Gingersnap Apple Icebox Cake

By Makinze GorePublished: Nov 20, 2024

Approved by the Delish Test Kitchen

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layered icebox cake with apples, gingersnaps, and caramel

PHOTO: RACHEL VANNI; FOOD STYLING: BARRETT WASHBURNE

Yields:

10 - 12 serving(s)

Prep Time:

15 mins

Total Time:

6 hrs

Cal/Serv:

339

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preview for Our Gingersnap Apple Icebox Cake Is Sweet To The Core

For a fall version of our favorite icebox cake, we use crunchy gingersnap cookies to hold layers of caramel whipped cream and cinnamon apples together. The tart sweetness of the apples really shine against the rich whipped cream. My favorite part, though, is the spice of the gingersnaps with the sweetness of the rest of the cake. It’s an easy dessert to assemble that comes together pretty quickly, making it a savior during busy holiday planning. Make it a day or two ahead to really let the layers become solid and meld together. It's a perfect casual dessert to serve to guests, or is a fun way to use up the apples from apple picking that isn’t apple pie.

Storage:
The cake can be assembled up to 2 days ahead. Store in an airtight container and refrigerate. Leftovers can be wrapped back up in a loaf pan and kept frozen for up to 1 week.

Did you make this recipe? Let us know what you think down below!

PHOTO: RACHEL VANNI; FOOD STYLING: BARRETT WASHBURNE

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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.) pkg. 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

Directions

1. Step 1In a medium pot over medium heat, cook apples, brown sugar, lemon juice, and cinnamon, stirring often, until apples are softened and juices have thickened into a syrup, 8 to 10 minutes. Let cool.
2. Step 2In a large bowl, using a handheld mixer on medium-high speed (or in the large bowl of a stand mixer fitted with the whisk attachment), beat cream cheese and caramel until smooth. Slowly add cream and beat until stiff peaks form.
3. Step 3Line a 9" x 5" loaf pan with plastic wrap, leaving an overhang on all sides. Spread about one-quarter of whipped cream mixture in bottom of prepared pan. Top with a layer of cookies, then one-third of apple mixture. Repeat twice more. Top with a final layer of whipped cream, then finish with cookies. Fold plastic wrap overhang over top. Freeze until completely chilled, at least 5 hours and up to overnight.
4. Step 4Unwrap loaf pan and invert onto a cutting board or platter. Remove loaf pan and plastic wrap. Drizzle with more caramel sauce.