Apple Icebox Cake

Summer in India can be really hot (and I mean sweltering hot) – especially Madras, which has a lot of humidity. Spending a long time cooking on the stove is a nightmare. Eating frozen desserts, ice creams and chilled drinks are about all one feels like doing. So, when I read this recipe from King Arthur Flour, it seemed the perfect one to try.

The cookies were so delicious, you can just eat them on their own. I wanted to try the filling with apples. I used apple pie filling that I made from scratch. I got the recipe from the following link – . You could also use ready made filling.

You can also use your imagination to use another fruit filling. Or even chocolate can be a wonderful filling for this versatile cookie. This is perfect for a Sunday lunch.


I stacked four cookies and then covered the individual stacks with sweetened, whipped cream. You could also lay the stack on its side on a large serving plate. Repeat the process until you have used up all the cookies.

Once it’s refrigerated, the cream softens the cookies and they become softer, almost like cake. Absolutely scrumptious.


PREP: 1 hour 40 minutes COOK TIME: 20-25 minutes SERVES: 10



  • 1 tbsp Vanilla extract
  • 1 ½ tsp baking powder
  • ¾ tsp salt
  • ¾ cup sugar
  • 1 cup butter
  • 2 cups flour

Whipped Cream

  • 2 cups heavy cream
  • 1 tbsp sugar
  • 2 tsp vanilla extract


To make the cookies: Preheat the oven to 300°F. Lightly grease two baking sheets, or line with parchment.

In a small bowl, combine the vanilla, or baking powder and salt. Stir to dissolve; the salt won’t fully dissolve.

Place the vanilla mixture, sugar, and butter in a large mixing bowl and beat with an electric mixer until smooth. Add the flour and mix to combine. The dough will seem dry at first; continue mixing until the dough comes together.

Scoop the dough with a  teaspoon cookie scoop  and place on the prepared baking sheets, leaving 1 1/2″ between portions. Press the tops down with the bottom of a glass dipped in sugar to make flat cookies about 1/4″ thick. Bake for 20 to 25 minutes, until the cookies are very light golden brown. Remove from the oven and transfer to a rack to cool.

For the filling, please visit .

To make the whipped cream, place the cream in a chilled mixing bowl with the sugar. Whip (slowly at first, until the cream begins to thicken, then more vigorously) until the whisk’s tracks are visible in the bowl. Add the vanilla and continue beating until the cream is stiff but not curdled.

To assemble, spread some apple filling on a cookie, then place another cookie on top. Continue this process until you have four cookies stacked up. Coat each stack with whipped cream on all sides. Chill for at least 4 hours (or overnight).

Refrigerate with cut sides covered with cling film for up to a week.




4 thoughts on “Apple Icebox Cake

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