Last week I posted a recipe for Lemon icebox cake ice cream. I gave it that name, not because it has anything in common with the original dessert, but because it tasted just like it. In the comments, michelle @ TNS left a note asking about the original “cake” from which it got its name, so here it is:-)
I love recipes with some history and this one dates back to the 1920’s when the National Biscuit Company (a.k.a. Nabisco), was looking for a way to promote their chocolate wafers. Apparently their marketing worked and this dessert became quite popular up through the 50’s and 60’s. I first had this in the mid 90’s at my best friend’s grandmother’s house, where I proceeded to eat about half the pan.
An icebox “cake” is actually cookies layered with cream. In this case I use lemon wafer cookies I got at Whole Foods, Meyer lemon curd, and lemon cream. Left in the fridge overnight, the wafers absorb liquid out of the creme and take on a firm cake-like texture without getting mushy. For being relatively simple, this is actually one of my favorite desserts. Here’s my take on this classic.
- 1 ½ cups heavy cream
- ¾ cup Meyer Lemon Curd (to mix with cream)
- ¾ Cup Meyer Lemon Curd (to layer)
- 1 box vanilla lemon wafers
- Whip the cream until soft peaks form. Gently fold in 3/4 cup lemon curd to the cream and fold it in gently with a rubber spatula.
- In a 8 x 8 square baking dish or other suitable vessel, put down 1/3 of the cream and spread it around. Then put down a layer of wafers smearing the tops of each one with a good dollop of lemon curd. Repeat, finishing with a layer of cream.
- Cover and refrigerate for 24 hours before serving.