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Gluten Free Lemon Blueberry Icebox Cake

This gluten free icebox cake is a refreshing no-bake treat with bright lemon and blueberry flavors perfect for warm weather.
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Equipment

  • 9x13 inch baking dish
  • electric mixer

Ingredients

  • 2 cups Heavy Whipping Cream
  • 1/4 cup Powdered Sugar
  • 1 tsp Vanilla Extract
  • 1 jar Lemon Curd
  • 2 boxes Gluten Free Graham Crackers
  • 1 1/2 cups Fresh Blueberries

Instructions

  • In a large bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract together until stiff peaks form.
  • Gently fold half of the lemon curd into the whipped cream mixture to create a light lemon cream.
  • In a 9x13 inch baking dish, arrange a single layer of gluten free graham crackers to cover the bottom.
  • Spread a third of the lemon cream over the crackers, drizzle with a little extra lemon curd, and sprinkle with a third of the fresh blueberries.
  • Repeat the layers two more times, ending with fresh blueberries on top, then cover and refrigerate for at least 4 hours before slicing.
Course: Dessert
Cuisine: American
Keyword: gluten-free, icebox cake, lemon blueberry, no-bake dessert
Prep Time: 20 minutes
Total Time: 4 hours 20 minutes
Servings: 12 servings

Nutrition

Serving: 1serving | Calories: 357kcal | Carbohydrates: 40g | Protein: 2g | Fat: 21g
Calories: 357kcal
Cost: $24