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.
Servings: 6
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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
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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