Easy No Bake Raspberry Ice Box Cake Recipe

Fruity, flavorful and delicious, this Ice Box Cake loaded with raspberries is a delicious layered no bake dessert recipe that you will want to make for all your summer get-togethers.

Course Dessert

Cuisine American

Keyword Ice Box Cake, Icebox Cake, Icebox Cake Recipe, Raspberry Icebox Cake

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 289kcal

Author Dana DeVolk

Ingredients

4 cups cold heavy whipping cream
1 teaspoon vanilla extract
3/4 cup powdered sugar
1/2 cup seedless red raspberry preserves
6 ounces fresh raspberries
3-4 sleeves graham crackers

Instructions

Place the heavy cream in the body of a stand mixer with the whisk attachment or into a large bowl with an electric hand mixer and beat until the cream starts to get foamy over medium-low speed.
4 cups cold heavy whipping cream
Add in the vanilla and the powdered sugar a little at a time until mixed in. Crank the speed up to medium and whip until it forms medium peaks, 3-5 minutes. Set aside.
1 teaspoon vanilla extract, 3/4 cup powdered sugar
In a medium-sized bowl, add the preserves and whisk it until smooth. Fold in half of the whipped cream gently, until there are no more streaks of the preserves or whipped cream, set aside.
1/2 cup seedless red raspberry preserves
In another medium-sized bowl, add 1/4th of the whipped cream and fold in the fresh raspberries, set aside.
6 ounces fresh raspberries
In the bottom of a 9×13 baking dish, spread about ¼ cup of plain whipped cream on the bottom. Place some of the graham crackers in a single layer on top of the whipped cream, break up some of the crackers if needed so the bottom is covered.
3-4 sleeves graham crackers
Add the whipped cream that is mixed with the fresh raspberries on top and smooth it out to the edge. Place another layer of graham crackers on top.
Add the whipped cream mixed with the preserves on top, smooth it out to the edge. Add another layer of graham crackers.
Top with ½ of the remaining plain whipped cream and smooth it out. Add one last layer of graham crackers. Top with the last of the whipped cream.
Cover with plastic wrap and place in the fridge for at least 4 hours, or overnight is best. Cut and serve with a garnish of fresh raspberries and mint, optional.

Notes

Make sure your cream is very cold, it is easier to whip that way.
It is very important to wait at least 4 hours before slicing. The graham crackers need time to soak in some of the whipped cream and become softened.
If the preserves don’t whisk out smooth I suggest adding the bowl to the microwave (if the bowl is microwave safe) and microwave for about 10 seconds and then whisk it again until smooth. If you have to microwave, allow the mixture to come to room temperature before folding it into the whipped cream.
This can be frozen, see my tips above.
You can also use other fruits in this, see my suggestions above.

Nutrition