Icebox cake is a no-bake dessert made by refrigerating cookies and whipped cream until the cookies soften and the cake is sliceable. Typically made in a [loaf pan](https://www.masterclass.com/articles/loaf-pan-sizes), icebox cake features layers of cookies and cream, which make for a beautiful design when sliced.\n\nThe popularity of icebox cake coincided with the invention of the refrigerator in the nineteenth century. The first refrigerators, known as iceboxes, were cooled with ice. The earliest icebox cake recipes were made with [sponge cake](https://www.masterclass.com/articles/sponge-cake-recipe) or ladyfingers dipped in custard. Starting in the 1930s, icebox cakes were made with store-bought cookies and whipped cream.\n\nIcebox cake is simple to make if you follow these tips:\n\n1. __Use thin cookies__. Chocolate wafers and vanilla wafers are standard, but you can also use ginger snaps, graham crackers, or any other thin, crisp cookies. Thick, chewy chocolate chip cookies will be more difficult to layer than thin, crispy ones.\n2. __Refrigerate overnight__. Refrigerating the cake for at least 8 hours softens the cookies and brings the cake together. The cream stiffens slightly, but it won't be as solid as ice cream.\n3. __Try add-ins__. Customize the flavor of your icebox cake by adding your favorite flavorings, such as peanut butter, espresso powder, or lemon curd to the whipped cream during the last few minutes of whipping. \nIcebox cake is an easy, no-bake dessert perfect for hot summer days.