DIY Icebox Cakes from Scratch: Brain Freeze Ice Cream & Desserts

When it comes to certain things that the West does, especially a particular country that is the epitome of all things Western, there seems to be a new word or invention for every little thing the rest of the world has. This extends to the desserts too, while the staples persist, some specific things are unheard of anywhere else in the world. Icebox cake is one of them that ditches the usual sponge and replaces it with biscuits, cookies and more traditionally, wafers. While it can be a task to obtain certain American staples like Graham and Nabisco crackers, there are easy substitutions for them.

1. Berry Icebox cake

• 720 ml cold heavy cream or heavy whipping cream
• 40 gm confectioners' sugar
• 2 tsp vanilla essence
• ½ tsp almond extract
• 300 gm digestive biscuits or tea biscuits
• 50 gm sugar
• 380 gm sliced fresh strawberries
• 140 gm fresh blueberries

For garnish:

• Extra berries and rainbow sprinkles

Instructions

1. First crumble the digestive biscuits and mix thoroughly with the sugar to sweeten them.
2. Start with the whipping cream next. Add sugar, vanilla and also almond extract. Use a hand mixer, on medium speed, to whip into stiff peaks. Takes 3-4 minutes.
3. You'll need a 9x13 inch pan. Spread a thin film of the whipped cream layer at the bottom. Then layer with ⅓ of the digestive biscuit crumbs. Add ⅓ of the prepared whipping cream. Put the sliced strawberries on top.
4. Repeat with the digestive biscuit layer then the whipped cream, then add the blueberries. Add the remaining ⅓ digestive biscuit crumbs and the whipped cream.
5. Cover the surface with foil. Refrigerate overnight – at least 4 hours. Take out from the fridge after, garnishing with extra berries and rainbow sprinkles. Cut into slices and eat cold. The cake is fragile, a thin serving spatula is recommended.

2. Chocolate Icebox Cake

Ingredients

• 720 ml heavy cream
• 45 gm powdered sugar
• 15 ml vanilla extract
• 250-300 gm chocolate stroopwafels (Dutch caramel waffle cookies)

For Garnish:

• Caramel sauce
• Chocolate sauce
• Cocoa powder

Instructions

1. Use a large stand mixer, a hand mixer will do too. On high speed whip the heavy cream, powdered sugar, and vanilla extract. Do this for 3-4 minutes until soft peaks form.
2. On a flat serving plate, spread a thin layer of whipped cream to serve as the adhesive for the base. Arrange the chocolate stroopwafels to form a circle. Break the stroopwafels to fit them in as necessary.
3. Spread approximately ⅔ cup of the whipped cream over this layer. Repeat this process, stacking alternating layers of stroopwafels and whipped cream until you have around 12 total layers. The final layer will be a layer of whipped cream.
4. Cover the dessert with plastic wrap or foil and refrigerate overnight.
5. Before serving, drizzle the top with your choice of sauce or dust it with cocoa powder.
   
   

3. Ice Cream Icebox cake

Ingredients

• 680g vanilla ice cream, divided and softened
• 200g blackberry preserve (pulpy blackberry jam)
• 240g lemon curd, divided
• 120 gm crushed ginger cookies
• 150g fresh blackberries, cut in half and divided, plus more to serve
• 240ml cold heavy whipping cream
• 2.5ml vanilla extract

Instructions

1. Grab a loaf pan, 22cm x 12cm, with sturdy plastic film, and enough extra overhanging from the sides. You will need to cover the pan later so use, with that in mind.
2. Scoop ⅔ of the vanilla ice cream into a metal bowl. Disturb it with a scoop or a spoon until it reaches a spreadable consistency. Spoon all of the blackberry preserves into the ice cream.
3. Take another bowl, a smaller one this time. Add the rest of the vanilla ice cream. Make it spreadable like the other bowl’s ice cream. Then drop in the lemon curd in this bowl too.
4. Crush the ginger biscuits, measure out ¼ of the crumbs and spread on the loaf pan. Take the blackberry ice cream mixture and layer half of it over the cookies. Then follow with the lemon curd ice cream mixture, ¼ again. Repeat these layers until you've exhausted everything. The crushed cookies will sandwich the whole cake.
5. Close the plastic over the loaf pan. Pop into the freezer overnight or for 6-7 hours. Get to making the topping next.
6. Grab a big bowl. Add the ⅔ of the remaining lemon curd, heavy cream, and vanilla. Use an electric mixer, stand or handheld to whip this mixture. Set at medium-high speed. This takes roughly 3-4 minutes. Cover and refrigerate after for an hour.
7. Take out the cake from the freezer. Using the plastic overhanging, gently lift out the cake into a serving flat plate. Slather the lemon whipped cream and top with your favourite berries.