3-Ingredient Gingersnap Icebox Cake – a delicious recipe with heavy cream, cookies, orange marmalade. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Using an electric mixer on medium-high speed, whip cream to stiff peaks in a large bowl.
2
Arrange 10 cookies in a circle (8 around the edge and 2 in the middle) on a cake stand or large plate, breaking 1 center cookie to fit. Top with one-quarter of whipped cream, spreading gently almost to edge of cookies (you'll want to see them peeking out). Dollop one-quarter of marmalade over. Repeat with 30 cookies and remaining cream and marmalade to make 4 layers, ending with marmalade.
3
Place remaining 2 cookies in a resealable plastic bag. Using the back of a spoon, rolling pin, or meat mallet, crush to fine crumbs. Sprinkle crumbs over top layer, then chill at least 8 hours and up to 2 days.
1272
kcal
Calories
53
g
Fat
198
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 3 ingredients. The key ingredients include: 2 cups heavy cream, 42 gingersnap cookies (about 10 ounces), divided, 3/4 cup orange marmalade, divided.
Yes, 3-Ingredient Gingersnap Icebox Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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