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Gingersnap icebox cake in an oval baking dish. Gingersnap crumbs are sprinkled on top of the maple whipped cream.

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.