Why do they call it an icebox cake?

The term "icebox cake" comes from the early 20th century when home refrigerators were called "iceboxes." These cakes required no baking and were set in the icebox to chill and firm up. The dessert became popular as a simple, cool treat before electric ovens were widespread.

How long to let icebox cake sit?

Ideally, let your icebox cake chill in the fridge for at least 6 hours, but overnight is best. This gives the cream time to soften the cookie layers, resulting in a sliceable, cake-like texture. For quicker setting, freeze for 1–2 hours and then move to the fridge.

What are the best wafers for icebox cake?

Classic chocolate wafers and graham crackers are traditional. However, digestive biscuits, Biscoff cookies, or even gluten-free crackers can work. Choose dry, crisp wafers that will soften without turning mushy. Flavored or plain depends on your filling—let the combo guide you.

Does an icebox cake go in the fridge or freezer?

An icebox cake should be chilled in the fridge to develop that soft, layered texture. The freezer can be used for a quicker set or longer storage, but always let it thaw slightly before slicing. Over-freezing can make layers too firm and affect mouthfeel.

Icebox Cake – 7 Secrets to No-Bake Summer Dessert Bliss

Icebox Cake – The No-Bake Dessert That Gets Better Overnight

Print Recipe

This classic no-bake Icebox Cake is layered with cookies and cream, then chilled overnight to perfection. Easy, flexible, and refreshingly cool.

Author: Em GREER
Prep Time: 15 minutes
Cook Time: 0 minutes
Total Time: 6 hours (chill time)
Yield: 6–8 servings 1x
Category: No-Bake Cakes
Method: No-Bake
Cuisine: American
Diet: Vegan

Ingredients

Scale

2 cups chilled coconut cream

1/4 cup maple syrup or powdered sugar

1 tsp vanilla extract

2 sleeves graham crackers (or gluten-free alternative)

1 cup fresh sliced strawberries (optional)

Pinch of salt

Instructions

1. Whip the chilled coconut cream with maple syrup, vanilla, and a pinch of salt until light and fluffy.

2. Spread a thin layer of whipped cream on the bottom of an 8×8 dish.

3. Add a layer of graham crackers, breaking to fit as needed.

4. Spread a layer of whipped cream, then optionally add sliced strawberries.

5. Repeat layering until ingredients are used up, ending with whipped cream on top.

6. Cover and refrigerate for at least 6 hours or overnight.

7. Slice and serve cold with optional toppings.

Notes

You can swap coconut cream with store-bought vegan whip.

Add crushed nuts or chocolate drizzle on top for a finishing touch.

Best eaten within 3–5 days; store covered in the fridge.

Nutrition

Serving Size: 1 slice
Calories: 230
Sugar: 10g
Sodium: 120mg
Fat: 18g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 2g
Protein: 2g
Cholesterol: 0mg

Keywords: icebox cake, no-bake cake, vegan summer dessert

Find it online: https://www.whattowhipup.com/icebox-cake-no-bake-dessert/