Easy Icebox Cake Recipe | Ice cream Cake Recipes

Icebox cake consist of cream and crackers! These 2 simple and easy ingredients make up a deliciously wonderful dessert that will surely leave you craving for more once you have taken your first bite!


Let’s hurry and get on to getting these fabulous recipes!


8 Layer Oreo Icebox Pie


  • 1 box Mint Cookies
  • 1 box regular Oreo Cookies
  • 1 Oreo pie crust(DIY: cookie to butter ratio 2:1)
  • 1 8-ounce block cream cheese, softened
  • 1 cup confectioners’ sugar
  • 1 14-ounce can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 4 ounces semisweet chocolate or chocolate chips
  • 4 ounces white chocolate or chocolate chips
  • Whipped cream
  • Chocolate sauce



1. In a large bowl beat the cream cheese, confectioners’ sugar, condensed milk, and vanilla extract until light and voluminous. Set aside.

2. Arrange a layer of Mint cookies in the base of the Oreo cookie pie crust. Cover it with half of the cream cheese mixture just until you can see the cookies.

3. Melt the semisweet chocolate in the microwave and stir until smooth. Spread the melted chocolate in an even layer over the top of the cream cheese mixture. Arrange a layer of regular Oreo cookies on top of the melted chocolate. Cover them with the remaining half of the cream cheese mixture.

4. Place 5 Mint cookies and 5 regular Oreo cookies in a freezer bag and lightly crush them with a rolling pin. Scatter the top over the cream cheese mixture.

5. In the microwave melt the white chocolate and stir until smooth. Drizzle over the top of the crushed Oreos. Freeze the pie for 4 hours, or until solid. Serve with whipped cream and chocolate sauce

Pink Lemonade Icebox Cake


  • 22 Golden Oreos, crushed
  • 1/2 stick butter, softened
  • 8 ounces cream cheese, softened
  • 1 can sweetened condensed milk
  • 6 ounces frozen pink lemonade concentrate, thawed
  • 8 ounces whipped cream
  • Red food coloring


1. Line an 8×8 baking pan with parchment paper. Mix together the crushed Oreos and butter. Press this mixture into the bottom of the prepared pan.

2. In the bowl of a stand mixer, beat the softened cream cheese for 1-2 minutes until it is fluffy and smooth. Add in the sweetened condensed milk, pink lemonade concentrate and red food coloring. Mix well. Fold in the whipped cream. Pour this mixture over the crust and refrigerate for 4 hours, or until set.

3. Cut into squares and serve. Refrigerate the leftovers.

Chocolate Icebox Pie


For the crust:

  • 1 1/3 cups graham cracker crumbs
  • 5 tbsp unsalted butter, room temperature
  • 1/4 cup granulated sugar


For the Fillings:

  • 2/3 cup + 2 tbsp granulated sugar, divided
  • 1/8 tsp salt
  • 5 tbsp flour
  • 1 3/4 squares unsweetened chocolate
  • 1 can (12 oz.) evaporated milk or ½ cup heavy whipping cream
  • 2 egg yolks, lightly beaten
  • 2 cups small marshmallows
  • 1/4 cup unsalted butter
  • 1 cup heavy whipping cream
  • Semisweet chocolate for grating
  • 2 tbsp chopped pecans


For the Crust:

1. Preheat oven to 170 degrees C. In a small mixing bowl, combine graham cracker crumbs, butter, and sugar. Stir to blend ingredients until all crumbs are evenly moistened by the butter.

2. Pat the graham cracker mixture evenly into a pie plate or dish using the back of a spoon, covering the bottom and sides of the dish completely to form a crust.

3. Bake the crust for 8 minutes in the oven till crust hardens. Cool before filling.


For the Fillings:

1. Combine 2/3 cup of sugar, salt, and flour in a small saucepan. Melt chocolate squares (Easiest way is to melt it in a small dish in the microwave), then add the melted chocolate to the dry mixture along with the evaporated milk or cream. Whisk together to blend ingredients.

2. Add 1 cup of water and beaten egg yolks, whisk again. Turn heat to medium low and continue to whisk for 10-15 minutes. The mixture will heat slowly and take on a thicker consistency and become a custard. Don’t leave the pan alone for very long or the custard will burn/congeal to the bottom of the pan. Continue whisking until the custard thickens and begins to stick to the whisk in small lumps. Remove from heat.

3. Melt in the butter, then whisk in the marshmallows, which will melt into the custard. Let mixture return to room temperature.

4. Fill cooled graham cracker crust with the custard.

5. Place pie uncovered in the refrigerator and chill for at least 6 hours till set (preferably overnight).

6. At least 1 ½ hours before serving, combine 1 cup of heavy whipping cream and 2 tbsp sugar in a medium mixing bowl. Whip on medium high for a few minutes until the cream is light and fluffy.

7. Spread the freshly whipped cream on top of the pie with a spatula. If you have more time and want a more elegant presentation, you can pipe the cream across the top of the pie with a star tip.

8. Grate semisweet chocolate into 2-3 tbsp of chocolate shavings.

9. Sprinkle the chocolate shavings onto the top of the pie, along with 2 tbsp chopped pecans. Chill for at least 1 hour longer before serving.

No Bake Strawberry Milkshake Cheesecake

Yield: 9 inch cheesecake


For the Crust:

  • 2 cups Oreo crumbs
  • 1/4 cup butter
  • 2 tbsp sprinkles


For the Cheesecake:

  • 24 oz (three 8-oz packages) cream cheese, room temperature
  • 1/2 cup sugar
  • 1 tsp vanilla
  • 1/2 cup strawberry milk powder
  • 1 tbsp milk

8 oz whipped cream


1. Combine Oreo crumbs, melted butter and sprinkles.

2. Press into the bottom and halfway up the sides of a 9 inch springform pan. Set in refrigerator to firm.

3. Mix cream cheese, sugar, vanilla, strawberry milk powder and milk together in a large bowl until smooth and well combined.

4. Gently stir in whipped cream

5. Pour filling into crust and smooth the top.

6. Refrigerate for about 5 hours or until firm.

7. Once firm, remove cheesecake from springform pan and decorate with additional Cool Whip and sprinkles.

8. Store in refrigerator until ready to serve.

Kahlua Ice Cream Pie

Yield: one 9 inch pie


For the Crust:

  • 2 cups Oreo crumbs (from about 20 Oreos)
  • 1/4 cup butter, melted


For the Fillings:

  • 2 tbsp warm water
  • 2 1/2 tsp instant espresso
  • 1/4 cup milk
  • 8 oz cream cheese, softened
  • 1/2 cup sugar
  • 1/8 cup kahlua
  • 8 oz whipped cream
  • 5-7 Oreo wafers, broken into large pieces (centers removed)
  • 3/4 cup chocolate sauce


For the Kahlua Cream:

  • 1 cup whipping cream
  • 2 tbsp powdered sugar
  • 1 tbsp kahlua


1. Combine Oreo crumbs (for crust) with melted butter.

2. Line a 9 inch springform pan with parchment paper. Press Oreo mixture into the bottom and halfway up the sides of the pan. Set in refrigerator to firm.

3. Dissolve espresso into warm water. Combine espresso, milk, cream cheese, sugar and Kahlua together in the bowl of a stand mixer, or with a hand mixer. Mix until completely combined.

4. Fold in the whipped cream.

5. Add 1/3 of the filling to the crust into spread into an even layer.

6. Add a layer of Oreo wafers. It won’t be fully covered, just some wafer pieces scattered over the filling.

7. Add the second 1/3 of the filling and spread into an even layer.

8. Scatter remaining Oreos wafer pieces across filling.

9. Add remaining 1/3 of filling on top of Oreos and spread. Smooth the top of the pie.

10. Pour chocolate sauce in an even layer on top of the filling.

11. Freeze pie.

12. To make the Kahlua cream, freeze your metal mixing bowl and whisk for 15-20 minutes to get them good and cold.

13. Remove bowl and whisk from freezer and add whipping cream, powdered sugar and Kahlua.

14. Whip on medium speed for 3-4 minutes, until cream is thickened but pourable.

15. Serve pie slices with additional chocolate sauce and Kahlua cream.

Chia Icebox Cake


For the pudding:

  • ½ cup chia seeds
  • 2 cups almond milk
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 3 tablespoons cocoa powder


For assembling the cake:

  • 1 box graham crackers (you will need about 2/3 of the box)


For the frosting:

  • 1 cup Greek yogurt
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla


1. Whisk together chia seeds through cocoa powder until smooth. Refrigerate for at least 2 hours. Transfer to a blender and blend until smooth.

2. Line an 8×8 pan with one sheet of plastic wrap large enough so that the ends can be folded over the top of the pan (smooth out as many wrinkles as possible so they don’t get stuck in between cake layers).

3. Cover the bottom with one layer of graham cracker sheets, breaking the sheets if necessary to get a flat layer. Spread a thin layer of pudding over the sheets—about ½ to ¾ cup. Repeat layering until pudding is gone, ending with a layer of graham crackers. Freeze for at least two hours.

4. Once frozen, unmold the cake by gently overturning the pan over a cutting board or serving plate and removing the plastic wrap.

5. Combine the Greek yogurt with vanilla and maple syrup–consistency will be pourable. Use a spatula to spread it around more evenly. Top with fresh cut fruit, sprinkles, shaved chocolate and freeze for an additional 25-40 minutes, or until yogurt hardens.

6. Store in the freezer (yogurt may get soft in the fridge). Thaw at room temperature for 5-10 minutes before serving.

Fudgy chocolate Peanut Butter Icebox Cake


  • 2 (15-ounce) containers of whole or lowfat ricotta cheese
  • 1 (8-ounce) package of cream cheese, softened
  • 1 (12-ounce) package of chocolate chips- semi sweet or milk chocolate, melted
  • 10 regular-sized peanut butter cups, chopped into chunks
  • About 2 cups of fudge sauce


1. Line a 5×9-inch loaf pan with parchment paper- leaving a little bit overhanging on two sides, then spray with nonstick spray.

2. In a large bowl, mix together ricotta and cream cheese with an electric mixer until smooth and creamy. Add in melted chocolate; mix until combined.

3. Scoop one-third of the chocolate mixture into the loaf pan and use a rubber spatula to smooth into an even layer. Sprinkle one-half of the peanut butter cup chunks on top. Drizzle with about 1/2 cup of fudge sauce. Scoop another third of the chocolate mixture on top of the peanut butter cup/fudge layer; smooth out so it’s even. Sprinkle with remaining peanut butter cups and another drizzle of 1/2 cup of fudge sauce. Scoop remaining chocolate mixture on top; smooth out.

4. Refrigerate at least 12 hours (or overnight). When ready to serve, lift the loaf out of the pan and place onto a cutting board. Slice and serve on a plate that has been drizzled with more fudge sauce. Sprinkle with additional peanut butter cups, if desired.

S’mores Icebox Cake


For the chocolate pudding:

  • 1 3/4 cup (415 ml) whole milk
  • 1/3 cup (65 grams) granulated sugar
  • 1/4 cup (20 grams) unsweetened cocoa powder
  • 3 tablespoons (20 grams) cornstarch
  • Pinch of salt
  • 2 large egg yolks
  • 1 teaspoon vanilla extract


For assembling:

  • 1 cup (237 ml) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 7-ounce jar (200 grams) marshmallow cream
  • 1 1/2 cup (65 grams) mini marshmallows
  • 1 sleeve (approximately 20 squares, 150 grams) graham crackers


For the garnish:

  • 1 cup (237 ml) heavy whipping cream
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (65 grams) mini marshmallows


To make the chocolate pudding:

1. In a medium saucepan over medium low heat, combine the milk, sugar, cocoa, cornstarch and sugar, and stir until smooth. Heat mixture until it just begins to steam.

In a medium bowl, whisk together the egg yolks. Slowly add the milk mixture to the egg yolks in a small stream while whisking constantly. When fully combined, pour back into the saucepan.

2. Place over medium heat and cook until thickened, about 4-5 minutes, while stirring constantly. Remove from heat and add vanilla extract. Chill in the fridge for at least 1 hour.


For assembling the icebox cake:

1. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to soft peaks. Add the marshmallow cream and beat until combined and smooth, about 2 minutes.

2. Line a 9×5-inch loaf pan with plastic wrap. Place a row of graham crackers on the bottom (you may need to break some in order to make them fit). Then add a layer of mini marshmallows. Top with the marshmallow whipped cream and spread it so it fills in the cracks between the marshmallows.

3. Finally, spread on a layer of the chocolate pudding.

Repeat layers until the pan is full (you should be able to get 3 layers. Top with one final row of graham crackers. Cover with plastic wrap and chill in the fridge overnight.


To serve the icebox cake:

1. In the bowl of a stand mixer fitted with a whisk attachment, or with a large bowl and a hand-held mixer, beat the heavy cream until it starts to thicken. Add the sugar and vanilla and continue to beat to medium peaks.

2. Remove the plastic wrap from the top of the icebox cake. Place a serving platter upside-down on top the icebox cake, then invert the whole thing so that the cake is now sitting on the platter. Gently remove the loaf pan and plastic wrap.

3. Cover the icebox cake in the whipped cream and top with the mini marshmallows. If desired, use a kitchen torch to toast the marshmallows, working quickly so you don’t melt the whipped cream.

4. Store leftovers in the fridge for up to 5 days.

Blueberry Lemon Icebox Cake


  • ½ cup raw almonds
  • 1 cup gluten free rolled oats
  • 1 cup chopped, pitted Medjool dates
  • ¼ teaspoon salt
  • 3 large frozen bananas cut into 1-2 inch chunks
  • 2 tablespoons almond milk
  • 1½ teaspoons gluten free vanilla extract
  • 1 cup frozen organic blueberries
  • 2 cups raw cashews, soaked in water for at least 30 minutes preferably overnight
  • ⅓ cup coconut oil, in liquid form
  • ½ cup raw honey
  • ¼ cup freshly squeezed Meyer lemon juice
  • 1 tablespoon Meyer lemon zest
  • 1 – 2 tablespoons water, if needed
  • ½-3/4 cups sliced raw almonds for garnish


For the crust:

1. Combine the almonds, oats, dates, and salt in a food processor. Process until the ingredients begin to clump together, about 1- 1½ minutes. Transfer the mixture to an 8-inch spring form pan, gently pressing the crust into the pan and around the edges until the crust layer is level and smooth.


For the Blueberry “Ice Cream” Layer:

1. Using a clean food processor combine the frozen banana pieces, almond milk, and vanilla extract. Process until the mixture resembles the consistency of soft serve ice cream; this will take at least 1-2 minutes. Feel free to add another tablespoon of almond milk if it is too hard to process. Once the bananas are to the right consistency add the frozen blueberries and process again, scraping the sides as necessary, until the berries are incorporated and the mixture resembles soft serve ice cream.

2. Pour the “ice cream” over the crust and smooth the top with a silicone spatula. Gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling and place in the freezer until set, about 1½ – 2 hours.


For the Lemon “Cheesecake” & Almond Layers:

1. In a clean food processor combine the soaked cashews, coconut oil, honey, lemon zest and juice. Blend until completely smooth, stopping to scrape the sides as necessary. This step can take anywhere from 1-3 minutes depending on the strength of your machine.

2. Pour the blended cashew layer over the partially frozen blueberry layer. Smooth the top with a rubber spatula until even and gently tap the pan against the kitchen counter to release any air bubbles that are trapped in the filling.

3. Sprinkle the sliced almonds over the top of the cashew layer and press in gently with the palm of your hand. Place the pan back in the freezer for 6-8 hours or overnight until completely set.

To serve: Place the spring form pan on the counter at room temperature and let it sit for 10-15 minutes. Gently remove the side wall of the pan from the cake. Slice and serve. Store any uneaten cake completely wrapped in the freezer.

Chocolate Banana Icebox Cake


  • 15 ounces milk chocolate, chopped
  • 5 large egg yolks
  • Salt
  • 3 cups heavy cream
  • 20 graham cracker sheets
  • 4 or 5 ripe bananas, very thinly sliced lengthwise
  • whipped cream


1. Line a 5-by-10-inch loaf pan with plastic wrap. Place chocolate in a heatproof bowl. Place yolks and a pinch of salt in another heatproof bowl.

2. Bring cream to a simmer in a medium saucepan. Slowly pour cream into bowl with yolks, whisking constantly; return mixture to saucepan set over low heat. Cook, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon, about 8 minutes (mixture should not come to a boil). Immediately strain through a fine sieve set over chocolate; stir until chocolate melts and is smooth. Refrigerate, stirring occasionally, until thick, about 4 hours.

3. Spread 1 cup chocolate mixture evenly into bottom of loaf pan. Top with a layer of 4 graham crackers, trimmed to fit. Spread 1/2 cup chocolate over tops, and cover with some bananas. Spread 1/2 cup chocolate over bananas, and top with a layer of 4 trimmed graham crackers. Repeat with remaining chocolate, bananas, and graham crackers until you reach the top of the pan; finish with graham crackers.

4. Cover with plastic wrap, and refrigerate overnight. Uncover, and turn out onto a serving platter. Remove plastic wrap. Garnish with whipped cream, and cut into slices.

Lemon Icebox Cake


  • 1 tsp fresh lemon zest
  • 2 TB granulated sugar
  • ¼ cup salted butter, very soft
  • 3 cups heavy whipping cream
  • ½ cup powdered sugar
  • ⅛ tsp table salt
  • zest of 2 large lemons
  • ⅓ cup fresh lemon juice (from 2 large lemons)
  • 25-30 whole graham crackers (3-4 sleeves)
  • 1 cup lemon curd, slightly warmed up (store bought or homemade)



1. In a small bowl, combine 1 tsp lemon zest and 2 TB granulated sugar. Mix well and set aside at room temp, uncovered.

2. In a large mixing bowl, whip the butter until very soft. Add in the heavy cream and continue beating until smooth. Add sugar, salt, and lemon zest. Whip until mixture forms firm peaks. Gradually beat in lemon juice, beating until fully incorporated. The lemon whipped cream should hold peaks; don’t worry if it starts to curdle.

3. Place warmed lemon curd in a Ziploc bag, press out the air, and seal bag. Cut a very tiny hole at bottom corner, and set aside.

Spread a small amount of lemon whipped cream onto the bottom of a 9×13 inch baking dish.

4. Lay down a layer of graham crackers (about 6). Spoon ¾ to 1 cup of lemon whipped cream over crackers. Drizzle about one-fourth of the lemon curd over the whipped cream layer. Repeat layering 3 more times. You should end up with four layers total, finished by the final drizzle of lemon curd.

5. Cover and let chill in fridge for 3-4 hours or overnight. Crackers will soften to a spongey cake texture.

6. Use a fork to break up lemon sugar and sprinkle over top of cake before serving.

Leftovers will keep well in fridge for 1-2 days.

Nutella Icebox Cake


  • 2/3 cup milk
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 4 large egg yolks
  • 2 tbsp cornstarch
  • 6 1/2 oz Nutella
  • 2 tbsp Brandy
  • 450g square oat cookies


1. In a saucepan combine half of your milk, all heavy cream, sugar. Bring it to boil. In a bowl whisk the egg yolks, cornstarch and the rest of the milk. Temper the eggs by adding a little of boiling milk mixture until eggs and starch are warm. Then pour them into a pot and keep whisking until it thickens for about 3 minutes. Transfer the pudding into a bowl and cool a bit.

2. Then add nutella cream and some brandy ( you can also use some coffee or caramel liquor). Mix until combined.

3. Spread a 9X13 inch pan with some parchment paper. Arrange one layer of cookies and spread some pudding. Add another layer of the cookies and repeat until you finish the cookies and pudding. The top layer must be with pudding.

4. Crush 3-4 cookies and sprinkle the crumbles on the top of the cake. Leave it to cool completely and then put it in a fridge or a freezer for at least 2-3 hours.

If you put the cake in a freezer, leave it to warm for 15 minutes before cutting.