Icebox Cake

This easy Icebox Cake is made with just six simple ingredients and minimal effort. It is always a huge hit with friends and family. Enjoy this no-bake dessert all summer long. On top of that, it is totally customizable, so be sure to read the section on recipe variations.

We don’t always have dessert here, but when we do, we try to make it something special.  This cake, Blackberry Cobbler, Coconut Cream Pie, and Apple Brown Betty are just a few of our favorites.

How to Make an Icebox Cake

Start by making your whipped cream.  Using a hand mixer or a stand mixer with the whisk attachment on medium speed, beat the heavy cream, powdered sugar, and vanilla in a large bowl until medium to stiff peaks form.

Then cover the bottom of a 9×13 inch pan with graham crackers in a single layer.  Using an offset spatula, spread 1/4 of the whipped cream over the top of the graham crackers. Now add another layer of graham crackers, followed by whipping cream.  Repeat two more times ending with a layer of whipped cream.  Then refrigerate for 4 hours up to overnight before serving top with crushed graham crackers, mini marshmallows, and chocolate curls.

Recipe notes and helpful tips

• This recipe can be made with Cool Whip Topping, but we really prefer the fresh and natural taste of homemade whipped cream.
• You can substitute cinnamon graham crackers, vanilla or chocolate wafers, or gingersnaps for graham crackers.
• Chill the bowl and beater in the freezer for at least 15 minutes before beating the heavy whipping cream.
• You will not use the full two boxes of graham crackers, but this cake is better with four layers in it.  Use the remaining graham crackers to make Key Lime Pie or Blueberry Cream Cheese Bars.
• Reserve several graham crackers for crushing and sprinkling on the top.
• Use a pudding mix and add a layer of chocolate, vanilla, or lemon pudding and make it an eclair cake. 
• Refrigerate the cake for at least 4 hours up to overnight to allow the graham cracker to soften.
• The toppings are best added right before serving to ensure that they do not soak up any excess moisture.
• Cover and store leftovers in the fridge for up to 3 days.
• Freeze for up to 1 month.  Thaw in the refrigerator overnight.

Recipe variations and flavor combinations

• Black Forest Icebox Cake – use chocolate graham crackers, add some chopped cherries to the layers of whipped cream, top with chocolate curls or shavings, and top each individual slice with a cherry.
• Lemon Icebox Cake – use honey graham crackers, fold 1 cup Lemon Curd and 1 tablespoon lemon zest into the whipping cream (after it has been whipped), and top with fresh lemon zest and lemon slices.
• Berry Icebox Cake – use chocolate or honey graham crackers, add some blackberries, raspberries, blueberries, and cut strawberries into layers of whipped cream or vanilla pudding.  Garnish the top with more fresh berries.
• Chocolate Icebox Cake – use chocolate graham crackers or chocolate wafer cookies and chocolate ganache or chocolate pudding for layers of chocolate.  Skip the marshmallows and use plenty of chocolate curls and mini chocolate chips. 

More dessert recipes you will love!

Icebox Cake

Old-fashioned Icebox Cake made with graham crackers and homemade whipping cream.  Read the section on recipe variations for fun twists on the old standby. Simplicity never tasted so good.

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Servings: 16 servings

Calories: 182kcal

Author: Beth Pierce

Ingredients

• 2 14.4 ounces boxes graham crackers (see notes)
• 3 cups heavy whipping cream
• ¼ cup powdered sugar
• 1 ½ teaspoons vanilla extract
• 1 ½ cups miniature marshmallows
• Chocolate curls chocolate shavings, mini chocolate chips or chocolate nonpareils

Instructions

• Using a hand electric mixer or a stand mixer with the whisk attachment on medium speed beat the heavy whipping cream, powdered sugar, and vanilla until medium to stiff peaks form.
• Cover the bottom of a 9x13-inch baking dish with graham crackers breaking crackers if need to be to cover the bottom.  Using an offset spatula, spread 1/4 of the whipped cream over the top of the graham crackers. Add another layer of graham crackers, followed by whipping cream.  Repeat two more times ending with a layer of whipped cream.
• Refrigerate for 4 hours up to overnight before serving. Top with crushed graham crackers, mini marshmallows, and chocolate curls.

Notes

• This recipe can be made with Cool Whip Topping, but we really prefer the fresh and natural taste of homemade whipped cream.
• You can substitute cinnamon graham crackers, vanilla or chocolate wafers, or gingersnaps for graham crackers.
• Chill the bowl and beater in the freezer for at least 15 minutes before beating the heavy whipping cream.
• You will not use the full two boxes of graham crackers, but this cake is better with four layers in it.  Use the remaining graham crackers to make Key Lime Pie or Blueberry Cream Cheese Bars.
• Reserve several graham crackers for crushing and sprinkling on the top.
• Use a pudding mix, add a layer of chocolate, vanilla, or lemon pudding, and make it an eclair cake. 
• Refrigerate the cake for at least 4 hours up to overnight to allow the graham cracker to soften.
• The toppings are best added right before serving to ensure that they do not soak up any excess moisture.
• Cover and store leftovers in the fridge for up to 3 days.
• Freeze for up to 1 month.  Thaw in the refrigerator overnight.

Nutrition

Calories: 182kcal | Carbohydrates: 8g | Protein: 1g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 50mg | Sodium: 27mg | Potassium: 46mg | Fiber: 0.1g | Sugar: 6g | Vitamin A: 656IU | Vitamin C: 0.3mg | Calcium: 31mg | Iron: 0.1mg

Did You Make This Recipe?Mention @smalltownwomanfoodnut or tag #smalltownwomanfoodnut!

On the hunt for more delicious recipes?  Follow Small Town Woman on Facebook, Pinterest, and Instagram.