These impressive looking no-bake individual Patriotic Icebox Cakes are so simple to make and so delicious, and perfect for an American summer holiday. And there are no artificial colors to make the red white & blue of the American flag.
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Fun for any occasion
Heck, these little individual cakes would be a fun way to support your favorite NFL team if they wore blue and red!
These are a fun project to make with the kids too!
Cookie Icebox Cakes
These types of Icebox cakes have been around for a long time.
My mom used to make them using Nilla Wafers, and they were coated in whipped cream and coconut, making them look like little snowballs. Guess what she called them. Yep, Snowballs!
My guess is that Nabisco probably made these up in the test kitchen many many years ago. And, cooks have been making them as an easy yet super impressive dessert ever since.
See, the general idea of these icebox cakes is that the cookies soak with some of the moisture from the whipped cream, making the cookies soft like cakes. Super easy. And who doesn’t love an individual dessert!
I’ve posted several icebox cakes on the blog:
Blue Matcha Powder
For this pretty version of the icebox cake my husband had the wonderful idea of using blue matcha powder.
I do love that this blue isn’t a blue food coloring chemical.
So what makes it blue?
It’s made with a tablespoon of Blue Matcha powder. You can (affliate link) find it here on Amazon.
Blue matcha powder is ground up Butterfly Pea Flowers (Clitoria ternatea). They’re a pretty blue color and often used for tea.
Blue Matcha powder’s benefits:
It has lots going for it. Besides being creamy and nice in tea, it’s vegan, is 100% natural, has no caffeine, no lactose, and is naturally gluten-free.
You’ve seen me use the blue powder in these recipes:
For you visual people:
Kitchen items you may need for this recipe
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Patriotic Icebox Cakes Recipe
Patriotic Icebox Cakes
- 2/3 cup chilled heavy cream divided use
- 1 teaspoon sugar divided use
- ¼ teaspoon vanilla divided use
- 1 tablespoon blue matcha powder
- 10 chocolate wafers such as Nabisco Famous (5 wafers per stack)
- 1 tablespoon seedless raspberry jam (about 1/2 tablespoon per cookie stack)
- Place half of the whipped cream in each of two deep mixing bowls (1/3 cup cream in each bowl). Add ½ teaspoon sugar and 1/8 teaspoon vanilla to each bowl. Add 1 tablespoon blue matcha powder to one of the bowls.
- Whip the white cream with an electric mixer or an immersion blender with a whisk attachment until the cream just holds stiff peaks. Whisk the blue cream with the same whisk until it holds stiff peaks.
- Spread about ½ tablespoon white whipped cream one of the chocolate wafers.
- Top it with a second cookie, and another ½ tablespoon white whipped cream, about ½ tablespoon raspberry jam, and another ½ tablespoon white whipped cream.
- Top the stack with a third cookie and ½ tablespoon blue whipped cream.
- Top the stack with a fourth cookie and a ½ tablespoon white cream.
- Top the stack with a fifth cookie, and spoon a dollop of whipped cream on top of the stack, place a fresh raspberry on top as a garnish.
- Cover and chill at least 4 hours or overnight (cookies will soften).
Cakes can chill up to 1 day. I like to flip a deep bowl upside down and use that to cover the cookie stacks in the fridge while they sit.