Get Out Of The Kitchen...
Beating the August Heat with a Classic Icebox Cake
If you’re feeling the scorching summer heat like we are here in North Carolina, you might find yourself avoiding the kitchen as much as possible. The old saying, “if you can’t take the heat, get out of the kitchen,” couldn’t be more fitting this first week of August. It’s been HOT outside – let’s make a classic icebox cake!
Despite the high temperatures, we still want to make a special dessert for a birthday celebration without turning on the oven. Enter one of our favorite childhood treats: the icebox cake. This delightful, no-bake dessert is perfect for keeping cool while satisfying your sweet tooth.
Now, for those who remember, the classic icebox cake traditionally used Nabisco Famous Chocolate Wafers. Sadly, these beloved wafers are no longer available. But don’t fret! We’ve found a fantastic substitute in Dewey’s Brownie Crisp Cookies. They bring a rich, chocolatey flavor that pairs beautifully with whipped cream. For a fun twist, we’re also testing out a second version using Biscoff cookies (fingers crossed). Graham crackers or other thin wafers will also work with this cake style.
Here’s how to make your own refreshing icebox cake:
- Ingredients:
- Dewey’s Brownie Crisp Cookies (or other thin wafer cookie)
- 2 cups Heavy whipping cream
- 2 TBLS Caster sugar
- 1 TBLS Vanilla extract
- Instructions:
- Whip the cream with the sugar and vanilla until it forms stiff peaks.
- In a dish lined with plastic wrap (we used a silicone loaf pan), cover the bottom and sides of the pan with a generous layor of whipped cream (about 1/3 inch).
- Next layer the cookies with whipped cream and stack them in a row in the pan. Gently press the cookies to make sure they are tightly set in the cream. Repeat the layers until you’ve used all your ingredients, ending with a layer of whipped cream.
- Use the remaining whipped cream to cover the top so no cookie edges are showing.
- Use the excess plastic wrap to cover the top of the cake.
- Refrigerate for at least 4 hours, or overnight if you can, to let the cookies soften and meld with the cream.
- Garnish with the leftover cookie crumbs, and be sure to slice the cake in the opposite direction of cookie stacks so you get the striped layer presentation.
That’s it! A simple, delicious dessert that keeps you cool and out of the kitchen. Whether you’re using Dewey’s Brownie Crisp Cookies or experimenting with another thin wafer cookie, this throwback icebox cake is sure to be a hit at your next summer gathering.
