This berry ice box cake is the perfect summer treat — it’s cold, refreshing, and packed full of berry flavor! 🍓
Substitute mascarpone cheese for 100% greek yogurt for a lower-fat, high-protein option.
Berry Ice Box Cake (serves 4)
DIETARY: vegetarian
TOTAL TIME: 10 minutes active time + 4 hours chilling
1 cup plain Greek yogurt
1 cup mascarpone cheese
3 tablespoons cane sugar or honey
1 tablespoon vanilla paste
¾ cup raspberries (thawed if frozen, or fresh)
¾ cup blueberries (thawed if frozen, or fresh)
6–7 oz vanilla biscuits or graham crackers
Powdered sugar, for dusting (optional)
- In a bowl, whisk together the yogurt, mascarpone, sugar (or honey), and vanilla paste until smooth and creamy.
- Gently fold in the raspberries and blueberries, being careful not to overmix so you keep some texture.
- In a 4-cup dish, layer biscuits, then the creamy berry mixture. Repeat once more, finishing with a layer of biscuits on top.
- Cover and refrigerate for at least 4 hours, or overnight, until set and sliceable.
- To serve, dust with powdered sugar and spoon or slice into portions.
*Substitute vanilla flavored Greek yogurt if vanilla paste is unavailable.
*Can use all yogurt and omit mascarpone.