pan, breaking to fit as needed to create a foundation.
- Dollop jam in a few places, spread an even layer gently.
- Using a spatula, spoon and spread cream mixture, about 1” thick
- Layer on plums.
- Repeat. Top layer should end with cream.
- Chill cake in freezer for 8 hours or overnight. When ready to serve, unmold cake by lifting parchment. Place cake on platter and cut around cake to remove excess paper.
- Top with extra whipped cream mixture, reserved plum syrup, crushed meringues and fresh berries. Enjoy!
Peach Mango Sherbet (dairy free)
This sherbet is the perfect cool Summer treat. With no added sugar of any sort, it’s sure to refresh. Fresh picked peaches will pack the most flavor. Vodka is optional, but recommended as it helps with a creamy, smooth consistency. If you don’t own a Hurom Juicer, you can make this in your blender and then freeze after until firm.
- 6 ripe peaches, pits and skins removed, cut into 1” chunks, frozen
- 300g (10.6oz / approx. 2 containers 5.3oz each ) dairy free mango yogurt (I recommend Coyo Coconut Mango)
- 2 tablespoons vodka (optional)
- Pinch sea salt
- Plug in Hurom slow juicer.
- Prepare the ice cream strainer and open the juice cap.
- Get a juice cup and place it under the juice outlet.
- Turn juicer on, and slowly add ingredients, alternating equally. *Juicer may clog depending on how frozen your fruit is as well as the juice content. Help it along by unclogging frozen chunks gently with a small utensil inserted just barely into the spout.
- Stir before serving or freezing.