Gingersnap Turtle Icebox Cake

The Gingersnap Turtle Icebox Cake has become a cherished favorite in my home, especially during the cozy autumn months. I remember the first time I made it; I had an overwhelming urge to create something sweet yet unique, something that could capture the essence of fall with its warm spices and rich flavors. As I stood in my kitchen, the aroma of melted chocolate and the spicy notes of gingersnap cookies filled the air, instantly transforming my space into a haven of comfort and nostalgia. This dessert not only pleases the palate with its creamy layers and crunchy texture, but it also creates a lovely centerpiece for any gathering. It’s perfect for holiday celebrations or just a cozy family dinner, where everyone can indulge in the delightful flavors of this no-bake treat.

What’s In This Gingersnap Turtle Icebox Cake

When creating the Gingersnap Turtle Icebox Cake, the ingredients play a vital role in achieving the perfect blend of creamy, crunchy, and flavorful layers. The star of the show is undoubtedly the gingersnap cookies, which provide a warm spice that complements the rich cream cheese filling. The heavy whipping cream adds a lightness, while the hot fudge and caramel sauces deliver delightful sweetness.

• 8 oz cream cheese, softened: This rich, creamy base forms the delicious filling of the cake.
• 1/4 cup granulated sugar: Sweetens the filling perfectly.
• 2 tbsp molasses: Adds depth and a hint of earthiness to the cake.
• 1 tsp cinnamon: Provides a warm spice that enhances the flavors.
• 1/4 tsp cloves: Offers an aromatic note that complements the gingersnaps.
• 1 3/4 cups heavy whipping cream: Whipped to soft peaks, it lightens the filling.
• 1/2 cup powdered sugar: For sweetening the whipped cream topping.
• 14 oz gingersnap cookies, whole cookies: The crunchy layers that form the base.
• 3/4 cup heavy whipping cream: Additional whipped cream for layering and topping.
• 1/4 cup powdered sugar: For sweetening the whipped cream layer.
• 1/2 cup pecans, crushed: For a delightful crunch on top.
• 3 tbsp hot fudge sauce: Drizzle over the top for a decadent touch.
• 3 tbsp caramel sauce: Adds sweetness and a contrasting flavor.
• gingersnaps, crushed (for garnish): For a lovely finishing touch.

Putting Together Gingersnap Turtle Icebox Cake

Assembling the Gingersnap Turtle Icebox Cake is an enjoyable process, and the best part? It’s almost entirely hands-off once it’s layered and placed in the freezer! Follow these steps to create your delightful dessert.

1. Start by beating the cream cheese on medium-high speed for 2 to 3 minutes until it’s light and fluffy. You want it to be creamy and smooth, so don’t rush this step. It should look pale and airy.

2. Slowly add the granulated sugar into the cream cheese while continuing to beat the mixture. Make sure to scrape down the sides of the bowl as needed to ensure everything is well blended. The mixture should become a bit more liquidy and shiny.

3. Next, add the molasses, cinnamon, and cloves to the mixture. Beat until everything is well mixed and the spices are fully incorporated. You should smell the warm spices as they blend into the cream cheese.

4. Now it’s time to incorporate the heavy whipping cream. Slowly add it in, about 1/4 cup at a time, mixing until the cream cheese mixture reaches a liquid consistency. This gradual addition helps ensure you get a smooth mixture.

5. After that, add all the remaining heavy whipping cream and increase the speed to high. As the mixture starts to thicken, add in the powdered sugar and continue beating until stiff peaks form. You want a light and fluffy mousse filling.

6. To assemble the dessert, line the bottom of a 9-inch springform pan with parchment paper. This will help with easy removal later. Wrap the parchment around the removable bottom of the pan, allowing it to hang out slightly.

7. Line the bottom of the dish with a single layer of gingersnap cookies, cutting pieces to fit if necessary. It’s okay if there are gaps; the filling will freeze everything together.

8. Divide the mousse filling into fourths. Spread a thin layer of filling over the gingersnaps. Repeat this layering process three more times with the remaining gingersnaps and mousse filling, finishing with a layer of mousse on top. Cover with aluminum foil.

9. Freeze the cake for at least 4 hours. This ensures it firms up nicely and is easy to slice when it’s time to serve.

10. Before serving, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Meanwhile, pour fresh heavy whipping cream into the chilled bowl and beat it on medium-high speed until it becomes bubbly.

11. Gradually add in the powdered sugar while continuing to beat until stiff peaks form, creating a fluffy whipped topping.

12. Once the cake is frozen and you’re ready to serve, carefully remove it from the freezer. Remove the springform edge by running a flat-edge knife around the inside edge to help release it.

13. Spread the crushed pecans on top of the cake, adding a nice crunch. Then, heat the hot fudge sauce in the microwave for 30 to 60 seconds until it’s pourable.

14. Drizzle the hot fudge sauce and caramel sauce over the top of the pecans for a decadent finishing touch. Finally, pipe the whipped cream around the border and sprinkle with crushed gingersnaps.

15. Slice with a long, sharp knife and serve. Enjoy every bite of this rich, decadent dessert!

Helpful Notes about Gingersnap Turtle Icebox Cake

When preparing the Gingersnap Turtle Icebox Cake, having a few tips can make the process smoother and the outcome even more delightful. Here’s what you should keep in mind:

• Storage: Store leftover cake in the freezer for up to two weeks. Just remember to cover it well to prevent freezer burn.
• Freezing: You can make this cake in advance and freeze it. Just thaw in the refrigerator for a few hours before serving.
• Pairing: This cake pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream.
• Garnish: Feel free to play with garnishes. Additional crushed gingersnaps or chocolate shavings can add a fun twist.
• Texture: The longer it sits in the freezer, the firmer it will become, so if you prefer a softer texture, serve it sooner.
• Customization: Experiment with different toppings or sauces. A drizzle of chocolate sauce can add a rich finish!

Accompaniments for Gingersnap Turtle Icebox Cake

Serving the Gingersnap Turtle Icebox Cake is as fun as making it! Here are some delightful accompaniments and serving suggestions:

• Chilled Drinks: Serve with a chilled glass of milk or a spiced apple cider to complement the warm flavors.
• Seasonal Sides: Pair with seasonal fruit dishes, like roasted pears or a fresh fruit salad.
• Occasions: This cake is perfect for gatherings like Thanksgiving, Christmas, or even casual family dinners.
• Serving Style: Consider serving slices on festive plates to enhance the holiday spirit.
• Leftover Enjoyment: It makes a great dessert for weekday treats, so prepare it ahead for a busy week!
• Make it a Tradition: Incorporate this cake into your family traditions. It’s a sweet way to celebrate special occasions!

FAQ

Conclusion

The Gingersnap Turtle Icebox Cake is a fantastic dessert that combines rich flavors and delightful textures, making it a standout choice for any occasion. I encourage you to try making this easy and delicious cake; it’s sure to impress family and friends alike. Enjoy the process and the smiles it brings to your loved ones!

Gingersnap Turtle Icebox Cake

The ultimate comfort dessert, the Gingersnap Turtle Icebox Cake combines creamy mousse with crunchy gingersnap layers. Perfect for festive gatherings or cozy family dinners, this easy no-bake cake is a must-try for anyone craving something sweet and delightful. Treat yourself tonight!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Servings: 12 slices

Course: Desserts

Cuisine: American

Calories: 420

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz cream cheese softened
• 1/4 cup granulated sugar
• 2 tbsp molasses
• 1 tsp cinnamon
• 1/4 tsp cloves
• 1 3/4 cups heavy whipping cream
• 1/2 cup powdered sugar
• 14 oz gingersnap cookies whole cookies
• 3/4 cup heavy whipping cream
• 1/4 cup powdered sugar
• 1/2 cup pecans crushed
• 3 tbsp hot fudge sauce
• 3 tbsp caramel sauce
• gingersnaps Crushed (for garnish)

Equipment

• Frying pan
• Mixing Bowl
• Whisk

Method

 

1. Beat the cream cheese on medium-high speed for 2 to 3 minutes until it's light and fluffy.
2. Slowly add the granulated sugar into the cream cheese while beating the mixture and scraping down the sides of the bowl as needed.
3. Next, add the molasses, cinnamon, and cloves and beat until the ingredients are well mixed. Scrape down the sides of the bowl.
4. Next, slowly add the heavy whipping cream, about 1/4 cup at a time until the cream cheese mixture is a liquid consistency.
5. Then add all the remaining heavy whipping cream and increase the speed to high. As the mixture starts to thicken, add the powdered sugar and continue beating until stiff peaks form to finish the mousse filling.
6. To assemble the dessert, line the bottom a 9-inch springform pan with parchment paper, wrapping around the removable bottom of the pan.
7. Line the bottom of the dish with 1 layer of gingersnap cookies, cutting some pieces to fit if necessary.
8. Divide the mousse into fourths. Spread a thin layer of mousse over the gingersnaps. Repeat this step 3 more times with layers of gingersnaps and mousse.
9. Cover the springform pan with aluminum foil and freeze for 4 hours.
10. Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream gets bubbly.
11. Slowly add the powdered sugar and continue beating on high speed until stiff peaks form.
12. When the cake is frozen and you are ready to serve, remove it from the freezer and remove the springform edge.
13. Spread the crushed pecans on top of the cake. Heat the hot fudge sauce in the microwave for 30-60 seconds until it runs off your spoon.
14. Drizzle the hot fudge sauce and caramel sauce over the top of the pecans. Pipe the whipped cream around the border and sprinkle with crushed gingersnaps.
15. Cut with a long, sharp knife to serve. Enjoy!

Notes

• Tip 1: Storage: Store leftover cake in the freezer for up to two weeks.
• Tip 2: Freezing: You can make this cake in advance and freeze it.
• Tip 3: Pairing: This cake pairs beautifully with a scoop of vanilla ice cream.
• Tip 4: Garnish: Additional crushed gingersnaps or chocolate shavings can add a fun twist.
• Tip 5: Texture: The longer it sits in the freezer, the firmer it will become.

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Meet Hazel Miller

The Flavor Enthusiast Yes, Jenna and I are related! Growing up, our kitchen was the center of our world, and that hasn’t changed. I am a curious cook who loves exploring new ingredients and techniques. I don’t have a single specialty I just love the magic of transformation. Whether we are grilling outdoors or baking indoors, I am always right there, tasting, testing, and ensuring every bite is packed with flavor.