When the temperatures climb and your oven starts collecting dust, it’s time to turn to one of summer’s most satisfying sweets: the icebox cake. This retro, no-bake dessert is having a moment—not just because it spares you the sweat of baking, but because it’s endlessly customizable, make-ahead friendly, and rich in both flavor and nostalgia.
We spoke to Bobbie Lloyd, baker, CEO of Magnolia Bakery, and author of The Magnolia Bakery Handbook of Icebox Desserts, a new cookbook devoted to chilled treats, to get the low-down on these old-fashioned treats. “As the weather heats up, icebox desserts are a great sweets option because, for the most part, you don’t need to turn on your oven to make something delicious,” she says. “Plus, they’re great make-ahead options, so they’re perfect for summer BBQs and picnics.”
What Are Icebox Cakes?
For the uninitiated, icebox cakes are layered desserts—usually cookies and cream-based fillings—that set and soften in the fridge rather than being baked. “Icebox desserts are named after a once-popular kitchen appliance, the icebox,” Lloyd explains. “The name reflected the ease of making the layered desserts with ingredients like cream cheese and whipped cream and then finishing them in the icebox or refrigerator.” The result is a sliceable, creamy dessert that tastes like more than the sum of its parts.
They’re Not the Same As Other Chilled Desserts
Although they are often grouped with cheesecakes or ice cream cakes, icebox cakes are a distinct category in their own right. “Icebox cakes are layered with cookies and need time in the refrigerator to soften,” Lloyd says. “Cheesecakes need time to set as well. Ice cream cakes are held in the freezer.” Icebox cakes, on the other hand, have a lush, spoonable texture—closer to pudding than frozen pie.
Speaking of pudding: Magnolia Bakery may be most famous for its banana pudding, and it turns out it’s a close cousin to the icebox cake. “They are very much related, as they both pack in flavor with layers of cream or pudding and cookies,” Lloyd says.
Flavors
Classic chocolate wafer versions will never go out of style, but Lloyd explores fresh takes like pumpkin and gingersnap in her book. There’s also a layered “blueberry jamboree” with pecan shortbread crust, whipped cream cheese filling, and blueberry topping. “It’s spectacular, any time of year but especially in summer,” she says.
Our Favorite Icebox Cake Recipes
Whether you’re planning a Fourth of July bash, a breezy backyard dinner, or just looking to escape the heat, an icebox cake is the coolest way to end the meal. These are our favorite recipes.
Chocolate, Banana, and Graham Cracker Icebox Cake
Layers of silky milk chocolate pudding, ripe bananas, and graham crackers chill overnight to form this rich, sliceable icebox cake. It’s a no-bake summer classic that tastes like a frozen take on banana cream pie with a chocolate twist.
Chocolate Chip Cookie Icebox Cake
This playful twist on an icebox cake layers crisp chocolate chip cookies with mascarpone whipped cream, which softens the cookies into a sliceable, cake-like texture overnight. Finished with a cloud of whipped cream and chocolate shavings, it’s a crowd-pleasing treat.
Blueberry-Cheesecake Icebox Cake
This no-bake blueberry-cheesecake icebox cake layers lemony cream, jammy berries, and graham crackers for a showstopping dessert. As it chills, the crackers soften into a tender, cake-like texture.
Strawberry Icebox Pie
With a buttery graham cracker crust and layers of fresh and lightly cooked strawberries, this creative take on pie captures the pure, sweet flavor of summer berries. Topped with whipped cream and chilled until set, it’s a refreshingly simple dessert that looks as good as it tastes.
