I went raspberry picking with my family again this summer and it was awesome, as always. Berry picking is one of my fave family activities, which is no surprise, given it involves food!
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This year I wanted to come up with a new recipe for the raspberries we picked- something really easy, NO Bake (we had no air conditioning and it was HOT!) and something that could quickly be made with frozen raspberries, since I freeze them right away to preserve them. This Raspberry Dulce de Leche Icebox Cake was the delicious result! It takes about 15 minutes to throw together and it is unbelievably yummy. When you taste it, you won’t believe just how easy it is!
Dulce de Leche Desserts
The very first time my family went raspberry picking, I made Raspberry Lemon Scones. They were not only incredible, but they are still one of my most popular recipes on the blog. But when I made this Raspberry Dulce de Leche Icebox cake for my family, I couldn’t believe how much they loved it! The Dulce de Leche sauce is perfect in desserts because it adds such a rich caramel flavor that pairs so perfectly with the tart raspberry. Dulce de Leche sauce is easy to use as well – just mix it in!
My family were all disappointed when this Dulce de leche dessert was gone because everyone said they wanted seconds. And I can attest to that- this cake is totally addictive! I’d have eaten the whole thing myself if I could. They all agreed that they liked it so much because it was such a nice light dessert, as we’d had a pretty heavy BBQ meal of steak and corn on the cob.
How to freeze fresh raspberries
When you pick raspberries, they are often smaller than you get in the store and therefore spoil faster. So I would recommend that you freeze your raspberries immediately after picking, as they go mushy really quickly. Once washed, lay parchment paper over cookie sheet and arrange berries in a single layer and freeze until solid. Once frozen, transfer them to a freezer bag.
Frozen raspberries really do make a great summer dessert or snack!
I also used them as ice cubes in my wine.
Old Fashioned Icebox Cake
Interestingly enough, icebox cakes aren’t technically even cakes. They just resemble a cake once the whipped cream softens the layers of wafer cookies or crackers, just enough to make them tender and flaky. And that happens when they are set in the “icebox” as it was referred to back in the day, before electricity and refrigerators existed. It’s in the “icebox” (aka fridge), that they magically transform into a light and elegant torte-like dessert.
Chocolate Icebox Cake
Chocolate Graham crackers make all the difference in this cake. Most icebox cakes are made with regular graham crackers, but trust me, for this chocolate icebox cake you’re going to need chocolate graham wafers. Sadly, I cannot get them where I live in Canada. So, I stock up when I cross the US border every summer. Fortunately, if you don’t have them where you live, you can order them from Amazon (thank god for Amazon!)
And if you love chocolate icebox cakes as much as I do, then you’ll want to give my Easter Creme Egg Icebox Cake a try, Seriously, you don’t even have to wait for Easter!
But the great thing about this Raspberry Icebox cake dessert is that it can be made with frozen raspberries you grab from the grocery store, so it’s ideal for any time of the year. Because sometimes you just don’t want to bake. So if you’re looking for a super easy unbelievably delicious NO BAKE dessert that’s great for feeding your family, a crowd or bringing along to a potluck any time of the year, then give this “cake” a try!
No Bake Raspberry Dulce de Leche Icebox Cake
- hand mixer
- fresh raspberries
- chocolate shavings
- Beat whipped cream to stiff peaks (see video in NOTES)
- Fold in can of dulce de leche sauce and raspberries
- Add one layer of chocolate graham crackers to the bottom of a 9 X 13 dish and add 1/3 of whipped cream mixture.
- Repeat layer of graham crackers and whipped cream
- Repeat with another layer of graham crackers and whipped cream.
- Grate chocolate.
- Add chocolate shavings to the top of the dessert
- Add fresh raspberries.
This post is part of The Country Cook’s Weekend Potluck