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Raspberry Lemon Icebox Cake

Icebox Cookie Cake

I grew up in Southern California and to be honest had never even HEARD of an Icebox Cake until I saw one made by Martha Stewart. Of course I was intrigued the minute I saw one! Stacking cookies to make a cake?! Brilliant! But it wasn’t until I saw one made by a talented lady I met at evo’12 Conference last year that I decided to give one a try myself.

Every other icebox cake I’d ever seen used either chocolate chip cookies or chocolate wafer cookies, but this one looked so summery and light! Besides, I simply adore Lemon and Raspberries!

Unfortunately, try as I might, I could NOT find a lemon wafer cookie that was gluten-free. Darnit! So this particular recipe does not get the “gluten-free go-ahead” I’m afraid. This was one of those Sunday dinners where I had to make a separate pan of rice krispie treats for Kell’s dessert…but he never complains about those! :-)

Icebox Cookie Cake

After searching high and low for lemon wafer cookies I finally remembered the recent post I did about Newtons cookies and decided to try their lemon fruit thins. They’re not as pretty as the one’s Sandy used in her cake….actually my whole cake isn’t even CLOSE to being as pretty as Sandy’s, but that’s OK because it TASTED divine! As a matter of fact, my son Erik asked if I could make ANOTHER one for his birthday the next week. Success!

Raspberry Lemon Icebox Cake

adapted from Everyday Southwest

  • small container of raspberry sorbet, thawed
  • 2 cups heavy cream
  • 2 – 3 tablespoons powdered sugar
  • 8 oz cubed cream cheese at room temperature
  • thin, round lemon wafers (Depending on the size of the cookies, you will need more or less. Mine were on the large side and I ended up using approximately 64 cookies.)

Instructions

Remove sorbet from the freezer to thaw (preferably the night before).

Whip the cream until it begins to thicken, then add sugar and continue to beat until soft peaks form.

Icebox Cookie Cake

Icebox Cookie Cake

Add the whipped cream to the softened cream cheese.

Icebox Cookie Cake
Beat together until thick and smooth.

Icebox Cookie Cake
Put the cream mixture into a plastic storage bag with the tip snipped off (or if you have a piping bag…by all means use that!).

Pipe a layer of cream in the center of a plate then add your first layer of cookies.

Icebox Cookie Cake

Icebox Cookie Cake

Pipe more cream mixture over the first layer of cookies, then drizzle with approximately 1 tablespoon of “raspberry sauce”. Add another layer of cookies, staggering them on top of the first layer (you don’t want “columns” of cookies…you want a stacked look).

Repeat the cream layer, cookie layer, and raspberry sorbet layer until all the cookies have been used. Reserve 1 cup of the cream mixture to put on top before serving.

Wrap the cake in plastic wrap and refrigerate overnight. Or, you can do what I did and make it in the morning to serve in the evening.
When time to serve spread the reserved cream mixture over the top of the cake.

Icebox Cookie Cake

When you cut the cake into slices, drizzle some more of the “raspberry sauce” over each individual piece. Yummmm!

A Raspberry Icebox Cake on a plate.

RASPBERRY LEMON ICEBOX CAKE

Jill Nystul
I grew up in Southern California and to be honest had never even HEARD of an Icebox Cake until I saw one made by Martha Stewart. Of course I was intrigued the minute I saw one! Stacking cookies to make a cake?! Brilliant! But it wasn’t until I saw one made by a talented lady I met at evo’12 Conference last year that I decided to give one a try myself.
5 from 1 vote
Prep Time 40 minutes
Refrigerate 8 hours
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 262 kcal

Ingredients
  

  • 1 litre raspberry sorbet thawed
  • 2 cups heavy cream
  • 2 - 3 tablespoons powdered sugar
  • 8 oz cubed cream cheese at room temperature
  • 64 thin round lemon wafers Depending on the size of the cookies, you will need more or less. Mine were on the large side and I ended up using approximately 64 cookies.

Instructions
 

  • Remove sorbet from the freezer to thaw (preferably the night before).
  • Whip the cream until it begins to thicken, then add sugar and continue to beat until soft peaks form.
  • Add the whipped cream to the softened cream cheese.
  • Beat together until thick and smooth.
  • Put the cream mixture into a plastic storage bag with the tip snipped off (or if you have a piping bag...by all means use that!).
  • Pipe a layer of cream in the center of a plate then add your first layer of cookies.
  • Pipe more cream mixture over the first layer of cookies, then drizzle with approximately 1 tablespoon of "raspberry sauce".
  • Add another layer of cookies, staggering them on top of the first layer (you don't want "columns" of cookies...you want a stacked look).
  • Repeat the cream layer, cookie layer, and raspberry sorbet layer until all the cookies have been used.
  • Reserve 1 cup of the cream mixture to put on top before serving.
  • Wrap the cake in plastic wrap and refrigerate overnight. Or, you can do what I did and make it in the morning to serve in the evening.
  • When time to serve spread the reserved cream mixture over the top of the cake.
  • When you cut the cake into slices, drizzle some more of the "raspberry sauce" over each individual piece. Yummmm!

Nutrition

Calories: 262kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 6gCholesterol: 37mgSodium: 283mgPotassium: 93mgFiber: 1gSugar: 9gVitamin A: 420IUVitamin C: 0.1mgCalcium: 52mgIron: 1.6mg

 

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Jill Nystul (aka Jillee)

Jill Nystul is an accomplished writer and author who founded the blog One Good Thing by Jillee in 2011. With over 30 years of experience in homemaking, she has become a trusted resource for contemporary homemakers by offering practical solutions to everyday household challenges.I share creative homemaking and lifestyle solutions that make your life easier and more enjoyable!

About Jillee

Jill Nystul

Jill’s 30 years of homemaking experience, make her the trusted source for practical household solutions.

About Jillee

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Food & Recipes

  • This looks amazing! But why oh why do SO many recipes call for cream cheese??! Maybe I haven’t looked hard enough, but I need a substitute for it.

  • I miss the old format of your newsletter. I could just save the emails and have them handy even if I had my laptop somewhere that didn’t have WiFi.

  • Harmons (if you live here in SL Valley) are pretty good about getting requested items, and they seem to get a pretty good variety of gluten free stuff (at least the one in Sugar House/Millcreek does). Might try putting in a request through customer service.

  • I second strawberries with whip cream and graham crackers. I make it in an 8×8 or to get fancy, a spring form pan. Huge success every time. It is good with or without chocolate sauce on top

  • I am intrigued by the recipe and will definitely do some research.
    I never had/heard of an “ice box” cake. I’m guessing it dates back to the depression era.
    Is it a cake like texture or just soggy cookie-ish?
    Also I will have to come up with a yochee (yogurt cheese) version.

  • This looks absolutely scrumptious! I have not tried to make an icebox cake before, so I have a question: how long may I keep the formerly frozen sorbet in the refrigerator in the thawed state?

  • My grandmother used to make an icebox cake that we all loved. She layered graham crackers, chocolate pudding, graham crackers, bananas alternately until she filled up a baking dish. Let it sit overnight in the ‘fridge and serve with whipped cream. Yummmm!

  • I grew up with icebox cakes. They were something my great grandmother made back in the late 1920’s and passed down. Everyone in the family still requests them for their birthday treat. The flavor most requested? Gingerbread cookies. Go figure.

  • Sounds very yummy, and a very different take on the recipe for icebox cake that I’m familiar with. My only concern is that it’s VERY rich and fatty!!! Never the less, I am sure we will be trying this one out soon!

    I do have to say, my favorite icebox cake is chocolate peanut butter (also thanks to Martha!). You use chocolate graham crackers or wafers and whip some peanut butter into the whipped cream (no fruit or cream cheese). I top with some chopped peanuts- SO yummy! A huge hit with adults and kids and so easy to make!

    http://www.marthastewart.com/315100/chocolate-peanut-butter-icebox-cake

  • Glutino brand carries delicious GF lemon wafers that should be found locally or you can beg your favorite store.;) With that said, I can’t wait to make this. Thank so much!!!

  • This looks absolutely divine. I consider myself kind of an amateur cook and am always on the lookout for new ways of baking or cooking. This is a recipe that I will add to my collection and try out.

    • Lynne: why not try it with gingersnaps, or an almond cookie and use a coffee flavored ice cream or another kind of sorbet as the “sauce”. I think ginergersnaps and an amaretto ice cream would be lovely. Just because it’s a cold dessert doesn’t mean you have to wait until summer weather to enjoy.

  • I just wanted to say “thanks” for that gf pumpkin bread recipe – it’s awesome! The comments there were crazy with your giveaway but I really liked it and am glad to have a good gf treat to make for my family.

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