Caramel Apple and Gingersnap Ice Box Cake Recipe
This Caramel Apple and Gingersnap Ice Box Cake is a delightful no-bake dessert featuring tender cinnamon-spiced apples, rich caramel sauce, and creamy whipped cream layered with spicy gingersnap cookies. Chilled for several hours, it combines warm autumn flavors with a refreshing, creamy texture perfect for gatherings and celebrations.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 4 hours 45 minutes
- Yield: 10 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Apples
- 2 tablespoons Salted Challenge Butter
- 2 cups peeled and cored apples, chopped into ¼-inch pieces
- ¼ teaspoon ground cinnamon
Caramel Sauce
- ¼ cup Salted Challenge Butter
- ¾ cup packed light or dark brown sugar
- ½ cup heavy whipping cream
- ½ teaspoon vanilla extract
- Pinch of salt (or to taste)
Creamy Filling
- 4 oz Challenge Cream Cheese, softened to room temperature
- 2 cups heavy whipping cream
Assembly
- About 10 oz store-bought gingersnap cookies
Instructions
- Prepare the Apples: Melt 2 tablespoons of butter in a pan over medium heat. Add chopped apples and ground cinnamon, cooking for 5-8 minutes until the apples are softened. Stir frequently to cook evenly. Transfer cooked apples to a small bowl and allow to cool to room temperature.
- Make the Caramel Sauce: Using the same pan, melt the remaining ¼ cup butter. Whisk in brown sugar and heavy cream, then bring the mixture to a boil, cooking for 1-2 minutes while stirring constantly until the sauce thickens slightly. Remove from heat, stir in vanilla extract and a pinch of salt. Cool the caramel to room temperature, using an ice water bath if desired for faster cooling.
- Prepare the Creamy Filling: In a stand mixer bowl fitted with the paddle attachment, beat the cream cheese until smooth. Gradually add heavy whipping cream one tablespoon at a time, ensuring the mixture stays smooth. After incorporating about ½ cup, add the remaining cream all at once. Beat on medium-high speed until soft peaks form. Gently fold in half of the cooled caramel sauce and all the cooked apples until well combined.
- Assemble the Ice Box Cake: Line a 9x5-inch loaf pan with parchment paper for easy removal. Arrange a layer of gingersnap cookies on the bottom, breaking cookies as necessary to cover the base completely. Spread one-third of the caramel-apple cream filling evenly over the cookies, then drizzle with extra caramel sauce. Repeat layering two more times to create three layers of gingersnaps, filling, and caramel.
- Chill the Cake: Cover the pan and refrigerate for 4-6 hours to allow the flavors to meld and the cookies to soften into cake-like layers.
- Serve: Remove the cake from the pan using the parchment paper. Slice or scoop portions onto plates. Drizzle with the remaining caramel sauce for an extra touch of sweetness.
Notes
- You can substitute the apples with pears for a different flavor variation.
- If you prefer a less sweet caramel, reduce brown sugar slightly.
- For a faster chilling process, place the cake in the freezer for 2 hours and then transfer to the fridge before serving.
- Store leftovers covered in the refrigerator for up to 2 days for best texture and flavor.
- The recipe uses salted butter; adjust added salt if using unsalted butter.
