Quick answer: whip 3 cups of cold heavy cream with ⅓ cup of powdered sugar and 2 teaspoons of vanilla to stiff peaks, layer it with about 9 oz of thin, crisp cookies in a loaf pan or as a stack, and chill for at least 6 hours. The cookies soften into tender, cake-like layers.
Ingredients (8-10 servings)
- 3 cups (720 ml) cold heavy cream
- ⅓ cup (40 g) powdered sugar
- 2 tsp vanilla extract
- About 9 oz (255 g) thin, crisp cookies: chocolate wafers, graham crackers or gingersnaps
- Chocolate shavings, cocoa or berries to finish
How to make it
- Whip the cream with the sugar and vanilla to stiff peaks; see how to make whipped cream.
- Line a loaf pan with plastic wrap, leaving an overhang, or work directly on a serving plate.
- Spread a thin layer of cream, add a layer of cookies, and repeat, finishing with cream. Aim for 4-6 cookie layers.
- Cover and refrigerate for at least 6 hours, or overnight.
- Lift out, decorate, and slice with a knife dipped in hot water.
Flavors
- Classic chocolate: chocolate wafers with vanilla whipped cream.
- Strawberry shortcake: graham crackers, whipped cream and sliced strawberries.
- Mocha: chocolate cookies with coffee-flavored cream; see whipped cream dispenser recipes.
- Lemon: vanilla wafers, whipped cream and lemon curd.
- Gingersnap pumpkin: gingersnaps with pumpkin-spice whipped cream.
- Double chocolate: chocolate wafers with chocolate whipped cream.
Tips
- Use stiff peaks so the layers hold.
- Choose crisp cookies; soft cookies turn mushy.
- Do not rush the chill. The texture comes from the cookies absorbing moisture.
- For a cake that must hold for two days, use stabilized whipped cream or mascarpone cream.
Storage
Keep covered in the fridge and eat within 2-3 days. It can also be frozen and served semi-frozen, like an ice cream cake.
More no-bake desserts: Eton mess, no-churn ice cream and desserts with whipped cream.
Frequently asked questions
What is an icebox cake?
A no-bake dessert made by layering crisp cookies or graham crackers with whipped cream and chilling it until the cookies soften into cake-like layers.
How long does an icebox cake need to chill?
At least 6 hours, and overnight is best, so the cookies have time to absorb moisture from the cream.
What cookies work for icebox cake?
Thin, crisp cookies: chocolate wafers, graham crackers, gingersnaps, vanilla wafers or thin chocolate chip cookies.
Should I stabilize the whipped cream?
It helps if the cake will sit for more than a day or be served in warm weather. Powdered sugar and a little mascarpone or cream cheese are enough.
