We get icebox cake crazy around spring and summer in our home. It’s such an easy dessert to make, so we have lots of different ways to make it. While there are a million versions of it, I’m going to share how make an icebox cake, because it’s ridiculously easy and cheap.
What is an icebox cake?
The definition of icebox cake is super simple. An icebox cake is a no-bake dessert that consists of whipped cream and a wafer or cookie of some kind. They are layered in a serving vessel, put in the fridge (or icebox) overnight, and then served the next day.
Sounds so fancy, but it totally isn’t. Icebox cake, or icebox pie, is a 2 or 3 ingredient dessert that many folks love to eat and make in the spring and summer.
The cool part about an icebox pie, or icebox cake, is that you decide on the ingredients. While the original version of it uses whipped cream, most Americans have turned to using whipped topping instead.
If you want to keep your no-bake dessert healthy — snort — go with whipped cream. It’s easy to make: add heavy cream to a bowl, sprinkle in powdered sugar, turn on the mixer, and let it whip. Then let it nay-nay. Sorry, I had to do it.PRO TIP: Place your bowl and beater in the freezer for 15 minutes before you make your whipped cream. The whipped cream will be magically made in half of the time!
If you want to make your cake the way you probably had it growing up, use the whipped topping. It most definitely isn’t healthy, but it tastes so dang good. I use it in our favorite icebox cake recipe, and I don’t regret it one bit.
Cookie or cracker?
I suggest picking a cookie or cracker that makes sense for the taste you want. For a cherry chocolate icebox cake, using a chocolate wafer just makes sense. For an original icebox cake, most use store-bought chocolate chip cookies, because most of the flavor is already in that kind of cookie.
My advice is to pick a cookie or cracker you already love. Also, you can make a savory icebox cake. Did you know that? We’ll dive into that in another post, though.
Icebox Cake Tools
I love this part of making an icebox cake, because you can use whatever you have in your cabinet. Casserole dish, loaf pan, springform pan, or a pie plate or all acceptable fodder for your icebox dessert dreams.
For a long time, I used my 8×8 baking dish, then I went to the loaf pan. Once I grew up in this dessert game, I bought an inexpensive springform pan. I will admit, the springform pan changed the game for me. But, you don’t have to go down that path. Your regular baking or casserole dish will do.
When you make icebox cake, you should just close your eyes while you do it. OK, don’t do that, but it is so easy you can basically tie one hand behind your back.
- Get your vessel of choice. If you want to make more steps for yourself, line it with plastic wrap.
- Start by layering your cookie or cracker choice on the bottom.
- Top with one third of your whipped cream or whipped topping.
- Place another layer of cookies or crackers on top of the cream.
- Place the second third of the cream on top of that second layer of cookie/cracker.
- Top with one more layer of cookies/crackers.
- Finish it off by putting the last third of cream on top of the cookies/crackers.
- Optional: you can place another layer or cookies on top. The traditional way ends the layers with cream, but do what you want, girlfriend!
- Cover with plastic wrap, and place in the freezer for 4 hours to overnight.
How To Serve Icebox Cake
When you are ready to serve your delicious concoction, take it out of the freezer and let it sit for at least 10 minutes. This will help you slice it easily. I’ve been known to let it sit out for 20 minutes, because I like to live dangerously. Defrost at your own discretion.
That’s it, friend! When you make icebox cake this spring and summer, please come back to this post and let me know how it turned out for you. It’s such a great dessert for a hot summer day, so I hope you enjoy every slice.
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