Gingersnap Apple Icebox Cake Recipe
Introduction
This Gingersnap Apple Icebox Cake combines the tartness of Granny Smith apples with the warm spice of gingersnap cookies. Layered with creamy caramel-infused whipped cream, it’s a refreshing no-bake dessert perfect for any occasion.
Ingredients
- 3 medium Granny Smith apples, peeled, finely chopped
- 1/4 cup (50 g) packed light brown sugar
- Juice of 1/2 lemon
- 1 teaspoon ground cinnamon
- 1 (8-oz) package cream cheese, softened
- 1/2 cup store-bought or homemade caramel sauce, plus more for serving
- 1 cup heavy cream
- 32 store-bought or homemade gingersnap cookies
Instructions
- Step 1: In a medium pot over medium heat, combine the chopped apples, brown sugar, lemon juice, and cinnamon. Cook, stirring often, until the apples are softened and the juices thicken into a syrup, about 8 to 10 minutes. Remove from heat and let cool completely.
- Step 2: In a large bowl, beat the softened cream cheese and caramel sauce together using a handheld or stand mixer until smooth. Gradually add the heavy cream and continue beating until stiff peaks form.
- Step 3: Line a 9″ x 5″ loaf pan with plastic wrap, leaving overhang on all sides. Spread one-quarter of the whipped cream mixture evenly in the bottom. Layer with gingersnap cookies, then one-third of the apple mixture. Repeat layering two more times, finishing with a final layer of whipped cream and a top layer of cookies. Fold the plastic wrap over the top and freeze until completely chilled, at least 5 hours or overnight.
- Step 4: To serve, unwrap the loaf pan and invert the cake onto a cutting board or platter. Remove the pan and plastic wrap carefully. Drizzle additional caramel sauce over the top and slice to serve.
Tips & Variations
- Use crisp apples like Granny Smith for the best tart flavor and texture.
- Homemade caramel sauce adds a richer taste, but store-bought works well for convenience.
- For added texture, sprinkle chopped nuts like pecans or walnuts between layers.
- If you prefer a softer cookie texture, let the cake sit at room temperature for 15 minutes before slicing.
Storage
Store the icebox cake tightly wrapped or in an airtight container in the freezer for up to 3 days. For best texture, thaw in the refrigerator for about 30 minutes before serving. Leftover slices can be refrigerated for up to 2 days but may lose cookie crispness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other types of apples?
Yes, but choose firm, tart apples like Honeycrisp or Braeburn for best results. Avoid very sweet or soft apples that may turn mushy.
How long should the cake chill before serving?
Chill the cake for at least 5 hours to allow the cookies to soften and flavors to meld. Overnight chilling gives the best texture and taste.
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Gingersnap Apple Icebox Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
Description
This Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring layers of crunchy gingersnap cookies, spiced apple compote, and a luscious caramel cream cheese whipped topping. Perfectly chilled and drizzled with caramel sauce, it combines tart apples and warm spices for a comforting and elegant treat.
Ingredients
Apple Compote
- 3 medium Granny Smith apples, peeled, finely chopped
- 1/4 cup (50 g) packed light brown sugar
- Juice of 1/2 lemon
- 1 teaspoon ground cinnamon
Whipped Cream Mixture
- 1 (8-oz.) package cream cheese, softened
- 1/2 cup store-bought or homemade caramel sauce, plus more for serving
- 1 cup heavy cream
Assembly
- 32 store-bought or homemade gingersnap cookies
Instructions
- Cook the Apple Compote: In a medium pot over medium heat, combine the finely chopped Granny Smith apples, light brown sugar, lemon juice, and ground cinnamon. Stir often and cook for 8 to 10 minutes, until the apples are softened and the juices have thickened into a syrup. Remove from heat and let cool completely.
- Make the Whipped Cream Mixture: In a large bowl, using a handheld mixer on medium-high speed or a stand mixer with a whisk attachment, beat the softened cream cheese and 1/2 cup caramel sauce together until smooth. Gradually add the heavy cream and continue beating until stiff peaks form, creating a fluffy and stable mixture.
- Assemble the Icebox Cake: Line a 9″ x 5″ loaf pan with plastic wrap, leaving an overhang on all sides for easy removal. Spread about one-quarter of the whipped cream mixture evenly on the bottom of the pan. Add a layer of gingersnap cookies on top, followed by one-third of the cooled apple compote. Repeat this layering process twice more: whipped cream, cookies, then apple compote. Finish with a final layer of whipped cream and top with a last layer of gingersnap cookies. Fold the plastic wrap overhang to cover the top completely.
- Chill the Cake: Place the assembled loaf pan in the freezer and chill until completely firm and set, at least 5 hours or preferably overnight.
- Serve: Remove the cake from the freezer, unwrap the plastic wrap, and invert the loaf pan onto a cutting board or serving platter. Carefully lift off the pan and plastic wrap. Drizzle additional caramel sauce over the top just before serving for an extra touch of sweetness and visual appeal.
Notes
- For best results, allow the apple compote to cool completely before layering to prevent soggy cookies.
- You can substitute gingersnap cookies with speculoos or cinnamon graham crackers if desired.
- Make sure the cream cheese is fully softened to avoid lumps in the whipped cream mixture.
- This dessert can be made up to 2 days ahead and stored in the freezer; thaw slightly at room temperature before serving for easier slicing.
- Use homemade caramel sauce for a richer flavor or store-bought for convenience.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: icebox cake, gingersnap, apple dessert, caramel, no bake, layered dessert, fall dessert
