Kitchen Millie | Cookie Catering, Cookie Gifts, and Cookie Events

Cookie Life Recipe | Zesty Lunatic Icebox Cake!

Lillian PierceComment
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When I set out to develop a summer recipe with one of our cookies, I knew I had to use the Zesty Lunatic, our vegan lemon + coconut cookie. Who doesn’t love a refreshing lemon dessert in the middle of the summer? This icebox cake is incredibly easy to make and super light and yummy. Another great thing: this cake gets better the longer it sits, so the leftovers are delicious. The cake feeds 5-6 people but it can easily be doubled (or tripled!) depending on how many you want to feed. Top it with some fresh blueberries and strawberries and it makes a perfect July 4th dessert!

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  • 1 bag Kitchen Millie Zesty Lunatics (20 cookies)
  • 2 teaspoons lemon zest 
  • ½ teaspoon vanilla extract
  • 2 cups heavy cream
  • 6 tablespoons powdered sugar
  • 2 tablespoons lemon juice
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  1. Use an electric or  stand mixer fitted with the whisk attachment to beat heavy cream until it begins to thicken. 
  2. Gradually mix in sugar and lemon juice. Beat until soft peaks form.

Fold in lemon zest.

  1. Spread 1 tablespoon of whipped cream onto each cookie and stack 5 together and stand them on edge on platter. 
  2. Repeat step 4 twice more, so that you have 3 rows of 5 cookies, spreading a layer of whipped cream between each row to adhere them.
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3.  Use the remaining whipped cream to frost the outside of the cookie cake.

4. Refrigerate 24-36 hours. Cut and serve!

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