gingerbread icebox cake;

gingerbread icebox cake;

A no-bake, light and fluffy cake made of thin ginger snaps surrounded by luscious homemade whipped cream. Let this cake set overnight so you'll have a delicious, chilled light gingery cake to serve.

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The holiday season is upon us, and we all know that means lots of delicious, sugary, heavy desserts. Well I have a perfect, light option for you that’s got a mild sweetness and won’t leave you in a food coma! Gingerbread icebox cake. So simple, you’re going to want to keep this recipe in your Arsenal.

It’s no bake, which I love, and two ingredients, if you count making homemade whipped cream as one ingredient. If you’re splitting hairs, I guess it’s four ingredients. The only downside of this gingerbread icebox cake is that it needs to sit in the fridge for at least several hours, ideally overnight. But that can also be a good thing if you’re the kind of person who likes to do things ahead of time. Making some dishes ahead can really be a lifesaver when you’re hosting the holidays and trying to coordinate six different dishes in the oven. Wouldn’t you want to know that a delicious gingerbread icebox cake is waiting for you for dessert?

My recipe for chocolate icebox cake is. Pritchard family classic. I have fond memories of making it for potlucks and BBQs and dinners at family friends houses. My sister and I got to help a lot, and it didn’t hurt I’d sneak a cookie or two while we were building the log cake. So I thought, why not make an icebox cake with classic holiday flavors? And this gingerbread icebox cake delivers.

If you’re unfamiliar, icebox cake, also known as refrigerator cake or zebra cake is made from thin cookies and whipped cream. Left overnight in the fridge, the moisture from the cream absorbs into the water cookies making them a cake-like texture.

This dessert is light and flavorful without inducing a coma of sugar which I really appreciate at the holidays, or in hot summer months. Of course if you do have that sweet tooth, the fix is simple: add extra sugar to your homemade whipped cream!

With just heavy cream, sugar, and vanilla, homemade whipped cream is just luscious. You can probably use store bought stuff like ore made whipped cream or cool whip, but I find homemade whipped cream so easy to make I never bother with the ore made stuff. Plus then I have control over the sugar content.

Which is your favorite, a gingerbread icebox cake or a chocolate icebox cake? You can’t go wrong with chocolate, but the gingerbread version is easy to change up for your festive holidays! Of course, you could always make both and let your guests decide what they prefer. Let me know which one you prefer in the comments below!

secrets to success;

• Fresh whipped cream is the best! Start with the amounts of cream, sugar, and vanilla in the recipe, but do a little taste test as you whip. You can always add more sugar to satisfy that sweet tooth!
• Sandwich cookies, alternating cookie and whipped cream. For a pretty pattern, cut the cake on the diagonal! If you cut it flat it’ll be just as tasty but not quite as pretty to serve.
• You can use any thin gingersnap but the key is THIN. I really love Anna’s ginger Swedish thins for their perfect wafer thinness, and the punch of flavor in their cookies.

Check out these other holiday recipes:

• Slow cooker candied cinnamon nuts are a perfect way to make your house smell festive all season!
• On a snowy day, winter blizzard cookies will give you something delicious to do indoors.
• If you’re looking for your holiday chocolate fix, then try this four-ingredient, no bake gingerbread truffle recipe.

gingerbread icebox cake;

A no-bake, light and fluffy cake made of thin ginger snaps surrounded by luscious homemade whipped cream. Let this cake set overnight so you'll have a delicious, chilled light gingery cake to serve.

Prep Time: 30 minutes minutes

Wait Time: 5 hours hours

Total Time: 5 hours hours 30 minutes minutes

Servings: 6

Author: bestwithchocolate.com

4.08 from 14 votes

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Ingredients

• 1½ cups heavy cream
• 1½ Tbsp sugar (those with sweet tooths may want more)
• 1 tsp vanilla
• 1 5.25 package anna's swedish ginger thins

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Instructions

• In a bowl, add 1½ cups heavy cream, 1½ Tbsp sugar and 1 tsp vanilla. Using an electric mixer, beat the cream until stiff peaks form. Feel free to taste at any point and add more sugar as desired.
• Take a large plate or platter and smear a line of whipped cream where you want to set the cake. We like to make two shorter cakes on the same platter, but take care not to put them too close together. You'll need to get in between to coat each with whipped cream later.
• In your hand, stack 3-4 ginger snaps, layering wafer, whipped cream, wafer, whipped cream, wafer, etc. I try to space the cookies roughly half an inch or less apart with whipped cream. Place the edges of the ginger snaps into the smear of whipped cream on the plate so it stands up, beginning to form a log.
• Repeat the above process until all the cookies have been used and log(s) have been formed. Note that you'll need enough whipped cream remaining in order to coat the log cake(s) with whipped cream.
• Use a spatula or flat knife to spread the remaining whipped cream all over the outside of the log to coat completely. No ginger snaps should be visible when you're done.
• Cover and leave in the refrigerator at least 4-6 hours or ideally overnight.
• To serve, remove from the fridge and slice diagonally for a pretty presentation.

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