Icebox Cake Gourmet Recipe

What is an Icebox Cake?   

An icebox cake features sweet layers of whipped cream, fruits, and graham crackers. It's a tasty no-bake treat that needs to be chilled overnight.  

"Iceboxes" originated in the 1930s, before the invention of refrigerators, when people would chill their food with ice-covered boxes. During that time, icebox cakes gained popularity. Now they're a symbol of easy, all-American desserts.   

 

Ingredients   

For the cake:  

• 30 graham crackers  

• 2 pounds fresh seasonal fruit, sliced  

• 3 ½ cups heavy cream 

• ½ cup powdered sugar  

• 2 teaspoons vanilla extract  

 

For the chocolate ganache:  

• 1/2 cup heavy cream  

• 3.5 oz. Venchi milk chocolate  

 

How to make the perfect Icebox Cake   

For best results, make your icebox cake the night before and give it ample time to chill, at least 8 hours in the refrigerator.  

Graham crackers? It may seem like a surprising choice, but it's the secret ingredient. It's amazing how the once grainy, dry crackers transform into a soft, tender sponge as it chills. You'll be gifted with light, thin cake-like layers without any need for baking.  

How to make the perfect icebox cake? It's as easy as layering whipped cream and fresh fruit on top of a layer of savory Graham crackers. Then repeat until you're left with a layered dessert. Our Venchi recipe calls for a chocolate ganache topping to amp up the classic icebox cake into a more sophisticated and decadent version: learning how to temper chocolate is crucial, but luckily this process is easier (and funnier) than it sounds. 

We've used Venchi milk chocolate in this recipe for a sweeter taste. Yet, you can easily swap it for dark chocolate if you love more intensity. Dark chocolate with 60% cocoa would be ideal for this recipe. Learn more about the differences between chocolates in our blog.  

 

Step-by-step Instructions   

For the cake:  

1. Put the cream, sugar, and vanilla into a mixing bowl. Beat with an electric mixer or whisk. Start at low speed, then gradually go higher. Stop when stiff peaks form.   

2. Separate the cream into four parts. Set aside.  

3. Get a 9x13-inch baking pan. Cover the bottom with baking paper.  

4. Fill the bottom of the pan with a tight layer of graham crackers. If needed, break crackers to make them fit. This will make the bottom of your icebox cake.  

5. Spread ¼ of the cream mixture on the entire layer of crackers.  

6. Garnish the cream with 1/3 of sliced fresh fruit. We used strawberries for this recipe.  

7. Put a second layer of graham crackers on top.  

8. Spread with another ¼ of cream and 1/3 of fruit.  

9. Put a third layer of graham crackers on top.  

10. Spread with another layer of cream and fruit.  

11. Put the final layer of graham crackers on top.  

12. Decorate the top of the icebox cake with the final layer of cream and fruit.  

13. Put the cake in the refrigerator. Let it cool for at least 8 hours.  

14. Start to make the chocolate ganache.  

 

For the chocolate ganache topping:  

1. Chop up the chocolate and place it in a mixing bowl.  

2. Put a saucepan on low heat. Pour in the cream and watch closely.  

3. As soon as the cream starts to boil, take it off the heat.  

4. Slowly pour the cream onto the chocolate. Whisk as you go.  

5. Keep whisking until the chocolate is completely melted and smooth.  

6. Let the chocolate cool in the refrigerator for about 10 minutes.  

7. Next, take out your cake from the refrigerator. Pour the chocolate ganache on top, starting from the middle.  

8. Refrigerate the icebox cake for 8 hours before serving.  

 

Pistachio Icebox Cake: our variation on a classic recipe   

Balance out the sweetness of the classic icebox recipe with our Pistachio Icebox Cake, bursting with sophisticated, nutty flavors.  

Simply top the recipe with chopped pistachios or layer with pistachio pudding instead of whipped cream for a luxurious twist on the easy dessert. Opt for Bronte’s Pistachio, known as green gold, if you're looking for the finest flavor and quality.