What is an icebox cake?

Icebox cakes are creamy no bake desserts made by layering whipped cream with a layer of chocolate wafer cookies or graham crackers, then freezing the cookie-cream mixture in a loaf pan until solid. They were initially stored in iceboxes, the precursor to modern refrigerators that rose to popularity in the 1920s and 30s. These wooden lockers were filled with ice, which allowed people to have cold and frozen foods on hand for the first time. Recipes for icebox cakes were distributed on the backs of cookie boxes, and the rest is history. They quickly became a popular summertime tradition that persists even today over 100 years later!

How long does icebox cake last?

Like homemade ice cream and other creamy treats, most icebox cake recipes should be consumed within about a month of being frozen. After that, it can become frostburned and start to taste like the freezer. To minimize this, wrap it very well in plastic wrap first.

Is icebox cake the same as ice cream cake?

Not exactly. They definitely fit under the same umbrella of frozen creamy desserts, but icebox cakes are made from layers of cookies and whipped cream that are frozen and then sliced like cake. There is no ice cream involved - just frozen whipped cream. Ice cream cakes are usually made from ice cream as well as baked cakes, chocolate ganache, and other fillings or frostings.

Icebox Cake

Description

This old-fashioned Icebox Cake is a timeless no bake dessert that sounds retro, but has all the modern flavors you love. Creamy homemade vanilla whipped cream is layered with crunchy, chocolaty Oreo cookies, then frozen and sliced into perfect little slices of cookies and cream perfection your guests will devour in moments. It only requires 4 simple ingredients and takes just 5 minutes to assemble (yes, really!) — making it the ideal frozen dessert to make for any occasion this summer!

Ingredients

2 ½ cups (600 grams) heavy cream
7 tablespoons (53 grams) confectioners’ sugar
2 teaspoons vanilla
42 oreo thins (32 whole + 10 crushed by hand)

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Instructions

Prepare a loaf pan by lining all sides of it with plastic wrap. Set aside.
In the bowl of a stand mixer (or in a large mixing bowl), add heavy cream, confectioners’ sugar, and vanilla. Beat on high until soft peaks have formed.
Dollop a small amount of whipped cream into the bottom of the prepared loaf pan and spread it out into an even layer. Place 8 oreo thins across the whipped cream layer.
Add another layer of whipped cream, topped with 8 oreos. Repeat 2 more times (4 total layers). Finish with one more layer of whipped cream on top.
Place into the freezer to harden for 8 hours, or overnight.
When ready to serve, turn the loaf pan upside out onto a serving platter to remove it from the loaf pan (it may need to be banged or hit a few times to release it). Remove the plastic wrap from around the cake, then garnish by pressing the crushed oreos into the top. Slice and enjoy.

Notes

How to store: For best results, this ice box cake should be wrapped in several layers of plastic wrap and stored in the freezer. This will make it easy to remove from the pan and slice. It should be served frozen and sliced like a loaf.

Prep Time: 5 minutes
Chill Time: 8 hours
Category: Cake
Method: No Bake
Cuisine: American