Icebox cake, or no-bake cake, is one of America’s beloved desserts. Made with layers of whipped cream and chocolate wafer cookies that soften in the refrigerator, it becomes almost cakelike in texture.
This dessert is effortless and elegant and the ideal treat for summer. Popular variations include mocha chocolate icebox cake, lemon icebox cake, banana pudding icebox cake, and black forest icebox cake.
Chocolate Wafer Icebox Cake
The Chocolate Wafer Icebox Cake is a classic no-bake or icebox cake recipe made with layers of whipped cream and chocolate wafer cookies that soften in the refrigerator to become cake-like when chilled. It’s effortless, elegant, and perfect for summer entertaining – the classic Icebox or No-Bake cake you never had to bake!
Icebox cakes come in many flavors, from pudding to lemon curd. Their appeal lies in their ease of preparation: all you need are some ingredients and a bowl or pan to mix everything up in. After several hours, allow the cookies and whipped cream to set.
Constructing an icebox cake is as easy as stacking chocolate wafer cookies on top of dollops of whipped cream and refrigerating it overnight. This keeps the wafer cookies firm while serving, with slices easily taken from their shells.
You can use any cookie to assemble an icebox cake, though it should be chilled for several hours so the cookies and whipped cream have time to firm up. For optimal results, assemble your icebox cake in a vessel with sides, so it doesn’t spill when taken from the fridge.
Cover every cookie surface evenly with the frosting when assembling the wafers with whipped cream. You can do this either by hand or with a pastry bag fitted with a piping tip; alternatively, spooning may work if you don’t have access to a pastry bag, but it will likely result in thinner layers between cookies than using a piping bag.
To make the whipped cream, beat the cream with a mixer until it becomes stiff, then stir in sugar and vanilla extract. Alternatively, if you can’t access a stand mixer, you could also use an electric whisk for this task.
If you want to make this dairy-free recipe, swap out the heavy whipping cream for whipped coconut cream. Additionally, you could substitute the milk with soy or almond milk.
Icebox cake is an incredibly versatile dessert, easily layered with any sweet filling or topping – from lemon curd to dark chocolate ganache and fresh fruit. It’s the perfect dish to bring to parties or during the holidays, whether you need a last-minute sweet treat or want to jazz up your table for special occasions.
Mocha Chocolate Icebox Cake
Icebox or no-bake cakes are a favorite dessert among those who like sweets but don’t need to turn on the oven. Made with layers of whipped cream and chocolate wafer cookies that soften in the fridge, these treats make perfect summer treats and great make-ahead options!
These delectable desserts are ideal for summer parties and potlucks. Not only are they super simple to make, but your guests will surely be amazed!
This Mocha Chocolate Icebox Cake is an irresistibly rich, decadent treat sure to please everyone. It’s composed of layers of chocolate wafer cookies and creamy custard filling, then topped off with whipped cream for extra creaminess.
This icebox cake’s whipped cream is made with vanilla, coffee-flavored liqueurs, and mascarpone cheese for an irresistibly thick and creamy texture. The cake becomes even denser and creamier with such a delicious combination of flavors!
You can use any cookie in this icebox cake; gingersnaps, shortbread, biscotti, sugar cookies, nilla wafers, or Oreos are all delicious options! For an extra special presentation, add some cocoa powder over the top for a stunning appearance.
When making an icebox cake, you must give the ingredients enough time to set up. Refrigerating for at least 4 hours helps guarantee the layers remain secure.
Once the cake has been set, you can cut it into serving-size pieces and serve. You may store it in the refrigerator or freezer for up to 3 days, though be aware that the layers may become soft.
Before serving, lightly sift a layer of cocoa powder over the top.
Are you searching for an irresistible icebox cake to bring to a summer party? Look no further! This rich, flavorful chocolate dessert will surely please all your guests.
When serving this icebox cake for a party, it’s best to prepare it the day before. Additionally, refrigerate it overnight, so the layers remain secure.
Lemon Icebox Cake
If you’re searching for an old-school dessert that won’t require oven mitts and won’t make you feel like a bus has hit you, icebox or no-bake cakes are your perfect answer. Made with layers of whipped cream and thin cookies or crackers, these no-bake cakes soften and become cakelike when refrigerated.
Icebox cake has long been a classic dessert but is back in fashion. Serving it after an outdoor barbecue or pool party is the ideal summer dessert!
Making this delicious Nutrisystem flex snack takes less than 10 minutes to prepare and uses only a few simple ingredients. Not only that, but it’s also a flex snack winner!
This lemon icebox cake is an irresistibly easy dessert that combines crunchy sugar cookies and creamy whipped lemon-flavored cream. Guaranteed to please everyone on your list!
You can make any combination of cookies and whipped cream, but for optimal flavor, you want your cookies thin and crispy. Store-bought cookies are acceptable but chill for at least 5 hours to absorb the whipped cream and pudding.
Make the icebox cake, whip cream, vanilla, and sugar with an electric or stand mixer until stiff peaks form. Spread a layer of whipped cream on the bottom of a baking pan or dish, then top with cookies. Continue layering cookies up until you reach the top of the pan.
Let the icebox cake rest for at least five hours or overnight in the refrigerator before serving, garnished with lemon slices and zest. This will give it a tart yet sweet flavor that pairs perfectly with lemony whipped cream.
This lemon icebox cake is an easy dessert to whip up and ideal for any celebration! Enjoy its tart sweetness as you daydream about Easter brunch or summer cookouts.
Make this delicious icebox cake and store it in the fridge until serving. Simply cover with plastic wrap, and your cake should remain fresh for three days in the fridge or freeze it for up to two weeks.
Banana Pudding Icebox Cake
As the temperature rises, it’s time to put away those oven mitts and embrace no-bake desserts like an icebox cake! Made with layers of whipped cream and chocolate wafer cookies that soften in the fridge to become cake-like texture, no-bake cakes offer a refreshing alternative during warm weather.
This Banana Pudding Icebox Cake features layers of graham crackers topped with banana pudding, whipped cream, and strawberries for the ultimate summer dessert to please friends and family!
This no-bake recipe is ideal for casual parties, get-togethers, and potlucks. It can be served in 8×4 loaf pans for two people or in small ramekins or Mason jars.
Start whipping heavy cream, vanilla, and sugar until stiff peaks form. Spread a layer of whipped cream on the bottom of an 8-by-4-inch loaf pan that has been lightly greased. Top this layer with crushed graham crackers cut to fit, covering all surfaces evenly.
Next, evenly spread a cup and half of pudding over the graham crackers. An offset spatula or spoon will smooth it out, then top it with banana slices. Repeat until all the crackers, pudding, and bananas have been used up; then top off with another layer of whipped cream for extra creaminess.
Once all layers are in the pan, cover with plastic wrap and chill for at least 3 hours before serving. Best served fresh on the day it is made.
Once the cake is ready to serve, garnish it with reserved sliced strawberries and a drizzle of whipped cream. For an even fancier touch, sprinkle crushed chocolate wafers on top for extra visual interest.
This classic icebox dessert is easy to make with only four ingredients. However, patience is needed as the cookies and pudding need time to soften in the fridge until they become cake-like. Furthermore, remember that the bananas on top may darken slightly over time; thus, serve it at least three or four days in advance for best results.