Red, White & Blue Icebox Cake
Photo & Recipe Credit @sherisilver https://sherisilver.com/
Ingredients
Ingredients:
1 1/2 cups chilled heavy cream
1/4 cup granulated sugar
2 - 4 tsp OliveNation Blue Natural Food Coloring
12 – 14 graham crackers
Directions
Line an 8x4 pan with plastic wrap, leaving an overhang on all sides. In a large bowl beat the cream, sugar and vanilla paste till very soft peaks form. Transfer 1/2 cup of the whipped cream to a small bowl. Transfer half of the remaining whipped cream into a medium bowl. Place the whipped cream that’s in the large bowl into the fridge.
Whisk 2 tsp of the blue food coloring into the whipped cream in the small bowl. Add more coloring, a bit at a time, till the desired shade is reached. Place in the fridge. Whisk 3 tsp of the strawberry powder into the whipped cream in the medium bowl. Taste and add more powder if needed. Whisk in 2 tsp of the red food coloring.
Lay graham crackers in a single layer in the bottom of your lined pan, breaking pieces to fit as needed. Top with half the red cream and spread evenly. Top with another layer of graham crackers. Top with half the white cream and spread evenly. Top with another layer of graham crackers. Top with all the blue cream. Top with another layer of graham crackers. Repeat layering with the remaining white cream, graham crackers, and red cream.
Cover the pan loosely with plastic wrap and freeze for at least six hours, preferably overnight. To serve, run a thin knife or spatula around the inner edges, then lift the cake out of the pan, using the plastic wrap sling to assist. Scatter the red and white chocolate curls over the top. For the cleanest slices, cut directly from frozen with a sharp knife wiped between each cut.
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