This no-bake vanilla chocolate icebox cake combines syrup-soaked ladyfingers with layers of creamy vanilla pastry cream, chocolate cream, and whipped cream. It requires no oven and is easy to assemble, making it a practical make-ahead dessert that becomes even better after chilling.
No-Bake Vanilla Chocolate Icebox Cake with Ladyfingers
16
servings30
minutes2
minutes480
kcal32
minutesAn easy no-bake vanilla and chocolate icebox cake made with syrup-soaked ladyfingers, creamy vanilla and chocolate layers, and fluffy whipped cream.
Ingredients
- For the Syrup
350 g 1 3/4 cups Granulated Sugar
500 g 2 cups Water
100 g 1/3 cup Cognac, Brandy, or Rum
- For the Vanilla Cream
2 packages 2 packages Instant Vanilla Pastry Cream mix
800 g 3 1/3 cups Cold Milk
- For the Chocolate Cream
2 packages 2 packages Instant Chocolate Cream or Pudding mix
450 g 1 3/4 cups Cold Milk
- For the Whipped Cream
400 g 1 2/3 cups Heavy Whipping Cream, 35% fat
2 tbsp 2 tbsp Powdered Sugar
2 2 Vanilla Capsules
- For Decorating
Chocolate Syrup, as needed
- For the Ladyfingers
55 55 Ladyfingers Cookies
Recipe directions
- Prepare the Vanilla Cream
- Place the vanilla pastry cream powder and cold milk in a large bowl.
- Beat with a whisk or electric mixer until the mixture thickens.
- Transfer the vanilla cream to the refrigerator and allow it to firm up while you prepare the remaining components.
- Prepare the Syrup
- Add the water and sugar to a small saucepan.
- Stir and bring to a gentle simmer.
- Simmer for 1 minute, just until the sugar has completely dissolved.
- Remove from the heat.
- Add the cognac, brandy, or rum and stir to combine.
- Assemble the First Layers
- Briefly dip the ladyfingers into the syrup and arrange them in the baking dish so that they completely cover the bottom.
- Spread the chilled vanilla cream evenly over the ladyfingers.
- Dip another layer of ladyfingers in the syrup and arrange them over the vanilla cream.
- Prepare the Chocolate Cream
- Pour the cold milk into a bowl.
- Add the instant chocolate cream powder and beat thoroughly until thickened.
- Let the chocolate cream stand for 5 minutes.
- Spread it evenly over the second layer of ladyfingers.
- Prepare the Whipped Cream
- Add the cold heavy cream, powdered sugar, and vanilla to a mixing bowl.
- Whip until the cream becomes fluffy and holds its shape.
- Using a spatula, carefully spread the whipped cream evenly over the chocolate layer.
- Decorate and Chill
- Decorate the surface with chocolate syrup.
- Transfer the dessert to the refrigerator and chill thoroughly before slicing and serving.
- For the best texture, allow enough time for the layers to set and the ladyfingers to soften.
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Don’t Oversoak the Ladyfingers
The ladyfingers should be dipped briefly rather than left sitting in the syrup.
They will continue to soften after the dessert is assembled, so completely saturating them at the beginning can make the layers excessively wet.
Can You Make It Without Alcohol?
Yes.
The alcohol is used to flavor the syrup rather than provide structure. For an alcohol-free version, simply omit the cognac, brandy, or rum.
You can replace it with a small amount of additional milk.
How Long Should the Dessert Chill?
Although the dessert can technically be served once all the creams have set, an icebox cake benefits from additional refrigeration.
I recommend chilling it for at least 6 hours, and preferably overnight.
This gives the ladyfingers enough time to soften and allows the vanilla, chocolate, and whipped cream layers to become firm enough for cleaner slices.