8 Icebox Cake Ideas for You To Try This Summer
An Icebox cake is probably the easiest and most refreshing dessert you could make this summer! And while I have definitely had what I think of as the “original” icebox cake--the Oreo version--I wasn’t aware there are so many varieties of icebox cakes you could make all summer long to bring variety and stay cool.
What is an Icebox cake?
An icebox cake usually consists of just two or three ingredients--simply layer thin cookies, like a wafer cookie like Nilla wafers and whipped cream or CoolWhip. It is then placed in the fridge (aka Icebox) or freezer and left to set for a few hours or overnight until the cookies soften and the dessert is nice and cold. Some recipes call for placing it in the fridge, while others the freezer, so the choice is yours for any recipe. Frozen whipped cream is so good! It becomes biteable and the cookies have such a great texture when frozen as well. They originated back in the 1930’s when refrigerators first became popular for most households and companies like Nabisco jumped on the bandwagon.
Oreo Icebox Cake
The classic Oreo version is so great for a reason! If you know how to whip cream, you are already halfway done with the dessert. Just go back and forth between layering layers of whipped cream and oreos and pop in the freezer for a few hours. Oreo Thins actually are the best option because they get soft all the way through, but regular Oreos work just great too.
S’Mores Icebox Cake
Bring the classic summertime treat indoors and make it cold by making a S’mores icebox cake! Layers of whipped cream (with marshmallow creme incorporated), chocolate ganache, graham crackers and is topped with marshmallows (you can toast them with a little torch or broil them for added effect), Hershey’s bar segments, and crumbled graham crackers. It is so simple to whip up and so delicious!
Banana Pudding Icebox Cake
Just like the classic Southern dish, you’d layer Nilla wafer cookies, banana or vanilla pudding, sliced bananas and whipped cream. If you freeze it, you’ll have a totally different texture and taste than you are used to with the original dessert.
Lemon Icebox Cake
This was my favorite idea because I LOVE all things lemon--do you? Lemon curd and a cream cheese whipped cream frosting topped with candied lemon peel takes it out of this world. I posted the recipe for this version at the bottom for you to try.
Chocolate Chip Cookie Icebox Cake
Take your favorite chocolate chip cookies, store bought or homemade, and layer them with whipped cream for another classic version. Many people have mentioned how great even simple Chips Ahoy cookies are for this.
Peanut Butter and Jelly Icebox Cake
Mix in a few tablespoons of PB mixed in the whipped cream layer and layer with your favorite jam or jelly and vanilla wafer cookies. I can’t help but think that all kids and grownups alike will love this childhood classic combo.
Caramel Apple Cheesecake Icebox Cake
For a more decadent icebox cake, try a caramel apple version with cinnamon spiced apples and a cheesecake filling with gingersnap cookies.
Peanut Butter Oreo Icebox Cake
Mix peanut butter into the whipped cream (or whipped topping like Cool Whip) and layer with the Oreo Thins again for a PB/chocolate combo everyone will love!
Have you tried Icebox cakes before? What are your favorite flavors? Are there any flavors here that intrigue you to try this summer? Please share your thoughts in the comments below.
6 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
2 1/2 cups . heavy cream
zest of two lemons
1 box (11-oz.) Nilla wafers
1 cup lemon curd, store-bought or homemade
EASY CANDIED LEMON PEEL:
1 lemon
1/4 cup simple syrup
Directions:
Add Recipe to Cook'n
What is an Icebox cake?
An icebox cake usually consists of just two or three ingredients--simply layer thin cookies, like a wafer cookie like Nilla wafers and whipped cream or CoolWhip. It is then placed in the fridge (aka Icebox) or freezer and left to set for a few hours or overnight until the cookies soften and the dessert is nice and cold. Some recipes call for placing it in the fridge, while others the freezer, so the choice is yours for any recipe. Frozen whipped cream is so good! It becomes biteable and the cookies have such a great texture when frozen as well. They originated back in the 1930’s when refrigerators first became popular for most households and companies like Nabisco jumped on the bandwagon.
Oreo Icebox Cake
The classic Oreo version is so great for a reason! If you know how to whip cream, you are already halfway done with the dessert. Just go back and forth between layering layers of whipped cream and oreos and pop in the freezer for a few hours. Oreo Thins actually are the best option because they get soft all the way through, but regular Oreos work just great too.
S’Mores Icebox Cake
Bring the classic summertime treat indoors and make it cold by making a S’mores icebox cake! Layers of whipped cream (with marshmallow creme incorporated), chocolate ganache, graham crackers and is topped with marshmallows (you can toast them with a little torch or broil them for added effect), Hershey’s bar segments, and crumbled graham crackers. It is so simple to whip up and so delicious!
Banana Pudding Icebox Cake
Just like the classic Southern dish, you’d layer Nilla wafer cookies, banana or vanilla pudding, sliced bananas and whipped cream. If you freeze it, you’ll have a totally different texture and taste than you are used to with the original dessert.
Lemon Icebox Cake
This was my favorite idea because I LOVE all things lemon--do you? Lemon curd and a cream cheese whipped cream frosting topped with candied lemon peel takes it out of this world. I posted the recipe for this version at the bottom for you to try.
Chocolate Chip Cookie Icebox Cake
Take your favorite chocolate chip cookies, store bought or homemade, and layer them with whipped cream for another classic version. Many people have mentioned how great even simple Chips Ahoy cookies are for this.
Peanut Butter and Jelly Icebox Cake
Mix in a few tablespoons of PB mixed in the whipped cream layer and layer with your favorite jam or jelly and vanilla wafer cookies. I can’t help but think that all kids and grownups alike will love this childhood classic combo.
Caramel Apple Cheesecake Icebox Cake
For a more decadent icebox cake, try a caramel apple version with cinnamon spiced apples and a cheesecake filling with gingersnap cookies.
Peanut Butter Oreo Icebox Cake
Mix peanut butter into the whipped cream (or whipped topping like Cool Whip) and layer with the Oreo Thins again for a PB/chocolate combo everyone will love!
Have you tried Icebox cakes before? What are your favorite flavors? Are there any flavors here that intrigue you to try this summer? Please share your thoughts in the comments below.
Lemon Icebox Cake
Prep time:
Serving size: 10
Calories per serving: 366
Ingredients:
Serving size: 10
Calories per serving: 366
6 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
2 1/2 cups . heavy cream
zest of two lemons
1 box (11-oz.) Nilla wafers
1 cup lemon curd, store-bought or homemade
EASY CANDIED LEMON PEEL:
1 lemon
1/4 cup simple syrup
Directions:
Step 1:
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Fold in the lemon zest.
Step 2:
Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9"x13" dish (to prevent cookies from sliding around), then cover it with a single layer of Nilla wafers. Top cookies with about 1/3 of the cream cheese mixture, using an offset spatula or back of a spoon to spread into an even layer. Drizzle this layer with approximately 1/2 of the lemon curd and lightly swirl in. Cover the curd with another layer of cookies and repeat, finishing with a layer of the cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours.
Step 3:
While the cake is freezing, use a vegetable peeler to slice long strips of peel from a lemon. (Be careful not to go too deep; you want to avoid the bitter white pith.) Slice the strips into very thin strips and soak in simple syrup for 3 hours or up to a week in the refrigerator.
Step 4:
Remove the cake from the freezer and garnish with the candied lemon peel. Freeze any leftovers for up to 7 days.
In the bowl of a stand mixer (or in a large bowl with a hand mixer), cream the cream cheese and powdered sugar on medium speed until smooth, about 2 minutes. Add the heavy cream and continue to mix on medium speed until medium peaks form, about 3 minutes. Fold in the lemon zest.
Step 2:
Spread 1 to 2 tablespoons of the cream cheese mixture onto the bottom of a 9"x13" dish (to prevent cookies from sliding around), then cover it with a single layer of Nilla wafers. Top cookies with about 1/3 of the cream cheese mixture, using an offset spatula or back of a spoon to spread into an even layer. Drizzle this layer with approximately 1/2 of the lemon curd and lightly swirl in. Cover the curd with another layer of cookies and repeat, finishing with a layer of the cream cheese mixture. Cover the dish with plastic wrap and freeze for 3 hours.
Step 3:
While the cake is freezing, use a vegetable peeler to slice long strips of peel from a lemon. (Be careful not to go too deep; you want to avoid the bitter white pith.) Slice the strips into very thin strips and soak in simple syrup for 3 hours or up to a week in the refrigerator.
Step 4:
Remove the cake from the freezer and garnish with the candied lemon peel. Freeze any leftovers for up to 7 days.
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.
Mary Richardson
Weekly Newsletter Contributor since 2014
Email the author! mary@dvo.com
