This Retro No-Bake Dessert Is 100 Times Easier Than Baking a Cake
Ice cream cakes are a throwback dessert that has stood the test of time. Layers of crispy chocolate cookies and sweet cream soften in the fridge, resulting in what you could swear are tender chocolate cake slices topped with fluffy whipped cream frosting. It’s the simple yet elegant dessert you can make all summer long. The best part: it requires no baking.
Why is it called Icebox Cake?
Although we call them refrigerators today, 100 years ago, kitchen refrigerators were kept cool with large blocks of ice. Hence the name “icebox.” Instead of using an oven, icebox cakes are made by layering whipped cream and cookies, then chilling the cake for several hours in the icebox. The whipped cream softens the crispy cookies, resulting in tender, cake-like layers for a simple, no-bake dessert.
What can I replace Nabisco’s famous chocolate chip cookies with?
Nabisco’s famous Chocolate Wafers, a staple of the classic chocolate and cream ice cream cake, were abruptly discontinued in early 2023. With the thin chocolate cookies missing from grocery store shelves and ice cream cake season fast approaching, we had to find a substitute. Our top cookie pick is even better than the original.
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Oreo Thins: Oreo Thins are our new go-to for iced cakes. Oreo Thins are a simplified version of the classic sandwich cookie. These cookies have a rich chocolate flavor, a crunchy texture that softens when topped with whipped cream, and a thin layer of vanilla filling that adds texture to the frosted cakes.
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Chocolate Graham Crackers: Cinnamon and honey graham crackers are used in fruity ice cream cakes. The chocolate variety, which has a subtle chocolate flavor, is a natural substitute. They can be hard to find in stores, so if you see a box, be sure to grab it.
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How do you serve ice cream cake?
Ice cream cakes are the perfect make-ahead dessert for summer, as the whipped cream needs at least eight hours to soften the crispy cookies and give them a cake-like texture. To serve, invert the cake onto a serving platter and discard the plastic wrap. Generously coat the sides and top of the cake with the reserved whipped cream before topping with chocolate curls or chocolate chips.
How to store a cake in the refrigerator?
Covered with plastic wrap, the remaining iced cake can be refrigerated for up to two days (whipped cream may deflate with longer storage). Assembled iced cakes can be frozen for up to one weekthen defrosted in the refrigerator.
More Ice Cream Cake Recipes to Try
Ice Cream Cake Recipe
Turn whipped cream and Oreos into the ultimate no-bake summer dessert.
Preparation time 20 minutes
Serves 6 to 8
Ingredients
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2 cups cold thick cream
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1/2 cup Powdered sugar
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2 teaspoons vanilla extract
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32 thin chocolate sandwich cookies, such as Oreo Thins (about 8 1/2 ounces)
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Chocolate curls or glitter, for garnish (optional)
Instructions
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Line a 9×5-inch loaf pan with plastic wrap so that at least 3 inches overhangs the rim on all 4 sides.
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Place 2 cups cold heavy cream in the bowl of a stand mixer (or a large bowl if using an electric hand mixer). Beat with the whisk attachment on medium speed until just thickened, 3 to 4 minutes. Add 1/2 cup powdered sugar and 2 teaspoons vanilla extract. Beat on medium speed until stiff peaks form, 1 to 2 minutes more.
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Spread 1 1/2 cups whipped cream over the bottom and up the sides of the pan in an even layer.
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Spoon about 1 heaping teaspoon of whipped cream onto one cookie. Top with another cookie and another heaping teaspoon of whipped cream. Continue layering cookies and whipped cream until you have a stack of 8 filled cookies. Place the stack on its side against one short end of the loaf pan. Repeat with the remaining cookies and whipped cream until you have 4 rows of cookies arranged side by side in the loaf pan.
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Spread 1 cup whipped cream over cookie rows in an even layer. Fold excess plastic wrap over to cover cake. Place remaining whipped cream in an airtight container. Refrigerate cake and whipped cream until cake cookies are completely softened (a knife should slide easily into the center of the cake), at least 8 hours or overnight.
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When ready to serve, uncover the cake. Invert it onto a serving platter and remove the plastic wrap. Spread the reserved whipped cream over the top and sides of the cake. Garnish the cake with chocolate curls or chocolate chips if desired.
Recipe Notes
To prepare in advance: The cake can be made and stored in the refrigerator up to 1 day in advance.
Graham Cracker Variation: You can substitute chocolate graham crackers for the Oreo Thins. You will need 12 sheets of chocolate graham crackers (about 8 ounces). Break the graham crackers in half crosswise. Build stacks of 8 graham crackers sandwiched with 1 tablespoon of whipped cream and arrange in 3 rows in the loaf pan or on a platter.
Plateau variation: If you don’t have a loaf pan, spread 1 cup whipped cream over a 10×4-inch rectangle on a platter. Build stacks of 8 cookies and whipped cream (use 1 teaspoon whipped cream for Oreo Thins or 1 tablespoon whipped cream for graham crackers). Lay stacks on their sides and arrange in 4 rows for Oreo Thins or 3 rows for graham crackers. Top cookie log with remaining whipped cream. Refrigerate until cookies are completely softened (a knife should slide easily into the center of the cake), at least 6 hours or overnight. Just before serving, garnish with chocolate curls or sprinkles, if desired.
Storage: Store leftovers in the refrigerator in an airtight container for up to 2 days. The cake can also be frozen for up to 1 week. Thaw overnight in the refrigerator.
Further reading
Why Are People Ditching Their Sparkling Water After A Disturbing Study?
10 New Themed Dinner Ideas Kids Will Love
Tuscan Chicken Is The ‘Most Delicious’ Dinner Ever, According To Everyone Who’s Tried It
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