Raspberry Graham Cracker Ice-Box Cake Recipe

Introduction

This Raspberry Graham Cracker Ice-Box Cake is a light, no-bake dessert perfect for warm days. Layers of whipped cream, fresh raspberries, and sugar-free chocolate chip cookies come together for a refreshing treat that’s easy to prepare and delightful to enjoy.

Ingredients

• 1/4 cup Truvia® Cane Sugar Blend Mix of Stevia Sweetener and Cane Sugar
• 1 1/2 cup Whipping Cream
• 1 teaspoon Pure Vanilla Extract
• 1 box Sugar-Free Chocolate Chip Cookie
• 1 1/2 cup Fresh Raspberries

Instructions

1. Step 1: Line a 9×5-inch loaf pan with plastic wrap, leaving an overhang for easy lifting.
2. Step 2: Beat the whipping cream, Truvia® Cane Sugar Blend, and vanilla extract together until soft peaks form.
3. Step 3: Spread a thin layer of the whipped cream on the bottom of the prepared pan.
4. Step 4: Arrange a single layer of the sugar-free chocolate chip cookies on top, trimming them to fit if necessary.
5. Step 5: Gently crush 1 cup of the fresh raspberries and fold them into the remaining whipped cream, reserving 1/2 cup of raspberries for garnish.
6. Step 6: Spread a layer of the raspberry whipped cream over the cookie layer. Repeat the layers, finishing with a layer of whipped cream. Cover and freeze for at least 4 hours or overnight until firm enough to slice.
7. Step 7: Remove the cake from the pan using the plastic wrap overhang. Slice into 10 equal squares and garnish each piece with the reserved fresh raspberries before serving.

Tips & Variations

• For extra flavor, add a splash of lemon juice or zest to the whipped cream mixture.
• Substitute fresh raspberries with other berries like blueberries or blackberries for a different twist.
• Use gluten-free cookies if you want a gluten-free version of this dessert.
• Let the cake soften slightly at room temperature before slicing for cleaner cuts.

Storage

Store the ice-box cake covered in the freezer for up to 3 days. To serve, thaw in the refrigerator for about 30 minutes to soften slightly. Avoid refreezing once thawed to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Truvia® Cane Sugar Blend?

Yes, you can substitute with regular granulated sugar using the same quantity, but it may alter the sweetness and calorie content slightly.

What if I don’t have fresh raspberries?

Frozen raspberries can be used; just thaw and drain excess liquid before mixing into the whipped cream to avoid making the dessert too watery.

Raspberry Graham Cracker Ice-Box Cake Recipe

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★★★★★

4.4 from 62 reviews

• Author: Noah
• Total Time: 4 hours 15 minutes
• Yield: 10 servings 1x
• Diet: Low Sugar

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Description

This Raspberry Graham Cracker Ice-Box Cake is a refreshing, no-bake dessert featuring layers of whipped cream sweetened with a blend of stevia and cane sugar, sugar-free chocolate chip cookies, and fresh raspberries. Chilled until firm, it makes a light and fruity treat perfect for warm days or anytime you crave a simple yet elegant dessert.

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Ingredients

Scale 1x2x3x

Sweetener and Flavoring

• 1/4 cup Truvia® Cane Sugar Blend Mix of Stevia Sweetener and Cane Sugar
• 1 teaspoon Pure Vanilla Extract

Dairy

• 1 1/2 cup Whipping Cream

Cookies

• 1 box Sugar-Free Chocolate Chip Cookie

Fruit

• 1 1/2 cup Fresh Raspberry

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Instructions

1. Prepare the Pan: Line a 9×5-inch loaf pan with plastic wrap, making sure to leave some overhang on the sides. This overhang will help you lift the cake out easily once it’s set.
2. Make Whipped Cream Mixture: In a mixing bowl, beat together 1 1/2 cups of heavy whipping cream, 1/4 cup of Truvia Cane Sugar Blend, and 1 teaspoon of pure vanilla extract until soft peaks form. This creates a sweetened, fluffy cream base for the cake.
3. Start Layering: Spread a thin layer of the whipped cream mixture evenly on the bottom of the prepared loaf pan. This will help the layers stick together and form a base.
4. Add Cookie Layer: Place a single layer of sugar-free chocolate chip cookies over the whipped cream. Trim cookies as needed to fit the pan snugly for even layers.
5. Prepare Raspberry Whipped Cream: Gently crush 1 cup of fresh raspberries and fold them into the remaining whipped cream mixture. Reserve 1/2 cup of whole raspberries for garnish later.
6. Continue Layering: Spread the raspberry-whipped cream mixture over the cookie layer. Repeat the layering of cookies and raspberry-whipped cream one more time, finishing with a final layer of whipped cream on top.
7. Chill and Set: Cover the pan with plastic wrap and freeze the cake for at least 4 hours or overnight to allow it to firm up enough for slicing.
8. Serve: Once firm, use the plastic wrap overhang to carefully lift the cake out of the pan. Slice the cake into 10 equal squares and garnish each slice with the reserved fresh raspberries before serving.

Notes

• This dessert requires freezing time of at least 4 hours for proper setting.
• Using sugar-free cookies keeps this dessert lighter in sugar content.
• You can substitute fresh raspberries with other berries for different flavors.
• Ensure the whipped cream is beaten to soft peaks to maintain the light texture.
• Use plastic wrap with enough overhang to facilitate easy removal of the cake from the pan.

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Keywords: ice-box cake, no-bake dessert, raspberry dessert, sugar-free cookies, whipped cream dessert