As a lot as I like baking desserts, within the summertime, I’m veer in the direction of sweets that don’t require me to fireplace up the oven. Any excuse to remain cool and nonetheless satisfy my sweet tooth is a serious win. Enter the icebox cake. If you happen to’ve by no means entered the world of icebox truffles earlier than, welcome. We’re blissful to have you ever.

Much like a trifle, an icebox cake includes layering collectively some type of cream, cookies, and fillings which might be set collectively within the fridge. The result’s a layered dessert that resembles a layer cake when sliced. Besides, no baking is required!

I made a decision to mess around with a couple of of my favourite flavors to create the final word summer time deal with. If I do say so myself, it is perhaps one in all my most favourite issues I’ve ever made.

I love mangos—I did grow up on mango lassi’s in spite of everything—and my yearning for the candy summer time fruit is mainly a year-round love affair. (See additionally: mango salad and mango kheer parfaits.) So once I considered a contemporary icebox cake taste that wouldn’t be so overwhelmingly candy, clearly I wished to make use of the sunshine fruit.

The layers on this explicit icebox cake are as follows: mango puree, cardamom cream, biscuits, and salty pistachio crumble.

So let’s chat about mangos. You need actually ripe and contemporary mangos right here to actually play up the candy taste of the fruit. I used Kent mangos from the Indian grocery retailer, and I swear they’re totally different from the mangos you get at different grocery shops. Some folks want Ataulfo mangos, however you simply need to make sure that the mangos are ripe and never fibrous so that you get that actually luscious and easy texture from the puree. All you need to do for this layer is mix up the fruit in a blender with some lime juice and a pinch of salt. I retailer the leftover puree in a mason jar and preserve it within the fridge. To be trustworthy, I eat it straight out of the jar with a spoon!

Subsequent up is our cardamom cream—one other layer that I additionally ate proper off the spoon. As a result of I don’t like tremendous candy desserts, I wished this layer to have a little bit of tang and chunk to it, so I folded some softened cream cheese into the whipped cream which gave it a pleasant chunk that paired nicely with the mangos. The kicker right here is the contemporary floor cardamom that offers the cream a pleasant candy and floral aroma that’s simply so good. It’s one in all my favourite flavors and I extremely suggest utilizing contemporary floor cardamom over the pre-ground jarred possibility. Contemporary cardamom is literal magic and it actually makes an enormous distinction right here!

The layer that keeps everything standing is our biscuits. I’ve seen so many varieties of icebox cakes that use graham crackers, and while I love a graham cracker, I used what I already had in the pantry which are these Marie biscuits that I grew up eating with cups of chai. The biscuits soften up properly within the cream with out falling aside, however be happy to make use of graham crackers right here.

And lastly, for some crunch and texture, I created a bit of salty pistachio crumble to prime every little thing off. All I did right here was chop up some roasted pistachios, crumbled up among the leftover biscuits, and threw in a pinch of Maldon salt to create the topping. It offers the cake a pleasant crunch and a little bit of salt to chop by way of the sweetness.

All of the layers collectively are really a match made in heaven that had me consuming straight out of the tin.

The most effective a part of an icebox cake is that it’s alleged to look rustic. There’s no must be neat and ideal about every little thing—and isn’t that sort of the vibe as of late? Nobody needs some fancy dessert they should make completely good, I a lot want one thing informal that tastes scrumptious!

If you happen to care a bit of bit extra about presentation, I’ve a tip for you. After you take away the icebox cake from the plastic wrap and place it in your serving tray, you should utilize an offset spatula to unfold over an additional layer of whipped cream across the sides of the cake to neaten it up a bit earlier than you add on the crumble.

Get your tins prepared, it’s time for dessert!