Create this seasonal treat – no baking required!
Icebox cake is a dessert classic with a lovely presentation and very little effort required. If you don’t have a lot of time on your hands this holiday season or hate to bake, this ginger version of icebox cake is your answer. The Ginger Icebox Cake makes a great fall flavor-inspired dessert for a holiday meal. Even better, it’s a lighter follow-up to a big meal than pie!
Traditionally icebox cake is made with thin chocolate wafers layered between fresh whipped cream, which is then left in the refrigerator overnight for the cookies to soften. You can make a large, cake-sized version or lay it on its side like a log, but I prefer to stack them about 5 or 6 cookies high and then frost the outside, for individualized portions. When you cut into it, it looks like a teeny little layer cake!
Ginger Icebox Cake
• 1 package (5 oz.) of thin ginger wafer cookies
• 8 oz. heavy whipping cream
• 1 tbsp sugar
• 1 tsp Spice Station’s Something Sweet Autumnal Blend or Pumpkin Pie Spice
• 1/2 tsp vanilla paste or extract
• Clove sugar, for sprinkling (optional)
Note: Eight ounces of heavy whipping cream makes just enough for six mini cakes, so if you anticipate some taste testers invading your kitchen or any potential for mishaps, go ahead and make a double batch. Homemade whipped cream is always great to have on hand for the pies!
1. Unwrap the ginger wafers and pull out the broken bits. (Eat them to ensure that the cookies are safe for consumption.) Set aside.
2. Pour heavy whipping cream, sugar, spice, and vanilla into a large bowl. Beat on high with a hand mixer until peaks start to form, approximately 2 minutes.
Tip: If you haven’t made homemade whipped cream before, a good test is to shut the mixer off and pull some up and out of the bowl. If nothing drips, your whipped cream is ready. Welcome to a whole new world of using the good stuff!
3. Frost the top of a wafer with an even layer of whipped cream. You don’t have to be stingy, but if you use too much the cookie flavor gets lost in the mix. Frost another cookie and set on top of the first one. Repeat until you have a little tower 6 wafers high.
4. Place the wafer tower on the palm of your hand and frost the sides, filling in any gaps between the wafers. This part is messy. There’s no avoiding it. Even if you frost it on a plate, your plate will be messy. Sacrifices must be made in the name of deliciousness.
5. Gently set your mini cake into a cake pan that has a lid. Repeat with the rest of the wafers.
6. Sprinkle the top with clove sugar, or if you are really fancy, you can use a stencil and sprinkle a design with cocoa powder on top.
7. Cover your pan and refrigerate overnight, or for at least 8 hours to soften the cookies.
Note: The Ginger Icebox Cake can be made up to two weeks ahead of time and stored in the freezer. Just take it out about an hour before serving to let the icebox cakes unthaw.
Readers – what are your favorite no-bake desserts?