3-Ingredient Gingersnap Icebox Cake

From the kitchen of Carly

Crispy gingersnaps soften into tender layers under whipped cream and bright orange marmalade. This icebox cake needs no baking, just patience as it chills overnight. Spiced cookie crumbs scatter across the top for the perfect textural finish.

3-Ingredient Gingersnap Icebox Cake

Gingersnaps soften into almost-cake layers when stacked with whipped cream and bright orange marmalade. The trick is the timing, the chilling, the way the cookies collapse into a tender, spiced whole that looks way harder than it is. Build it in the morning, taste it tonight with the ginger and citrus singing.

Prep
n/a
Cook
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Total
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Servings
4
Difficulty
medium

Ingredients

4 servings

  • 2 cupheavy cream
  • 42gingersnap cookies , divided
  • 3/4 cuporange marmalade
  • 1divided

Instructions

  1. Pour the heavy cream into a large bowl and whip with an electric mixer on medium-high speed until stiff peaks form.

  2. On a cake stand or large plate, arrange 10 cookies in a circle, 8 around the edge and 2 in the middle, breaking 1 center cookie to fit snugly. Spread one-quarter of the whipped cream over the top, nudging it almost to the cookie edges but leaving them visible. Dollop one-quarter of the marmalade over the cream. Continue building with the remaining 30 cookies, cream, and marmalade to create 4 layers total, finishing the top with marmalade.

  3. Seal the remaining 2 cookies in a resealable plastic bag and crush them to fine crumbs using the back of a spoon, a rolling pin, or a meat mallet. Scatter the crumbs over the top layer, then refrigerate for at least 8 hours and up to 2 days before serving.

Tips from the kitchen

  • Whip the cream just past stiff peaks, not a second longer, or you'll end up with something closer to butter. Spreading it almost to the cookie edge means you see the cookie peep through, which is the whole look.
  • Don't chill less than 8 hours. The cookies need that full time to absorb moisture and soften into layers. Two days is even better.
  • Crush those final 2 cookies finely with the back of a spoon or a rolling pin while they're still in the bag. Fine crumbs stay on top instead of sliding off.

Variations

  • Swap the marmalade for apricot jam or thick lemon curd for a different citrus angle.
  • Use crushed digestive biscuits or vanilla wafers if gingersnaps aren't on hand, then fold a teaspoon of ground ginger into the whipped cream.
  • Layer in a tall glass instead of stacking on a plate for an icebox-cake parfait.
  • Add a tablespoon of bourbon or cognac to the whipped cream before whipping for depth.

Make ahead and storage

Keep covered in the fridge up to 2 days. The cookies will continue to soften, which is fine. Don't freeze, the whipped cream won't recover well when thawed.