Blood Orange Icebox Cake

Last night I asked Todd what he dessert he wanted for Valentine’s Day. His answer was something like “That thing with the stuff”. But somehow, I knew he was referring to Blood Orange Icebox Cake. Since he liked it enough to mention it again, request it no less, I’ll share the recipe. This is a 2-4 serving dessert.

Blood Orange Icebox Cake

Mini Blood Orange Icebox Cake

1 cup blood orange juice (I used Alesio brand)
3 tablespoons granulated sugar
1 1/2 cups heavy cream
2-3 tablespoons powdered sugar
36 thin gingersnaps (such as Anna’s brand or the Swedish type)**
Strawberries, raspberries, blackberries (optional)

Combine blood orange juice and granulated sugar in a small non-reactive saucepan and bring to a boil. Boil for 5 minutes or until reduced to about 1/2 cup. Set aside to cool slightly; chill until cold.

Beat the cream until it doubles in volume and stiff peaks form. Spoon out a cup of the unsweetened whipped cream and combine the cup of whipped cream with 1/4 cup of reduced blood orange juice. Using a heaping teaspoon of orange cream mixture, sandwich cookies together to make 6 little logs (6 cookies per log). Line the logs up next to each other to make a square (2 rows with 3 logs in each)”

Sweeten remaining whipped cream with powdered sugar and carefully spread it all over the cookie stacks so that you have a neat square. If you find this challenging, make a messy thin coat then put it in the freezer for half an hour or until the first layer is firm and the square holds together. When firm spread remaining whipped cream neatly.

Chill the icebox cake for 4-5 hours or until the cookies have softened. If you use thicker ginger cookies, it might take longer.

Before serving, drizzle remaining blood orange syrup over top.

To serve, cut square into quarters and serve with fruit.

Makes 4

** Thick gingersnaps will also work, but will take more time to soften. For a light/lower calorie version, you can do this with Cool Whip lite. Omit the powdered sugar.

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Comments

  1. Jenn's Baking Chamber says

    Looks good to me! It would even taste great with a few fresh raspberries on top and for more Valentine’s Day goodness!

  2. says

    I’ve seen many icebox cakes before but have yet to make one. Yours tops them all, I love blood oranges, I need to pick some up before they go season-extinct!

    PS – not nitpicking, but you said “1 1/2 cups heavy creamy”, and while creamy, you probably meant “cream” =)

  3. says

    Nick,thanks for catching that! Better to catch typos now than a year down the road after thousands of people have seen them.

  4. Marcia says

    Sounds absolutely delicious! I would recommend using Italian Organics Blood Orange juice if you can find it in your area. It is the absolute best out there!! I know it’s available in NYC. I usually have a friend buy some & ship it to me…it’s THAT good! :)

  5. Sam says

    I don’t understand this part:

    “Turn stacks over on their sides and line them up next to each other (2 rows of 3 stacks).”

    Lets call the “stacks” logs for a second. So…two logs wide, three logs high?? In your recipe it seems as if one stacks the “stacks” three stacks high, side by side.

    How can you even stack the logs? Won’t they roll off? I really want to make this, I just don’t know how!
    ~thanks

  6. says

    Hi Sam,

    How about this?

    “Using a heaping teaspoon of orange cream mixture, sandwich cookies together to make 6 little logs (6 cookies per log). Line the logs up next to each other to make a square (2 rows with 3 logs in each)”

    I did turn my logs on their sides, but the logs (aka stacks) are so short that you could probably do it any way.

    If you make this and come up with a better way to phrase this as you do it, shoot me an email at anna at cookiemadness dot net. Thanks!

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