Description
This Strawberry Icebox Cake is a delightful no-bake dessert featuring layers of crunchy cinnamon graham crackers, creamy vanilla ice cream, luscious whipped cream, and tangy strawberry jam. Perfectly chilled and frozen, it offers a refreshing and easy-to-make treat that’s sure to impress at any gathering.
Ingredients
Scale
Whipped Cream
- 2 cups heavy cream
- ½ cup powdered sugar
- 2 teaspoons vanilla extract
Layers
- 18-20 sheets cinnamon graham crackers
- 2-3 pints vanilla ice cream
- 1 jar (12-16 oz) strawberry jam
- 1 cup sliced fresh strawberries
Instructions
- Layer the Cake: Start by placing a layer of cinnamon graham crackers evenly at the bottom of a prepared rectangular pan to form the base of the cake.
- First Ice Cream Layer: Spread half of the vanilla ice cream evenly over the graham cracker layer, ensuring full coverage.
- First Whipped Cream and Jam Layer: Spoon half of the whipped cream over the ice cream, smoothing it out, then swirl in half of the strawberry jam to add a fruity burst.
- Add Second Layer: Place another layer of graham crackers over the whipped cream and jam mixture, pressing gently to maintain even layers.
- Second Ice Cream and Whipped Cream Layer: Spread the remaining vanilla ice cream over the second graham cracker layer, followed by the remaining whipped cream. Swirl in the remaining strawberry jam, reserving 2 tablespoons for garnishing the top.
- Top Layer and Freeze: Finish with a final layer of graham crackers. Wrap the entire cake tightly with plastic wrap or foil and place in the freezer for at least 4 hours until the cake is completely solid and flavors meld.
- Serve: Before serving, garnish the top with the reserved strawberry jam and sliced fresh strawberries to add freshness and a pop of color.
Notes
- Freeze the cake for a minimum of 4 hours, but for the best texture, freezing overnight is recommended.
- Use good quality cinnamon graham crackers for the best flavor contrast.
- Allow the ice cream to soften slightly before spreading to make layering easier, but do not let it melt completely.
- You can substitute strawberry jam with fresh strawberry preserves or puree for an even fresher taste.
- To make the whipped cream, beat the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
