Lemon Icebox Cake (No-Bake)

Baking requires a beautiful precision; a precision that I rarely have the patience for. This No-Bake Icebox Cake is my go-to dessert when I’m tight on time (always) and when the kids idle hands are dangerously close to becoming mischievous (always). Takes about 20 minutes to pull together and it’s a guaranteed hit for large parties (combine ingredients in a 10″ springform pan) and barbecues (individual cups). The creaminess of the whipped cream softens the thin cookies and becomes a wonderfully soft layered cake.

Lemon Icebox Cake (No-Bake)

Lemon Icebox Cake (No-Bake)

It’s a fool-proof recipe that can be modified based on the ingredients that you have on hand and what’s available at the store. If your store has chocolate cookie thins (also called wafers), bypass the lemon zest and swap out the lemon extract for vanilla extract and you’ll have a delicious Oreo-esque cake on your hands. You might also see ginger or orange flavored thins (Anna brand), which work very well in this recipe. Any flavor will work!

Perfect for a dinner party, kids party, or anytime… the springform pan can stay refrigerated for up to 2 days. Perfect for a picnic: throw those individual cups into a cooler in the morning and your individual cakes will be ready by lunchtime!

Enjoy!

Trader Joe's Meyer Lemon Cookie Thins

Trader Joe’s Meyer Lemon Cookie Thins

Whip the cream to stiff peaks

Whip the cream to stiff peaks

Set up your base (individual containers here)

Set up your base (individual containers here)

Build your cake

Building our individual cakes

The dollop of whipped cream looks so pretty

The dollop of whipped cream looks so pretty

A tower of ease and goodness...

A tower of ease and goodness…

Lemon Icebox Cake (No-Bake)

Serves 8-10

3 cups cold whipping cream (heavy cream)
1/2 cup sugar
zest from 1 lemon
2 tsp lemon extract (optional)
2 packages Trader Joe’s Meyer Lemon Cookie Thins

Directions

1. In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, sugar, lemon extract (if using) and lemon zest.
2. Turn mixer on LOW to combine ingredients (about 1 minute). Then raise the speed to MEDIUM/HIGH for another 3-4 minutes, until stiff peaks form. Don’t over-beat it or you’ll start to make butter.
3. Place the cookies in a single layer on the bottom of a springform pan (or individual cups), covering as much of the bottom as possible.
4. In a thin layer, spread whipped cream over the cookies.
5. Add another layer of cookies and whipped cream. Repeat until your form(s) is/are filled. You will most likely have some leftover cookies and whipped cream.
6. Refrigerate at least 2 hours, or overnight.
.
Eat, Drink & Be Yummy!
.
Advertisements

One thought on “Lemon Icebox Cake (No-Bake)

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s