Well it is HOT outside, and I think we are all deserve a little something to cool down with. Say hello to your new favorite summer dessert, Freezer Cake! It’s my spin on the classic Icebox Cake from the 30’s. It’s got the traditional cream, but I’ve also addd ice cream cause, well… its ice cream!
Ok, so lets back up a second. First of all, what is Icebox Cake? It’s a classic dessert first introduced to the states in the 30’s, and has been a hit ever since. It combined cream, fruits, nuts & wafers and was set in the refrigerator or “icebox”. They were easy to assemble and serve, and could be changed for any flavor desire!
The traditional icebox cake and my Freezer Cake both rely on the good ol’ refrigerator to do the work for us! When cream is layered with the cookies or wafers, they soften and take on a very cake like texture (hence the name), the layers set up perfectly in the refrigerator and slice just beautifully!
I just took my version a little further and added vanilla ice cream – swirled with peachy jam – for two of my layers in the cake, and of course it sets up in the freezer instead of the icebox.
The other delicious layer is freshly whipped cream, with golden Oreos folded throughout. Its the perfect addition for a little texture through the middle of this beauty!
Once the cake has set up in the freezer, it gets covered with a nice layer of cinnamon cream to really hit the right notes with that peach jam! Believe me, you are gonna love it!
To assemble this cake I used an 8×4 inch loaf pan and lined it with aluminum foil first and then with cling wrap. The cling wrap is easer to remove from the frozen cake and the foil makes it easier to lift out of the pan once the cake has set! EASY!
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- 8×4 Loaf Pan
- 7 oz Graham Crachers about 9 or 10 cracker sheets
- 1/2 gallon Vanilla Ice Cream
- 3/4 cup Peach Jam
- 2 cups Heavy Whipping Cream separated
- 6 oz Golden Oreos separated
- 4 oz Cream Cheese room temp
- 1/2 tsp Cinnamon
- 1/4 tsp Pink or Sea Salt
- 1/2 cup Powdered Sugar separated
- Set your ice cream out and allow to soften enough to spread. Line your loaf pan with aluminum foil, and then with a layer of cling wrap.
- Grab a bowl with high sides and your blender, or one fitted for a mixer. Add in 1 cup of Heavy Whipping Cream, 1/4 cup powdered sugar and whip into stiff peaks. Cut or crush half of your oreos and fold them through the cream. Set aside.
- Start building your cake with a layer of Graham Crackers across the bottom. (If you pan is tapered on the bottom, use a sharp knife to trim any of the graham cracker that might not quite fit.)
- Next take half of your ice cream and spread into an even layer over the graham cracker layer, then take half of your jam and dollop over the ice cream. Use a spoon to swirl the jam through the ice cream and top with another layer of Graham Crackers. Spread your oreo cream onto the graham crackers and top with another layer of graham crackers. Spread one more layer of ice cream over that and swirl with the rest of the jam. Add your final layer of Graham crackers and cover with cling wrap.
- Let your cake set up in the freezer for at least 3 hours.
- Once your cake has set, mix up the rest of your Heavy Whipping Cream, Cream Cheese, Powdered sugar, Cinnamon and Salt until smooth and thick. Should be a little thicker than whipping cream alone.
- Remove your cake from the freezer and use the aluminum foil to lift it out of your loaf pan. Turn it over onto your serving dish and remove the cling wrap. Spread the Cinnamon Cream over the cake and use the rest of the oreos on top, crumble or cut. Place your cake back in the freezer for 20 min to set the cream. Slice and stuff your faces! Enjoy.
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