This easy Icebox Cake is made with just six simple ingredients and minimal effort. It is always a huge hit with friends and family. On top of that it is totally customizable so be sure to read the section on recipe variations.
We don’t always have dessert here but when we do we try to make it something special. This cake, Blackberry Cobbler, Coconut Cream Pie, and Apple Brown Betty are just a few of our favorites.
How do you make an Icebox Cake
Start by making your whipped cream. Using a hand mixer or a stand mixer with the whisk attachment on medium speed beat the heavy whipping cream, powdered sugar and vanilla until medium to stiff peaks form.
Then cover the bottom of a 9×13 inch casserole dish with graham crackers. Using an offset spatula spread 1/4 of the whipped cream over the top of the graham crackers. Now add another layer of graham crackers followed by whipping cream. Repeat two more times ending with a layer of whipped cream. Then refrigerate for 4 hours up to overnight. Before serving top with crushed graham crackers, mini marshmallows, and chocolate curls.
Recipe notes and helpful tips
- This recipe can be made with Cool Whip Topping but we really prefer the fresh and natural taste of homemade whipped cream.
- Chill the bowl and beater in the freezer for at least 15 minutes prior to beating the heavy whipping cream.
- You will not use the full two boxes of graham crackers but this cake is better with four layers in it. Use the remaining graham crackers to make Key Lime Pie or Blueberry Cream Cheese Bars.
- Reserve several graham crackers for crushing and sprinkling on the top.
- Refrigerate the cake for at least 4 hours up to overnight to allow the graham cracker to soften.
- The toppings are best added right before serving to ensure that they do not soak up any excess moisture.
- Cover and store leftovers in the fridge for up to 3 days.
- Freeze for up to 1 month. Thaw in the refrigerator overnight.
Recipe variations
- Black Forest – use chocolate graham crackers, add some chopped cherries to the layers of whipped cream, top with chocolate curls or shavings, and top each individual slice with a cherry.
- Lemon – use honey graham crackers, fold 1 cup Lemon Curd and 1 tablespoon lemon zest into the whipping cream (after it has been whipped), top with fresh lemon zest, and lemon slices.
- Berry – use chocolate or honey graham crackers, add some blackberries, raspberries, blueberries, and cut strawberries to the layers of whipped cream. Garnish the top with more fresh berries.
More dessert recipes you will love!
Icebox Cake
Old fashioned Icebox Cake made with graham crackers and homemade whipping cream. Read the section on recipe variations for fun twists on the old standby. Simplicity never tasted so good.
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 16 servings 1x
- Category: dessert
- Method: no bake
- Cuisine: American
Ingredients
- 2 (14.4 ounces) boxes graham crackers (see notes)
- 3 cups heavy whipping cream
- ¼ cup powdered sugar
- 1 ½ teaspoons vanilla
- 1 ½ cups miniature marshmallows
- Chocolate curls, chocolate shavings, mini chocolate chips or chocolate nonpareils
Instructions
- Using a hand mixer or a stand mixer with the whisk attachment on medium speed beat the heavy whipping cream, powdered sugar and vanilla until medium to stiff peaks form.
- Cover the bottom of a 9×13 inch casserole dish with graham crackers breaking crackers if need to be to cover the bottom. Using an offset spatula spread 1/4 of the whipped cream over the top of the graham crackers. Add another layer of graham crackers followed by whipping cream. Repeat two more times ending with a layer of whipped cream.
- Refrigerate for 4 hours up to overnight. Before serving top with crushed graham crackers, mini marshmallows, and chocolate curls.
Notes
- This recipe can be made with Cool Whip Topping but we really prefer the fresh and natural taste of homemade whipped cream.
- Chill the bowl and beater in the freezer for at least 15 minutes prior to beating the heavy whipping cream.
- You will not use the full two boxes of graham crackers but this cake is better with four layers in it.
- Reserve several graham crackers for crushing and sprinkling on the top.
- Refrigerate the cake for at least 4 hours up to overnight to allow the graham cracker to soften.
- The toppings are best added right before serving to ensure that they do not soak up any excess moisture.
- Cover and store leftovers in the fridge for up to 3 days.
- Freeze for up to 1 month. Thaw in the refrigerator overnight.
Keywords: what is an icebox cake, graham cracker icebox cake, old fashioned ice box cake, dessert cake
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