Imagine a dessert that's cold, creamy, and perfect for summer. You're probably picturing an ice cream cone right about now, right? But this summer sweet comes from the fridge, not the freezer. I'm talking icebox cake.
This luscious dessert combines cookies and cream (or pudding) into luscious, sweet layers. And in the true spirit of summer, it's perfect for when you don't want to turn on the oven—or do much of anything, really. "A great icebox cake almost tastes like a layer cake with homemade buttercream—but without all the effort," says Jessie Sheehan, co-author ofIcebox Cakes.
And while Sheehan's book contains plenty of recipes for homemade cookies to make from scratch, she points out that pretty muchanygood-quality cookie (plus a couple add-ins) will do the trick. "Icebox cake is all about convenience," she points out. "It's pretty much a roadmap for turning any great cookie into dessert."
Am I making icebox cake soundtooeasy to be truly delicious? Even tiramisu is technically an icebox cake, Sheehan points out—just layers of cookie (ladyfinger biscuits), cream (mascarpone cream to be exact), along with some coffee and cocoa. Here's how you can make a great icebox cake from pretty much anything:
Start with a great cookie
Store-bought cookies aren't always terrific, but the simpler ones often are. Stick with classic cookies like thinchocolate cookie wafersorcrispy spice cookiesfor best results, Sheehan suggests. Graham crackers are also a great option if you're using a richer filling like pudding, since they're more substantial.
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Now that you've picked your cookie, think about how you want to flavor the creamy filling that will go with it. A teaspoon of vanilla extract is a classic addition to a bowl of lightly sweetened whipped cream. Want a coffee-flavored filling? Dissolve a spoonful of instant espresso powder in a spoonful of hot water, then let cool and beat it into the cream. Sheehan suggests a drop of mint extract makes an amazing grasshopper filling combined with chocolate cookies. A dollop of cream cheese and a bit of vanilla are a natural with spice cookies. Icebox cake logic is simple logic.
Don't forget the add-ins
Chocolate shavings, crushed nuts, crushed malt balls, sliced fruit—they're all fair game when layered amid all the cream and cookie. Just don't overload your creation, cautions Sheehan. A simple combination of flavors is usually best.
Let the icebox cake set. Seriously.
You really should make this make-ahead dessert...ahead. The time in the fridge doesn't just chill the icebox cake to a summer-friendly temperature—it ensures that the cookies soften and the icebox cake melds into a unified whole. That is, until you start slicing up the thing.
