Ginger Snap Ice Box Cake

Here’s another quintessentially summer recipe to enjoy:  my version of the ice box cake.  If you’re entertaining and need an easy dessert, that doesn’t require any cooking or baking, and doesn’t heat up the house, look no further…This little gem packs a lot of flavor and richness into a small-scale dessert.  I’ve used a six-inch square pan, layered with Biscoff cookies, mascarpone, and whipped cream.  I sprinkled the cookies with a little bourbon, and flavored the filling with maple syrup and orange zest.  The cookies are not actually ginger snaps, but I love the flavor, and they line up perfectly in the small, square pan.  The principal is the same as the iconic chocolate wafer and whipped cream ice box cake; you layer the cookies and filling, top with the whipped cream, then cover and chill the cake.  You can do this early in the morning, or the day before you want to indulge in ice box cake.  That’s all there is to it.

With time, the cookies soften, the flavors meld, and a very delicious dessert is yours to enjoy.  I sprinkled extra cookie crumbs atop the cake for garnish.  You can do this when you assemble the cake, or wait ’till just before you serve, in which case the crumbs will provide a little bit of crunchy texture to your dessert.  Serve the cake with a cup of strong coffee, or your favorite iced tea, and prepare to indulge in a smooth, spicy, rich confection.


Ginger Snap Ice Box Cake

The ultimate ice box cake, made with spice cookies, mascarpone, whipped cream, maple syrup and a little bourbon.  This is a quick, easy, and quintessentially summer recipe.  *Allow at least 6 hours of chilling time once the dessert is assembled.

Course Dessert, Snack, Sweets
Cuisine American, Canadian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8 small, rich portions
Author Adapted from Clinton Kelly


  • 1 box Biscoff spice cookies
  • 8 ounces mascarpone
  • 1/4 cup full fat sour cream
  • 1/4 cup granulated sugar
  • 2 tablespoons pure maple syrup
  • 1 heaped teaspoon finely grated orange zest
  • 1/3 cup heavy cream
  • 1 tablespoon confectioner's sugar
  • bourbon, rum, or sweet marsala (for sprinkling over the cookie layers)
  • Additional cookies, crumbled coarsely, for garnish


  1. Line a 6x6-inch square cake pan with parchment paper, leaving an overhang on all four sides.  This makes it easy to lift the cake from the pan when it's thoroughly chilled.  In a medium bowl, combine the mascarpone, sour cream, granulated sugar, maple syrup, and orange zest.  Stir together until smooth. 

  2. Arrange a layer of cookies in the prepared pan; you will need 8 cookies per layer.  Sprinkle with the liquor of your choice.  Spoon half of the mascarpone mixture in dollops over the cookies.  Gently smooth to an even layer.  Repeat with another 8 cookies, and the remaining mascarpone mixture.  Top with the last layer of 8 cookies, sprinkle again with liquor, and set aside. 

  3. Whip the cream and the confectioner's sugar to soft peaks.  Spread over the cookie layer and sprinkle with the cookie crumbs (you can wait to add the crumbs until just before serving if you want a crunchy topping).  Cover the pan tightly with plastic wrap and chill for at least 6 hours, or overnight.  To serve:  lift the cake out of the pan using the parchment overhang and place on a work surface.  Cut the cake diagonally into 4 large triangles, then cut each triangle in half to create 8 small, but very rich portions.  Serve immediately and cover and refrigerate any leftovers. 

Recipe Notes

This recipe was inspired by and adapted from this one, by Clinton Kelly on GMA.

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