The icebox cake is an iconic retro dessert that is perfect for the summer months. From June to August I avoid my oven at all costs, so the only way to make cake is by “baking” it in the refrigerator, rather than the oven. It’s easy to make and is always a favorite among family and friends. The ingredients are simple enough to have on hand and once you get the method down, the variations are endless. Every icebox cake is made up of some key components: essentially, cookies and cream. (What’s not to like?) I tend to think about it in layers.
First: the wafer cookies. These chocolate wafer cookies are a classic option and perfect for any icebox cake, but I’ve found that a variety of flavored wafer cookies are fun to use as well, like lemon, almond, chocolate-mint and ginger. I usually use two (6 to 9 ounce) boxes of cookies for one cake made in a 9-inch springform pan.
Second: whipped cream. Here you can keep it super simple, or have some fun. Fresh whipped cream is a must and it can be a great canvas for other flavors from extracts, sweeteners, or even peanut butter, coffee or fruit curd. I usually use 2 1/2 to 3 cups heavy whipping cream for one cake made in a 9-inch springform pan.
Third: flair. Here’s where you can really play with flavor, whether by layering in or garnishing with additional ingredients. Consider adding fresh fruit or chocolate shavings in between the layers or to the top of the icebox cake.