3 Ingredient Gingersnap Icebox Cake Recipes

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GINGERSNAP ICEBOX CAKE WITH CHOCOLATE AND CARAMEL DRIZZLE



Gingersnap Icebox Cake with Chocolate and Caramel Drizzle image

The sweet-tart three-ingredient filling of this easy icebox cake finds its perfect foil in spicy gingersnaps. A drizzle of caramel and chocolate sauce just before serving gives it a dramatic finish.

Provided by Food Network Kitchen

Categories     dessert

Time 12h25m

Yield 8 to 10 servings

Number Of Ingredients 6

6 ounces cream cheese, at room temperature
2/3 cup packed light brown sugar
3 1/2 cups heavy cream
About 72 gingersnap cookies (from two 1-pound boxes)
3 tablespoons caramel sauce, slightly chilled
3 tablespoons chocolate sauce, slightly chilled

Steps:

  • Line a 16-cup (10-inch) Bundt pan with plastic wrap, leaving about a 2-inch overhang on all sides (it's okay if the plastic wrap doesn't go completely up the sides of the center column).
  • Combine the cream cheese and sugar in a large bowl and beat with an electric mixer on medium-high speed until smooth, about 3 minutes; scrape down the sides of the bowl as needed. Add the cream and continue to beat, starting on medium speed and gradually increasing to medium high as the mixture thickens and finally forms stiff peaks, about 4 minutes.
  • Evenly spread about 1 1/2 cups of the whipped cream mixture on the bottom of the bundt pan. Top with 16 overlapping cookies to cover. Evenly spread about a third of the remaining cream mixture over the cookies and top with a layer of 16 overlapping cookies on the outer ring of the pan and then 6 halved cookies (snap them in half with your hands) on the inner ring of the pan to cover. Evenly spread out half of the remaining cream mixture and top with a layer of 16 slightly overlapping cookies on the outer ring and about 8 slightly overlapping cookies on the inner ring of the pan to cover. Finish with the remaining cream mixture and spread evenly, then loosely wrap the cake with the plastic wrap overhang. Refrigerate 12 hours and up to overnight.
  • Put the remaining cookies in a resealable plastic bag and crush them to crumbs with a rolling pin or the bottom of a measuring cup; reserve.
  • When ready to serve, unwrap the plastic wrap and invert the bundt pan onto a serving platter; remove the pan and carefully pull off the plastic wrap. Using your hands, press the gingersnap crumbs against the bottom of the cake about one-third of the way up the side. Drizzle the top with the caramel and chocolate sauces. Cut into slices with a serrated knife.

GINGERSNAP ICEBOX CAKE



Gingersnap Icebox Cake image

An easy, no-bake dessert with gingersnap cookies sandwiched between layers of cinnamon whipped cream.

Provided by Abbey

Categories     Sweets

Time 8h10m

Number Of Ingredients 6

3 cups heavy whipping cream
3/4 cup powdered sugar
1 teaspoon vanilla bean paste (or vanilla extract)
1 teaspoon ground cinnamon
1/4 teaspoon salt
16 ounces gingersnap cookies

Steps:

  • In the bowl of a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, vanilla, ground cinnamon, and salt. Whisk until stiff peaks form, about 3-4 minutes.
  • In a 9-inch springform pan, spread a small amount of the whipped cream on the bottom of the pan. Nestle a layer of cookies in the cream, breaking the cookies to fill the gaps, if necessary.
  • Spread 1/3 of the cream mixture on top of the cookies. Repeat with layers two more times, finishing with whipped cream. Cover with plastic wrap and refrigerate for at least 4 hours, but overnight is preferable. Reserve the remaining cookies.
  • When ready to serve, run a knife around the inside edge of the springform pan and remove the outside band. Crush the remaining cookies and sprinkle them on top of the cake. Slice and serve.

Nutrition Facts : Carbohydrate 77 g, Protein 7 g, Fat 51 g, SaturatedFat 29 g, Cholesterol 163 mg, Sodium 521 mg, Fiber 2 g, Sugar 30 g, Calories 788 kcal, UnsaturatedFat 20 g, ServingSize 1 serving

3-INGREDIENT GINGERSNAP ICEBOX CAKE



3-Ingredient Gingersnap Icebox Cake image

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Ginger     Cake     Cookies     Orange     Milk/Cream     Dessert

Yield Serves 8

Number Of Ingredients 3

2 cups heavy cream
42 gingersnap cookies (about 10 ounces), divided
3/4 cup orange marmalade, divided

Steps:

  • Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
  • Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
  • Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

GINGERSNAP COCONUT ICEBOX CAKE



Gingersnap Coconut Icebox Cake image

Provided by Molly Yeh

Categories     dessert

Time 9h15m

Yield 6 to 8 servings

Number Of Ingredients 22

Two 13.5-ounce cans full-fat coconut milk, chilled overnight (use a brand with just guar gum and no other additives other than water)
1 1/2 cups confectioners' sugar (138 grams)
1 tablespoon vanilla extract
1 teaspoon ground ginger
Zest of 1 lime
1/4 teaspoon kosher salt
1/2 cup crystalized ginger pieces, finely chopped
40 Gingersnap Cookies, homemade (recipe follows) or store-bought
1/2 cup toasted coconut flakes
Sprinkles, optional
2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground ginger
1 teaspoon baking powder
1/2 teaspoon ground allspice
1/2 teaspoon baking soda
1/2 teaspoon ground cloves
1/2 teaspoon kosher salt
1 stick (8 tablespoons) unsalted butter, at room temperature
3/4 cup sugar
1 large egg
1/3 cup unsulfured molasses

Steps:

  • Line a 9-by-5-inch loaf pan with parchment to overhang the edges and set aside. Carefully remove the coconut milk cans from the refrigerator so the fat and liquid remain separated. Spoon the hardened coconut cream from the can and place in a large bowl (save the liquid for another use, such as smoothies).
  • Beat the coconut cream in a medium bowl with an electric mixer on high speed until fluffy and medium peaks form. Reduce the speed to low and add the confectioners' sugar, vanilla, ground ginger, zest of 1/2 lime and salt and beat until just combined. Gently fold in the crystalized ginger with a rubber spatula.
  • Place 8 of the Gingersnap Cookies in an even layer on the bottom of the prepared loaf pan (they may overlap just slightly and that is okay). Spread a heaping 1/2 cup of the coconut cream mixture on top, then repeat the process 4 more times, ending with the remaining coconut cream on top. Garnish with the zest from the other lime half, the toasted coconut and sprinkles (if using).
  • Cover and refrigerate until the cookies are completely softened, 6 hours and up to overnight.
  • Stir together the flour, cinnamon, ginger, baking powder, allspice, baking soda, cloves and salt in a medium bowl. Beat the butter and sugar in a mixer fitted with the paddle attachment on high speed until light, about 1 minute. Scrape down the sides and add the egg and molasses. Beat until well combined. Add the flour mixture and beat on low speed until the dough comes together and cleans the sides of the bowl.
  • Divide the dough into 2 portions. Lay out a piece of plastic wrap about 16 inches long. Form one portion of the dough into a log and place at one end of the plastic. Roll the plastic around the dough and roll with your hands to make a log about 8 inches long and 1 1/2 inches wide. Twist the ends to seal well. Repeat with the remaining dough. Chill until firm, at least 2 hours. (You can also freeze the dough, using directly from the freezer.)
  • To bake, preheat the oven to 350 degrees F with a rack in the top and bottom thirds. Line 2 baking sheets with parchment paper.
  • Remove the plastic from a dough log and cut 1/4-inch-thick rounds (a serrated knife works well), placing them about an inch apart on the baking sheets. Bake, rotating the sheets from top to bottom halfway through, until the cookies are crisp and golden on the bottoms and edges, 10 to 12 minutes. Remove to a rack to cool. Repeat with the remaining dough.

STRAWBERRY GINGERSNAP ICEBOX CAKE



Strawberry Gingersnap Icebox Cake image

Fluffy swirls of strawberry cream are layered with spicy gingersnaps in this summery, no-bake confection. The deep strawberry flavor comes through twice here: once in the mascarpone cream, which is whipped with berry purée, and in a scarlet topping spiked with lime zest and grated fresh ginger. We used Nabisco gingersnaps, but any brand should work, as could vanilla wafers. This cake is best made the day before you want to serve it, giving the gingersnaps a chance to soften into a luscious, soft cake.

Provided by Melissa Clark

Categories     cakes, ice dishes, dessert

Time 1h

Yield 8 servings

Number Of Ingredients 9

1 pound/455 grams strawberries
12 ounces/340 grams mascarpone
1/4 cup/28 grams confectioners' sugar, more as needed
1 teaspoon vanilla extract
1 1/4 teaspoons finely grated lime zest, more to taste
1/2 teaspoon fresh lime juice, more to taste
32 gingersnaps (about 8 ounces)
1 tablespoon granulated sugar
3/4 teaspoon grated fresh ginger, more to taste

Steps:

  • Set aside half the strawberries, choosing the smallest, prettiest ones. They'll be used for serving. Hull the remaining berries.
  • Using a blender or food processor, purée the hulled strawberries, then strain through a fine mesh strainer. You should have about 2/3 cup of purée.
  • In the bowl of an electric mixer set on low speed, whisk together strawberry purée, mascarpone, confectioners' sugar, vanilla, 3/4 teaspoon lime zest and the lime juice. Once the cream mixture is combined, but not fully whipped, taste and add more confectioners' sugar if necessary (this will depend on how sweet your strawberries are). Whip to medium-stiff peaks.
  • On a serving platter, lay 2 rows of 4 cookies (for a total of 8) in a rectangle. Spread 1/2 cup cream mixture over the cookies, spreading it to the edges. Top with another 8 cookies, and spread with another 1/2 cup cream. Repeat 2 more times, so you have 4 layers of cookies. Top with remaining cream, spreading it along the sides like frosting. Cover loosely with plastic wrap and chill for at least 8 hours, and preferably overnight.
  • Half an hour before serving, hull and quarter remaining strawberries (cut them in eighths, if they're large). Toss berries in a medium bowl with granulated sugar, remaining 1/2 teaspoon lime zest and the ginger. Let sit for at least 30 minutes, and up to 1 hour; they should release their juices, which will turn syrupy from the sugar. Taste and add more lime zest, ginger and a squeeze of lime juice, if you like.
  • Just before serving, arrange strawberries on top of the cake and drizzle with accumulated syrupy juices. Serve at once, cutting cake into slices.

Nutrition Facts : @context http, Calories 305, UnsaturatedFat 6 grams, Carbohydrate 33 grams, Fat 18 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 9 grams, Sodium 271 milligrams, Sugar 20 grams, TransFat 1 gram

3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY



3-ingredient Strawberry Icebox Cake Recipe by Tasty image

Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry

Provided by Camille Bergerson

Categories     Desserts

Yield 9 servings

Number Of Ingredients 3

5 cups sweetened whipped cream
11 large rectangular graham crackers
3 cups strawberry, chopped

Steps:

  • Spread a thin layer of whipped cream in a square glass baking dish.
  • Layer graham crackers on top, then cover with a layer of whipped cream.
  • Sprinkle ⅓ of the strawberries on top, then layer with cream again.
  • Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
  • Refrigerate for at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams

GINGERBREAD ICEBOX CAKE



Gingerbread Icebox Cake image

Homemade gingerbread cookies stand in for the store-bought chocolate wafers in the well-known version of this nostalgic treat, and are arranged in freestanding circles rather than in a loaf shape. A sweet-tart citrus topping provides another novel spin on this stunning icebox cake.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Yield Serves 8 to 10

Number Of Ingredients 6

All-purpose flour, for dusting
1/2 recipe Molasses-Gingerbread Cookie Dough
4 cups heavy cream
1/4 cup confectioners' sugar, sifted
1 teaspoon pure vanilla extract
Syrupy Blood Oranges

Steps:

  • Preheat oven to 350 degrees, with racks in upper and lower positions. On generously floured pieces of parchment paper, roll out dough to about 1/16 inch thick. Brush off excess flour. Slide dough and parchment onto baking sheets, and freeze 10 minutes.
  • Using a 2 3/8-inch fluted cutter, cut out rounds, rerolling scraps to get a total of 72. Transfer to parchment-lined baking sheets, and freeze 10 minutes.
  • Bake cookies 5 minutes. Remove sheets from oven; tap pans firmly on counter to flatten cookies. Return to oven, rotating sheets from top to bottom and front to back; bake until cookies are set and edges have darkened slightly, about 5 minutes more. Transfer sheets to wire racks to cool completely.
  • With an electric mixer on medium speed, beat cream, confectioners' sugar, and vanilla just until stiff peaks form. Arrange 7 cookies in a circle on a cake stand or a serving plate, sides touching; place 1 cookie in center. Spread 3/4 cup whipped cream over cookies, leaving a 3/4-inch cookie border. Repeat, making 8 more layers each of cookies and whipped cream. Chill at least 1 hour.
  • Just before serving, spoon some of the oranges and their syrup over top. Serve remaining oranges on the side.

LEMON GINGER ICEBOX CAKE



Lemon Ginger Icebox Cake image

Everyone searches for grand desserts that have easy ingredients and minimal effort. My lemony ginger icebox cake is the answer. It's a holiday lifesaver. -Suzanne Banfield, Basking Ridge, New Jersey

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 12 servings.

Number Of Ingredients 6

1 package (8 ounces) cream cheese, softened
2 teaspoons grated lemon zest
1 jar (10 ounces) lemon curd
2 cups heavy whipping cream
2 packages (5-1/4 ounces each) thin ginger cookies
2 tablespoons chopped crystallized ginger

Steps:

  • In a large bowl, beat cream cheese and lemon zest until creamy. Beat in lemon curd until smooth. Gradually add cream, beating on medium-high speed until soft peaks form., Line bottom of an 8-in. square dish with 9 cookies; spread with about 2/3 cup cream cheese mixture. Repeat layers 6 times. Sprinkle with crystallized ginger. Refrigerate, covered, 2 hours or overnight.

Nutrition Facts : Calories 521 calories, Fat 31g fat (19g saturated fat), Cholesterol 93mg cholesterol, Sodium 340mg sodium, Carbohydrate 54g carbohydrate (34g sugars, Fiber 0 fiber), Protein 4g protein.

3-INGREDIENT ICE BOX CAKE



3-Ingredient Ice Box Cake image

This ice box cake is fancy enough for company yet so easy to make.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Cake     Birthday     Chocolate     Summer     Milk/Cream

Yield Serves 8-10

Number Of Ingredients 6

4 1/2 cups heavy cream, divided
4 tablespoons powdered sugar, divided
Pinch of kosher salt
18 ounces chocolate wafer cookies
Special Equipment
The base of a 9-inch-diameter springform pan or large, flat plate or platter; a large star tip and a pastry bag (optional)

Steps:

  • Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
  • Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
  • Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
  • Do Ahead
  • Cake can be made 1 day ahead. Cover and chill.

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