This Classic Icebox Cake is a simple, no-bake dessert that’s incredibly easy to make and always a crowd-pleaser. It typically features layers of crisp wafer cookies (like vanilla wafers or graham crackers) and sweetened whipped cream, which soften and meld together in the refrigerator to create a cake-like texture. Variations can include chocolate wafers, fruit, or different flavorings in the cream.
Ingredients:
- 1 (12-14 ounce) package vanilla wafer cookies (or about 30-40 cookies)
- 3 cups heavy cream, cold
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Optional flavorings for cream: 2 tablespoons cocoa powder for chocolate, a few drops of almond extract, a tablespoon of instant coffee powder dissolved in a teaspoon of hot water, etc.
- Optional additions between layers: Sliced bananas, sliced strawberries, chocolate shavings, crushed nuts, etc.
Instructions:
- Whip the Cream: In a large, chilled bowl, using an electric mixer (handheld or stand mixer), beat the cold heavy cream until soft peaks form.
- Sweeten and Flavor Cream: Gradually add the powdered sugar and vanilla extract (and any other optional flavorings) to the whipped cream. Continue beating until stiff peaks form. Be careful not to overwhip.
- Assemble the Cake:
- Choose a serving dish. A square or rectangular dish (around 8×8 or 9×13 inches) works well.
- Arrange a single layer of vanilla wafer cookies on the bottom of the dish, covering as much surface area as possible. You may need to break some cookies to fill in gaps.
- Spread a layer of the sweetened whipped cream evenly over the cookie layer.
- If using optional additions like sliced fruit or chocolate shavings, sprinkle them over the cream layer.
- Repeat layers of cookies and whipped cream until all the cookies and cream are used, ending with a layer of whipped cream on top.
- Garnish (Optional): You can garnish the top layer of whipped cream with crushed cookies, chocolate shavings, fresh fruit, or a dusting of cocoa powder, depending on the flavor you’ve made.
- Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the cookies to soften from the moisture of the whipped cream, creating a cake-like consistency.
- Serve: To serve, slice the icebox cake into squares or rectangles. The cookies will have softened, making it easy to cut through.
Tips and Notes:
- Cookie Variations: You can use chocolate wafer cookies, graham crackers, or even Oreo cookies (without the filling) for different flavors.
- Cream Consistency: Ensure your heavy cream is very cold for proper whipping.
- Layering: The number of layers will depend on the size of your dish and the amount of cookies and cream you use.
- Fruit Additions: If using fresh fruit, be aware that some fruits might release moisture, which could affect the texture. Bananas and berries work well.
- Chocolate Version: For a chocolate icebox cake, use chocolate wafer cookies and add cocoa powder to the whipped cream. You can also layer with chocolate shavings or chocolate sauce.
- Make Ahead: Icebox cake is a great make-ahead dessert as it needs time to chill. It can be made up to 2 days in advance and stored in the refrigerator.
Enjoy this simple and delicious Classic Icebox Cake!