Vanilla Rainbow Icebox Cake

THE MIDWEEK VIBE CHECK YOU NEED. Turn your Wednesday slump into a bright celebration! This gorgeous, no-bake Vanilla Rainbow Icebox Cake proves you do not need artificial dyes for kitchen magic. Made vibrantly by Suncore Foods® plant-based natural color powders, this vibrant masterpiece is stunning inside and delicious outside. The secret to this effortless dessert is time. As it rests, the luscious vanilla cream infuses into the cookies. The entire cake softens overnight into perfectly sliceable rainbow layers. Every single slice reveals a breathtaking, vivid stack of clean, plant-based color. It delivers a nostalgic, melt-in-your-mouth texture with zero baking required!

Vanilla Cream Filling:
16 oz cream cheese, softened
1 can sweetened condensed milk
2 cups heavy whipping cream
7g powdered gelatin
35g cold water (to bloom gelatin)
2 tsp vanilla extract

For the Rainbow Layers:
Purple: 2 tsp Suncore Foods® Purple Sweet Potato Powder
Blue: 1½ tsp Suncore Foods® Aqua Blue Spirulina Powder
Green: 2½ tsp Suncore Foods® Midori Jade Matcha Powder + 1½ tsp Suncore Foods® Emerald Pandan Leaf Powder
Yellow: 1 tsp Suncore Foods® Autumnal Yam Powder + ¼ tsp turmeric
Red: 3 tsp Suncore Foods® Red Beet Powder

Assembly:
1 box vanilla wafer cookies (plus extra for topping)

Topping:
Homemade whipped cream
Crushed vanilla wafer cookies

Click Here for Step-by-Step Directions ▼

1. In a small bowl, sprinkle the gelatin over the cold water. Let bloom for 5–10 minutes. Microwave for about 10 seconds, just until completely dissolved. Allow it to cool slightly but do not let it set.
2. In a large mixing bowl, beat the softened cream cheese until completely smooth. Mix in the sweetened condensed milk and vanilla extract until creamy.
3. In a separate bowl, whip the heavy cream to medium peaks.
4. Slowly whisk a few tablespoons of the cream cheese mixture into the dissolved gelatin to temper it. Then mix the gelatin back into the cream cheese mixture until fully incorporated.
5. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.
6. Divide the filling evenly into five bowls.
7. Color each bowl by mixing in the following:
– Purple: 2 tsp Suncore Foods® Purple Sweet Potato Powder
– Blue: 1½ tsp Suncore Foods® Aqua Blue Spirulina Powder
– Green: 2½ tsp Suncore Foods® Midori Jade Matcha Powder + 1½ tsp Suncore Foods® Emerald Pandan Leaf Powder
– Yellow: 1 tsp Suncore Foods® Autumnal Yam Powder + ¼ tsp turmeric
– Red: 3 tsp Suncore Foods® Red Beet Powder
8. Assemble – In a loaf pan lined with parchment paper, layer the cake as follows:
– Vanilla wafer cookies
– Purple filling
– Vanilla wafer cookies
– Blue filling
– Vanilla wafer cookies
– Green filling
– Vanilla wafer cookies
– Yellow filling
– Vanilla wafer cookies
– Red filling
9. Cover and refrigerate overnight to allow the cookies to soften and the cake to fully set.
10. Finish – The next day, spread or pipe homemade whipped cream over the top and finish with a generous sprinkle of crushed vanilla wafer cookies for added texture and a beautiful bakery-style finish.
10. Tips –
– Use full-fat cream cheese and heavy cream for the best texture.
– Chilling overnight is essential for clean slices and perfectly softened cookie layers.
– For the brightest colors, thoroughly whisk each Suncore Foods powder into its portion of filling before assembling.