Name: Gingersnap Apple Icebox Cake Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 6 h
Cuisine: American
Ingredients: 3 medium Granny Smith apples, peeled and finely chopped; 1/4 cup (50 g) packed light brown sugar; Juice of 1/2 lemon; 1 tsp ground cinnamon; 1 (8-oz) package cream cheese, softened; 1/2 cup store-bought or homemade caramel sauce, plus more for serving; 1 cup heavy cream; 32 store-bought or homemade gingersnap cookies

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Introduction

This Gingersnap Apple Icebox Cake is a deliciously layered dessert combining tangy cooked apples, spiced gingersnap cookies, and creamy caramel-infused whipped cream. It’s easy to assemble and perfect for a make-ahead treat that’s both refreshing and indulgent.

The image shows two slices of a layered dessert on a white marbled surface. Each slice has about five layers: starting from the bottom, there is a dark brown crunchy layer, followed by a creamy off-white layer with small chunks of light yellow fruit, then a thin caramel-colored gooey layer, another creamy layer with fruit pieces, and one more crunchy layer. The top of the dessert is covered with a smooth, bright golden caramel glaze that drips slightly down the sides. The texture of the layers is varied, with crisp edges, soft creamy sections, and shiny caramel. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 medium Granny Smith apples, peeled, finely chopped
1/4 cup (50 g) packed light brown sugar

Juice of 1/2 lemon
1 tsp ground cinnamon

1 (8-oz) package cream cheese, softened
1/2 cup store-bought or homemade caramel sauce, plus more for serving

1 cup heavy cream
32 store-bought or homemade gingersnap cookies

Instructions

Step 1: In a medium pot over medium heat, combine the apples, brown sugar, lemon juice, and cinnamon. Cook, stirring often, until the apples are softened and the juices have thickened into a syrup, about 8 to 10 minutes. Remove from heat and let cool completely.

Step 2: In a large bowl, use a handheld mixer on medium-high speed (or a stand mixer with the whisk attachment) to beat the cream cheese and caramel sauce together until smooth. Slowly add the heavy cream and continue to beat until stiff peaks form.
Step 3: Line a 9″ x 5″ loaf pan with plastic wrap, leaving enough overhang on all sides. Spread one-quarter of the whipped cream mixture evenly in the bottom. Add a layer of gingersnap cookies, then spread one-third of the cooled apple mixture on top. Repeat the layers two more times, finishing with a final layer of whipped cream and a top layer of cookies. Fold the plastic wrap over the top and freeze until completely chilled, at least 5 hours or overnight.
Step 4: To serve, unwrap the loaf pan and carefully invert it onto a cutting board or serving platter. Remove the pan and plastic wrap, then drizzle extra caramel sauce over the top just before slicing.

Tips & Variations

Use tart apples like Granny Smith to balance the sweetness and add refreshing flavor.
For added crunch, sprinkle chopped toasted pecans or walnuts between the layers.
If you prefer, substitute gingersnap cookies with crisp graham crackers for a milder spice.

Make your own caramel sauce ahead of time to control sweetness and flavor depth.
Allow the cake to thaw for about 10 minutes at room temperature before serving for easier slicing.

Storage

Store the icebox cake covered in the freezer for up to 3 days. For best texture, thaw it in the refrigerator for 2–3 hours or at room temperature for about 10 minutes before serving. Avoid refreezing leftovers to maintain quality.

How to Serve

The image shows a close-up of a creamy, ice cream-like dessert with three main layers. The bottom layer is a light beige creamy base with swirls of darker brown, giving it a textured look. The middle layer has a mix of cream and brown swirled together in a marbled pattern. The top layer is smooth and white, with thick, glossy caramel sauce being poured over it, some of which drips down the sides. The dessert sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of apples in this recipe?

Yes, while Granny Smith apples provide a nice tartness, you can use other varieties like Honeycrisp or Fuji. Just keep in mind that sweeter apples may make the dessert less tangy.

Do I need to bake or cook the cookies before assembling?

No baking is needed for the cookies in this recipe. Use store-bought gingersnap cookies or homemade ones that have already been baked and cooled. They soften as the cake chills, forming a delightful texture.