Gingersnap Icebox Cake For Abbie'S Birthday – a delicious recipe with heavy cream, orange, sugar, ginger snaps. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["In a stand mixer fitted with a cold whisk and bowl (I refrigerated them overnight), whip the cream till it starts to thicken. Add in orange zest and powdered sugar (Use more or less sugar to your taste.) As the cream thickens, drizzle in the orange juice. You still want the cream to hold its shape, so just add it a little at a time till it tastes the way you want.", "Layer the cookies and whipped cream as in this article: https://food52.com/blog/7061-how-to-make-any-icebox-cake-in-5-steps
2
My cookies were small, so i layered them in the dish like a cake or trifle and then spooned whipped cream over, making layers of cake and alternating with whipped cream. Smooth whipped cream over top. Refrigerate at least overnight before serving."]
739
kcal
Calories
65
g
Fat
34
g
Carbs
6
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 4 ingredients. The key ingredients include: 3 cups heavy cream, juice and zest of one orange, 3 tablespoons confectioner's sugar (or to taste), 14 ounce package of ginger snaps (I didn't count how many cookies that was; sorry).
Yes, Gingersnap Icebox Cake For Abbie'S Birthday 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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