Ice box cake isn’t really a cake, and it actually doesn’t go in the freezer like you might be lead to believe by the name. It actually just chills in the fridge for a little bit while the ingredients do all the work. It’s an incredibly simple NO BAKE dessert with a lot of wow factor.
Traditional icebox cake is just a cookie base and whipped cream. Most ice box cakes are made using either chocolate wafers or graham crackers. There are probably other options you could use though. You don’t want the cookie to be too substantial though. During the chilling process, the whipped cream softens the cookie making a cake like consistency.
Honestly the flavor combinations are endless, as you could flavor the whipped cream, change the cookie base, or add fruit or candies into the mix as well. I chose raspberry because I had a bunch of raspberry jam I had made, and raspberries and cream has always been a favorite of mine.
- 1 package chocolate wafer cookies
- 16 oz heavy whipping cream
- 1 jar raspberry jam or preserves
- 1 tsp pure vanilla extract
- 4 tbsp confectioner's sugar
- Line a 9×5" loaf pan with cling wrap, set aside.
- Chill mixing bowl and whisk in freezer for about 20 minutes. After bowl is chilled, add cold cream and whip on medium-high until med-stiff peaks form.
- Take a small dab of whipped cream on the bottom of a wafer cookie and place in the bottom of the pan in one of the corners. The whipped cream is to hold the bottom layer in place.
- After you have covered the bottom of the pan with wafer cookies, spread a layer of whipped cream over the cookies. how much is up to you, there isn't a wrong amount. I generally put about half an inch.
- After the wafers are covered in whipped cream, spread a thin layer of raspberry jam or preserves over top of the whipped cream.
- Repeat the layers as you just did: wafer layer, whipped cream layer, jam layer, until you reach the top of the pan, ending on a whipped cream layer. Only the first layer of wafer cookies needs whipped cream added to them, the layers afterwards will stay in place when placed in the jam. Cover the pan with plastic wrap and place in refrigerator for at least 4 hours, ideally overnight.
- After chilling time has passed, to remove from tin, pull up and out of the pan by cling wrap. It is ready to eat as is, but I topped mine with fresh raspberries and a raspberry glaze*.