Icebox cakes, 3 ways

Icebox cakes, 3 ways

Based on 8 ratings

Difficulty

Easy 👌

Preparation

30 min

Baking

0 min

Resting

480 min

Ingredients

2Servings
kg
mascarpone cheese
l
heavy cream
20 g
sugar
33⅓ g
strawberries
vanilla bean
2
shortbread cookies
bananas
2
butter cookies
10 g
shredded coconut (toasted)
¼
peaches
26⅔ g
amaretti cookies
20 g
blueberries
MetricImperial

Utensils

3 bowls, kitchen machine with whisk, rubber spatula, plastic wrap, loaf pan, whisk, cutting board, knife, springform pan

How-To Videos

how-to-scrape-a-vanilla-bean

How to scrape a vanilla bean

2-ways-to-hull-strawberries

2 ways to hull strawberries

how-to-measure

How to measure

Nutrition per serving

Cal476
Fat36 g
Protein6 g
Carb34 g
  • Step 1/5

    Beat mascarpone, heavy cream, and sugar on high speed in the bowl of a kitchen machine. Scrape down the bowl as needed until soft peaks form. Divide the mixture evenly into three separate bowls.
    • kg mascarpone cheese
    • l heavy cream
    • 20 g sugar
    • 3 bowls
    • kitchen machine with whisk
    • rubber spatula

    Beat mascarpone, heavy cream, and sugar on high speed in the bowl of a kitchen machine. Scrape down the bowl as needed until soft peaks form. Divide the mixture evenly into three separate bowls.

  • Step 2/5

    Slice the strawberries, leaving some whole for garnish. Scrape the vanilla bean and add the seeds to one bowl of whipped cream. Whisk well to combine. Spread a thin layer of the vanilla whipped cream on the bottom of a plastic wrap-lined loaf pan, then cover it with a layer of shortbread cookies. Scatter some sliced strawberries on top. Spread another thin layer of whipped cream on top of cookies, then top with another layer of cookies and sliced strawberries. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
    • 33⅓ g strawberries
    • vanilla bean
    • 2 shortbread cookies
    • plastic wrap
    • loaf pan
    • whisk
    • cutting board
    • knife

    Slice the strawberries, leaving some whole for garnish. Scrape the vanilla bean and add the seeds to one bowl of whipped cream. Whisk well to combine. Spread a thin layer of the vanilla whipped cream on the bottom of a plastic wrap-lined loaf pan, then cover it with a layer of shortbread cookies. Scatter some sliced strawberries on top. Spread another thin layer of whipped cream on top of cookies, then top with another layer of cookies and sliced strawberries. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

  • Step 3/5

    To make the toasted coconut and banana no-bake cake, slice the bananas. Then, spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed butter cookies. Place sliced bananas and scatter toasted coconut on top. Spread an even layer of whipped cream over, then top with another layer of cookies, sliced bananas, and toasted coconut. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
    • bananas
    • 2 butter cookies
    • 10 g shredded coconut
    • springform pan

    To make the toasted coconut and banana no-bake cake, slice the bananas. Then, spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed butter cookies. Place sliced bananas and scatter toasted coconut on top. Spread an even layer of whipped cream over, then top with another layer of cookies, sliced bananas, and toasted coconut. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

  • Step 4/5

    To make the blueberry-peach no-bake cake, slice the peaches then spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed amaretti cookies. Add slices of peach, then scatter some blueberries on top. Spread an even layer of whipped cream on top of the fruit, then top with another layer of cookies and fruit. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.
    • ¼ peaches
    • 26⅔ g amaretti cookies
    • 20 g blueberries
    • springform pan

    To make the blueberry-peach no-bake cake, slice the peaches then spread a thin layer of the whipped cream on the bottom of a springform pan and cover it with a thick layer of crushed amaretti cookies. Add slices of peach, then scatter some blueberries on top. Spread an even layer of whipped cream on top of the fruit, then top with another layer of cookies and fruit. Continue this pattern until you nearly reach the top of the pan, then end with a layer of whipped cream. Cover cake with plastic wrap and refrigerate overnight.

  • Step 5/5

    To serve cakes, run a sharp knife along sides of the pan to loosen, then remove gently. Garnish with fresh strawberries, toasted coconut, and sliced peaches and blueberries, respectively. Enjoy!

    To serve cakes, run a sharp knife along sides of the pan to loosen, then remove gently. Garnish with fresh strawberries, toasted coconut, and sliced peaches and blueberries, respectively. Enjoy!

  • Enjoy your meal!

    Icebox cakes, 3 ways

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