Vintage Icebox Cake.

This vintage-inspired dessert is so simple and easy to assemble! Crisp almond cookies and honey-whipped cream create a heavenly combo, making it hard not to go back for seconds.

Icebox Cakes are some of the easiest desserts you can make when you’re short on time, especially during these hot Summer months when you’re entertaining the kids and don’t have time or energy to assemble a complicated dessert.

I remember the first time I actually saw an old wooden “icebox” in an antique store when I was little. I just couldn’t fathom that folks actually used these simple structures to keep their food cold, or that there wasn’t another option all that long ago. It’s pretty amazing how times have changed and how much is possible now with all the modern conveniences we have today.

icebox cake 3.jpg
annas swedish thins for icebox cake by heirloomed

These “cakes” are the best because they are simply layers of cookies and whipped cream that when chilled, transform into a cake-like dessert that is absolutely divine. The crisp cookies absorb the moisture of the filling, making them soft and flavorful.

You really can use any variation of cookie and whipped cream flavor you want, but for this particular recipe, I used Anna’s Almond Swedish Thins and fresh honey. Other ideas would be gingersnaps with lemon infused whipped cream, or even classic chocolate wafers with vanilla cream. I really love a fresh citrus flavor.

ice box cake by heirloomed

Icebox Cake

Yield: 8
Author: Heirloomed
This easy, vintage style icebox cake is made with almond cookies and layers of honey whipped cream.

ingredients:

  • 2 c. (16 oz.) whipping cream, chilled
  • 1/2 c. of honey
  • 1-2 pkgs (approx. 40-50) crispy, thin almond cookies (I used Annas Swedish Thins)
  • Fresh rosemary and honey for garnish

instructions:

How to cook Icebox Cake

  1. Whip the cream until soft peaks form.
  2. Add about ⅓ of the cream to the bowl and gently fold in honey using a rubber spatula. When that looks combined, add another ⅓ of the cream and fold again.
  3. Using a flat cake stand, place a layer of cookies into an 8” round (be sure to place a cookie in the center). If you want to have as much cookie layer as possible, you can even break some cookies into small pieces to fill in gaps at each layer of cream.
  4. On top of the first cookie layer, add a dollop of the cream and gently spread across the cookies.
  5. Keep layering cookies with cream. You should get about 5 layers of cookies and 5 layers of cream. Finish with cream and garnish with fresh rosemary and a honey drizzle
  6. Refrigerate for at least 4 hours, ideally over night.
Created using The Recipes Generator
icebox cake by heirloomed

With easy ingredients and only a 10 minute assembly time, this classic Southern Dessert is a hit every time. Have you ever tried making an icebox cake? If so, I would love to know your secrets for this dessert!


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Icebox Cake by Heirloomed

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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen aprons, tabletop linens, art, ceramics and beyond. Learn more at www.heirloomedcollection.com.

Fried Chicken Biscuit.

The perfect breakfast is arguably a light and fluffy biscuit with a mouthwateringly tender piece of southern fried chicken in the middle. You can’t forget the crispy, melt-in-your-mouth skin, either.

If there's something more Southern than a Fried Chicken Biscuit for breakfast, I truly don't know what it is. I’ll start my morning with a crispy, juicy piece of fried chicken sandwiched between a warm, fluffy biscuit any day. Usually Chick-fil-A can satisfy my morning craving, but when I have a little extra time, (or it’s Sunday) I like to make my own. Sometimes I will even elevate it to a lunchtime meal of choice with a smear of homemade mayo, and the addition of crunchy, vinegary pickles.

fried chicken biscuit.jpg

Fried Chicken Biscuit

Author: Heirloomed
I don't if I can name a better breakfast than a fried chicken biscuit. This recipe will have you agreeing with me.

ingredients:

For the Biscuits
  • 2 cups White Lily all-purpose flour
  • 1/4 tsp baking soda
  • 1 TBSP baking powder
  • 1 1/4 tsp kosher salt
  • 6 TBSP cold lard
  • 1 cup cold buttermilk
For the Chicken
  • Use your favorite fried chicken. Click here for our fried chicken recipe. 

instructions:

How to cook Fried Chicken Biscuit

For the Biscuits
  1. Preheat your oven to 375 degrees. In a large bowl, combine all dry ingredients and mix together. Take your tablespoon and scoop 6 TBSP of cold lard into your bowl of dry ingredients. Using a fork or pastry cutter, cut the lard into the flour mixture so it makes a coarse / pebble-like mixture.
  2. Next, pour your buttermilk into the meal and stir just a few turns until combined. Don't over mix as it will only make for a tough biscuit at the end.
  3. Generously flour your countertop or cutting board, as well as your hands. The dough will be rather wet and sticky at this point. Pat the dough out until it is approximately 1/2" thick and then add another dusting of flour across the top of your dough.
  4. Then, proceed to fold the dough over onto itself a few times, finally patting the dough to about a 1" thickness. Remember not to overwork the dough or ever use a rolling pin.
  5. Finally, use your biscuit cutter to punch out your biscuits. Remember not to twist and turn, but instead to cleanly punch out each biscuit so as not to "seal" the edges of the dough. I also learned to dip my biscuit cutter in a little flour before each punch just to ensure no dough sticks. Once you cut all your biscuits, take the leftover dough scraps and pat gently to another 1" thick to cut a final biscuit or two. With this recipe I was able to cut 5 good sized biscuits.
  6. Choose a small-sized, high sided pan (I generally use my cake pan) and place biscuits next to each other so they are touching in the pan. While your oven was preheating to 375 degrees, once you place your pan inside the oven immediately crank up the heat to about 450 degrees for a super hot oven. This will help to give you a little crispness on the outside while keeping your biscuit moist and delicious on the inside.
  7. Bake for approximately 10 minutes and try to refrain from opening the oven door to peek inside, again to keep the steam inside and get a super moist biscuit as a result.
Created using The Recipes Generator

Another one of my favorite additions to a chicken biscuit, is a drizzle of honey + Tabasco. The spicy-sweet honey is the perfect addition to a salty chicken biscuit, and will be sure to make a memorable impression on your tastebuds. Let me know how you take your perfect chicken biscuit in the comments below.


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fluffy biscuit topped with fried chicken and pickles


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heirloomed is a lifestyle brand with a mission of "keeping heirlooms around for another generation." Our blog features stories about family recipes, creating traditions with your family, interior design and entertaining by mixing new and vintage pieces, classic style, and small town + historic travel. Our shop features a collection of "goods inspired by the past, for generations to enjoy" with an array of products and meaningful gifts including linen apronstabletop linensartceramics and beyond. Learn more at www.heirloomedcollection.com