This retro no-bake cake is summer's coolest dessert. Here's how to make it

CBC

29-07-2025

It can be hard to imagine turning on the oven at the height of summer, much less labouring away on an elaborate dessert when you'd rather be reading in a hammock. And yet the season still calls for sweet treats, particularly for summertime celebrations. That's where the icebox cake comes in.
These easy-to-make confections pre-date modern refrigerators but gained popularity in the 1920s. According to historian Megan Elias, this was partly a result of marketing strategy for the new electric iceboxes on the market, which often came with cookbooks that included recipes for icebox cakes.
Still a favourite treat today, these "cakes" are actually a simple combination of cookies and whipped cream. When the two components are layered and chilled, magic happens: the cookies soften into thin, cake-like layers as they absorb moisture from the cream, which firms up enough to create a sliceable dessert — without ever heating up the kitchen.
Icebox cakes remain so popular in North America that there was public outcry in 2023 when Nabisco discontinued its Famous Chocolate Wafers that so many of us used to make the most classic version — the recipe was written right on the box. On the bright side, there is a whole world of possibilities when it comes to creating your own. Here's how.
Begin with the biscuits
Typically, icebox cakes are made with thin, snappy cookies because thicker varieties might not soften fully and moister cookies can get too soggy. But there are so many options beyond the classic chocolate wafer.
Grocery aisles boast a range of cookies that fit the bill in terms of texture and come in flavours from lemon to ginger spice. Digestives are also a delicious option, as are graham crackers. That said, if you're looking for a Nabisco wafer substitute, many bakers swear by Oreo Thins or chocolate graham crackers.
Use cream as your canvas
While moderately sweetened whipped cream with a splash of vanilla extract is the classic choice, there are numerous ways to flavour your cream. Extracts like mint or almond are excellent options. You can also mix in ground spices before whipping or warm the cream to infuse it with whole spices, such as cardamom. I personally prefer the flavour of whole spices, unless you're adding freshly ground. (That said, I'd never infuse whole nutmeg — always use freshly ground.)
For coffee lovers, add espresso powder to the cream or infuse it first with whole coffee beans. You can also fold in nut butters or lemon curd — or just add some citrus zest for a bit of pizzazz. And don't forget there are many sweeteners that deliver a lot more flavour than granulated white sugar, such as maple syrup, honey and sweetened condensed milk.
Whatever flavours you choose, it's important that your cream is as cold as possible! Whip it just until medium-soft peaks form to keep it from becoming grainy.
Plan to beat the heat
While this dessert is perfect for summer, whipped cream isn't a fan of the heat. Aim to serve your cake straight from the fridge to ensure it's firm and steady (and safe to eat), but if circumstances will call for it to sit out for a few minutes, consider stabilizing the cream. Adding a little mascarpone or cream cheese will not only add acid to balance the sweetness flavour-wise, but will help the whipped cream stay firm. A little instant pudding mix can accomplish the same outcome.
Don't skip the add-ins
There's no good reason an icebox cake needs to be just cream and cookies. Add-ins create another layer of tasty intrigue and can contribute to the overall texture of the treat. Lightly macerated fresh fruit, fruit compote, caramel, chopped nuts and ganache are all fantastic options. Layer them in with the cookies for maximum dispersion.
Get it together
How you assemble your cake all depends on how you want the final product to look. The classic black and white version is made by frosting rows of cookies and cream so that you get vertical stripes when slicing.
If you're making one for a crowd, assemble it in a 9-by-13 inch pan, starting with a little cream on the bottom before layering in your cookies and cream, and finishing with a layer of cream on top. It's easy to transport and can be served straight from the pan if desired. This process also works on a smaller scale using a loaf pan or springform pan.
But my favourite method — and the prettiest way to serve it — is building a freeform cake on a cake platter. You can keep a little cookie peeking out from the edges or frost it entirely in whipped cream.
In terms of the ratio of cream to cookies, it all depends on your personal preference. I find that anything between 3 to 1 and 3 to 2 produces a solid structure, depending on how creamy you like it.
Once assembled, chill your cake for at least three hours and up to overnight before serving.
Take it to the next level
While you might be a modernist who likes to leave their cakes unadorned, I encourage you to consider embellishments. It feels more celebratory, and it adds even more layers of flavour and texture. Crumbled cookies, fresh fruit or herbs, edible flowers, chocolate shavings and sprinkles are all terrific toppings.
Ginger-peach: Gingersnaps, whipped cream sweetened with maple syrup and mixed with mascarpone, and layers of macerated fresh peaches, peach compote or peach jam. Garnish with peach slices or compote.
Coffee-chip: Chocolate chip cookies, and whipped cream flavoured with espresso powder and sweetened condensed milk. Garnish with a dusting of cocoa powder and chocolate-covered espresso beans.
S'mores: Graham crackers, whipped cream mixed with toasted mini marshmallows (add them to the pre-whipped cream when cool enough to handle but still melted) and layers of chocolate ganache. Garnish with crushed graham crackers, chocolate flakes and more toasted mini marshmallows.
Mint-Oreo: Oreo cookies and whipped cream flavoured with mint extract. Garnish with crushed Oreos and mint leaves.