Baked goods tend to take center stage pretty often when we’re looking for a sweet treat to make for a loved one or to wow a crowd. But in their newest cookbook, the pros at New York’s famous Magnolia Bakery are making room in the spotlight for the classic icebox cake.
“As a kid growing up in the Midwest, icebox desserts were some of my favorite treats to make,” shares author Bobbie Lloyd, Magnolia Bakery’s chief baking officer.
This Mother’s Day, whip up one of these so-special treats from The Magnolia Bakery Handbook of Icebox Desserts for a cherished mom in your life — she’s sure to feel the love.
Frozen Key Lime Pie
(Serves 8)
3⁄4 cup heavy cream, plus 1 ⁄2 cup whipped for garnish
1 (14 oz.) can sweetened condensed milk
1 ⁄2 cup Key lime juice
1 tsp. lime zest
4 Key limes, thinly sliced
Directions:
1. In a stand mixer fitted with whisk, whip 3⁄4 cup heavy cream on low until it begins to thicken. Turn to medium; mix until medium peaks form, 4 to 5 min.
2. In a bowl, whisk sweetened condensed milk and lime juice. Mix in lime zest. Fold in half of whipped cream, then remaining whipped cream.
3. Add filling to pie crust* and smooth top. Cover with plastic wrap. Freeze until set, at least 6 hrs.
4. Place in refrigerator 30 to 60 min. before serving. Garnish with freshly whipped cream and Key lime slices.
*For crust: Heat oven to 325°F. Grease a 9” pie pan. In a bowl, mix 11 ⁄2 cups graham cracker crumbs, 2 tbsp. brown sugar and 7 tbsp. melted unsalted butter. Press into bottom of pan. Bake 10 to 12 min.
PER SERVING: 456 cal, 6g protein, 44g carbs, 1g fiber, 34g sugar, 29g fat
Blueberry Icebox Cake
(Serves 12)
4 cups blueberries
3⁄4 cup sugar
2 tbsp. water
1 tsp. vanilla
1 ⁄2 tsp. salt
1 ⁄4 cup lemon juice
3 cups heavy cream, plus 1 cup whipped for topping
1 ⁄2 cup cream cheese, at room temperature
1 ⁄2 cup powdered sugar, sifted
1 (14.4 oz.) box graham crackers
Directions:
1. In a pot, mix first 5 ingredients, 2 tbsp. lemon juice. Cook on medium-high, stirring, until blueberries pop, then simmer 10 min.
2. In a stand mixer with whisk, whip cream on low until it thickens, then on medium 5 min. Remove from bowl. 3. Change to paddle. Mix cream cheese until creamy. Mix in powdered sugar, then remaining lemon juice. Fold in cream.
4. Line a 9 × 13” pan with parchment paper. Layer 1 cup cream, 1 layer of graham crackers, half the remaining cream, half the blueberry compote, 2 layers of graham crackers, remaining cream and remaining compote.
5. Cover with plastic wrap; chill 2 hrs. Top with whipped cream.
PER SERVING: 544 cal, 5g protein, 53g carbs, 2g fiber, 32g sugar, 35g fat
Strawberry-Chocolate Icebox Cake
(Serves 8)
3 cups heavy cream
2 tsp. vanilla
1 ⁄2 cup cream cheese, at room temperature
1 ⁄2 cup powdered sugar, sifted
3 (10.1 oz.) pkgs. Oreo Thins
Directions:
1. Line a springform pan with 2 pieces of plastic wrap. In a stand mixer with whisk, whip cream on low until it thickens. Add vanilla; whisk on medium 5 min. Remove from bowl.
2. Using same bowl, change to paddle. Mix cream cheese until creamy. Slowly mix in powdered sugar. Fold in whipped cream and roasted strawberries*.
3. Spread ½ cup strawberry cream in pan. Cover with a layer of Oreo Thins, then 3 more layers each of cream and Oreo Thins.
4. Fold plastic wrap up to cover loosely. Chill at least 4 hrs. Remove from pan. Dust with powdered sugar.
*For strawberries: Heat oven to 350°F. Put 2 qts. hulled strawberries on a parchment- lined sheet pan. Top with 2 tbsp. sugar; roast 10 min. If soft, flatten slightly. Roast in 5 min. increments, stirring, until they have a jammy consistency.
PER SERVING: 474 cal, 5g protein, 32g carbs, 4g fiber, 25g sugar, 37g fat
