Almond Berry Icebox Cake

August 29, 2018

The No-Bake Cake

What if you love cake but you’re not a fan of baking? OR it’s too hot to turn on the oven? I have the solution! It’s called an icebox cake and it’s delicious.

One of the best things about making an icebox cake is that NO baking is involved! The process of layering cookies and whipped cream or custard, followed by chilling for a few hours in the refrigerator or “icebox” creates a decadent dessert with a moist cake texture. It’s a retro dessert that comes together quickly, yet still manages a major wow factor both visually and tastewise.

If the only desserts you’re interested in are those that are super duper easy, you’ve got to add this to your repertoire. Once you’ve made one, you’ll make them over and over again because they’re so darn easy, yet so satisfying.

One cake SO many variations! Try these simple ingredient swaps for the same easy cake, but with different flavors.

Maple & Toffee Icebox Cake

Substitute thin gingersnap cookies for the chocolate wafers and sweeten the whipped cream with 2 tablespoons maple syrup. Instead of fruit, sprinkle ½ cup toffee bits in between the layers for added texture and flavor.

Peanut Butter, Chocolate, & Banana Icebox Cake

Using the same the chocolate wafers sweeten the whipped cream with 2 tablespoons peanut butter. Instead of strawberries, add sliced bananas in between the layers for that perfect peanut butter, chocolate, banana flavor combo.

Find the recipe below!

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Almond Berry Icebox Cake


  • Author: Kelsey Nixon
  • Yield: 8 servings 1x

Description

This is the perfect cake for summertime because it’s the only cake you “bake” in your refrigerator!


Ingredients

Scale
  • 3 cups heavy whipping cream
  • 3 tablespoons powdered sugar
  • ¼ teaspoon almond extract
  • 1 teaspoon lemon zest
  • 2 (6 oz.) boxes thin almond wafer cookies
  • 2 cups fresh mixed berries

Instructions

In a large bowl using a hand-held mixer, whisk the heavy cream, powdered sugar, almond extract and lemon zest until slightly stiff peaks form. Set aside.

In a 9-inch springform pan, arrange a layer of cookies overlapping in a circle, covering the entire surface. Spread an even layer of whipped cream over the cookies, making sure all of the cookies are covered. Repeat with the remaining cookies and whipped cream, making 5 layers total and finishing with a layer of whipped cream on top. Cover with plastic wrap and refrigerate overnight.

As the cake sits overnight in the refrigerator, the whipped cream softens the cookies, so it will be easy to cut into slices the next day. When ready to serve, remove the sides of springform pan to reveal the cake’s layers. Garnish with fresh berries and any remaining cookie crumbs.

Notes

Variations: 

Maple & Toffee Icebox Cake

  • Substitute thin gingersnap cookies for the chocolate wafers and sweeten the whipped cream with 2 tablespoons maple syrup. Instead of fruit, sprinkle ½ cup toffee bits in between the layers for added texture and flavor.

Peanut Butter, Chocolate, & Banana Icebox Cake

  • Using the same the chocolate wafers sweeten the whipped cream with 2 tablespoons peanut butter. Instead of strawberries, add sliced bananas in between the layers for that perfect peanut butter, chocolate, banana flavor combo.
  • Category: dessert