Icebox Cake
This easy Icebox Cake layers graham crackers or chocolate wafers with a stabilized vanilla whipped cream for a nostalgic, no-bake dessert. The cookies soften into cake-like layers as it chills, making it perfect for hot days, holidays, and make-ahead entertaining.
Ingredients
- 3 cups heavy whipping cream very cold, at least 36% fat
- 1 cup powdered sugar confectioners’ sugar
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract optional
- 4 ounces cream cheese softened to room temperature
- fine sea salt pinch, to taste
- 2 sleeves graham crackers about 18–20 full sheets; or a mix of graham and chocolate wafers
- 1 cup mini chocolate chips or finely chopped dark chocolate
- 1/2 cup chocolate shavings or curls optional, for topping
- 1 tablespoon nonstick spray or use parchment to line pan, as needed
- 1 cup fresh berries optional variation; sliced strawberries or raspberries, patted dry
- 1/4 cup strong brewed coffee optional variation; cooled, for brushing on chocolate wafers
- 2 tablespoons unsweetened cocoa powder optional variation; to make chocolate whipped cream
Instructions
- Place your mixing bowl and whisk attachment (or beaters) in the fridge or freezer for 10–15 minutes so they are well chilled before whipping the cream.
- In the chilled bowl, add the softened cream cheese. Beat on medium speed for 1–2 minutes until completely smooth and creamy, scraping down the sides as needed so there are no lumps.4 ounces cream cheese
- Pour in the cold heavy whipping cream, powdered sugar, vanilla extract, almond extract (if using), and a pinch of fine sea salt. Start beating on low to avoid splattering, then increase to medium-high speed.3 cups heavy whipping cream, 1 cup powdered sugar, 1 teaspoon pure vanilla extract, 1 teaspoon almond extract, fine sea salt
- Beat the mixture for 2–4 minutes, watching closely, until stiff peaks form. When you lift the whisk, the cream should stand up and hold its shape without drooping.
- Lightly spray a 9×13-inch baking dish (or an 8×8 or 9×9 pan for a taller cake) with nonstick spray or line the bottom with parchment paper for easier slicing.1 tablespoon nonstick spray
- Arrange a single layer of graham crackers (or chocolate wafers) in the bottom of the pan. Break pieces as needed to cover the surface; small gaps are fine.2 sleeves graham crackers
- Spread about 1½ to 2 cups of the whipped cream evenly over the cracker layer, pushing the cream all the way to the edges with an offset spatula or the back of a spoon.
- Scatter a handful of mini chocolate chips or finely chopped dark chocolate evenly over the cream layer.1 cup mini chocolate chips
- Continue layering: crackers, whipped cream, then chocolate, until you run out of crackers, finishing with a thick layer of whipped cream on top. You will usually get 3–4 layers of cookies.2 sleeves graham crackers, 1 cup mini chocolate chips
- Smooth the final cream layer, then garnish with chocolate shavings, extra mini chocolate chips, or a light dusting of cocoa powder. If using fresh berries, add them shortly before serving rather than now.1 cup mini chocolate chips, 1/2 cup chocolate shavings or curls, 1 cup fresh berries, 2 tablespoons unsweetened cocoa powder
- Cover the pan tightly with plastic wrap or foil and refrigerate for at least 4 hours, preferably 8 hours or overnight, until the crackers have softened into cake-like layers.
- When ready to serve, cut the icebox cake into squares with a sharp knife. For the cleanest slices, wipe the blade with a warm, damp cloth between cuts. Serve chilled.
Notes
Storage: Keep the icebox cake tightly covered in the refrigerator for 3–4 days; the cream cheese helps keep the whipped cream stable. To freeze, chill until firm, then wrap the pan well or cut into individual squares and store in airtight containers for up to 1 month; thaw in the fridge before serving.
Tips: Don’t skip the chill time—this is when the graham crackers soften into cake-like layers. Using cold heavy cream and a chilled bowl helps the whipped cream whip quickly and hold its shape. The cream cheese stabilizes the cream so the cake slices nicely even after a day or two.
Variations: For a strawberry shortcake version, swap some graham crackers for vanilla wafers and add a layer of sliced strawberries between cream layers. For mocha, use chocolate wafers, brush lightly with cooled coffee, and beat 2 tablespoons of cocoa powder into the cream. For a peanut butter twist, beat 1/2 cup creamy peanut butter into the cream cheese before adding the cream, and sprinkle chopped peanut butter cups between layers. To make it gluten-free, use gluten-free graham crackers or cookies.
Nutrition
Calories: 400kcal
Love this recipe?Follow us at @thenandnowspace for more