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Eggnog Icebox Cake is THE easy Holiday dessert you’ve been looking for! With layers of Walkers Shortbread Festive Shapes and eggnog whipped cream, it is sure to be a hit this Holiday season.
Disclosure: This post is sponsored by Walkers Shortbread. I am grateful for my sponsors as they allow me to bring you free delicious content every week. As always, all opinions are my own.
Icebox cakes are pretty common in the summer when it’s just too hot to cook. But guess what, having a dessert that you don’t have to cook during the busy holiday season is also a win in my book! It’s even better when the dessert is as easy and festive as this Eggnog Icebox Cake.
When you’re making an icebox cake there are two main ingredients: The cookies and the whipped cream.
For this recipe, you’ll make your own eggnog whipped cream and the cookies are Walkers Shortbread. Now, if you haven’t had the pleasure of enjoying Walkers Shortbread let me tell you, these cookies are buttery perfection. They are made with only four simple ingredients: wheat flour, butter, sugar and salt. They are light and not too sweet and work perfectly as the. “cake” layer in this cake.
The best thing about icebox cakes is that while the cookies are sandwiched between layers of whipped cream they get soft and cake like. All this happens without you needing to turn on the oven! How awesome is that?? Let’s get started!
WALKERS SHORTBREAD FESTIVE SHAPES: Not only does the buttery cookie goodness pair nicely with the sweetness of the eggnog whipped cream but these cookies are also in festive holiday shapes. You’ll find a Santa, Christmas trees, a star and bell.
HEAVY WHIPPING CREAM: Keep this cold, it will whip better that way.
POWDERED SUGAR: This helps sweeten the whipped cream. Powdered sugar is preferred to granulated sugar when making whipped cream because the cornstarch in it helps stabilize the whipped cream.
NUTMEG: A classic eggnog spice. You could omit this if you like and just use the eggnog but I like the extra flavor that it adds.
EGGNOG: Use your favorite brand!
As I mentioned before one of my favorite things about this dessert is that it is SO easy to make. Let me show you just how easy it is!
STEP #1: In a large bowl whip cold cream until stiff peaks form. This will take a few minutes.
DES’ TIP: When making whipped cream keep everything cold. I stick the bowl and the beaters in the freezer for a few minutes before I start.
STEP #2: Whip in powdered sugar and nutmeg. Just until combined.
STEP #3: Whip in eggnog. Continue whipping until stiff peaks form again.
STEP #4: Spread a small amount of the eggnog whipped cream into the bottom of a 9” springform pan. Top with about 10 Walkers Shortbread Festive Shapes. Repeat layers 2 more times ending with a layer of whipped cream on top.
STEP #5: Cover and chill overnight.
STEP# 6: Remove from refrigerator. Sprinkle with sprinkles, cut into pieces (or use a spoon to scoop). Serve immediately.
DES’ TIP: I recommend waiting until just before serving to add the sprinkles because the colors can bleed into the whipped cream the longer that it sets.
As you can see this dessert is easy and festive. It’s luscious and decadent, everything a holiday dessert should be! I’m sure your family will love it just as much as mine! The nice people at Walkers Shortbread have offered my readers a 15% off promo code (DEK15HOLIDAY) for you to use this holiday season. Follow this link to order yours today.
If you loved this Eggnog Icebox Cake, you’ll love these other recipes featuring eggnog:
I’ve got you covered with more festive holiday treats and recipes too!
Using a chilled bowl and beaters, whip heavy cream until stiff peaks form.
Beat in powdered sugar and nutmeg just until combined.
Beat in eggnog until stiff peaks form.
Spread a small amount of the eggnog whipped cream into the bottom of a 9” springform pan. Top with about 10 Walkers Shortbread Festive Shapes. Repeat layers 2 more times ending with a layer of whipped cream on top.
Cover and chill overnight.
Remove from refrigerator. Sprinkle with sprinkles, cut into pieces (or use a spoon to scoop). Serve immediately.
Nutrition facts for estimation purposes only.
Calories: 728 , Total Fat: 46.7g , Saturated Fat: 26.7g , Cholesterol: 149mg , Sodium: 343mg , Carbohydrates: 75.3g , Fiber: 1.9g , Sugar: 31.9g , Protein: 9g
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