Ginger Snap Icebox Cake with Maple Whipped Cream

This easy icebox cake combines ginger snaps with maple whipped cream for a tasty and easy dessert. Let the cake chill at least 6 hours to soften the cookies into a cakey texture. 

Icebox cakes are usually summer desserts because you don’t need to turn on the oven when it’s hot to make one. But I love to make this gingersnap version with maple whipped cream for Christmas. It only takes four ingredients and about 10 minutes to make.

Ingredients You Need.

• Heavy Cream. The maple whipped cream adds a gentle sweetness to this icebox cake. If you don’t want to make homemade whipped cream, substitute whipped topping and stir in a little maple extract.
• Maple Syrup. For the best flavor, use a dark grade maple syrup.
• Vanilla Extract. A teaspoon of vanilla extract goes great with the maple flavor and the ginger snaps. 
• Ginger snaps. Use hard ginger snaps, like Nabisco or Stauffer’s. If they’re soft, the cake gets too soggy.

How to Make This Easy Ginger Snap Icebox Cake.

1. Make the Maple Whipped Cream. Whip cold heavy cream until it’s nice and thick. Stop the mixer and add the maple syrup and vanilla. The cream might deflate a little. That’s fine. Whip until stiff. 
2. Layer. Now the easy part. Simply layer whipped cream with cookies. You want a thin layer of whipped cream between each layer of cookies. If there’s too much whipped cream, the icebox cake can taste too rich.
3. Chill. The key to this cake is the chilling time. It needs to chill at least six hours to give the ginger snaps time to soften. I think the cake tastes best if you can let it chill overnight.

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Ginger Snap Icebox Cake with Maple Whipped Cream

This easy icebox cake combines ginger snaps with maple whipped cream for a tasty and easy dessert. Let the cake chill at least 6 hours to soften the cookies into a cakey texture.

Course Dessert

Cuisine American

Prep Time 10 minutes

Chill Time 6 hours

Total Time 6 hours 10 minutes

Servings 8 people

Ingredients

• 3 cups cold heavy cream
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract
• About 50 ginger snaps

Instructions

1. Whip cold heavy cream until thick (soft peaks). Add maple syrup and vanilla extract. Whip until stiff.

2. Spread a thin layer of whipped cream into the bottom of an 8x8x2-inch pan. (1 ½ quart casserole dish.) Top with a layer of gingersnaps. Place broken gingersnaps into the spaces between each cookie. Repeat until you reach the top of the pan.

3. Chill for at least 6 hours or overnight to soften the cookies. Serve and enjoy. This icebox cake tastes best the day after it’s made. Store leftovers in the refrigerator.