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No-Bake Summer Berry Icebox Cake

Summer Berry Icebox Cake is surely a crowd-pleaser. It is an easy summer dessert recipe that is so simple, but looks like you spent hours making it!

With layers of sweet whipped cream, a hint of lemon, graham crackers and fresh berries make this summer dessert recipe my latest obsession!

As the weather warms and flowers start to bloom, it's time to start thinking about all those juicy fresh berries that are waiting to be made into something special. This Summer Berry Icebox Cake is just that!

Hi! It's Erin from Suburban Simplicity sharing one of the easiest cakes you can make! You know I love Simplicity....especially in the kitchen! Speaking of easy, my family devours these Easy Oatmeal Bars and these Blueberry Oatmeal Bars. You'll definitely want to give them a try.

If you have 20 minutes to prep this no-bake cake, you can pop it in the fridge and enjoy its simple flavors and light creamy texture when you're ready to serve! No need to turn your oven on!

This is the perfect cake to serve for the patriotic holidays - just create a flag pattern on top with your berries!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make Summer Berry Icebox Cake:

Make sure you wash and let the berries dry before putting them in your cake. The excess moisture can make the berry juice run and turn the creamy white layers pink.
Make it your own creation and add optional topping if you like! Ideas include crushed graham cracker crumbs, chopped nuts, a drizzle of chocolate (white or milk) or powdered sugar for dusting.
You can replace the cream cheese with prepared cheesecake or vanilla pudding if you wish. Just mix it in the with the 3 cups whipped cream as you would the cream cheese.
Mix and match your berries. Any combination will work in this recipe!

What you will need to make Summer Berry Icebox Cake:

8x8 Pan - this one is perfect for baking chicken or making an icebox cake!
Mixing Bowls - I like to have various sizes depending on the recipe.
Hand Mixer - perfect for those little jobs when you don’t want to grab the big stand mixer.

Enjoy!

With love from our simple kitchen to yours.

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Check out more of our favorite icebox cake recipes:

No-Bake Strawberry Shortcake Icebox Cake

Peanut Butter Caramel No-Bake Icebox Cake

Extreme Reese's Peanut Butter No-Bake Pie
Lemon Cloud No-Bake Icebox Cake

Cherry Chocolate Chip Icebox Cheesecake

Yield: SERVES 9Author: Erin Henry

No-Bake Summer Berry Icebox Cake

Summer Berry Icebox Cake is surely a crowd-pleaser. It is an easy summer dessert recipe that is so simple, but looks like you spent hours making it!

prep time: 20 MINScook time: total time: 20 mins

Ingredients

2 cups heavy whipping cream (or can use 3 1/2 cups of your favorite whipped topping like Cool Whip)
8-ounce package cream cheese, softened to room temperature
1/2 teaspoon vanilla extract
1/3 cup powdered sugar
1 teaspoon fresh lemon zest
12 graham crackers
2 1/2 cups mixture of fresh blackberries, raspberries blueberries, and hulled and sliced strawberries, divided leaving the prettiest slices for the top

Instructions

Whip heavy whipping cream in a stand mixer or in a bowl with a hand mixer just until it holds soft peaks. Add powdered sugar, vanilla extract, and lemon juice and whip to combine until stiff peaks form. Do not over mix. Set aside 1/2 cup whipped cream for topping.
In a separate large bowl, beat softened cream cheese until smooth. Fold in the 3 cups of whipped cream or Cool Whip.
To assemble, spread a thin layer of the cream mixture in the bottom on an 8 x 8 pan. Place 3 graham crackers across one end of the pan and then break up 1 or 2 more crackers as needed to fill in the gaps to cover the entire layer. Spread half of the cream mixture on top. Use approximately 1/3 of the mixed berries to create the next layer of the cake.
Top with another layer of graham crackers, breaking them as needed to make them fit. Spread the remaining cream mixture over top and add another 1/3 of the berries.
Top with the final layer of graham crackers. Spread the reserved 1/2 cup freshly whipped cream (or Cool Whip) evenly over the top.
Place the last layer of the prettiest mixed berries reserved for the top. Sprinkle with graham cracker crumbs if desired.
Refrigerate for at least 4 hours or overnight until the graham crackers have softened completely. Serve chilled and add optional toppings if desired.

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Sumber https://www.theslowroasteditalian.com

Author musicforlive

Strawberry Icebox Cake (No-Bake) + VIDEO

Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.

The fabulous vanilla whipped cream frosting will certainly knock your socks off. If you've never tried a no-bake strawberry shortcake cake, you are in for a real treat.

Strawberry Shortcake Cake

We have been loving frozen treats, trifles, and cookie dough dips. Well, cakes have been on my mind like you wouldn't believe.

I mean have you checked out my cake dream board? I have lots of ideas for the fall.

What is a strawberry icebox cake?

If you combine fresh summer strawberries with a light and fluffy vanilla whipped cream frosting and layer it with graham crackers, you have a no-bake strawberry shortcake cake.

It's one of our favorite no-bake summer icebox cakes. And, it's always a hit at barbecues and potlucks.

It takes only a few simple ingredients to create this no-bake dessert recipe but it looks like you spent hours putting it together.

The finished icebox cake goes in the freezer for 3 to 4 hours. That makes the graham crackers softer so the whole thing actually tastes like there are layers of cake between the strawberries and fluffy cream filling.

Tips for making Strawberry Icebox Cake

Homemade whipped cream really makes this icebox cake taste amazing. But, if you are pressed for time, you can use a frozen whipped topping instead.

The taste will be very similar and you'll be able to save a few minutes on a busy day.

If you do decide to make your own homemade whipped cream topping, adding 1-2 tablespoons of dry pudding mix to whipped cream helps to stabilize it.

Icebox cake variations

There are so many different types of icebox cakes you can make.

This strawberry icebox cake is one of my favorites. but, if you don't have strawberries, you can easily use another type of berry like raspberries, blackberries, or blueberries.

Or, if you prefer, you can use sliced peaches instead of berries. If you want a chocolate strawberry icebox cake, you can use a chocolate pudding mix.

Or, why not try layers of bananas if you decide to use chocolate.

Traditionally, a strawberry icebox cake is made with graham crackers.

But, you could also make it with Nilla wafers for a slightly different taste. Or, if you want a strawberry icebox cake with ladyfingers, you can substitute those as well.

If you want to up the presentation of your strawberry icebox cake just a little bit, why not drizzle a chocolate ganache over the top? Chocolate and strawberries just go so well together.

Can I make this sugar free?

So many people are watching their sugar intake and thankfully, you can reduce the sugar content in this strawberry icebox cake very easily.

And, you can also choose low-fat whipped topping to cut the fat content if you're concerned about that.

Instead of traditional instant pudding, choose a sugar-free version.

And, look for a confectioner's sugar substitute that is made with stevia. Reference the package for the substitution ratio. But, the end result should be quite good.

Do I need to invert this cake?

While I love the way it looks when you invert it, you don't have to.

If you prefer, you can simply layer the ingredients in a 9x5 pan and serve it that way. If you have a glass 9x5 pan, the presentation is gorgeous when you can see the layers through the glass.

If you have a steady hand, you can create this icebox cake on a cake platter.

Simply make the layers and alternate with graham crackers, piped in layers of the whipped filling, and layers of sliced strawberries. It's a beautiful dessert that really looks like it took hours to prepare.

More icebox cake recipes

Summer is the perfect time to try making an icebox cake. So, if you're in the mood to try something new, here are a few more you may want to make.

Equipment you will need to make Strawberry Icebox Cake:

KitchenAid-
9 x 5 Pan-

Enjoy!

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!!

And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

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See How Easy it is to Make Strawberry Icebox Cake (No-Bake). Watch the video!

Yield: 12

Author: Donna Elick

Strawberry Icebox Cake (No-Bake)

Strawberry Icebox Cake with layer upon layer of cookies, cream, and luscious strawberries make up this insanely simple and delicious no-bake strawberry cake.

Prep time: 30 MFreeze time:3H Total time: 3 Hours 30 Min

Ingredients

1 pound fresh strawberries, cut into bite size pieces
1/4 cup granulated sugar
2 cups heavy cream
1 tablespoon vanilla extract
2 cups powdered sugar
8-10 graham crackers
2 tablespoons vanilla pudding mix, unprepared

Instructions

Reserve a handful of strawberries for garnishing the top of the cake. Place the remaining strawberries in a large bowl. Sprinkle granulated sugar over top. Stir to combine and allow to sit.
In a tall bowl whip the heavy cream with an electric mixer until you can start to see a trail of the mixer through the cream. Add the vanilla and 1/4 cup powdered sugar. Whip until stiff peaks form. (In other words, when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Set aside.
Line a 9 x 5-inch pan with plastic wrap use enough to have excess that you can wrap over the top. Layer 1/3 of the whipped cream into the pan. Spoon ½ of the strawberries on top of the whipped cream, evenly. Top with a layer of graham crackers, breaking them if necessary to make
Then add another 1/3 of the whipped cream, smoothing it out evenly with a spatula. Add the remaining strawberries evenly over the whipped cream. Top with a layer of graham crackers, breaking them if necessary to make them fit. Pull the excess plastic wrap over the top to cover. Freeze for 3-4 hours.
Meanwhile, add the remaining 1 3/4 cups powdered sugar, pudding mix to the remaining whipped cream. Whip until it comes together. Refrigerate until ready to use.
Remove the cake from freezer, unwrap the top of the cake and invert pan onto a plate. Remove the plastic wrap and frost with the whipped cream icing and sprinkle remaining strawberries on top. Freeze until ready to serve. Run your knife under hot water to warm the knife. Dry if necessary, cut cake. The knife should slide through the cake more easily. Repeat as necessary.
Serve and enjoy!

DONNA'S NOTES

Homemade whipped cream really makes this icebox cake taste amazing. But, if you are pressed for time, you can use a frozen whipped topping instead. The taste will be very similar and you'll be able to save a few minutes on a busy day. If you do decide to make your own homemade whipped cream topping, adding 1-2 tablespoons of dry pudding mix to whipped cream helps to stabilize it.

https://zeromediasystem.blogspot.com//search?q=strawberry-shortcake-no-bake-ice-box-cake-recipe

Sumber https://www.theslowroasteditalian.com

Author musicforlive

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet strawberry sauce is guaranteed to be a hit!

No Bake Strawberry Cheesecake - The Perfect Summer Dessert!

Take advantage of peak-season summer strawberries and make No-Bake Strawberry Cheesecake. How can you go wrong with juicy, fresh strawberries covered with a jello glaze?!

The no-fail cheesecake easily comes together in minutes by whipping together cream cheese, sour cream, vanilla and powdered sugar. Fold in some Cool Whip, and you are done!

No special equipment is needed to make this show-stopping dessert. Anyone can pull off this easy, no bake dessert recipe. I’ll show you how!

Hi friends, this is Melissa from MamaGourmand. I was so happy when Donna and Chad invited me to become a new contributor on TSRI.

Once a month I’ll be sharing my family favorite, tried and true recipes that are guaranteed to be hits for you as well!

When Donna asked me to share a No Bake Strawberry Cheesecake recipe I was more than happy to oblige because, here in the midwest, strawberries are a BIG DEAL this time of year.

When strawberries are in season their taste is infinitely sweeter and more potent. Our family loves to pick and eat them fresh, sliced on pancakes, shortcakes, or in another no bake strawberry dessert - Fresh Strawberry Couer a la Creme.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes.

The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!!

Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Strawberry Cheesecake:

The no bake crust comes together in minutes, but you can make it even easier (with less clean up) by throwing everything in a food processor. Just put in the whole graham crackers, melted butter, and brown sugar. Process until crumbly and voila! No need to crush the graham crackers ahead separately.
The recipe calls for softened cream cheese, but if you forget to set out the cream cheese, no worries! Place the unwrapped cream cheese blocks on a microwave safe dish and hit the “defrost” button (or at 30% power) on your microwave for 45 seconds to 1 minute.
I tested the recipe with full fat versus light cream cheese and sour cream. The no bake cheesecake sets with both versions. However, as much as I hate to be the bearer of bad news, the full fat version was thicker and tasted better (duh).
Don’t forget to remove 1 tablespoon of strawberry jello from the package before adding it to the sugar water. Leaving it in makes the strawberry glaze a little too gelatinous.
The recipe calls for 1 pound of strawberries, but you might need more, depending on the size of your strawberries. Smaller strawberries will require more to cover the top of the cheesecake.
The recipe only requires 2 cups of Cool Whip whipped topping. Use the leftover whipped topping for dolloping on top of slices.

What you will need to make No-Bake Strawberry Cheesecake:

9” Pie Dish - Another reason why this cheesecake is so simple to throw together. There’s need for a special springform cheesecake pan. Just throw everything in your pie dish.
Strawberry Huller - With picking so many strawberries every year, I have tried out a lot of strawberry hullers. This one, by far, is my favorite and easiest to use.
Hand Mixer - The key to making the cheesecake filling so silky and creamy is beating the daylights out of it. This is easily done by using a powerful hand mixer.

Enjoy!

With love from our simple kitchen to yours.

Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to by Email and receive new recipes in your inbox every day!

Don't miss a thing! Follow us on Facebook | Twitter | Pinterest | Instagram ❤ ❤ ❤

Check out more of our favorite no-bake recipes:

No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake

No Bake Strawberry Cheesecake No Bake Cheesecake

no bake, recipe, dessert

American

Yield: 8Author: Melissa Erdelac

No-Bake Strawberry Cheesecake

No-Bake Strawberry Cheesecake is the perfect seasonal dessert to kickoff summer! A simply made graham cracker crust filled with creamy, no bake cheesecake, and topped off with fresh strawberries smothered in cool, sweet gelatin is guaranteed to be a hit!

prep time: 30 minscook time: total time: 30 mins

Ingredients

No Bake Crust

1 1/2 cups graham cracker crumbs (10 full sheet crackers)
1/4 cup brown sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling

12 ounces cream cheese, softened
1/3 cup sour cream
1 teaspoon vanilla extract
3/4 cup powdered sugar
2 cups Cool Whip whipped topping

Fresh Strawberry Topping

1 pound fresh strawberries (might need more depending on size of strawberries)
2/3 cup sugar
2 tablespoons cornstarch
1 cup water
3 ounce box strawberry jello gelatin (with 1 tablespoon removed)
2 tablespoons corn syrup

Instructions

In a medium bowl mix together graham cracker crumbs, brown sugar, and melted butter. Dump into a 9” pie pan. Spread in an even layer, then use fingers, or flat-bottomed glass, to press crumbs firmly on bottom and up sides of pan. Chill for 20 minutes.
In a large bowl use a hand mixer to beat together cream cheese, sour cream, vanilla extract, and powdered sugar until smooth and no lumps remain, about 1 minute on high.
Gently fold 2 cups of whipped topping into cream cheese mixture. Evenly spread cheesecake filling in no bake crust. Place back in refrigerator for 1 hour while making strawberry topping.
Wash strawberries, hull, and then place on towels to dry.
In a small saucepan whisk together sugar, corn STARCH, and water. Bring to boil, whisking occasionally.
Immediately remove from heat once it begins to boil. Whisk in strawberry jello (with 1 tablespoon removed) and corn SYRUP. Stir to dissolve and let sit until thickened and cooled, about 1 hour. Stir occasionally while cooling.
Arrange washed, dried, and hulled strawberries, cut side down, on top of cheesecake filling. Spoon cooled strawberry gelatin mixture over fresh strawberries. Return cheesecake to refrigerator for gelatin to set, about 1 hour. Serve cheesecake with remaining whipped topping.

Author musicforlive

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!

No-Bake Cookie Dough Ice Cream Cake is a dessert lover's dream!

Imagine taking everything you love about chocolate, cookie dough, ice cream sandwiches, and cake and turning it all into this mashed-up No-Bake Cookie Dough Ice Cream Cake masterpiece every summer birthday party deserves.

You'd have a recipe like this one - a recipe that will be requested from everybody from the youngest to the oldest. Because honestly...who doesn't love a big slice of ice cream cake on a hot day?

When you add cookie dough to the mix, things get a little crazy. Everyone remembers sneaking bites from the bowl of cookie dough as a kid (and some of us still do it as adults) and never thinking twice about it.

Some genius somewhere one day decided that edible cookie dough (meaning egg-free and totally safe to eat) needed to be a thing - and now here we are, using it as layers in a cake. If you've never tried edible cookie dough on its own, I highly recommend it!

By the way, hi! I'm Erica from The Crumby Kitchen and I'm a new contributor here on TSRI. You'll see me right here once a month, sharing some of my favorite party-style recipes, everything from desserts to main dishes! I'm excited to show off my stuff, and I hope you'll stop by my blog later on for even more delicious recipes.

If you're not a fan of chocolate ice cream, you're missing out. But the good news is...well, this is your cake! You can substitute absolutely any ice cream or frozen yogurt flavor you want!

My favorite options include plain old vanilla ice cream, coffee ice cream, dulce de leche ice cream, or butter pecan ice cream.

Speaking of simple recipes, of course our new cookbook {The Simple Kitchen - available to order now}is packed with delicious, easy recipes. The Simple Kitchen is loaded with more than 75 BRAND NEW recipes and a hand full of family favorites too.

8 chapters with a total of 82 quick and easy recipes that are bursting with flavor!!! Every recipe has a photo that will make your mouth water. It has slow cooker meals, one-pot recipes, quick dinners, simple appetizers, desserts and more!!! And we have included kitchen tips to make dinnertime less stressful.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Cookie Dough Ice Cream Cake:

The edible cookie dough layers are egg-free, but to avoid any possibility of E. Coli contamination, toast your flour before using it in the recipe. Spread your flour on a baking sheet or Silpat and bake for 5 minutes at 350° F. Let cool completely, then use as directed. You can also microwave the flour instead - just make sure it comes to 165° F before using it.
Set aside about 1 cup of the cookie dough before making your layers to use as garnish! The cute little cookie dough balls on top of the cake are quick and easy to roll while the ice cream sets. Place the balls on a parchment-lined plate and chill, then garnish your cake with them before serving.
A springform pan makes creating this cake a breeze. It holds its shape while you press in the soft ice cream, freezes into a perfect round, then releases it all with no fuss. Line the pan generously with plastic wrap before molding your first layer of cookie dough to make removal even easier.
Soften your ice cream before attempting to layer it in the pan. It's much easier to handle and you won't get your hands nearly as dirty.
Press your top layer of cookie dough in a separate cake pan (the same size as your springform.) The cookie dough is very soft when it's fresh, and will be difficult to press into the softened ice cream. Freeze them separately, then layer the hardened cookie dough over the ice cream layer before decorating.
Run the knife under a steady stream of hot water until the blade is warm, then slice up your cake, reheating the blade between slices. It goes in and out like buttah.
Use this easy Chocolate ganache
Use this easy Chocolate Whipped Cream

What you will need to make No-Bake Cookie Dough Ice Cream Cake:

Springform Pan - The best pan for this cake! It keeps everything together in the freezer, and you won't have to struggle to remove the cake from it since the sides pop right off!
KitchenAid Mixer - A good stand mixer makes softening ice cream so easy! Pull your ice cream from the freezer 15 minutes before you use it, then pop it in the mixer, turn it on, and watch it soften without turning to liquid. The end result is a perfect ice cream cake that doesn't taste gummy or freezer-burnt.
Piping Bags & Decorating Tips - Add a little extra fancy touch to your cakes & desserts! Zipper bags are fine, but fancy swirls and swags are very easy and possible with the right bags & tips at your disposal.
Sharp Knife - The only way to cut through frozen edible cookie dough and ice cream without making a huge mess.

Check out more of our favorite no-bake recipes:

No-Bake Summer Berry Icebox Cake
Strawberry Shortcake No-Bake Icebox Cake
Lemon cloud No-Bake Icebox Cake
Peanut Butter Caramel No-Bake Icebox Cake
Cherry Chocolate Chip Brownie Icebox Cheesecake

Yield: 8-10 ServingsAuthor: Erica Acevedo

No-Bake Cookie Dough Ice Cream Cake

No-Bake Cookie Dough Ice Cream Cake is the summer dessert of your dreams! Your favorite ice cream (in this case chocolate) is sandwiched between two layers of indulgent edible cookie dough - it's a giant-sized childhood favorite comes to life!

prep time: 30 MINScook time: total time: 30 mins

Ingredients

3/4 cup unsalted butter, softened
1 cup brown sugar, packed
2 teaspoons vanilla extract
3 cups all-purpose flour
Pinch kosher salt
1 can sweetened condensed milk
3 cups mini chocolate chips, plus more for garnish
1/2 gallon chocolate ice cream, slightly softened
Chocolate ganache, for garnish
Chocolate Whipped Cream

Instructions

Line both an 8-inch springform pan and an 8-inch cake pan with plastic wrap, making sure it comes all the way up the sides of the pans. Enough to use as a handle. Set aside.
In the bowl of a stand mixer, cream the butter and sugar on high speed for 3 minutes until fluffy. Add the vanilla extract and mix until blended.
In a separate bowl, whisk together the flour and salt.
Add half of the flour mixture to the butter and mix well. Pour in the condensed milk and mix until combined, then add the remaining flour. Mix until well combined. Fold in the chocolate chips.
Reserve 1 cup of cookie dough, then divide the remaining dough between the two prepared pans. Press the dough into flat, even layers.
Place the softened ice cream into the clean bowl of the stand mixer. Beat on medium-low speed until consistently soft and creamy, then pour it into the springform pan on top of the cookie dough layer. Even out the ice cream layer with a spatula.
Cover both pans with plastic wrap and freeze until ice cream is solid, at least 4-6 hours.
Meanwhile, pinch off little bits of the remaining cookie dough and form them into balls. Set the balls on a parchment-lined plate, then chill in the refrigerator or freezer until ready to use.
When ready to assemble, remove layers from freezer and unwrap. Remove the cake from the springform pan and place it on a serving board or plate. Place the second layer of cookie dough on top of the ice cream.
Drizzle warm ganache on top of the cake, allowing it to drip down the sides. Pipe rosettes of chocolate whipped cream around the top edge, then sprinkle with additional chocolate chips. Pile the cookie dough balls in the center of the cake.
To slice the cake, run a sharp knife under a steady stream of hot water until the blade is warm. Slice up your cake, reheating the blade between slices.

Author musicforlive

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

This icebox pie is made really easily, and is a natural make-ahead dessert. Chocolate is a family favorite flavor, and the buttermilk here adds a beautiful slight tang to counter all the sweetness!

Are you guys ready for Summer weather yet? We definitely are! It’s been rain rain rain here, and it’s driving me nuts. I’m so ready for the warm sunshine, a summer breeze, and great summer desserts!

Hey guys, it’s Amanda from The Chunky Chef. I love being a contributor here on TSRI, and will be here sharing some of my favorite recipes each month! I look forward to bringing some of my midwestern flair and enjoying some treats together.

You have some options here in terms of some of the ingredients. Since our oven is out of commission, I went with a pre-made chocolate cookie crust (which doesn’t require baking), but a homemade version is even better. That does require baking to help it hold together, but it’s a short baking time. I also use frozen whipped topping that’s been thawed, both in the pie filling itself and on top of the pie. If you’d prefer to use homemade ingredients, whip up a big batch of homemade whipped cream with a little sugar.

To do that, add your mixing bowl and beaters to the freezer for about 10 minutes to get them chilled. Get the bowl and beaters all set up, and add 2 cups heavy whipping cream, 2 tsp vanilla extract, and 1/2 cup powdered sugar to the bowl. Beat on low speed at first, then increase to about med-high speed until stiff peaks form. That means when you hold the beater with some whipped cream upside down, it still forms a peak and doesn’t slump down.

The chocolate ganache drizzle on top is optional, but SO recommended! If you’re worried about making a ganache, it’s actually incredibly easy, and I’ll detail exactly how to do it down in the recipe below.

We are so excited to share our recipes with you!!! So, don't wait. Go and grab yours today! The Simple Kitchen <-- click here to order.

WHERE TO ORDER:

🔥 Amazon 🔥 Barnes & Noble 🔥 Books-a-Million 🔥 IndieBound

Helpful Tips to make No-Bake Chocolate Icebox Pie:

Buttermilk gives this pie a little flavor dimension and a touch of tang, but if you don’t have it or don’t like it, regular milk definitely works as well.
Since this chocolate pie is frozen, you’ll want to set it out about a hour or so before you want to serve, just so that it’s easier to cut and eat.
Optional toppings would be chopped chocolate peanut butter cups, salted peanuts, fresh raspberries, other chopped chocolate candies, etc.

What you will need to make No-Bake Chocolate Icebox Pie:

Food Processor – the easiest way to crush the cookies for the crust. The smaller size means less used counter space!
Offset spatula – perfect for smoothing the filling into the pie crust, this spatula has SO many uses.
Hand Mixer – if you’re making homemade whipped cream, you’ll need a great mixer!

Check out more of our favorite no-bake recipes:

Extreme Reese's Peanut Butter No-Bake Pie
Strawberry Shortcake No-Bake Icebox Cake
Lemon Cloud No-Bake Icebox Cake
No-Bake Summer Berry Icebox Cake

Yield: 8Author: Amanda Batcher

No-Bake Chocolate Icebox Pie

No-Bake Chocolate Icebox Pie is a chocolate lovers dream come true! This simple recipe with 3 amazing chocolaty layers will rock your world. It all starts with a chocolate cookie crust, that is topped by a glorious chocolate filling and a homemade chocolate ganache.

prep time: 10 MINScook time: 8 MINStotal time: 18 mins

Ingredients

1 1⁄4 cups chocolate wafer cookie crumbs
5 Tbs. unsalted butter, melted
3 Tbs. sugar
2 (3.9 oz) packages chocolate flavored instant pudding and pie filling
2 ¾ cups buttermilk
1 tsp vanilla extract
8 oz frozen whipped topping, thawed
½ cup finely chopped or grated German chocolate bar pieces
1 additional cup frozen whipped topping, thawed
chocolate ganache, see recipe below

Instructions

Preheat an oven to 350°F.
In a bowl, combine the cookie crumbs, butter and sugar and stir until the crumbs are well moistened. Pat the mixture firmly and evenly into the bottom and all the way up the sides of a 9-inch pie pan or dish.
Bake until the crust is firm, about 8 minutes. Remove from oven and cool completely.
In a large mixing bowl, combine buttermilk, pudding mix, and vanilla extract. Whisk until well combined and thickened, 1-2 minutes.
Fold in whipped topping and grated chocolate.
Pour into cooled pie crust and cover tightly.
Freeze at least 8 hours, or overnight. Remove from freezer about an hour or so before serving.
Spread 1 cup of whipped topping over the pie, then drizzle with chocolate ganache.

COOK'S NOTES

To make chocolate ganache:

Add 6 oz finely chopped semi-sweet chocolate to a microwave-safe bowl. Top with 6 oz heavy whipping cream.

Microwave 1 minute.

Let stand in the microwave for 5 minutes.

Whisk together until smooth and velvety.

Author musicforlive