Icebox cakes are the perfect dessert to whip up on a whim.
A refreshing treat, they also free up the rest of your weekend afternoon to run around outside or splash in a pool (yes, I am talking about us adults over here!)
My love for speculoos cookies is well-documented and they make for the perfect sturdy base for this cake.
If you don’t have speculoos (Biscoff/Lotus or some other kind), you can substitute ginger snaps.
Tips: And speaking of adults, lemon verbena gives this a subtle herbaceous quality that would pair very well against a g&t.
Lemon verbena and speculoos icebox cake
- about 40 speculoos cookies
- 1/2 pint heavy whipping cream
- the zest of one lemon
- 1/4 cup fresh lemon juice
- 2 big T sour cream
- 3 T honey
- 2 T fresh lemon verbena, chopped
- fresh lemon slices, for topping
1. Whip cream with the lemon verbena and most of the lemon zest. (Reserve a couple of tablespoons for serving)
2. In a separate bowl, whisk together sour cream, lemon juice and honey. Fold in half of the mixture – gently! – into the whipped cream and reserve the rest.
3. On a cake platter (you can add a piece of plastic wrap on the bottom for ease), arrange cookies in layers of about 10 at a time.
4. Drizzle each cookie layer with sour cream mixture, then top with whipped cream. Repeat, finishing off with a final layer of whipped cream.
5. Top with thin lemon slices and refrigerate for 3-4 hours.
How gorgeous is that?
And it will cut smooth like butter.