Mix-and-Match Icebox Cake
Turn a box of your favorite cookies into a cool no-bake treat with this super simple formula.
Maple-Almond Icebox Cake with Vanilla Wafers
1. Pick Your Cookies
You’ll need 6 to 8 dozen of one of the following types of cookies. Thin cookies are best.
- Chocolate wafers
- Gingersnaps
- Almond cookies
- Sugar cookies
- Shortbread cookies
- Vanilla wafers
2. Make the Whipped Cream
Combine 3 cups cold heavy cream and 3/4 cup confectioners’ sugar in a large bowl. Add 2 to 3 tablespoons of one of the following flavors, if desired. Beat with a mixer on medium-high speed until stiff peaks form, about 3 minutes. Beat in 2 teaspoons vanilla extract and/or 1 teaspoon almond extract. Do not overbeat.
- Creamy peanut butter
- Instant espresso powder
- Cocoa powder
- Jam or preserves
- Freeze-dried berries, finely ground
- Maple syrup
- Bourbon or dark rum (add with the extract)
3. Assemble the Cake
Spread a thin layer of whipped cream in the bottom of a 9-inch round springform pan. Arrange a layer of cookies on top of the whipped cream. Top with 1 heaping cup whipped cream and spread to cover. Repeat with the remaining cookies and whipped cream, making 4 or 5 layers of cookies total and finishing with a layer of whipped cream. Cover loosely with plastic wrap and refrigerate until the cookies are soft, at least 6 hours or overnight.
4. Choose a Topping
Before serving, run a paring knife around the inside of the pan and remove the springform ring. Top your cake with one of the following.
- Crushed cookies
- Shaved chocolate
- Mini chocolate chips
- Cocoa powder
- Toasted coconut
- Fresh berries
Photograph by Ralph Smith
Our Most Flexible Recipes 44 Photos
We created the perfect formula for making all of your favorite dishes completely one-of-a-kind.
Related Links:
