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- Powdered sugar: use a traditional white powdered sugar or pick up a colorful version and dust the top of the cake with it. This is an easy way to dress it up without having to spend a ton of time on it.
- Berries: you can arrange berries on the top of the cake to give it a pop of color that tastes delicious. I’d recommend using blueberries and blackberries, or slicing strawberries in half. A word of warning though, definitely add the berries right before you intend to serve it or the whipped cream will be dyed by the juice.
- Frosting: wait until the cake is completely chilled and then ice the top with Cream Cheese Frosting, Classic Buttercream Frosting, or your favorite spread like Nutella.
- Whipped cream: if you really want to impress yourself and your guests, save the cool whip for later and make your own homemade Whipped Cream. You can make it in an electric mixer or by hand if you want a good arm workout.
- Nuts: sprinkle your favorite sliced or crushed nuts over the top for a crunchy topping that also looks fancy.
- Vanilla Ice Cream: homemade vanilla ice cream is the prefect creamy side to have with your cool icebox cake.
- Sauce: try drizzling Chocolate Ganache or melting Salted Caramel over the top to make beautiful and tasty designs.
- Ice box cupcakes: you can make a much smaller version in a muffin tin, you will just have to have a much steadier hand. Line the bottom of each part of the muffin pan with parchment paper, leaving enough to grab onto when you pull them out. Make thin layers of cookies and whipped cream and let them sit in the fridge for 24 hours before serving.
- Serve: you should leave it in the fridge overnight to make it firm and chilled. Don’t leave it out very long or it will melt.
- Store: leftover ice box cake will be good in the fridge for about 3 days in an airtight container.
- Freeze: ice box cake is good for about 1 week in the freezer before it gets really gross and doesn’t thaw well.
- 2 pints fresh blueberries
- 13 ounces blueberry jam , (I used Bonne Maman)
- 1 lemon
- 12 sheets graham crackers
- 3 cups heavy whipping cream
- 1/3 cup powdered sugar
- 2 teaspoons vanilla extract
- Mix the blueberry jam, most of the bluberries (reserve one handful for the top of the cake), the lemon juice and most of the zest (save just a sprinkle for the top of the cake) together.
- In a 9" springform pan layer whipped cream then a single layer of graham crackers.
- Top with the blueberry mixture, then layer with more whipped cream, then another layer of graham crackers and continue, ending with whipped cream, then blueberry jam.
- Cover the pan with plastic wrap gently and refrigerate for 4 hours.
- Garnish with remaining fresh blueberries and the remaining lemon zest. (You can also garnish before freezing if you are going to keep this frozen for a while).
- If not serving right away freeze until you are serving.