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Step Away from the Oven: Here’s How to Make Mini Tropical Icebox Cakes

Francesca Bean

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May 22, 2017

Step Away from the Oven: Here’s How to Make Mini Tropical Icebox Cakes

Summer is almost here, which means it’s time to step away from the oven. We all want to beat the heat, and no-bake recipes are where it’s at! We’re gonna show you how to whip up mini icebox cakes (yes, the retro dessert is back) with a tropical twist. This recipe is as delicious as it is simple. Get to it!

Ingredients:

2 1/2 cups heavy whipping cream
1 teaspoon coconut extract
12 graham crackers
sweetened shredded coconut
passion fruit
kiwi, diced
mango, diced

Instructions:

1. In a stand mixer, beat heavy whipping cream and coconut extract until soft peaks form. Set aside. Place graham crackers in a large Ziplock bag, remove the air, and smash with a rolling pin (or your hands!) to make graham cracker crumbs.

2. Time to assemble the mini icebox cakes! Add a few spoonfuls of graham cracker crumbs to a parfait or dessert dish. Top with whipped cream, a spoonful of shredded coconut, and mixed tropical fruit. Repeat with another layer of graham cracker crumbs, whipped cream, shredded coconut, and fruit. Chill in the fridge for 1-2 hours. Enjoy!

In a stand mixer, beat heavy whipping cream and coconut extract until soft peaks form. Set aside. Place graham crackers in a large Ziplock bag, remove the air, and smash with a rolling pin (or your hands!) to make graham cracker crumbs.

Time to assemble the mini icebox cakes! Add a few spoonfuls of graham cracker crumbs to a parfait or dessert dish. Top with whipped cream, a spoonful of shredded coconut, and mixed tropical fruit. Repeat with another layer of graham cracker crumbs, whipped cream, shredded coconut, and fruit.