The little lemonade icebox cake is perfect for summer. It’s cool and refreshing, six ingredients, no baking required. Made in a quart casserole pan, it provides just enough indulgence to hit the spot while still rocking the summer sundress.
About a year ago, a sweet little cat showed up on my doorstep and demanded to be let in. I told her no. She insisted. I lost. I won.
Clover came in to our lives on July 5th of last year, and moved in for good on July 12th. I was in a deep depression when I met her. I’m still fighting depression, but I know that I would be fighting a lot harder if it weren’t for kitty. Dopamine reuptake inhibitors are a blessing, but kitty is a blessing too.
And um….despite the lighthearted nature of this dessert, certain recent events make me want to get a bit real for a moment. If I may.
Depression is real. It affects the production and functionality neurotransmitters, and research now suggests that it can literally change the size of certain structures in the brain. A person with depression is very sick. It is a disease that may not manifest itself physically, but it is atrociously solid, like concrete blocks tied to your feet. Some people understand this, while others chant the merciless refrain, “you just need to change your attitude.” No.
Part of what depression so cruel is that a black hood that blinds you to the love, the deep, real love all around you. You can’t feel it and you can’t see it because depression has stricken your eyes with a hot poker.
If you are fighting depression, if depression seems to be winning its ruthless battle battle, let someone else take up arms for you. Talk to someone. Anyone. Call this number: 1-800-273-8255. Take a deep breath.
Depression is not your fault. It is a cruel, unjust disease that has hijacked your life.
Depression is real, but so is love — even if you can’t feel it right now. It’s there.
Little Lemonade Icebox Cake
serves 4-6 10-15 min to prep, plus setting time in the fridge.
- 2 1/2 cups of coconut milkfat*
- 1/3 cup sugar
- 1 tsp lemon zest, plus more for the top
- 1/4 cup lemon juice
- 2 boxes of Nairn’s gluten free graham crackers
- optional – blueberries for the top
*you can buy cans of just coconut milkfat now. it’s labeled coconut cream, not to be confused with the sweetened coconut creme that’s sold as an alcohol mixer. the ingredients should be nothing more than coconut, water, and guar gum at most.
- Whisk together the milkat, the sugar, the lemon zest, and the lemon juice. This will be you lemonade cream
- Pour a little of the lemonade cream in at one-quart casserole pan.
- Add a layer of grahams, breaking them up a little if you need them to fit.
- Pour a layer of lemonade cream, and another layer of grahams, and then continue until you’re out of grahams. Finish it off with a fat layer of coconut cream. **
- The lemonade cream will be quite thin at this point. Put it in the fridge to firm up — four hours to overnight.
- Use a butter knife to swirl the top of the cream a a little bit to make a design.
- Sprinkle on more lemon zest. You can add blueberries or any berries, or sprinkles, or whatever to make it look a little more festive
- Serve with love
**if the grahams are floating in the cream, place some plastic wrap over the pan and weigh it down with a plate.