Kitra: After several fruit cakes, it’s MY TIME. Icebox cakes are my favorite cakes. It’s half whipped cream, and if you don’t want to bake anything you don’t have to, but they’re still beautiful! I LOVE THEM.
Jordan: I’ve never been as wildly excited about icebox cakes as Kitra is, but I do enjoy them and appreciate their brilliance. I also love an old-timey dessert, and icebox cakes came out of the era where “cooking” was shifting more to be “assembling pre-made things.” (Tangent: I read JELL-O Girls this summer and it was GREAT and was in part about this shift in American culture. Highly recommend.)
Icebox cakes are the ideal summer dessert in my mind. Minimal effort (unless, like me, you decided that you’d rather make your own cookies than go to the store), cool, fun at parties (unlike me).
We’ll give you a recipe, but an icebox cake is really more of a method: Take a cookie of your choice, layer it with whipped cream, and let it sit in the fridge for a while so that everything softens together.
The possibilities are endless! There are so many options, from graham crackers to saltines to oreos! From plain whipped cream to fruit or chocolate cream, or a cream cheese situation! Make them small! Make them giant! You. Do. You.
The classic icebox cake is made with chocolate wafer cookies. Kitra disagrees with me on this, but I think they’re kind of annoying to find. There’s one brand (Nabisco) and they’re not all that popular—the picture on the box is of an icebox cake because that’s basically all they’re used for—so you have to have access to a large, well-stocked grocery store (which my nearby stores are not). But if you can find them, you can definitely use them instead of baking your own.
I love the classic here because it’s like a giant, light, fluffy fridge oreo and that’s really all we can hope for in this world.
We’ll leave a lot of notes about strategies for making the cookies below. If you decide to go that route, definitely read through to save some headache when you make them. Though I will say that Kitra’s cookies were much easier than mine to roll out and bake, which may be because I used gluten-free flour.
And just like the flavor and cookie options, there are also a million ways to assemble these suckers. That means do what you want to. I had very little cream in my layers because I ran out of it and didn’t want to go to the store. Jordan had a lot. I made mine in the shape of a layer cake, she did hers in jars. They’re also commonly made in loaf pans. There’s no wrong answers!
And as you make more of these, you’ll learn what you like best. That does require you to make them more than once, but trust us, that won’t be a problem.Read More