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.

Course Dessert

Cuisine American

Keyword dessert cake, graham cracker icebox cake, old fashioned ice box cake, what is an icebox cake

Prep Time 15

Servings servings

Calories 182kcal

Author Beth Pierce

Ingredients

2 14.4 ounces boxes graham crackers (see notes)
3 cups heavy whipping cream
¼ cup powdered sugar
1 ½ teaspoons vanilla extract
1 ½ cups miniature marshmallows
Chocolate curls chocolate shavings, mini chocolate chips or chocolate nonpareils

Instructions

Using a hand electric 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 9x13-inch baking 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.
You can substitute cinnamon graham crackers, vanilla or chocolate wafers, or gingersnaps for graham crackers.
Chill the bowl and beater in the freezer for at least 15 minutes before 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.
Use a pudding mix, add a layer of chocolate, vanilla, or lemon pudding, and make it an eclair cake.
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.

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