Icebox cake. It’s a two-ingredient, no-fuss dessert. What makes it even better? There’s no need for an oven, so your already overheated kitchen won’t get any hotter. Now icebox cake shouldn’t be confused with ice cream cake. Icebox cake is literally cookies and whipped cream layered together and left to meld to create the perfect combination of cookies and cream. It’s ridiculously easy to personalize too. Whether you want flavored whipped cream or plain, store-bought wafer cookies or homemade ones, a big cake or little individual stacks, it’s all up to you! So this summer, cool off with some icebox cakes with all your friends! You’ll be glad you did!
In this version, I made green tea whipped cream and used these thin sesame cookies that a coworker brought in. Some similar ones are the Japanese Harvest cookies, which you can probably find in your nearest Japanese grocery store (like Mitsuwa). I also decided to make individual stacks instead of a entire cake, so I didn’t need as many wafer cookies.
Ingredients:-10-15 thin wafer cookies -1 pint heavy cream
-3 tbsp matcha powder
- Prepare your wafer cookies, whether you’re making them from scratch or simply taking them out of the box.
- Add the matcha powder to the heavy cream.
- Whip your heavy cream with a electric mixer (or by hand) into soft peaks.
- On a thin wafer, drop a dollop of whipped cream and gently top with another cookie. Pressing down gently so the whipped cream spreads.
- Repeat dolloping cream and topping with another cookie until you have about 5 or 6 layers. Any taller and it might fall (though if you want to make a lo cake, then simply keep stacking until it nearly topples before placing the stack on it’s side and adding more cookies).
- Place in the freezer and allow to firm up, about 3 hours or overnight.
You can also use a 9 inch spring form pan to make a giant cake if you want. I made a chocolate mocha ice box cake, which you can check out here!
Hugs and puppies,