White Russian Icebox Cake

by Pamela

White Russian Icebox Cake

Phew! Icebox cake here I come!!!! In this heat the last thing I want to do is turn on the stove – how about you? Well, since the weekend’s coming up and you know you’re going to be going somewhere or someone’s coming to your place it’s time for outdoor cooking and making this icebox cake you and your whole crowd love.

I love making icebox cakes. It’s kind of like the equivalent of playing in the sand when you were a kid. You sort of pour everything together and when you’re done your creation is there, in front of you, and it looks gorgeous. (No matter how you got there.)

White Russian Icebox Cake with Biscoff Cookies

This icebox cake recipe comes with a little surprise – it’s a White Russian icebox cake (yes, as in the drink). Of course you can make it with or without the Kahlua and get the same flavors, but why skip out on the good stuff. Oh yeah, and to make things even tastier I swapped out those expensive (and practically impossible to find) chocolate wafer cookies and replaced them with Biscoff cookies. On the cookie package it says “Europe’s favorite cookie with coffee” so it makes sense to use it in this coffee flavored icebox cake doesn’t it?

Summer entertaining doesn’t get much easier than an icebox cake. Your basic icebox cake is whipped cream or pudding layered between cookies or graham crackers (could you find a dessert that’s easier to make). After you do all the layering, you pop it into the fridge for a few hours, or overnight, and the moisture from the whipped cream or pudding softens up the cookies so that they cut just like cake when you serve it. The standard cookie that’s used is those chocolate wafers I talked about earlier, but I’ve seen people using everything from graham crackers to Oreo’s. I used Biscoff.

White Russian Icebox Cake with Biscoff Cookies

The trickiest part about making an icebox cake is lining up your cookies properly. It’s easy with graham crackers because you just stack them in a square or rectangular shape. The chocolate wafer cookies are shaped in a circle. You can see (in my lovely photo) how I arranged the Biscoff in my icebox cake. To help secure them when applying the whipped cream, I put a dab on the bottom of each cookie to stick it to the plate. (Less sliding around that way.)

To get the White Russian flavors I used two flavors of whipped cream – plain and mocha. While there’s traditionally no chocolate in a White Russian, it kind of tastes like there is a little bit in there so I wanted to add that to the cake. I left out the Kahlua because I was out of it at the time (no one missed it).

White Russian Icebox Cake with Biscoff Cookies

Once you have your first layer of cookies laid out and your whipped cream made you’re all set to go. Just carefully use an offset spatula to plop a good amount on the middle cookies and begin to spread it out. You’ll end up using between 1/2 and 3/4 of a cup of whipped cream on each layer. Carefully smooth the whipped cream to where you leave about one inch of the cookies un-iced. Now you need to lay out your next layer of cookies. Simply lay each cookie on top of the whipped cream and line it up between the space of the two cookies below it. So each layer of the cookies is not stacked directly on top of the last, they’re alternated (you can see that in the close up photo).

Continue icing and layering your cookies to complete the icebox cake. I did 7 layers of cookies and used 2 1/3 packages of Biscoff cookies. You can take this cake as high as you like.

Just like the White Russian drink, I finished with a layer of the plain white whipped cream but topped the whole cake in shaved chocolate. You can do that too or just leave it plain. Now just slide your icebox cake into the icebox and let all that goodness come together.

I refrigerated my cake for 24 hours and the cookies had soaked up the liquid in the whipped cream perfectly. It cut just like a regular cake. The cool thing about icebox cakes, aside from the fact that they’re so stinkin’ easy to make is that you get a little bit of crunch along with that softened cookie and whipped cream. It’s a really nice contrast. When I served the cake there were several other cakes around it and I’m happy to say that my entire cake was G-O-N-E. This is a definite winner of a cake recipe!

White Russian Icebox Cake
Prep time
Total time
A no-bake icebox cake is the perfect dessert recipe for summer. This White Russian icebox cake combines coffee, cream and a touch of chocolate.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • For the Whipped Cream
  • 1 Cup of Heavy Whipping Cream
  • 4 Ounces Cream Cheese
  • 2 Tablespoons Powdered Sugar
  • For Mocha Whipped Cream
  • 2 Cups Heavy Whipping Cream
  • 8 Ounces Cream Cheese
  • 4 Tablespoons Powdered Sugar
  • 2 Teaspoons Instant Espresso
  • 77 Biscoff Cookies (3 packages)
  1. Make the plain whipped cream first.
  2. Pour the whipping cream into a bowl and beat until soft peaks form. (That's when you lift the beater and a peak forms, but it flops over right away.)
  3. Add in the cream cheese and powdered sugar.
  4. Continue whipping until stiff peaks form (it won't take long).
  5. Scrape all of the whipped cream into a lidded container and pop into the fridge for at least 2 hours to chill.
  6. For Mocha Whipped Cream
  7. Pour the whipping cream into a bowl and beat until soft peaks form. (That's when you lift the beater and a peak forms, but it flops over right away.)
  8. Add in the cream cheese, powdered sugar and the instant espresso.
  9. Continue whipping until stiff peaks form (it won't take long).
  10. Scrape all of the whipped cream into a lidded container and pop into the fridge for at least 2 hours to chill.
  11. To Make the Cake
  12. Arrange 9 of the cookies in a circle and place 2 in the center (see photo).
  13. To help make frosting this layer easier, place a dot of mocha whipped cream on the bottom of each cookie and stick it to the plate.
  14. Now carefully add whipped cream on top of the center cookies. Using an offset spatula you want to spread the whipped cream evenly over the cookies leaving the outer 1" of the cookies uncovered. You'll want about ½" thick whipped cream on this layer.
  15. For the next layer, you'll arrange the cookies in a circle again, but this time you'll place each cookie on top of the space between the 2 lower cookies (so you don't stack them all on top of each other). Place the 2 cookies in the center and smooth out the other flavor of whipped cream on this layer.
  16. Continue doing this for 7 layers.
  17. I started my cake with the the plain whipped cream on the first layer so that my 7th layer would have the white whipped cream on top.
  18. I topped my cake with chocolate shavings, but you could top yours with whatever you like.
  19. I also make my mocha layers a bit thicker than the plain layers so that you could really taste the mocha. (That's why you make twice as much mocha whipped cream.)
  20. Slide the finished cake into the refrigerator for at least 6 hours. Overnight is even better. This allows the cookies to soften.



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Sippitysup July 31, 2015 at 7:39 pm

Cool cake for your hot weather! I was just in the Houston Airport for less than 2 hours and I could feel the heat despite the A/C. GREG

Pamela August 2, 2015 at 9:37 am

It’s definitely the kind of cake you want for this hot weather Greg. Yeah, Houston you can just feel the heat and humidity no matter where you are…it’s brutal.

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