Lately we’re all trying to maximize our precious outdoor time, and nothing goes better with a healthy serving of sunshine than a delicious chilled refreshment. Enter icebox cakes: the fabulous retro dessert that’s a cool, creamy godsend on hot days when you’d rather forget you own an oven. Stack crispy cookies between scoops of freshly whipped cream, stick in the fridge and—sweet alchemy! In a few hours, the cookies transform into tender, cakey layers.
originally made these single-portioned grasshopper icebox cakes to solve a portability problem: how to make a treat I could tote to a birthday picnic. The humble canning jar provided the solution, and DIY-ing a flavored whipped cream lent a fresh, minty twist to the classic. Infusing cream is as easy as thinking ahead. You’ll need to chill your cream and mix-ins at least 12 hours for the best results, so it’s good to start a day in advance. Luckily, the hardest work is waiting—these individual mason-jar icebox cakes require just 20 minutes of hands-on prep time. Here’s how it’s done!
Dollop a spoonful of cream in the bottom of the mason jar. Place a cookie on top, and press lightly to spread the cream. Add another layer of cream, and another cookie, pressing them each time to spread the cream evenly.
Continue layering until you reach the top of the jar. Top with a final layer of cream and an optional mint sprig as garnish. Cover and chill for at least four hours, or up to overnight before serving.