Icebox cake is classic American no-bake cake that’s so simple to make – layer biscuits and cream and leave in the fridge to turn into a cake
This recipe makes a salted caramel ice box cake but feel free to change the biscuits or flavours to suit your own tastebuds.
To get a cleaner cut of the cake, freeze it first – this transforms it into the perfect summer dessert.
- 300ml double cream
- 300g dulce de leche
- 1 packet double chocolate Digestives
- 1 packet caramel Digestives
- chocolate salted caramel flakes
- 40g cubed caramel pieces
Add the caramel sauce to the cream and beat with an electric whisk until smooth, shiny and holds its shape. You can normally tell when it’s nearly ready by the whisk lines in the cream. Don’t overbeat or you won’t be able to spread the cream easily.
You’ll need the cake card and palette knife.
Spread some of the cream evenly over the cake card and add the first layer of biscuits.
Keep adding the cream and biscuits until you have 6 layers.
Add the salted caramel chocolate flakes and the caramel cubes and leave to set in the fridge overnight.
The next day remove from the fridge and your cake is ready to eat.
Cut and serve immediately.