Gingersnap Apple Icebox Cake Recipe
Introduction
This Gingersnap Apple Icebox Cake is a delightful no-bake dessert that combines the warm flavors of spiced apples and caramel with the crunch of gingersnap cookies. It’s easy to prepare and perfect for a make-ahead treat that will impress your guests.
Ingredients
- 3 medium Granny Smith apples, peeled, finely chopped
- 1/4 cup (50 g) packed light brown sugar
- Juice of 1/2 lemon
- 1 tsp 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, cook the chopped apples, brown sugar, lemon juice, and cinnamon, stirring frequently. Cook until the apples are softened and the mixture thickens 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 1/2 cup caramel sauce on medium-high speed 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 an overhang on all sides. Spread about one-quarter of the whipped cream mixture evenly in the bottom of the pan. Add a layer of gingersnap cookies, then spread one-third of the cooled apple mixture over the cookies. Repeat layering twice more—whipped cream, cookies, apples—then top with a final layer of whipped cream and finish with a 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 it onto a cutting board or platter. Remove the pan and plastic wrap. Drizzle additional caramel sauce over the top before slicing and serving.
Tips & Variations
- Use tart apples like Granny Smith for a nice balance with the sweet caramel and spices.
- For extra flavor, add a pinch of nutmeg to the apple mixture.
- If you prefer, substitute gingersnaps with cinnamon graham crackers for a milder spice.
- Make it ahead and freeze—this dessert improves as the flavors meld overnight.
Storage
Store the cake covered in the freezer for up to 3 days. When ready to serve, let it sit at room temperature for 10-15 minutes to soften slightly for easier slicing. Leftovers can be refrigerated for up to 2 days, but freezing is best to maintain texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of apple?
Yes, but choose a firm, tart apple variety like Granny Smith or Honeycrisp for the best flavor and texture.
Do I have to freeze the cake?
Freezing helps the layers set and makes the cake easier to slice. While chilling in the fridge might work, the texture won’t be as firm.
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Gingersnap Apple Icebox Cake Recipe
- Total Time: 5 hours 30 minutes
- Yield: 8 servings 1x
Description
Gingersnap Apple Icebox Cake is a delightful no-bake dessert featuring layers of spiced, softened Granny Smith apples, creamy caramel-infused cream cheese whipped cream, and crunchy gingersnap cookies. This frozen treat combines tartness, sweetness, and texture for a perfect cool, indulgent finish to any meal.
Ingredients
Apple Mixture
- 3 medium Granny Smith apples, peeled and finely chopped
- 1/4 cup (50 g) packed light brown sugar
- Juice of 1/2 lemon
- 1 tsp ground cinnamon
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
Other
- 32 store-bought or homemade gingersnap cookies
Instructions
- Cook Apple Mixture: In a medium pot over medium heat, combine the finely chopped apples, brown sugar, lemon juice, and ground cinnamon. Stir often while cooking until the apples are softened and the juices thicken into a syrup, about 8 to 10 minutes. Remove from heat and let the mixture cool completely.
- Prepare Cream Mixture: In a large bowl, use a handheld mixer or a stand mixer with the whisk attachment to beat the softened cream cheese and 1/2 cup caramel sauce together until smooth. Gradually add the heavy cream while continuing to beat until stiff peaks form, creating a fluffy, caramel-infused whipped cream.
- Assemble the Icebox Cake: Line a 9″ x 5″ loaf pan with plastic wrap, leaving enough 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 over the cream, followed by one-third of the cooled apple mixture. Repeat this layering process two more times, ending with a final layer of whipped cream. Top with remaining gingersnap cookies. Fold the plastic wrap over the top of the cake.
- Freeze: Place the assembled cake in the freezer and chill until completely firm, at least 5 hours or overnight, allowing the flavors to meld and the cookies to soften slightly.
- Serve: When ready to serve, unwrap the plastic wrap and invert the loaf pan onto a cutting board or platter to release the cake. Remove the pan and plastic wrap completely. Drizzle additional caramel sauce over the top before slicing and serving.
Notes
- For best results, use tart Granny Smith apples to balance the sweetness of the caramel and cookies.
- Store-bought caramel sauce works well, but homemade caramel adds a richer flavor.
- This cake must be frozen to set properly; do not skip chilling.
- Gingersnap cookies soften during freezing, creating a cake-like texture but still retain some crunch.
- Leftovers can be stored in the freezer, covered, for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Gingersnap Apple Icebox Cake, no-bake dessert, icebox cake, caramel cream cheese dessert, layered apple cake
