Chocolate Raspberry Ice Box Cake
Ice Box Cakes were something I’d read about in American food magazines for years without really understanding what they were. Since you don’t bake them – hello ice box! – they’re hardly cakes at all. For those who aren’t familiar, ice box cakes are just layers of either wafer cookies or graham crackers and some kind of cream. The time the cake spends in the fridge works to soften up the cookies and bind the whole thing into creamy deliciousness. They’re almost like ice cream cakes except much, much lighter. You’ll find everything out there from fancy, marscarpone numbers to low-rent versions made with Cool Whip. In a small gesture toward health – I know, it’s a bit silly, but still! – I added some Greek yogurt to my whipped cream and just used straight up pureed berries rather than add extra sugar. Obviously this isn’t health food but it’s really simple and makes a great impression when you slice into it at the table. This would be a great way to top off a barbecue since you put it together the night before. Let me know if you try it!
Ingredients
- 1 1/2 cup whipping cream
- 1/2 cup Greek yogurt
- 2 cups raspberries
- 1 small package of chocolate wafer cookies (I used Nabisco)
Method
In a large bowl, whip the whipping cream with an electric mixer.
When soft peaks begin to form, add the yogurt and keep whipping until it's quite stiff.
Puree your berries, either in a blender or an immersion blender and that tall measuring cup that always comes with immersion blender
Get out a loaf pan and drape a generous amount of plastic wrap lengthwise and then another across the pan.
It will hang over the edges and that's what you want.
Take a couple of big dessert spoonfuls of your whipped cream and spread it on the bottom of the loaf pan.
Then cover that with two rows of the wafer cookies.
You can break up a few cookies to fill in the gaps.
Make another layer of whipped cream.
Now gently spoon a layer of berry puree.
Alternate between whipped cream, puree and cookies until you're almost at the top of the pan.
I think I made about five layers. Just be sure to end with a layer of the cream.
Gently fold over the cling film and refrigerate either over night or at least for four hours.
When you take the ice box cake out of the fridge, gently unwrap the plastic wrap and place your serving plate on top of the loaf pan.
Quickly invert the whole thing so that your plate is now under the cake and gently lift the loaf tin off of the cake.
You'll probably need to smooth out some rough spots that removing the cake will create.
I crushed up a couple more chocolate layer cookies and sprinkled them on top of my cake and added some raspberries, too. Serve immediately!
This is the coolest, creamiest dessert ever. It is far from sophisticated but it’s hella good at the end of a hot day. My kids couldn’t quite get their heads around what it was. Esme wasn’t a fan of the tang of the yogurt in the cream but Julian devoured his. And so did his Mom…
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We're Ceri and Laura, a couple of magazine-editors-turned-food-bloggers. Also, we're mothers obsessed with delicious, healthy, family food. We're constantly thinking of ways to make your time (and our own!) in the kitchen easier and more productive, but still nostalgic for the days when dinner was cereal eaten over the kitchen sink.
13 Comments
Laura
July 19, 08:28I grew up without AC and my mom became a master at feeding a family without ever putting the stove or oven on … this would be right up her alley!
Ceri
July 19, 12:11Let me know if you try it! I loved your post about reducing your energy bill. Although now I feel like I need all new appliances with timers!
Jan @ Family Bites
July 22, 20:36Oh, I love icebox cakes but kind of forgot all about them. Thanks for the reminder..you’ve inspired me to make one this week. Better yet, maybe I’ll have the kids make one later this week when they’re certain to complain about being bored.
Ceri Marsh
July 26, 11:27You’re right – it’s the perfect recipe for kids since it’s more of an assembly job than anything else. Your boys are so good in the kitchen this will be a snap for them!
Amy
July 23, 10:30Thank you for the recipe!! I make an even simpler version of this with just the wafers and whipped cream, and everyone I serve it to raves about how great it is (including my husband and eldest daughter)! I love that you’ve managed to slip in some more healthful ingredients though, but it’s still super easy! I’m definitely going to try this!
Ceri Marsh
July 26, 11:27Thanks, Amy! Let me know if you try it.
marion
July 25, 21:42I believe it is called a beaker
Cheryl H
November 04, 10:23Thank you for reminding me of this delicious dessert! It was my favorite as a child, altho’ my mother made it the simpler way: lining up the chocolate wafers like a log, with whipped cream in between, then covering the whole thing in whipped cream before freezing. The wafers then absorb some of the moisture, becoming very soft (mmmm). When she would serve it, she’d cut it on the diagonal, so you could see all the crackers lined up. Not only great-looking but SO GOOD!! How could I ever forget this one? I’ll have to make it for my granddaughter right away…but with your delicious, nutitious improvements, of course! Thanks again! 🙂
Ceri
November 04, 15:30Hi Cheryl,
I’m so glad this post gave you a happy moment of nostalgia! Let me know if you give it a whirl. Although it’s not exactly the season for it – but why not an Icebox Cake in winter?!
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