Awesome, Easy, No-Bake Icebox Cakes

Makes these super simple cakes without ever turning on your oven

If you’re looking for an easy, no-bake summer dessert, then why not make an icebox cake?

The texture of a classic icebox cake is just like that of an ice cream sandwich; crisp and crunchy wafers soften under the weight and moisture of cream and melt into chocolatey goodness in your mouth.

To make a classic icebox cake, all you need to do is to assemble alternating layers of wafer cookies and whipped cream before putting the “cake” into the refrigerator overnight to set and soften.  It’s that straightforward and simple! Nevertheless, here are a few quick tips to remember as you are assembling your cake:

Click here to see Awesome, Easy, No-Bake Icebox Cakes ​recipes (slideshow)

  1. Line whatever pan you are using with parchment paper or plastic wrap — leaving a generous amount of overhang — before you begin your layering.  Simply flip the extra parchment or plastic over the top of the cake and refrigerate. This will make it easy to move and unmold the cake the next day.
  2. If building your icebox cake vertically (classic cake shape), make sure to start with a layer of cookies to build a strong base. Try to make a solid single layer of cookies, breaking some to fit in tight spaces if necessary. Then, top with whipped cream and repeat.
    If building your icebox cake horizontally (tube shape), make sure to build a couple sturdy layers before flipping it on its side. (With this method, it’s helpful to cut diagonally when serving.)
  3. Be creative: With the basic technique in mind, let your imagination run wild. You can flavor the whipped creams, use different cookies, and sneak in extras like candy bars, fudge, lemon curd, and fresh berries.
  4. Be patient. Give your icebox cake a full 24 hours to rest; this is incredibly important to achieve the proper texture and cake form.  

Ready to try it out? The Daily Meal has collected our best icebox cake recipes for these final days of summer. 


Orginal article published by Kristie Collado with additions and updates made by Rachael Pack, Cook Editor of The Daily Meal