Icebox cake is one of those desserts that feels indulgent but is surprisingly easy to make! All you need are cookies, whipped cream, cream cheese, vanilla, and some patience while it chills in the fridge overnight.
This is my go-to cake for summer potlucks and birthdays when I want something that looks impressive but is quick and easy to throw together. It always gets rave reviews, and no one ever guesses how simple it is to make!
Recipe Notes
- No Baking Required: Easily my favorite thing about this recipe—I can have cake without my oven on. Just layer and chill!
- Texture: The cookies soak up the moisture, becoming soft as they meld with the whipped cream.
- Easy: Anyone can make it! As long as you can whip heavy cream, you can make this recipe.
- Customizable: You can easily customize this recipe to your liking by using your favorite cookies or layering some fruit.
Ingredients
This icebox cake only requires a small amount of ingredients, but here are a few things to keep in mind about some of the ingredients:
Cookies: As long as they're crispy, you can use any cookie you like! I used gluten-free Oreos with the cream scraped off, but you can use a different brand of chocolate biscuits, graham crackers, or homemade cookies of your choice.
Whipped cream: You can whip heavy cream, or use whipped topping. Use Coco Whip or a box of Silk whipping cream to make it dairy-free!
Cream cheese: Adding softened cream cheese to whipped cream can help to stabilize it, and also add flavor. I used Violife cream cheese.
Expert Tips
Although this recipe is simple and easy, here are a few tips and tricks to make sure your icebox cake comes out perfectly every time:
Chill the bowl and loaf pan. A chilled bowl will help to whip the cream easier, and a chilled loaf pan will help to ensure the whipped cream will stay nice and cold as you layer it over the cookies.
Let the cake chill for at least 12 hours. This is essential. The cookies need time to soften all the way through, and the cream needs time to set. It's honestly even better when you let it chill for 24 hours.
If you're in a rush, you can let it chill in the fridge for 4 hours, then put it in the freezer for an hour to let it harden to make it easier to slice. That said, it tastes better when you keep it in the fridge.
Wet your pan with water before lining it with plastic wrap. By wetting the loaf pan first, the plastic wrap will stick to it, making it easier to layer the cream inside.
Use leftover cream to cover cake. If you end up with a little extra cream, don't throw it away (or eat it), because you can use it to cover up any imperfections when you take the cake out of the pan.
Add a little garnish. The cake itself looks pretty plain on its own, so add a little garnish on top! You can use cookie crumbs, fresh fruit, chocolate curls, or chopped nuts!
Icebox Cake Recipe
Ingredients
- 40-50 cookies
- 2 cups whipping cream chilled
- 8 oz cream cheese softened at room temperature
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract or paste
- ¼ cup milk
Instructions
- In a chilled bowl, add the whipping cream and whip until it begins to get frothy. Add the powdered sugar and vanilla extract and whip again.
- While whipping on medium speed, add the softened cream cheese by the spoonful until it's combined and whipped to medium peaks.
- Line your chilled loaf pan with plastic wrap (make sure it's a long piece so it has an overhang), and add a layer of cream at the bottom. I added about ½ cup. Quickly dip each cookie into the milk and layer them on the whipped cream.
- Add another layer of cream, followed by a layer of milk-dipped cookies. Continue to layer the cream and cookies.
- If your cookies are small and there's space in between the cookies, feel free to break some cookies to fit them into the empty spaces.
- Once your loaf pan is full (or you've run out of cookies), use the plastic wrap to cover the cake and put it in the fridge to chill for at least 12 to 24 hours.
Nutrition
How to Store
Storing: You can store the cake in the fridge, wrapped tightly in plastic wrap for up to 3 days.
Freezing: Keep individual slices tightly wrapped with plastic wrap and in a freezer bag for up to a month. Make sure to thaw it in the fridge overnight before serving.
More No-Bake Desserts
If you want something indulgent, my fudge recipe with condensed milk and gluten free cookie dough are both top choices! So easy to make and so rich.
Vegan rice pudding is so nostalgic. I love it with the classic cinnamon and raisin combination, but it's also good with the orange compote I add in the recipe!
Strawberry waffles and muffin mix pancakes are technically not desserts, but top them with some ice cream or whipped cream and jam or chocolate sauce, and they're perfect for dessert!
If you like mochi and Japanese desserts in general, try my sakura mochi, kashiwa mochi, or strawberry mochi recipes!
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