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.
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
Steps:
- Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
- Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
- Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
- Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 g
BLACKBERRY ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Remove the pound cake from its pan and line the pan with plastic wrap, leaving plenty of overhang.
- Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- Melt the butter in a pan over medium heat. Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes. Set aside to cool.
- Mix together the blackberries, blackberry jam, lemon zest and juice in a bowl. Set aside.
- Combine the heavy cream and powdered sugar in a bowl. Whip until firm peaks form.
- Place one layer of cake in the bottom of the lined pan and press to slightly flatten. Top with a third of the blackberry mixture and a third of the whipped cream. Repeat the process 2 more times, ending with whipped cream. Loosely cover with the overhanging plastic wrap and chill in the refrigerator for 8 hours.
- To serve, carefully lift the cake from the pan and remove the plastic wrap. Top with the toasted crumbs, a few blackberries and a sprig of mint, then slice and serve.
BLACKBERRY AND CHOCOLATE ICE CREAM ICEBOX CAKE
This easy dessert for summer is simply assembled with whipped cream, blackberry jam, chocolate graham crackers, & storebought chocolate ice cream.
Provided by Kendra Vaculin
Categories Milk/Cream Vanilla Jam or Jelly Summer Quick & Easy Cake Ice Cream Fourth of July Mother's Day Father's Day Dessert Frozen Dessert Labor Day Memorial Day Chocolate Blackberry
Yield Makes one 9x5" cake
Number Of Ingredients 7
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of graham crackers on top, breaking or cutting to fit as needed. Add half of blackberry whipped cream, smooth into an even layer, and top with another layer of graham crackers. Dollop ice cream across top and smooth into an even layer. Add a third layer of crackers, followed by remaining blackberry whipped cream. Repeat with a fourth layer of graham crackers and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Crumble some graham crackers over. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
RASPBERRY AND PISTACHIO ICE CREAM ICEBOX CAKE
Nutty pistachio and tangy raspberry jam spread through whipped cream make for a lovely duo in this easy ice cream cake layered with Biscoff cookies.
Provided by Kendra Vaculin
Categories Pistachio Milk/Cream Vanilla Jam or Jelly Dessert Frozen Dessert Quick & Easy Ice Cream Summer Mother's Day Father's Day Fourth of July Labor Day Memorial Day Backyard BBQ
Yield Makes one 9x5" cake
Number Of Ingredients 8
Steps:
- Line a 9x5" loaf pan with plastic wrap, leaving a few inches of overhang on all sides. Chill pan until ready to use. Toast nuts in a dry small skillet over medium heat, tossing occasionally, until golden brown, 5-8 minutes. Let cool, then coarsely chop; set aside.
- Using an electric mixer on medium-high speed, beat cream and powdered sugar in a large bowl until stiff peaks form, about 3 minutes. Place jam in a medium bowl and whisk to loosen, then gently mix in half of whipped cream. Mix vanilla and salt into plain whipped cream.
- Scoop half of vanilla whipped cream into prepared loaf pan and spread into an even layer. Arrange a layer of cookies on top, breaking or cutting to fit as needed. Add half of raspberry whipped cream, smooth into an even layer, and top with another layer of cookies. Dollop ice cream across top and smooth into an even layer. Add a third layer of cookies, followed by remaining raspberry whipped cream. Repeat with a fourth layer of cookies and finally spread remaining vanilla whipped cream over (don't worry if it's a little higher than edges of pan). Scatter reserved pistachios on top. Cover with plastic overhang and freeze until set, at least 6 hours.
- To serve, using plastic overhang, unmold cake (if it's hesitant to come out, run the sides of the pan under warm water for a few seconds to loosen) and cut into slices. Do ahead: Cake can be made 2 days ahead. Keep frozen.
BLACKBERRY ICEBOX CAKE
This creamy, dreamy icebox cake-built in a bowl for maximum ease-is the no-bake dessert you'll be making all summer.
Provided by Claire Saffitz
Categories Bon Appétit Quick & Easy Dessert Summer Berry Blackberry Milk/Cream No-Cook Kid-Friendly Cake Chill Small Plates
Yield 8 servings
Number Of Ingredients 7
Steps:
- Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
- Add 1/2 cup blackberry jam to bowl with sliced berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
- Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form.
- Beat in 1/4 cup powdered sugar and a pinch of salt just to combine.
- Line a medium bowl (6-cup capacity) with plastic wrap, pressing into bottom and up sides and leaving plenty of overhang. Line the bottom of bowl with a layer of vanilla wafers.
- Spoon about 1/4 cup berry mixture over wafers. Scoop 1 1/2 cups whipped cream into a small bowl; cover and save in fridge for later. Spread 1/2 cup of the remaining whipped cream evenly over wafer and berry layers. Repeat layers with wafers (breaking to fit as needed-no one will know), blackberry mixture, and whipped cream, using more for each layer as the bowl gets wider, until you run out of all the components.
- Bring up plastic overhang to cover and chill at least 24 hours.
- Unwrap plastic from top of cake and place a large cake stand or platter firmly over it. Flip over and lift bowl away; peel away plastic wrap. (Ta-da!)
- Using a whisk, beat reserved whipped cream back to soft peaks, then use a spoon to dollop cream all over cake and spread around evenly.
- Cut reserved berries in half lengthwise and arrange them on top.
- Slice cake into 8 pieces to serve.
- Do Ahead
- Cake can be assembled 2 days ahead and can also be unmolded and covered in cream 1 hour ahead; either way, keep in the fridge until the last minute.
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- Measure out 2 cups blackberries from 2 pints. Slice berries in half lengthwise and transfer to a medium bowl. (Save remaining berries for decorating later.)
- Add ½ cup blackberry jam to bowl with berries. Using a citrus juicer, juice 1 lemon over berry mixture. Let sit 10 minutes.
- Using an electric mixer, beat 2 cups heavy cream in a large bowl, starting on low speed and increasing to high, until soft peaks form. → Everything you ever wanted to know about whipped cream.
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- Slice the domed mound off the pound cake and set aside, then slice the remaining cake horizontally into 3 slices.
- Crumble the cake mound into crumbs. Add to the pan and toast until golden brown all over, 1 to 2 minutes.
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