This vintage-inspired dessert is so simple and easy to assemble! Crisp almond cookies and honey-whipped cream create a heavenly combo, making it hard not to go back for seconds.
Icebox Cakes are some of the easiest desserts you can make when you’re short on time, especially during these hot Summer months when you’re entertaining the kids and don’t have time or energy to assemble a complicated dessert.
I remember the first time I actually saw an old wooden “icebox” in an antique store when I was little. I just couldn’t fathom that folks actually used these simple structures to keep their food cold, or that there wasn’t another option all that long ago. It’s pretty amazing how times have changed and how much is possible now with all the modern conveniences we have today.
These “cakes” are the best because they are simply layers of cookies and whipped cream that when chilled, transform into a cake-like dessert that is absolutely divine. The crisp cookies absorb the moisture of the filling, making them soft and flavorful.
You really can use any variation of cookie and whipped cream flavor you want, but for this particular recipe, I used Anna’s Almond Swedish Thins and fresh honey. Other ideas would be gingersnaps with lemon infused whipped cream, or even classic chocolate wafers with vanilla cream. I really love a fresh citrus flavor.
- 2 c. (16 oz.) whipping cream, chilled
- 1/2 c. of honey
- 1-2 pkgs (approx. 40-50) crispy, thin almond cookies (I used Annas Swedish Thins)
- Fresh rosemary and honey for garnish
How to cook Icebox Cake
- Whip the cream until soft peaks form.
- Add about ⅓ of the cream to the bowl and gently fold in honey using a rubber spatula. When that looks combined, add another ⅓ of the cream and fold again.
- Using a flat cake stand, place a layer of cookies into an 8” round (be sure to place a cookie in the center). If you want to have as much cookie layer as possible, you can even break some cookies into small pieces to fill in gaps at each layer of cream.
- On top of the first cookie layer, add a dollop of the cream and gently spread across the cookies.
- Keep layering cookies with cream. You should get about 5 layers of cookies and 5 layers of cream. Finish with cream and garnish with fresh rosemary and a honey drizzle
- Refrigerate for at least 4 hours, ideally over night.
With easy ingredients and only a 10 minute assembly time, this classic Southern Dessert is a hit every time. Have you ever tried making an icebox cake? If so, I would love to know your secrets for this dessert!
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