Here at Food52, we love recipes -- but do we always use them? Of course not. Because once you realize you don't always need a recipe, you'll make your favorite dishes a lot more often.
Today: The best summer dessert is also the easiest.
Shop the Story
Cookies and cream: you may know it as an ice cream flavor, but the place they shine -- the place they belong -- is in an icebox cake.
At its simplest, an icebox cake is simply cookies and whipped cream, layered, and left to sit and meld together so that the cookies become creamy and the cream becomes cookie-y and you're left with one, singular, so-good-you-can't-stop-talking-about-it dessert.
Icebox cakes come in all shapes and sizes. I go for the classic: Nabisco chocolate wafers, layered with whipped cream, and stacked into a log. You could also build the cake in a circle, or arrange logs next to each other for a more-classic cake shape. You could flavor your whipped cream with peanut butter or coffee or caramel. You could use graham crackers or gingersnaps or thin chocolate chip cookies. When you're making icebox cake, you're in control.
This is the best make-ahead dessert -- since it needs to be made ahead -- and is a saving grace in the dog days of summer. But I make them year-round, because once you start making them, you're hooked. Here's how I make mine.
How To Make Any Icebox Cake in 5 Steps
1. Dump a lot of heavy cream into a bowl, and whip it until it holds a medium-to-stiff peak. If you're measuring, I like to whip 3 cups of cream for each sleeve of cookies. Before whipping, you can fold in flavorings; sometimes, I add a splash of vanilla or a big pinch of confectioner's sugar, but the cream is great as is.
2. Take a cookie, spread a spoonful of whipped cream on top of it, and top it with another cookie. Repeat until you have a little tower. When the tower gets too high, lay it on its side.
3. Build another tower of cookies, lay it on its side, and connect your two cookie-logs. Repeat until the sleeve of wafers is finished, reserving some of your whipped cream. You should have one, big, messy log of cookies and cream.
4. Frost the log with your remaining whipped cream.
5. Cover your cake with foil, and let it rest in the fridge overnight. Before serving, you can garnish it with chocolate shavings or sprinkles -- but I usually just slice it on the bias and dig in.
Still want a recipe? Here are a few for inspiration:
• S'mores Pudding Cake
• Meyer Lemon Icebox Cake
• Spiced Dulce de Leche Banana Icebox CakeÂ
We're looking for contributors! Email [email protected] and tell us the dish you could make in your sleep, without a recipe.
Photos by James Ransom
Written by: Brette Warshaw
Popular on Food52
98 Comments
Katherine
July 15, 2016
Just read the Yogurt Whipped Cream following this current posting. Has anyone tried this in these ice box cakes? By the way, first had this years ago and everyone has always loved it. Very surprised to find out it's just chocolate wafers and whipped cream.
Deedledum
July 30, 2015
Hey there Marty: Does "ice box fruit cake" refer to putting fruit in an ice box cake? There are many variations upon the theme over at www.thekitchn.com. Check it out, and perhaps ask your question there too-one of the editors there has done alot with these cakes.
Marty
September 18, 2015
deedledum: ice box was what was used before the modern frige was made. ice kept food,milk ,butter chilled because of the block of ice that was in there. Thanks for the info!
Marty
July 30, 2015
Thanks ladies for your helpful comments. I will try this. Now, does anyone have the recipe for the no bake 'Ice box fruit cake'? This was a favorite around the holidays in the 1950's. I had the ingredients and directions at one time.. Thanks if you can help.
Margaret F.
July 11, 2015
COSTCO sells a thin square concoction called Brownie Brittle. I bet that could substitute for chocolate wafers and add an ultra-chocolate flavor to the already tempting cake, just saying!
Barb M.
June 28, 2015
This made me so nostalgic! I am 70 - and this was one of my mom's favorites. Will make this very soon!
Caroline S.
May 25, 2015
A favorite from my '50s-'60s childhood that I passed on to my children. Our family name for this dessert, adopted from the Childs family who taught me how to make this tasty treat, is zebra guts.
Just sharing!
Just sharing!
janet.McC
April 12, 2015
Is the tower necessary? What about putting whipped cream into a pan, then inserting cookies edge-on?
Deedledum
March 6, 2015
@Mrs K: I don't normally use it for food-related research either, but did in this case as I didn't know where you were, and it was the first that showed the names and fat contents of the product in various countries. If you google "how to make whipped evaporated milk" you'll get scads of results, so it does appear possible (I've never done it) to use it as a lower-fat substitute if that's your thang. I think I first heard of it on an old episode of Good Eats-I think Alton Brown's trustworthy. If you use the American heavy cream (about 35% butterfat apparently, you'll get the results you want.
Deedledum
March 5, 2015
@Mrs K: Nope, our half-and-half is 10%. These posts led me to seek out the Wiki on cream, and there's a good range between the two countries (and many others-see the link: http://en.wikipedia.org/wiki/Cream). I made a mistake earlier about heavy cream-it's really called table cream. I've read there are ways of using that, and even canned evaporated milk. I consider the use when deciding what kind of cream to buy-higher butterfat gives you a sturdier, and longer-lasting whip.
Emilia R.
March 6, 2015
As far as I know, evaporated milk won't turn into whipped cream. (Unless I misunderstood your comment.) The only "table cream" I found in the US is what we call in Brazil "creme de leite"; there as here it comes in small cans (smaller than evaporated milk cans) and is produced by Nestlé. Please, don't take me wrong, but I don't like Wikipedia as a source of information, because anyone who's logged on can make changes and adjust things to what they believe to be right. I am no expert in the matter of heavy cream, but where I live in the US it is either heavy cream (that turns into whipped cream when whipped, and we call chantilly in Brazil), or half & half and milk (both can be poured into coffee). I noticed Britain has different denominations for certain things--like trousers there and pants here. Meat cuts always makes my eyes glaze, so different they are. And consider that my (poor) knowledge on these and all matters, comes from Portuguese!!!
:-)
Deedledum
March 5, 2015
@rhoula1: The difference between the two is the amount of fat. Here in Canada, heavy cream is 18%, and whipping cream is 35%. If you want whipped cream, you need the higher fat product.
Emilia R.
March 5, 2015
In the US I buy heavy cream and whip it to get whipped cream. Maybe what we call "heavy cream" here, is half & half in Canada?
rhoula1
March 5, 2015
it says add heavy cream....but im reading people say whip cream....Whats the difference in heavy cream and whip cream?
Sasha
May 20, 2015
There is also WHIPPING cream, which as far as I know is the same or similar to heavy cream. In fact they usually call it "Heavy Whipping Cream" around California - and I'm from a dairy town. As the name implies - it is for Whipping into whipped cream or butter. (add salt and beat longer to get butter)
Sukie H.
February 14, 2015
This is the ONE thing my Navy sailor insists upon when he's home on leave. I have added Creme de Menthe or mint extract, or a touch of fruit based liqueurs to the whipped cream for the older set. Putting red and green sugar crystals on top for Christmas is a must in my house.
Tina
January 7, 2015
I love this! You can never go wrong with any dessert smothered in whipped cream!
Ellie M.
December 6, 2014
I began assisting my Mom in making of this cake when I Was five years old. My amazing Mom is 88 now, and we still love to make this cake together for special occasions.
Emilia R.
August 12, 2014
Kraft Foods web site also uses Oreos and Graham Crakers. I think any of the three choices will be delicious!
Laura415
July 25, 2014
My Mom would occasionally make this cake and we loved it. It was always frozen and then softened in the fridge during dinner to be ready for desert:) I think if I made this today I would make the cookies myself and add flavors to the cream or even fold in tart drained yogurt, creme fraiche or marscapone cheese-yum.
Ginny
July 23, 2014
My mother used these chocolate wafers in a yummy desert in the 60's. She crushed the wafers and put half on the bottom of a cake pan. The filling was marshmallows melted in milk and whipped cream and vanilla and the rest of the crushed wafers went on top. I loved it so much! Glad to know Walm, art has the wafers.
Tanner
July 3, 2014
Most Walmart stores carry the Nabisco Famous Chocolate Wafers. They run around $4 package.
Rooby D.
July 2, 2014
I remember these from my childhood in the 40s and 50s. Mom made it with ice cream, tho. Yummy !
sophie
June 30, 2014
I was born on a sticky August day and in my hot hot hometown baking a cake was never an option for my birthday parties. I have had this cake EVERY YEAR for my birthday and would never have anything else. It's incredibly decadent! I always make a raspberry sauce to help cut the richness. I also do a higher cookie to cream ratio because I like the chocolate :) I'm hoping this cake's renewed popularity will make these cookies easier to find! But if you can't find them, smitten kitchen's homemade version is very good (just make sure to use top notch dutch cocoa). Enjoy this very special treat!
Michele
June 26, 2014
Growing up in Boston in the 60's and 70's, an icebox cake was a graham cracker crust. A layer of chocolate pudding. It was put in the freezer until solid, Another layer oF graham crackers and them, a layer of vanilla pudding. It was put back in the freezer until it was solid.
Embrosia
June 25, 2014
I was stunned when the instructions did not include freezing the cake. Delighted to see comment of bellablue01because that's how I remember them: layered in a loaf pan and frozen. Every one I've had anywhere since the fifties. To me - Unfrozen seems Unfinished.
Elycooks
June 19, 2014
OMG how many of these did I make as a child? How many more did I eat! Great TBT memories, many thanks.
Mimi H.
June 19, 2014
This was the standard treat of the summer in the '50s. Anyone can make it. I frequently make two logs and lie them side my side, or make a spiral of cookies and frost the whole thing. It's so easy and very impressive. And: no baking!
laura
June 18, 2014
If you can't find the wafers, you can make a chocolate refrigerated cooky (the kind you make into a roll, refrigerate, and then slice before baking). When baked and then cooled, proceed as above. (Refrigerating the assembled cake for a longer time is usually necessary with homemade cookies.) A bit more work, but, actually, in my mind, tastier.
Jennifer
June 10, 2014
We used to make this in an empty ice cube tray - remember the metal ones that were so hard to get ice cubes out of? Perfect for this icebox cake. You don't really need directions for this and it is so perfect to eat one hot night. Make the day before you want it!
Deedledum
June 1, 2014
There's a recipe at Smitten Kitchen http://smittenkitchen.com/blog/2008/04/brownie-roll-out-cookies/ for some really good cookies that are supposed to work well for this. I've only used it so far for ice cream (soso good!) cookies, but icebox cake's on the menu for next weekend. Cheaper than Amazon?
Marge
May 24, 2014
For the "young woman" of over 80 that lamented not having the large cookies...you can use Tate's cookies, which are much wider in diameter than most. And they come in so many flavors. They're on sale at Mrs. Green's today for $3.99 a bag so I'm off in 2 minutes to get them and some organic whipping cream.
b W.
April 15, 2014
Publix Super Markets in Florida sells the chocolate wafers. They are found near the ice cream cones, toppings and Marshmellow Fluff, not with the cookies!
Naomi S.
April 9, 2014
Hi, I'm new to this site, but wanted to pass on some information about the Icebox Cake. I remember it very well from my childhood. It was my favorite dessert ever.
A few years ago, I decided to make it for myself & ordered "Nabisco Famous Chocolate Wafers" from Amazon.com. I just checked to see if Amazon is still carrying the product & THEY ARE!!!! The boxes are expensive. You can get:
2-9 oz boxes for $24.98, 4-9 oz for $34.98, 12-9 oz for $64.56. The good part is that shipping is free.
boxes for $24.98, 4-9 oz for $34.99
A few years ago, I decided to make it for myself & ordered "Nabisco Famous Chocolate Wafers" from Amazon.com. I just checked to see if Amazon is still carrying the product & THEY ARE!!!! The boxes are expensive. You can get:
2-9 oz boxes for $24.98, 4-9 oz for $34.98, 12-9 oz for $64.56. The good part is that shipping is free.
boxes for $24.98, 4-9 oz for $34.99
Keisha A.
May 24, 2014
Most Publix Supermarkets carry them. You might even ask the store manager to get them for you. I've done that with several items here at my neighborhood grocery store
clahr
April 2, 2014
Hi, just wondering if its possible to freeze icebox cakes so they become like an icecream cake? Or would they become rock hard? Thanks!
Jackie Y.
May 5, 2014
hi clahr - well, yes, but so do Ice cream cakes. I mean, you have to let them temper before serving. Same thing with icebox cakes. btw, no reason not to use tempered ice cream instead of whipped cream. it's best to beat the IC with a stand mixer to soften, rather than thaw it, which would tend to cause ice crystals to form when it re-froze.
Dianne P.
March 14, 2014
I am 84, and this cake came out just before I was born. But we had larger chocolate cookies then. Not the little ones you buy now. They were roughly 4 inches wide and made for a larger and delicious cake. I wish I could still find them. Did not realize you could do it with the little ones you buy now, but just don't feel they will have the same effect. Loved this when I was a child.
Dorothy
March 12, 2014
Where do I find the thin chocolate wafers. I haven't seen them in many years. I made a lemon icebox pie with them and it was a favorite of my family. Can you help me find them again, PLEASE?
Peppy W.
April 23, 2014
Most grocery stores have them, however, they may not be in the cookie section. I found them in the specialty section of the baking isle. Good Luck!!
Steph D.
July 23, 2014
I've found them near the ice cream toppings (sometimes on an endcap of the freezer section/ice cream aisle.)
[email protected]
January 13, 2014
I must admit even I can make this, I am blind but it will work for me. I am 54 and never had it. looking forward to having it when I finale get out of the hospital. TY for posting it.
Kristy M.
December 7, 2013
Sometimes I get fancy. I add a smear of hoemmade jam, especially like blueberry and marmalade, onto one side of each cooky before assembling.
Divine!
Been making this for 0ver 50 year LOL!
Never fails to please.
I use graham crackers with fluff and nutella too.
Divine!
Been making this for 0ver 50 year LOL!
Never fails to please.
I use graham crackers with fluff and nutella too.
Diane23
December 4, 2013
My mother made this cake back in the 1950s. It was, and still is, one of my very favorite desserts. I still make it today, with the help of my 4-year-old granddaughter. A fun recipe for young cooks.
nancy
November 26, 2013
This may be hard to believe but I'm in my sixties and have never heard of this recipe. Of course, when I was young, our 'sweets' were items like watermelon and raisins. I HAVE to try this recipe. I can't wait to play around with the ideas listed here.
mamaT
November 15, 2013
Well, my mom and both grandmas were European, so I had never heard of this cake. I am awful in the kitchen, but I now have something I will share with my grandbabies for years to come (so far just have one 2 year old.) Thanks so much!!!
newinNE
October 14, 2013
could you use whipped cream from a can?
Steph D.
July 23, 2014
Well, you could always try it, but in my experience whipped cream from a can just doesn't have enough structural integrity. It sorta fizzles out/collapses the minute after you spray it. You need real, thick dollops of whipped cream. I've also seen this done with Cool Whip but it's pretty oily and gross IMHO. And doesn't soak into the cookies quite like real whipped cream either.
KellyA
July 16, 2013
I made this, but I used gingersnaps. Fantastic!
Suzanne S.
January 30, 2014
Great idea with the gingersnaps. Great dessert for fall/ Thanksgiving.Many thanks for the idea..Suzanne
judie D.
July 1, 2013
Been making icebox cake for decades..one of my favorites...try this
take all the chocolate cookies and smash them or crumble them
then make the layers like a lasagna...
after cooled it cuts or spoons like a dream...
hard to stop eating .... aj
take all the chocolate cookies and smash them or crumble them
then make the layers like a lasagna...
after cooled it cuts or spoons like a dream...
hard to stop eating .... aj
Peggio
July 1, 2013
I love this! It was a staple at every summer occasion when I was growing up ... mom made it in the old metal ice cube trays. I just found the wafers at the store a couple months ago and made it for a family get together. It's so easy and we all had a delicious trip down memory lane.
Sally P.
June 30, 2013
Gramma and then Mom (and I) would make this around February 12 and it was called Lincoln Log! Family reunion coming up. Think it's time to whip up another one.
Texas S.
June 30, 2013
It's really nice with a bit of peppermint extract added to the whipped cream. I like it with considerably less whipped cream between each cookie, but love the cake. Thanks for bringing this idea back. ;-)
YellowTulips
June 30, 2013
LOL. I'm a founding member of the boomer generation and I remember my mom making this cake in the 1950s. We loved it. Haven't made it in years, but it's time for a trip to the market for Nabisco chocolate wafers.
nonniedb
June 30, 2013
I have used this recipe since 1950, and I think mny mother used it before that. You can always change the flavoring of the whipped cream. I was so happy to see this recipe again. It brings back such fond memories.
bmallorca
June 30, 2013
This was a recipe given to me by another young mother back in the early 80s perhaps. So tasty, so simple! I'm glad to see it making another round. There is another recipe for Brownie Pie using chocolate cookie crumbs, and walnuts, covered by whipped cream. If you're interested, I've got it--somewhere.
bellablue01
June 30, 2013
My mom made this when I was growing up. I make it the way my mom did...in a loaf pan and then you cover it with wax paper and put it in the freezer. I like to make it the day before so it freezes all the way through. Cut in fat slices and serve. Heaven.
addmoregarlic
June 30, 2013
my nieces and nephews insist on this dessert each and every Christmas dinner! Has to be Christmas Log! A long standing tradition - they are in the late 20's now!
smacarol
June 30, 2013
My mother made it in the forties, and i waited impaciently for those days. I bet the rest of you had grandmothers who made it, too. Anyway thanks for the reminder. Can't wait to eat it again.
HalfPint
June 24, 2013
I made the chocolate icebox cake for a little girl who was turning 2. I was able to shape her "cake" into a caterpillar, decorated with Red Vines and M&M's. The adults at the party were thrilled. The little girl wasn't all that impressed. Guess you can't please everyone ;)
fiveandspice
June 24, 2013
I always forget about ice cream cake, and then when I see one or taste one I immediately think, "this is truly the greatest idea of all time." This summer, I'm definitely finally going to make one of my own.
gardengirl0830
June 24, 2013
My mom made this all the time when I was a little girl. The yummiest and easiest dessert ever!!
drbabs
June 24, 2013
Wow, I'm having a 1960s flashback. My mother used to make this dessert for every special occasion. (She put maraschino cherries on top.)
See what other Food52 readers are saying.