Make a gingerbread icebox cake for an easy holiday dessert

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Gingerbread icebox cake is served on small round plates with a brown floral design.

Make a gingerbread icebox cake for an easy holiday dessert that you can make ahead! I debated on making my own gingerbread cookie butter, but in the end, decided to use Biscoff Cookie Butter that is widely available. Remember when you used to have to fly Delta to get your hands on a little package of Biscoff Cookies? It does not seem all that long ago, and now you can buy them almost anywhere along with a jar of decadent Biscoff Cookie Butter!

For this icebox cake, I used two packages of Anna’s Swedish Ginger Thins. In addition to the cookies, all you need is half of a jar of cookie butter and heavy cream. If you plan ahead, you can order Stonewall Kitchen’s Gingerbread Butter, otherwise use the Biscoff Cookie Butter that you can find anywhere, including Trader Joe’s!

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This is all you need to make a gingerbread ice box cake: Anna’s Swedish Ginger Thins, Cookie Butter and heavy cream

A new take on an icebox cake using gingerbread cookies making it perfect for a make ahead holiday dessert.

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gingerbread icebox cake

gingerbread icebox cake on brown and cream patterned plates with cake on white marble board with cookie crumbs on top

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  • Author: annie diamond
  • Prep Time: 10 minutes
  • Cook Time: 60
  • Total Time: 70 minutes
  • Yield: 810 1x

Ingredients

Scale
 
  • 2 cups heavy cream
  • 2 tablespoons sugar (optional)
  • 1 cup Biscoff spread
  • 1 1/2 packages Anna’s Swedish Ginger Thins

Instructions

 

  1. Place your mixing bowl and whisk attachment in the freezer for about 30 minutes,
  2. Line a 9″ x 5″ loaf pan with plastic wrap leaving plenty of wrap at the ends to then cover
  3. Place 2 cups heavy cream and the sugar (if using) into your chilled mixer bowl and beat until soft peaks form
  4. Then add the Biscoff Cookie Butter and incorporate it into the whipped cream. DO NOT OVER MIX! 
  5. Spread a thin layer of whipped cream on the bottom of your prepared pan. Line with cookies. Top with another layer of whipped cream; top with cookies and continue this process until all cream is used making sure to end with cream on the top. Cover the pan with plastic wrap and place it into the freezer for several hours or overnight.
  6. Use the plastic wrap to lift the cake out of the pan – remove the wrap and place the cake on a rectangle serving plate or cutting board. I use a marble board. Top cake with crumbled cookies and serve. 

Notes

It’s very important to not over mix the heavy cream with the cookie butter. Beat the heavy cream first, then add the cookie butter and beat it into the heavy cream only until it is almost combined. Then carefully fold in the rest using a silicone spatula. Twice I have over mixed, causing it to curdle. 

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