Ever tried whipping up an icebox cake? It’s a super simple and delightful summer treat that you can easily customize with your favorite flavors!
For this one, we’re diving into layers of luscious strawberry ice cream, a touch of matcha-infused whipped cream, and the classic goodness of graham crackers. It’s a combo that’s sweet, a tad earthy, and absolutely scrumptious.
Here’s the easy how-to:
Strawberry Matcha Icebox Cake
Ingredients
- 1 pint of strawberry ice cream slightly softened (regular or vegan)
- 1 1/2 cups of chilled heavy cream or go for the vegan alternative, we love the one from @silk
- 1/4 cup of powdered sugar
- 1 tsp of vanilla extract
- 2 tsp of matcha
- Graham crackers
Instructions
- Let’s start by creating that matcha whipped cream. Whip up the cream, powdered sugar, and vanilla until you see those soft peaks forming. Now, sift in the matcha (no clumps, please!) and keep beating until you get those nice medium-stiff peaks.
- Grab a 9×5” loaf pan, line it with plastic wrap (this is a must, or your cake might not budge!), and let’s layer it up. Begin with a strawberry ice cream layer; it spreads easiest if you let it soften at room temperature for around 20 minutes.
- Follow it up with a layer of graham crackers. Then, another round of ice cream, topped with matcha whipped cream. Repeat the layers: graham crackers, ice cream, whipped cream. Finish it off with one more layer of graham crackers, strawberry ice cream, and a final layer of graham crackers at the top (which will end up being the bottom layer when flipped).
- Cover it up and pop it in the freezer for at least 4 hours until it’s set. When ready to devour, let it defrost for a few minutes, then pop it out of the pan, slice, and serve. If you’re not indulging right away, store it in the freezer. We went the extra mile and topped ours with some leftover matcha whipped cream – perfection!