Description
This no-bake Simple Icebox Cake transforms humble cookies and whipped cream into a creamy, dreamy dessert with minimal effort. It’s the perfect make-ahead treat for any occasion.
Ingredients
- 2 cups (480ml) cold heavy cream (or heavy whipping cream)
- 1/2 cup (100g) granulated sugar, or 1/2 cup (120ml) sweetened condensed milk
- 1 teaspoon pure vanilla extract
- 1/4 cup (20g) unsweetened cocoa powder (optional, for chocolate cream)
- 1 pinch espresso powder (optional, enhances chocolate flavor)
- 1 (9-ounce/255g) package chocolate wafers (like Nabisco Famous Wafers) OR 1 (14.4-ounce/408g) package graham crackers
Instructions
- 1. Prepare Your Pan: Line an 8×4 or 9×5 inch loaf pan (or an 8×8 inch square pan) with plastic wrap, leaving a generous overhang on all sides for easy removal.
- 2. Whip the Cream: In a large, chilled bowl, combine the cold heavy cream, sweetener (sugar or condensed milk), vanilla extract, and optional cocoa and espresso powders. Using an electric mixer, whip on medium-high speed until stiff peaks form. Be careful not to over-mix.
- 3. Assemble Layers: Spread a thin layer of whipped cream on the bottom of the prepared pan. Arrange a single layer of cookies over the cream, breaking them as needed to fit snugly. Top the cookies with a generous, even layer of whipped cream. Repeat this layering process, alternating cookies and cream, until all ingredients are used, ending with a final layer of cream.
- 4. Finish and Chill: Smooth the top layer of cream. If desired, sprinkle with a dusting of cocoa powder or chocolate shavings. Cover the pan tightly with the overhanging plastic wrap. Refrigerate for a minimum of 6-8 hours, but ideally overnight (12-24 hours), for the best texture.
- 5. Serve: Once thoroughly chilled, use the plastic wrap overhang to lift the cake out of the pan. Remove the plastic wrap and slice with a sharp knife. Serve immediately, perhaps with fresh berries or a drizzle of chocolate sauce.
- Prep Time: 15 mins
- Cook Time: 0 mins