Go Back Email Link
–+ servings
a slice of blueberry lemon icebox cake on a plate
Print

Blueberry Lemon Icebox Cake

Blueberry Lemon Icebox Cake is a light and refreshing, no-bake gluten free  dessert recipe that's perfect for spring and summer!
Prep Time 30 minutes
Chill 18 hours
Total Time 18 hours 30 minutes
Course Dessert
Cuisine American
Keyword dairy free, gluten free, vegan, vegetarian
Method No Bake
Servings 8
Calories 436kcal

Ingredients

  • 1-1/2 cups prepared lemon curd see notes
  • 9 oz tub coconut whipped topping I like SoDelicious CoCoWhip
  • 16 oz gluten free graham crackers I like Kinnikinnick S’moreables
  • 1 pint blueberries

Instructions

  • Add prepared lemon curd and whipped topping to a large mixing bowl then fold to combine.
  • Line a 9x5” loaf pan with saran wrap, letting the ends hang generously over the sides of the pan then spread/add layers as follows:
    3/4 cup lemon mixture
    Graham crackers, cut/broken to fit into an even layer
    3/4 cup lemon mixture
    Scant cup blueberries
    3/4 cup lemon mixture
    Graham crackers
    3/4 cup lemon mixture
    Scant cup blueberries
    3/4 cup lemon mixture
    Graham crackers
    3/4 cup lemon mixture
    Scant cup blueberries
    Any leftover lemon mixture (ok if none)
  • Cover the top with more saran wrap then refrigerate for at least 18 hours. When ready to serve, remove saran wrap from the top then invert cake onto a cutting board. Gently pull on overhanging saran wrap to remove the cake from the pan then sprinkle top with crushed leftover graham crackers. Slice with a very sharp knife then serve.

Notes

  • Click here for my Homemade Lemon Curd recipe. You will need 1-1/2 cups of prepared lemon curd.

Nutrition

Calories: 436kcal | Carbohydrates: 66g | Protein: 3g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Trans Fat: 0.03g | Cholesterol: 32mg | Sodium: 255mg | Potassium: 78mg | Fiber: 3g | Sugar: 36g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 58mg | Iron: 1mg