3 Ingredient Ice Box Cake Recipes

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3-INGREDIENT STRAWBERRY ICEBOX CAKE RECIPE BY TASTY



3-ingredient Strawberry Icebox Cake Recipe by Tasty image

Here's what you need: sweetened whipped cream, large rectangular graham crackers, strawberry

Provided by Camille Bergerson

Categories     Desserts

Yield 9 servings

Number Of Ingredients 3

5 cups sweetened whipped cream
11 large rectangular graham crackers
3 cups strawberry, chopped

Steps:

  • Spread a thin layer of whipped cream in a square glass baking dish.
  • Layer graham crackers on top, then cover with a layer of whipped cream.
  • Sprinkle ⅓ of the strawberries on top, then layer with cream again.
  • Repeat steps 2 and 3 until no more ingredients remain. (The top layer should be strawberries and should not be covered with cream.)
  • Refrigerate for at least 3 hours.
  • Enjoy!

Nutrition Facts : Calories 106 calories, Carbohydrate 11 grams, Fat 6 grams, Fiber 1 gram, Protein 1 gram, Sugar 6 grams

3-INGREDIENT BANANA ICEBOX CAKE



3-Ingredient Banana Icebox Cake image

Provided by Food Network Kitchen

Time 8h15m

Yield one 9-inch cake (8 to 10 servings)

Number Of Ingredients 3

2 1/2 cups heavy cream, cold
4 bananas, plus 1 for garnish
3 cups animal crackers, plus more for garnish

Steps:

  • Line the bottom and sides of a 9-inch round cake pan with long pieces of plastic wrap. Whip the cream to stiff peaks in a large bowl with a mixer. Slice the bananas about 1/4 inch thick.
  • Spread one-third of the whipped cream on the bottom of the pan. Cover with half of the banana slices in concentric circles, then top with half of the animal crackers in concentric circles. Repeat with another layer of whipped cream, bananas and crackers. Finish with the remaining whipped cream. Wrap up the cake and refrigerate overnight to let the crackers soften.
  • To serve, unwrap the cake and invert it onto a plate. Thinly slice the remaining banana. Garnish the cake with the banana slices arranged around the edge and a few animal crackers in the middle.

3-INGREDIENT ICE BOX CAKE



3-Ingredient Ice Box Cake image

This ice box cake is fancy enough for company yet so easy to make.

Provided by Molly Baz

Categories     3-Ingredient Recipes     Cake     Birthday     Chocolate     Summer     Milk/Cream

Yield Serves 8-10

Number Of Ingredients 6

4 1/2 cups heavy cream, divided
4 tablespoons powdered sugar, divided
Pinch of kosher salt
18 ounces chocolate wafer cookies
Special Equipment
The base of a 9-inch-diameter springform pan or large, flat plate or platter; a large star tip and a pastry bag (optional)

Steps:

  • Using an electric mixer on medium-low speed, beat 3 cups cream, 3 Tbsp. powdered sugar, and salt in a large bowl until soft peaks form.
  • Spread a thin layer of whipped cream on base of springform pan. Top with a single layer of cookies (if using a plate, arrange inside a 9" circumference). Continue layering cream and cookies, ending with a layer of cream, until all cookies are used (you should have 8 layers). Cover loosely with plastic wrap and chill at least 6 hours or up to overnight.
  • Using electric mixer on high speed, beat remaining 1 1/2 cups cream and 1 Tbsp. powdered sugar in a large bowl until soft peaks form. If using, fit pastry bag with tip; transfer whipped cream to bag. Pipe cream all over top and sides, or use a spatula to frost top and sides of cake with cream.
  • Do Ahead
  • Cake can be made 1 day ahead. Cover and chill.

3-INGREDIENT GINGERSNAP ICEBOX CAKE



3-Ingredient Gingersnap Icebox Cake image

Use whatever jam, marmalade, or fruit preserves you like in this crowd-pleaser; raspberry or cherry would be especially nice.

Provided by Dawn Perry

Categories     3-Ingredient Recipes     Ginger     Cake     Cookies     Orange     Milk/Cream     Dessert

Yield Serves 8

Number Of Ingredients 3

2 cups heavy cream
42 gingersnap cookies (about 10 ounces), divided
3/4 cup orange marmalade, divided

Steps:

  • Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
  • Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
  • Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.

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