Layer One - Graham Crackers
Use your favorite graham cracker brand or another similar, not-too-sweet cookie of your choice. (There’s some great gluten free options out there too). Just ensure the cookie you choose is a crisp type.
Layer Two - Jam
Canning any jam this summer? Pick your latest favorite and pair it with your choice of fresh fruit! A great combination would be fresh blackberries with Marionberry jam. However, I wouldn’t stop you from using those end of summer peaches. ??
Layer Three – Cream
If you have time, whipping real cream homemade for the cream mixture is absolutely worth the 3 minutes it takes. The cream layer is a combination of Greek yogurt, lemon, powdered sugar, maple and luxurious Cointreau. It’s absolutely heavenly. Feel free to swap out the Cointreau with vanilla extract if you want an alcohol free version.
Layer Four – Fruit
Anything goes! Pick whatever you have available at the local market. I used plums and elderberries because they’re just so beautiful, but please note – eating raw elderberries is not recommended. I cooked the berries down before serving. Seeds from raw elderberries can be toxic in large quantities, therefore it’s a berry that must be cooked in order to be consumed safely. More information here. A delicious and readily available alternative is fresh blackberries, which I highly recommend!
Layer Five – Repeat
Repeat steps 1-4 depending on the depth of your pan, making sure the top layer ends with cream.
Optional, but oh-so Recommended Peach Sorbet
Once your icebox cake is in the freezer, you can make the optional but oh-so recommended peach sorbet. It’s phenomenal when paired with the cake. The Hurom Juicer makes it a breeze to whip up and only requires a bit of freezing at the end. So there you have it – the perfect dessert recipe to celebrate the end of summer. It’s hassle free, so invite your friends and enjoy some sweets and rosé. Savor the last bit of summer’s end! Make sure to check out Christiann Koepke’s post for more! If you have questions feel free to reach out via IG or my website. And don’t forget to share your icebox shots on social media by tagging @crateandbarrel and @christiannkoepke!
Summer Icebox Cake Recipe
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!
Ingredients
- 2 cups (24 oz) heavy whipping cream
- 12 ounces (343 g) whole-milk Greek yogurt, room temp
- 3/4 cup (91 g) powdered sugar, sifted
- 2 tablespoons Lemon Zest finely grated
- 1 tablespoon Cointreau or vanilla extract
- 1/4 cup + 3 tablespoons (126 g) pure maple syrup
- 12-15 graham crackers
- 1 cup (8 oz) Marionberry Jam (or any berry variety)
- 7 plums pits removed and sliced
- To garnish:
- Fresh berries
- 1 cup crushed store bought meringue cookies
Directions
- Prepare and 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 Sherbert (dairy free) Recipe
This sherbert 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.
Ingredients
- 6 ripe peaches pits and skins removed, cut into 1” chunks, frozen
- 300 g (10.6 oz) dairy free mango yogurt approx. 2 containers 5.3oz each, I recommend Coyo Coconut Mango
- 2 tablespoons vodka optional
- Pinch sea salt
Directions
- 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.
View more recipes from Christiann Koepke