Icebox Cake Recipe
American · Dessert · 20 min total
A no-bake dessert made by layering cookies with whipped cream, then chilling until the cookies soften into a cake-like texture. This classic American treat is simple, customizable, and perfect for warm weather.
20
min prep
min prep
8
servings
servings
420
kcal/serving
kcal/serving
Ingredients
- 3 cups heavy cream
- 1/3 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 (14.4-ounce) box chocolate wafer cookies (about 36 cookies)
Instructions
- In a large bowl, beat heavy cream, powdered sugar, and vanilla extract with an electric mixer on medium-high speed until stiff peaks form, about 3-4 minutes.
- Spread a thin layer of whipped cream on the bottom of a 9-inch springform pan or a loaf pan lined with plastic wrap.
- Arrange a single layer of chocolate wafers on top of the cream, breaking cookies as needed to fill gaps.
- Spread a layer of whipped cream over the cookies, about 1/2 inch thick. Repeat layering cookies and cream, ending with a layer of cream. Use all cookies and cream.
- Cover the pan with plastic wrap and refrigerate for at least 6 hours or overnight until the cookies soften completely.
- To serve, run a knife around the edge of the pan, release the springform, or lift the cake out using the plastic wrap. Slice and serve cold.
Tips
- For best results, refrigerate overnight to allow the cookies to fully soften.
- Substitute chocolate wafers with graham crackers or vanilla wafers for variation.
- Store leftovers in the refrigerator for up to 3 days.
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