Icebox Cookie Cake
There are some dishes from childhood that hold such power in our memories, that you feel certain they must require loads of skill and tons of ingredients to make. Pigs in a blanket.
Peanut butter balls, aka "buckeyes" in my household. Homemade mac 'n' cheese. Surely this deliciousness can’t be easy?
But oh, this fluffy, versatile showstopper of a cake sure is…but you should still take all the credit.
Ingredients:
1 cup heavy cream
Flavor mix-in combos (options below)
16 to 24 cookies
Instructions:
In a stand mixer fitted with a whisk, whip the heavy cream until medium peaks form, about 4 minutes. Add your flavor mix-in combo and stir until well combined.
Cover a baking dish in a layer of cookies, filling edge to edge. Top the cookie layer with a layer of flavored whipped cream, adding fun bits like rainbow sprinkles or mini marshmallows.
Repeat until you get all the way to the top.
Refrigerate the brilliant mess for a minimum of 6 hours before digging in.
The longer you let an ice box cake sit, the softer and more cake-like it will become.
Serve out of the fridge or out of the freezer for even more ice cream vibes!
MIX-IN COMBOS
Compost
½ cup chocolate chips, melted, + ½ cup butterscotch chips, melted
Cornflake
1 cup chocolate chips, melted (or 1 cup fudge sauce, chocolate syrup, etc.) + 1 cup mini marshmallows or Marshmallow Fluff + ¼ cup Cornflake Crunch.
Confetti
1 tablespoon vanilla extract + ¼ cup rainbow sprinkles or 1 cup strawberry jam
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