LEMON ICE BOX CAKE
Provided by Food Network
Categories dessert
Time 3h30m
Yield 6 to 8 servings
Number Of Ingredients 7
Steps:
- Beat the cream cheese in a large bowl with an electric mixer until soft. Add the cream, sugar, lemon zest and vanilla and beat until it just holds stiff peaks.
- Spread the bottom of a 9-by-13-inch baking dish with 1/2 cup of the whipped cream. Arrange half of the cookies on top of the cream, fitting in as many as possible without overlapping. Spoon half of the remaining cream mixture on top and smooth evenly with an offset spatula. In spoonfuls spaced every 2 inches, dollop half of the lemon curd onto the cream and then use a butter knife to swirl the curd into the cream. Top with another layer of cookies, followed by the remaining cream. Dollop with the remaining lemon curd and swirl into the cream. Cover with plastic wrap and refrigerate until the cookies have softened, at least 3 hours and up to 1 day.
- Garnish each serving with lemon zest when ready to eat.
MOCHA CHOCOLATE ICEBOX CAKE
Provided by Ina Garten
Time 12h20m
Yield 8 servings
Number Of Ingredients 9
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
- To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
- Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
CARAMEL LATTE ICEBOX CAKE
Give your barista a break and make this caramel latte-inspired treat instead. With just six ingredients, you'll build an impressive layered dessert that softens and sets up in the fridge as it chills.
Provided by Food Network Kitchen
Categories dessert
Time 8h25m
Yield 6 to 8 servings
Number Of Ingredients 6
Steps:
- Whisk together the espresso powder and 1/4 cup hot water in a medium bowl until the espresso powder completely dissolves. Add 3/4 cup of the dulce de leche and stir until well combined.
- Beat 3 cups of the heavy cream in a large bowl with an electric mixer on medium speed to medium peaks, about 2 minutes. Add the espresso and dulce de leche mixture to the cream and beat to very stiff peaks, about 1 minute more.
- Arrange the chocolate wafer cookies to make a 9 1/2-by-4-inch rectangle directly in the center of a large, flat serving platter (breaking up 1 of the cookies to fill in any gaps). Spread 1/4 cup of the espresso-dulce de leche cream on top of the cookies. Lay 8 ladyfingers flat across this cream layer and then spread a third of the remaining cream mixture on top of the ladyfingers. Repeat this process 2 more times with the remaining ladyfingers and cream mixture. Use an offset spatula to spread the top layer of cream mixture evenly over the top and down the sides to cover the icebox cake completely. Cover with plastic wrap and refrigerate 8 hours and up to overnight.
- Once completely chilled, remove the plastic wrap from the cake. Beat the remaining 1/2 cup heavy cream in a medium bowl with an electric mixer (or by hand) to medium peaks. Spread the whipped cream on top of the cake. Microwave the remaining dulce de leche in a small microwave-safe bowl until it is loose enough to drizzle. Drizzle evenly on top of the cake, then sprinkle with the crushed espresso beans.
LEMON ICEBOX CAKE
Steps:
- In a large bowl, beat the cream, sugar and lemon zest on high until stiff peaks form. Cut a small hole in the corner of a pastry or plastic bag. Fill with whipped cream. , On a serving plate, arrange 7 cookies in a circle, using one cookie in the center. Pipe 2/3 cup whipped cream over cookies. Repeat layers 8 times. Refrigerate overnight., If desired, garnish with lemon slices.
Nutrition Facts : Calories 530 calories, Fat 37g fat (23g saturated fat), Cholesterol 102mg cholesterol, Sodium 158mg sodium, Carbohydrate 44g carbohydrate (17g sugars, Fiber 2g fiber), Protein 6g protein.
CHOCOLATE ICEBOX CAKE
Pop this yummy Chocolate Icebox Cake into the fridge in just 15 minutes! This Chocolate Icebox Cake is made with ingredients you probably have on hand.
Provided by My Food and Family
Categories Home
Time 12h15m
Yield 12 servings
Number Of Ingredients 6
Steps:
- Add milk gradually to cream cheese in large bowl, beating after each addition until blended. Add dry pudding mix and melted chocolate; beat 1 min. Stir in COOL WHIP.
- Line 8x4-inch pan with parchment, with ends of parchment extending over sides. Arrange 1/4 of the cookies on bottom of prepared pan, overlapping as necessary to make even layer; cover with 1/3 of the pudding mixture. Repeat layers twice. Top with remaining cookies. Refrigerate overnight.
- Use parchment handles to remove dessert from pan before slicing to serve.
Nutrition Facts : Calories 240, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 15 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
CHOCOLATE ANGEL ICE BOX CAKE
recipe given to me by both my mom and a good friend in the 70's. A family favorite that I share only because it should be known by all! Cook time is the minimum time to refrigerate before serving. We like it most when it's made the day before!! (and since i usually serve this for a special occasion, that makes life easier!!)
Provided by nleewebb
Categories Dessert
Time 4h45m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 8
Steps:
- Line 9x3" loaf pan with plastic wrap by placing a 16" strip lengthwise and a 12" strip widthwise.
- Slice store bought Angel Food Cake into 1" slices. Set aside.
- Coarsely chop Chocolate Almond Bar(s) (enough to equal 6 ounces). Can use plain bar(s), but we like the texture and flavor of chopped almonds in the finished cake.
- Place in double boiler with semi sweet chocolate chips, have water below at a strong simmer.
- Stir chocolate constantly until melted and mixed thoroughly.
- Using stand mixer, whip egg whites until stiff.
- In separate bowl, with clean beaters, whip one 1 cup cream, until thick. Set aside. (Save remaining cream until following day.).
- In separate bowl, beat egg yolks til thick (about 5 minutes).
- Slowly stream melted chocolate into egg yolks, beating thoroughly. Set aside.
- Carefully fold stiffly beaten egg whites into Chocolate mixture. Then fold in Whipped Cream.
- Line bottom of loaf pan with angel food cake slices.Place heaping spoonful of chocolate/cream mixture, fully covering cake slices. Place angel food slices over, layering with chocolate cream mixture, ending with cake slices.
- Fold plastic wrap over securely.
- Place in refrigerator for at least 4 hours; overnight is preferred.
- Prior to serving, whip remaining cream until stiff, adding confectioners' sugar and vanilla.
- Remove chilled cake from loaf pan. Remove one layer of plastic wrap. Use other layer to place cake on serving plate, removing wrap carefully. Frost with whipped cream. Can decorate with shave chocolate or drizzle with melted chocolate. Slice into 12 servings, about 1/2 thick.
- Cover and refrigerate any leftover cake.
Nutrition Facts : Calories 432.4, Fat 25, SaturatedFat 14.6, Cholesterol 98.5, Sodium 296.5, Carbohydrate 49.1, Fiber 1.8, Sugar 31.2, Protein 7.2
PINEAPPLE ICEBOX CAKE
Here is a popular dessert in my family. It comes from Naparima Girls' High School cook book. The original calls for almonds which I found to be rather bland. I loved it with brazil nuts. I have also substituted walnuts as it's not everyday I come by brazil nuts. Use which ever are your favourite. The next time I make this I plan to use caramelized pecans.
Provided by WizzyTheStick
Categories Frozen Desserts
Time P1DT20m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 8
Steps:
- Cut the cake into one inch thick slices.
- Cream butter and icing sugar until fluffy.
- Add egg yolks one at a time, beating after each addition and scraping the sides.
- Add vanilla, pineapple and brazil nuts.
- Beat egg whites until stiff but moist and fold into mixture gently.
- Place a layer of cake in a dish, then a layer of pineapple-butter mixture; continue to layer until all the cake and mixture are used up, ending with the pineapple mixture.
- Cover with foil and freeze for 24 hours.
- When ready to use take out and thaw for a 10 minutes. Garnish with whipped cream, a maraschino cherry and sprig of mint,or candied orange pieces -- whatever suits you.
- Variation: drained peaches or ripe mangoes could be substituted for the pineapple. I have only ever made it with pineapple.
ICE BOX CAKE 1927
If you are like me and have major emotional problems when baking a cake or you simply don't want to add to the heat in the kitchen, this recipe from the 20s is a lifesaver.
Provided by drhousespcatcher
Categories Dessert
Time 12h
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Note: It should not be whipped cream it should be WHIPPING CREAM. The amount of the vanilla is 2 cupfuls. Use pasteurized eggs if you are unsure of your eggs.
- Cream butter and sugar together. Separate eggs putting whites aside. Add yolks to sugar mix, one at a time and fold into the mix. Beat whites until they are stiff and fold into mixture. Now add 1 cupful of the vanilla. Stir gently.
- Line bottom of deep cake pan with wax paper. The author suggests making sure there is enough that you can cover the cake with it because it makes it much easier to remove.
- NOTE USE ONLY HALF OF EVERYTHING for this:.
- After lining the pan put in 4 of the shortcake cups (or half the lady fingers) aka layer one.
- Cover with the filling, aka layer two.
- Cover this with crushed pineapple, aka layer 3.
- Use whole cherries or slice whatever you like best, aka layer 4.
- Now I am being sadistic, but whip 1/2 pint of your cream until stiff and do NOT add sugar to it. Spread over cake. Welcome to layer 5.
- NOW REPEAT all five layers.
- Cover the cake making sure the wax paper is hanging over sides of pan. Chill overnight.
- Top with more whipped cream and cherries if you like.
Nutrition Facts : Calories 628.4, Fat 47.6, SaturatedFat 29.1, Cholesterol 248.3, Sodium 221.8, Carbohydrate 48.8, Fiber 0.2, Sugar 46.1, Protein 4.7
ICEBOX CAKE
You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 12 servings.
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.
Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.
ICEBOX CAKE
Made with Nabisco Famous Chocolate Wafers, this delicious Icebox Cake requires no baking; simply assemble the layers of whipped cream and cookies, refrigerate, then top with more whipped cream and milk-chocolate curls. As its name implies, this cake can be prepared in advance and stored in the refrigerator for up to a day before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-by-9-inch cake
Number Of Ingredients 5
Steps:
- Whip 3 cups of cream with 3 tablespoons sugar and the vanilla until soft peaks form.
- In a 9-by-9-inch cake pan with a removable bottom, spread a layer of whipped cream. Top with a layer of cookies. Continue layering cream and cookies, finishing with a layer of cream, until all the cookies are incorporated. Cover with plastic wrap, and refrigerate for at least 4 hours and up to overnight.
- Whip remaining 1 1/2 cups cream with remaining tablespoon sugar until soft peaks form. Transfer to a pastry bag fitted with a large star tip. Remove cake from refrigerator, and unmold. Pipe whipped cream over top and sides. Garnish with chocolate curls. Serve immediately.
WOOLWORTH ICE BOX CHEESECAKE
Make and share this Woolworth Ice Box Cheesecake recipe from Food.com.
Provided by Katrina Wynn
Categories Cheesecake
Time 1m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- Dissolve Jell-O in boiling water. Cool until slightly thickened.
- Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened Jell-O and beat well.
- In a separate bowl, beat the Carnation milk until fluffy. Add cream cheese/Jell-O mixture and beat well with mixer.
- Line bottom of 9 x 13-pan with crushed Graham crackers, if not using pre-made crust.
- Spread filling over and top with more crushed Graham crackers. Chill.
ICEBOX CAKE (MAGNOLIA ADAPTATION)
This recipe was on Oprah's website and is an adaptation of Magnolia Bakery's icebox cake. It has to chill overnight, but it's deceptively simple to make. This works best with Nabisco famous wafers.
Provided by Sascha
Categories Dessert
Time 25m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
- On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
- Spread with 1/2 cup whipped cream, making a 7-inch circle.
- Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
- To serve, dust top lightly with cocoa powder or chocolate shavings.
Nutrition Facts : Calories 809.4, Fat 56.1, SaturatedFat 31, Cholesterol 164.7, Sodium 538.7, Carbohydrate 71.5, Fiber 2.9, Sugar 31.9, Protein 8.1
EASY ICEBOX CAKE
Work your magic with instant pudding and graham crackers in this Easy Icebox Cake! This Easy Icebox Cake includes banana slices and whipped topping.
Provided by My Food and Family
Categories Home
Time 1h20m
Yield 12 half cup servings
Number Of Ingredients 6
Steps:
- Make both vanilla and chocolate puddings. Crush 4 graham crackers in a baggie with a rolling pin.
- Line a 9x13 pan with graham crackers. You may need to cut a few to fit around the edges. Pour chocolate pudding over the graham crackers. Randomly lay sliced bananas on chocolate pudding. Apply another layer of graham crackers.
- Pour vanilla pudding over graham crackers to create second layer. Randomly lay sliced bananas on vanilla pudding. Sprinkle graham crackers crumbs over top.
- Refrigerate for at least one hour. Top with COOL WHIP Whipped Topping and enjoy!
Nutrition Facts : Calories 330, Fat 9 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
More about "ice box cake recipes"
10 ICEBOX CAKES TO SWEETEN UP YOUR SUMMER | ALLRECIPES
From allrecipes.com
Author Hayley SuggEstimated Reading Time 2 mins
7 ICEBOX CAKES TO MAKE THIS SUMMER | FOOD & WINE
From foodandwine.com
Estimated Reading Time 6 mins
RETRO ICEBOX CAKE - STEVEN AND CHRIS - CBC
From cbc.ca
NO-BAKE DESSERT ALERT: REE DRUMMOND’S LEMON AND BERRY ...
From msn.com
WHAT IS AN ICEBOX CAKE? | ALLRECIPES
From allrecipes.com
17 FOOD ICEBOX CAKE IDEAS | ICEBOX CAKE, CUPCAKE CAKES ...
From pinterest.ca
BEST LEMON ICEBOX CAKE RECIPE — HOW TO MAKE LEMON ICEBOX …
From delish.com
RECIPE: CHOCOLATE ICEBOX CAKE (USING ANGEL FOOD CAKE ...
From recipelink.com
ICEBOX CAKE - FOOD RECIPES
From recipes.studio
LEMON ICEBOX CAKE - RECIPE - FINECOOKING
From finecooking.com
37 ICE BOX CAKES + FROZEN TREATS IDEAS IN 2021 | DESSERT ...
From pinterest.ca
ICE BOX CAKE RECIPE | THE NIBBLE WEBZINE OF FOOD ...
From blog.thenibble.com
ZEBRA ICEBOX CAKE RECIPE - KIM SCHWENKE | FOOD & WINE
From foodandwine.com
ICE BOX CAKE - MY FOOD AND FAMILY
From myfoodandfamily.com
EASY 3-INGREDIENT ICE BOX CAKE
From yummytoddlerfood.com
21 ICEBOX CAKE RECIPES - ICEBOX CAKE DESSERTS
From redbookmag.com
ANGEL FOOD ICE BOX CAKE - RECIPE | COOKS.COM
From cooks.com
BEST SPICED PUMPKIN ICEBOX CAKE RECIPES | THANKSGIVING ...
From foodnetwork.ca
ICEBOX CAKE - CULINARY HILL
From culinaryhill.com
ICEBOX CAKE | POPSUGAR FOOD
From popsugar.com
ICEBOX CAKE RECIPE - HOW TO MAKE AN ICEBOX CAKE - DELISH
From delish.com
GRAHAM CRACKER ICEBOX CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
ICEBOX CAKE - MAMA LOVES FOOD
From mamalovesfood.com
RETRO ICEBOX CAKE - STEVEN AND CHRIS
From cbc.ca
10+ EASY ICE BOX CAKE RECIPES - BEST NO-BAKE CAKE RECIPES
From delish.com
ICE BOX CAKE RECIPE - BBC FOOD
From bbc.co.uk
BEST ICEBOX CAKE RECIPES | THE PIONEER WOMAN | FOOD ...
From foodnetwork.ca
ANGEL FOOD ICEBOX CAKE - THE SEASONED MOM
From theseasonedmom.com
9X13 ICEBOX CAKE RECIPES | SOUTHERN LIVING
From southernliving.com
OREO MOCHA ICEBOX CAKE - FOOD DOLLS
From fooddolls.com
OLD-FASHIONED ICEBOX CAKE - THE SEASONED MOM
From theseasonedmom.com
AMAZING ICEBOX CAKES : FOOD NETWORK | ICE CREAM, SORBET ...
From foodnetwork.com
MARIA COOKIE ICEBOX CAKE | FOOD & WINE
From foodandwine.com
BEST CHOCOLATE COFFEE ICE BOX CAKE RECIPES | FOOD NETWORK ...
From foodnetwork.ca
#15-minutes-or-less #time-to-make #course #cuisine #preparation #occasion #desserts #dietary #taste-mood #sweet #to-go #number-of-servings
You'll also love