As I had packed up all my baking tools and pans, I was left with hands tied behind my back when it came to “baking” a cake for one of my friends’ birthday last week from small group (SG). However, I had heard of the infamous “icebox cake” that many people online have reported to do. It seemed easy enough and so I googled a few recipes. Crossing my fingers, I made this yesterday and it was a success!
This recipe is SO incredibly easy, it doesn’t require anything except for a mixer – hand or stand. Not to mention, it melts slower than a regular ice-cream cake. You can play around with the flavors. This time, I used a cheesecake flavor, but next time I am going to try and shoot for mocha! Anyways here you go!
1 quart of heavy whipping cream (super chilled but not frozen)
1 package of cream cheese (fat free or regular) at room temp.
1/4 – 1/2 cup of granulated sugar
2 packs of chocolate chip cookies
2 tablespoons of vanilla extract (optional)
Place a clean mixing bowl in the freezer. Use another clean mixing bowl and whip together the sugar, vanilla extract, and the cream cheese.
Take the bowl from the freezer and whip together the heavy whipping cream until stiff peaks form. It shouldn’t be fluffy peaks, stiff peaks. Heavy whipping cream will let you do this, not regular whipping cream (there is a difference!). Then add the cream-cheese mixture and mix on low speed to incorporate for about 1 minute. (Just mix to evenly get everything together!)
In a disposable deep dish (at least 5-7 inches deep for layering): place a layer of cookies together. Break cookies to fill in the gaps and try to pack it in as well as you can. Place a layer of the whipped mixture as evenly as you can. Then place another layer of cookies, breaking bits and putting them in between if possible.
Continue layering until the top of the pan is reached. Save room for decorating: you can crush the remainder of the chocolate chip cookies to use as a crumb sprinkle, or you can drizzle caramel (I like the topping Magic Shell that you can find in the ice-cream topping section) or other candies.
Freeze overnight. Serve cold. — Some website say to defrost it in the fridge for about two hours. I served mine straight from the freezer. The cookies are a bit hard to cut through, but the cream never completely freezes until it’s as hard as an ice-cube. I feel like by doing it this way, the cream stays as stiff as possible and it doesn’t melt as fast compared to a regular ice-cream cake.
Serves…a lot of people. This is a really heavy dessert. It’s super yummy but it’s…heavy cream and cream cheese! HAHA, I think what most people would consider to be a regular slice may actually be a double slice. Keep in mind it is layered.
Alright! Easy recipe for new aspiring cooks! For a disclaimer, there are some “cheat sheets” out there that let you use Cool Whip instead of beating the cream yourself. Keep in mind that you cannot “flavor” Cool Whip or Miracle Whip. Using heavy whipping cream allows you to do a little experimentation and also gets you more into cooking! Hope you find success with this super easy recipe!