Gingerbread Icebox Cake
This Gingerbread Icebox Cake is SO EASY! Layers of spicy ginger snaps and creamy spiced whipped cream create a luscious, no-bake holiday treat.
Servings: 8 servings
Ingredients
For the Spiced Whipped Cream:
- 2 cups Heavy Whipping Cream cold
- 1/2 cup Powdered Sugar
- 1 teaspoon Vanilla Extract
- 1 tablespoon Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Nutmeg
- 1/2 teaspoon Allspice
For the Cake Layers:
- 1 package Ginger Snap Cookies choose crisp cookies
- 1 cup Ginger Candies crushed
For Garnish:
- Whipped Cream freshly whipped
- Ginger Slices thinly sliced crystallized ginger
Instructions
Step 1: Prepare the Spiced Whipped Cream
- Pour 2 cups of cold heavy whipping cream into a large mixing bowl. Add 1/2 cup powdered sugar and 1 teaspoon vanilla extract. Using an electric mixer, whip on medium-high speed until soft peaks form. Then, gently fold in 1 tablespoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon allspice until fully incorporated and smooth.
Step 2: Crush the Ginger Candies
- Place 1 cup of ginger candies in a plastic bag and use a rolling pin or a heavy pan to crush them into small pieces. Set aside for layering.
Step 3: Layer the Cake
- Start by spreading a thin layer of the spiced whipped cream at the bottom of your dish. Arrange a single layer of ginger snap cookies over the cream, slightly overlapping. Spread a generous layer of the spiced cream over the cookies, then sprinkle some crushed ginger candies evenly on top. Repeat these layers until you run out of cookies and cream, finishing with a layer of whipped cream.
Step 4: Chill and Set
- Cover the cake tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight. This resting period allows the cookies to soften and absorb the cream, creating the perfect melt-in-your-mouth texture.
Step 5: Garnish and Serve
- Before serving, top the cake with a dollop of fresh whipped cream and garnish with thin slices of crystallized ginger. Slice with a sharp knife and enjoy!
Equipment
- Mixing bowls
- Electric Mixer or Whisk
- Spatula
- 9x9-inch Baking Dish or Similar Container
- Plastic Wrap
- Knife or Food Processor
- Rolling Pin or Heavy Pan
Notes
- Use fresh, cold heavy cream for best whipping results and fluffy texture.
- Substitute ginger candies with finely chopped crystallized ginger if unavailable.
- Store the cake covered in the refrigerator for up to 3 days or freeze without topping for up to 2 weeks.
- For a dairy-free version, try full-fat coconut cream instead of heavy cream.
- Adjust ground ginger amount to taste if you prefer a milder ginger flavor.
