Best Ambrosia Icebox Cake Recipes
AMBROSIA ICEBOX CAKE
Make and share this Ambrosia Icebox Cake recipe from Food.com.
Provided by MarielC
Categories Dessert
Time 8h45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 17
Steps:
- Toast the coconut: Preheat oven 375°F Spread coconut in a thin layer in baking sheet. Bake for about 10 to 15 minutes until coconut is lightly toasted. Halfway through, remove sheet from oven and toss coconut to mix using a spatula. This is to ensure even toasting. Watch very carefully as coconut can toast quickly towards the end. Set aside to cool.
- Make the pineapple curd: Bring 1 cup pineapple juice to a simmer in a medium saucepan over medium heat. Whisk the eggs, egg yolks and sugar together in a medium bowl. Sprinkle in the cornstarch and mix well. Very slowly, a few tablespoons at a time, pour hot juice into egg mixture whisking constantly. Do not go too fast or the eggs will scramble. Return mixture to pan over medium heat and cook, stirring constantly, until it boils and coats back of a spoon. Continue cooking about 1 more minute. Remove from heat, stir in butter, lemon juice, salt and the remaining ½ cup pineapple juice. Place mixture into a small bowl set over ice to cool, stirring often, or place a piece of plastic wrap directly onto surface of curd and refrigerate to cool to room temperature.
- Make the orange cream: While pineapple curd is cooling, open the cans of mandarin oranges and reserve 6 tablespoons of the juice or syrup. Chop the segments from one full can plus half of the other can, or use your hands to break them into thirds. Set aside. Reserve remaining orange segments for another use.
- If using fresh oranges, finely grate the zest from 1 orange and reserve. Juice the rest of the oranges and set the juice aside.
- Whip cream, 1 teaspoon of orange extract, vanilla extract and confectioners' sugar together until stiff peaks form. Fold chopped mandarin oranges into cream.
- In a small bowl, combine orange juice, orange zest, reserved liquid from mandarin oranges, ½ teaspoon orange extract and sherry.
- Close up a 9 inch springform pan which should be at least 2 inches high (preferably 3 inches, or you can use a 10 inch springform). Arrange ladyfingers around the bottom of the pan so that there is a full even layer. Break the ladyfingers if necessary to plug any holes. Using a pastry brush, lightly brush ladyfingers with the sherry mixture. Place a little less than 1/3 of the pineapple mixture in the pan and use an offset spatula to make an even layer. Place a little less than 1/3 of the orange cream in the pan and use an offset spatula to make an even layer. Sprinkle about 1/3 of the toasted coconut on top of the orange cream layer. Arrange another layer of ladyfingers and brush lightly with sherry mixture. Continue layering in order given, ending with toasted coconut. Depending on the height of your springform you might have some extra curd and cream. Cover springform with plastic wrap, then with aluminum foil and refrigerate at least 8 hours, preferably overnight.
- To serve, carefully run a thin knife around the edge of the springform and release the ring. Cut into slices.
Nutrition Facts : Calories 740.4, Fat 37, SaturatedFat 21.5, Cholesterol 379.5, Sodium 193.7, Carbohydrate 92.2, Fiber 3.7, Sugar 64.4, Protein 13.1
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
AMBROSIA CAKE
I LOVE this cake...so easy and so good. Perfect for when you want something sweet, but not too rich!!
Provided by Troop Angel
Categories Dessert
Time 55m
Yield 10-20 serving(s)
Number Of Ingredients 7
Steps:
- CAKE: In a large mixing bowl, blend on low speed for 30 seconds: cake mix, oil, mandarin oranges and eggs.
- Beat on medium speed for 2 minutes.
- Pour into greased and floured 9 x 13 inch pan.
- Bake at 350 degrees for 40 minutes.
- TOPPING: Combine pineapple and pudding mix.
- Let stand for 5 minutes.
- Add Cool Whip.
- Mix well by hand.
- Frost cake when cool.
- Refrigerate.
Nutrition Facts : Calories 538.9, Fat 24.9, SaturatedFat 8, Cholesterol 85.7, Sodium 623.9, Carbohydrate 75.2, Fiber 1.6, Sugar 55.4, Protein 5.6
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Ambrosia Icebox Cake Recipes
Overview
Ambrosia icebox cake is a classic dessert that is perfect for any occasion. It is a no-bake, easy-to-make dessert that is made up of layers of whipped cream, fruit, and crushed graham crackers. The dessert is chilled in the refrigerator overnight, allowing the flavors to meld together and creating a luscious, creamy texture that is sure to be a hit with any dessert lover.History
Ambrosia is said to have originated in the American South, with early recipes dating back to the late 1800s. The dessert was typically made with coconut and fruit, usually oranges, and was often served as a side dish. As time went on, variations of the recipe were created, including adding whipped cream and other fruits like pineapple and cherries. The icebox cake became popular in the 1930s and 1940s, as refrigerators became more commonplace in American homes. The dessert was perfect for those hot, humid summer days when nobody wanted to turn on the oven. The icebox cake was a simple, refreshing dessert that could be made with just a few ingredients and a little bit of time.Ingredients
The key ingredients in ambrosia icebox cake include:- Whipped cream or whipped topping
- Graham crackers
- Canned fruit cocktail or fresh fruit
- Shredded coconut
- Maraschino cherries (optional)
Preparation
To make ambrosia icebox cake, you will need to follow these simple steps:- Line the bottom of a 9x13-inch pan with graham crackers.
- Spread a layer of whipped cream over the graham crackers.
- Add a layer of fruit cocktail or fresh fruit.
- Sprinkle shredded coconut on top of the fruit.
- Repeat layers until you run out of ingredients, ending with a layer of whipped cream on top.
- Decorate the top with maraschino cherries or additional fruit.
- Cover the pan with plastic wrap and let it chill overnight in the refrigerator.
Variations and Additions
There are many variations and additions that can be made to ambrosia icebox cake to suit your tastes. Here are a few ideas:Swap out the fruit cocktail for fresh fruit
While fruit cocktail is the traditional fruit used in ambrosia, you can replace it with fresh fruit for a healthier twist. Try using sliced strawberries, blueberries, kiwi, or any fruit that you love.Add a layer of pudding
To make the icebox cake even creamier, you can add a layer of pudding in between the layers of whipped cream and fruit. Use vanilla or banana pudding for a classic flavor.Use a different type of cracker
Instead of using graham crackers, you can try using Nilla Wafers or chocolate graham crackers for a different flavor.Add a layer of nuts
For some added crunch, try adding a layer of chopped pecans or walnuts in between the layers of whipped cream and fruit.Conclusion
Ambrosia icebox cake is a classic dessert that has been enjoyed by generations. It is a simple, refreshing dessert that is perfect for any occasion, and can be easily customized to suit your tastes. Whether you are looking for a dessert to serve at a summer barbecue or a special dinner party, ambrosia icebox cake is sure to be a hit with your guests.Ambrosia Icebox Cake is a delicious, creamy and refreshing dessert that is perfect for any occasion. It is a simple no-cook dessert that requires just a few ingredients and minimal preparation time. Icebox cakes have always been a hit since they require no baking and are easy to make. In this article, we will be providing you with tips on how to make the perfect ambrosia icebox cake.
1. Use Full-Fat Ingredients
When making an ambrosia icebox cake, it is important to use full-fat ingredients. This is because the full-fat ingredients provide richness and creaminess to the dessert. Using low-fat or fat-free ingredients may result in a grainy texture and lack of flavor.
2. Choose the Right Type of Cookies
Selecting the right type of cookies can make or break your ambrosia icebox cake recipe. It is important to choose sturdy cookies that can hold up well when layered with the creamy filling. Some good options include graham crackers, vanilla wafers, or ladyfingers. Avoid using cookies that are too delicate or crumbly.
3. Chill the Ingredients
Chilling the ingredients before assembling the ambrosia icebox cake is crucial. This helps to ensure that the cake sets up properly and does not become too soft or runny. Chill the heavy cream, cream cheese, and fruit before assembling the cake. This will make it easier to whip the cream and cream cheese to the perfect consistency.
4. Use Whipped Cream Stabilizer
Using whipped cream stabilizer can help the whipped cream hold its shape and prevent it from becoming runny. You can find whipped cream stabilizer at most grocery stores or online. Follow the instructions on the package to ensure that you use the correct amount in your recipe.
5. Add Dried Fruit
Adding dried fruit to your ambrosia icebox cake recipe can provide a bit of texture and a sweet contrast to the creamy filling. Dried cranberries, raisins, or cherries work well in an ambrosia icebox cake. Soak the dried fruit in hot water for a few minutes to soften them before adding them to the cake.
6. Layer the Ingredients Carefully
The key to a beautiful and delicious ambrosia icebox cake is layering the ingredients carefully. Start by spreading a layer of whipped cream and cream cheese mixture on the bottom of the dish. Add a layer of cookies, followed by a layer of fruit, and then repeat the layers until you reach the top of the dish. Be sure to spread each layer evenly and press down lightly to ensure that the layers stick together.
7. Use Fresh Fruit
Using fresh fruit is always best when making an ambrosia icebox cake. Fresh fruit provides a nice contrast to the creamy filling and adds a burst of flavor to the dessert. If fresh fruit is not available or in season, you can use canned fruit or frozen fruit, but be sure to drain the fruit well before using it in the recipe.
8. Decorate the Cake
Presentation is everything, so take your time to decorate your ambrosia icebox cake. You can sprinkle coconut flakes or chopped nuts on top of the whipped cream, or add some fresh fruit slices for a pop of color. You can also drizzle caramel or chocolate sauce over the top for an extra touch of sweetness and decadence.
9. Let the Cake Chill
After assembling the cake, it is important to let it chill in the refrigerator for at least 6 hours or overnight. This will allow the ingredients to meld together and set up properly. The longer the cake chills, the better it will taste. It is best to cover the cake with plastic wrap to prevent it from drying out while chilling.
Conclusion
Making an ambrosia icebox cake is easy and requires just a few ingredients. With the tips provided in this article, you can create a delicious and impressive dessert that will be sure to impress your guests. Be sure to experiment with different types of cookies, fruits, and decorations to create a personalized ambrosia icebox cake that is perfect for your taste buds.