It is warming up in Texas already. And when the weather turns, so does my cooking. I’ve been eagerly waiting for spring vegetables in the markets, for grilling in the backyard, and for sparkling fruity beverages and cold desserts. The first 85 degree weather day we had here, we went to a neighborhood backyard potluck and I experimented with this icebox cake for the crowd.
An icebox cake, if you don’t already know, is a cold layered cake, kind of like a trifle, but much less complex, with generally no real cooking or baking involved. Did I get your attention now? And it’s a no brainer: why wouldn’t whipped cream and cookies layered up with caramel and a hint of chai spice be a hit at a party?!?! And I was even happier since it literally took me less than half an hour to prepare in the morning and it was ready to go by the evening.
I stray from my usual DIY self in this recipe: I used store-bought cookies–Biscoff cookies which I discovered last year in Europe. And I had store-bought chai masala on hand. I keep jars of homemade salted caramel on hand in my refrigerator so that turned out to be handy when I created the recipe. You can make everything from scratch too, but do try it once with Biscoff, a cookie brand that I am sad to love so much since I don’t make them from scratch!
Serves: 12-15 servings
- If you haven’t already made the salted caramel, do so first and allow to cool to room temperature. It should be of pourable consistency but not piping hot. If you’ve made salted caramel in advance, remove from refrigerator and reheat for about 30 seconds to achieve a pourable consistency that is not too hot.
- Make the whipped cream layer: If you have a smaller mixing bowl, you will need to do the whipped cream in 2 batches. Whip the heavy cream in a stand mixer starting at low speed and gradually increase to high speed. Add in the powdered sugar and chai spice blend in the beginning of the whipping process while the cream is still thin. Whip until peaks form. Set aside.
- In a trifle bowl, layer the Biscoff cookies in a single layer on the bottom. You can break cookies if needed to fit. Then scoop in a thick layer of whipped cream. Drizzle a layer of the cooled salted caramel over the whipped cream. Repeat this until you run out of whipped cream. Then cover the icebox cake and set in the fridge for at least 6 hours up to 12 hours.
- When you remove the cake, reheat the caramel and drizzle over the top. If you have any cookies left over, you can crumble them on top of the cake or stick them into the center of the cake upright. Feel free to add sprinkles if you wish!