Eggnog Icebox Cake Delightfully Creamy Dessert Recipe

by Harper on November 18, 2025

If you love creamy desserts, you’re in for a treat with my Eggnog Icebox Cake recipe. This dessert combines rich eggnog flavors with light whipped cream and layers of cookies. It’s easy to make and perfect for your holiday gatherings. Get ready to impress your friends and family with this delightful dessert that you can prepare ahead of time. Let’s dive into the ingredients and get started on your new favorite holiday cake!

$- 2 cups eggnog - 1 cup heavy cream - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon ground nutmeg - 1 box (14 oz) of graham crackers - 1 cup crushed gingerbread cookies (for garnish) - Additional nutmeg for sprinkling You will need a large mixing bowl for the whipped cream. A hand mixer or stand mixer works best to whip it. You will also need a shallow dish to soak the graham crackers, along with a serving platter to build your cake. Plastic wrap helps to cover the cake while it chills. You can swap heavy cream for coconut cream for a dairy-free option. If you want less sweetness, use less powdered sugar. For a richer flavor, try using flavored eggnog, like spiced or vanilla. If you can't find gingerbread cookies, crushed graham crackers can work as a topping too. {{ingredient_image_1}} Start by whisking the heavy cream, powdered sugar, vanilla extract, and nutmeg together. Use a hand mixer for best results. Mix until soft peaks form. This step is key. The cream will give your cake its light, fluffy texture. In another shallow dish, pour the eggnog. Make sure it’s deep enough for dipping. You want the graham crackers to soak up that eggnog flavor. Now, dip each graham cracker into the eggnog. Make sure both sides are wet but not soggy. Lay the dipped crackers flat on your serving platter. Cover the bottom completely with one layer. Spread a generous layer of your whipped cream mix over the crackers. Smooth it out evenly. Repeat the layers with more dipped crackers and whipped cream. Keep going until you run out of ingredients. Finish with a layer of whipped cream on top. Cover the cake loosely with plastic wrap. Place it in the fridge for at least 4 hours. For the best flavor, chill it overnight. This time helps the flavors blend together. It also lets the cake firm up, making it easier to slice. To make perfect whipped cream, start with cold heavy cream. Place your mixing bowl and beaters in the fridge for 10 minutes. This helps the cream whip better. When you mix the cream, add powdered sugar and vanilla extract. Beat until soft peaks form. Be careful not to overwhip. Overwhipped cream can turn into butter! You can add more flavor to your Eggnog Icebox Cake. Try mixing in a bit of rum or bourbon for a festive touch. You can also add a pinch of cinnamon or cloves to the whipped cream. For a twist, swap out some eggnog for a flavored milk. Almond milk or coconut milk can add a fun flavor change. One common mistake is soaking the graham crackers too long in eggnog. They should be moist but not soggy. If they are too wet, your cake will fall apart. Another mistake is skipping the chilling time. The longer it chills, the better the flavors blend. Finally, don’t forget to garnish! The gingerbread cookies and nutmeg add a nice touch. Pro Tips Chill Your Ingredients: Make sure your heavy cream and eggnog are well chilled before you start. Cold ingredients whip up better and help create a light, fluffy texture. Layering Technique: For a visually appealing cake, alternate the layers evenly. Try to have the same number of layers of graham crackers and whipped cream for a balanced look. Garnishing Tips: Don’t be shy with the gingerbread cookie garnish! It adds not just flavor, but a festive touch to your presentation, making your cake holiday-ready. Make Ahead: This icebox cake tastes even better the next day as the flavors meld together. Consider making it a day in advance for the best results! {{image_2}} You can make Eggnog Icebox Cake in many fun flavors. For a cocoa twist, swap eggnog for chocolate milk. This change gives a rich, chocolatey layer. You could also try coffee-flavored ice cream instead of whipped cream. Just mix in some espresso powder. Add some orange zest for a fruity surprise. To make this cake gluten-free, choose gluten-free graham crackers. Many brands offer tasty options. Check the label to ensure they are safe. You can also use crushed gluten-free cookies as a base. This keeps the same creamy texture without gluten. Add fun holiday flavors to your cake. Use peppermint extract in the whipped cream for a cool minty taste. You can also layer in crushed candy canes for crunch. For a spiced vibe, add cinnamon to the whipped cream. Top it with seasonal fruits like pomegranate or cranberries. These changes make the cake extra festive! To keep your Eggnog Icebox Cake fresh, cover it well. Use plastic wrap or a tight lid. This helps prevent it from drying out. Store it in the fridge until you are ready to enjoy it again. If you have some left after a few days, it is best to eat it soon. You can store the cake in the fridge for up to three days. After that, the texture may change. The graham crackers can become soggy. If you want the best taste and texture, eat it within two days. Remember, the longer it sits, the less creamy it gets. Yes, you can freeze your Eggnog Icebox Cake. Wrap it tightly in plastic wrap and then in foil. This helps protect it from freezer burn. It can last up to a month in the freezer. When you want to eat it, move it to the fridge for a night to thaw. Enjoy the creamy flavor once it is ready! Yes, you can make Eggnog Icebox Cake ahead of time. In fact, it tastes better after sitting. I recommend making it the day before. This gives the flavors time to mix. Just cover it well and store it in the fridge. The longer it chills, the creamier and more delicious it becomes. Serving Eggnog Icebox Cake is easy and fun! Use a sharp knife to cut clean slices. A spatula helps lift each piece onto a plate. You can add extra toppings, like more crushed gingerbread cookies or a sprinkle of nutmeg. For a festive touch, garnish each plate with a sprig of mint or a cinnamon stick. Absolutely! Store-bought eggnog works great in this recipe. It saves time and is very convenient. Just pick a brand you like. If you want, you can also add a splash of rum or bourbon for an adult twist. The choice is yours! This article covered how to make a delicious Eggnog Icebox Cake. You learned about the key ingredients, special tools, and many tips for perfecting each layer. We discussed how to enhance flavors and prevent common mistakes. The variations offered fun twists for any occasion, while the storage info helped you manage leftovers effectively. In summary, making this cake is easy and fun. With practice, you will wow your family and friends. Enjoy your baking!$

Why I Love This Recipe

Delicious Flavor Combination: The rich, creamy texture of eggnog combined with the warmth of nutmeg creates a festive flavor that captures the essence of the holiday season.
No-Bake Convenience: This icebox cake requires no baking, making it an easy dessert option that saves time during the busy holiday season.
Make-Ahead Dessert: With a chilling time of at least four hours, this cake can be prepared in advance, allowing you to focus on other dishes for your holiday gathering.
Customizable Garnish: The addition of crushed gingerbread cookies on top not only adds flavor but also gives the cake a beautiful, festive presentation.

Ingredients

List of ingredients

– 2 cups eggnog

– 1 cup heavy cream

– 1/2 cup powdered sugar

– 1 teaspoon vanilla extract

– 1 teaspoon ground nutmeg

– 1 box (14 oz) of graham crackers

– 1 cup crushed gingerbread cookies (for garnish)

– Additional nutmeg for sprinkling

Special equipment needed

You will need a large mixing bowl for the whipped cream. A hand mixer or stand mixer works best to whip it. You will also need a shallow dish to soak the graham crackers, along with a serving platter to build your cake. Plastic wrap helps to cover the cake while it chills.

Tips for ingredient substitutions

You can swap heavy cream for coconut cream for a dairy-free option. If you want less sweetness, use less powdered sugar. For a richer flavor, try using flavored eggnog, like spiced or vanilla. If you can’t find gingerbread cookies, crushed graham crackers can work as a topping too.

Step-by-Step Instructions

Detailed preparation method

Start by whisking the heavy cream, powdered sugar, vanilla extract, and nutmeg together. Use a hand mixer for best results. Mix until soft peaks form. This step is key. The cream will give your cake its light, fluffy texture.

In another shallow dish, pour the eggnog. Make sure it’s deep enough for dipping. You want the graham crackers to soak up that eggnog flavor.

Layering process explained

Now, dip each graham cracker into the eggnog. Make sure both sides are wet but not soggy. Lay the dipped crackers flat on your serving platter. Cover the bottom completely with one layer.

Spread a generous layer of your whipped cream mix over the crackers. Smooth it out evenly. Repeat the layers with more dipped crackers and whipped cream. Keep going until you run out of ingredients. Finish with a layer of whipped cream on top.

Chilling time importance

Cover the cake loosely with plastic wrap. Place it in the fridge for at least 4 hours. For the best flavor, chill it overnight. This time helps the flavors blend together. It also lets the cake firm up, making it easier to slice.

Tips & Tricks

How to achieve the perfect whipped cream

To make perfect whipped cream, start with cold heavy cream. Place your mixing bowl and beaters in the fridge for 10 minutes. This helps the cream whip better. When you mix the cream, add powdered sugar and vanilla extract. Beat until soft peaks form. Be careful not to overwhip. Overwhipped cream can turn into butter!

Ways to enhance flavor

You can add more flavor to your Eggnog Icebox Cake. Try mixing in a bit of rum or bourbon for a festive touch. You can also add a pinch of cinnamon or cloves to the whipped cream. For a twist, swap out some eggnog for a flavored milk. Almond milk or coconut milk can add a fun flavor change.

Common mistakes to avoid

One common mistake is soaking the graham crackers too long in eggnog. They should be moist but not soggy. If they are too wet, your cake will fall apart. Another mistake is skipping the chilling time. The longer it chills, the better the flavors blend. Finally, don’t forget to garnish! The gingerbread cookies and nutmeg add a nice touch.

Pro Tips

Chill Your Ingredients: Make sure your heavy cream and eggnog are well chilled before you start. Cold ingredients whip up better and help create a light, fluffy texture.
Layering Technique: For a visually appealing cake, alternate the layers evenly. Try to have the same number of layers of graham crackers and whipped cream for a balanced look.
Garnishing Tips: Don’t be shy with the gingerbread cookie garnish! It adds not just flavor, but a festive touch to your presentation, making your cake holiday-ready.
Make Ahead: This icebox cake tastes even better the next day as the flavors meld together. Consider making it a day in advance for the best results!

Variations

Alternative flavors and add-ins

You can make Eggnog Icebox Cake in many fun flavors. For a cocoa twist, swap eggnog for chocolate milk. This change gives a rich, chocolatey layer. You could also try coffee-flavored ice cream instead of whipped cream. Just mix in some espresso powder. Add some orange zest for a fruity surprise.

Gluten-free option

To make this cake gluten-free, choose gluten-free graham crackers. Many brands offer tasty options. Check the label to ensure they are safe. You can also use crushed gluten-free cookies as a base. This keeps the same creamy texture without gluten.

Festive twists for holidays

Add fun holiday flavors to your cake. Use peppermint extract in the whipped cream for a cool minty taste. You can also layer in crushed candy canes for crunch. For a spiced vibe, add cinnamon to the whipped cream. Top it with seasonal fruits like pomegranate or cranberries. These changes make the cake extra festive!

Storage Info

Best way to store leftovers

To keep your Eggnog Icebox Cake fresh, cover it well. Use plastic wrap or a tight lid. This helps prevent it from drying out. Store it in the fridge until you are ready to enjoy it again. If you have some left after a few days, it is best to eat it soon.

Refrigeration timeframes

You can store the cake in the fridge for up to three days. After that, the texture may change. The graham crackers can become soggy. If you want the best taste and texture, eat it within two days. Remember, the longer it sits, the less creamy it gets.

Can it be frozen?

Yes, you can freeze your Eggnog Icebox Cake. Wrap it tightly in plastic wrap and then in foil. This helps protect it from freezer burn. It can last up to a month in the freezer. When you want to eat it, move it to the fridge for a night to thaw. Enjoy the creamy flavor once it is ready!

FAQs

Can I make Eggnog Icebox Cake ahead of time?

Yes, you can make Eggnog Icebox Cake ahead of time. In fact, it tastes better after sitting. I recommend making it the day before. This gives the flavors time to mix. Just cover it well and store it in the fridge. The longer it chills, the creamier and more delicious it becomes.

What is the best way to serve it?

Serving Eggnog Icebox Cake is easy and fun! Use a sharp knife to cut clean slices. A spatula helps lift each piece onto a plate. You can add extra toppings, like more crushed gingerbread cookies or a sprinkle of nutmeg. For a festive touch, garnish each plate with a sprig of mint or a cinnamon stick.

Can I use store-bought eggnog?

Absolutely! Store-bought eggnog works great in this recipe. It saves time and is very convenient. Just pick a brand you like. If you want, you can also add a splash of rum or bourbon for an adult twist. The choice is yours!

This article covered how to make a delicious Eggnog Icebox Cake. You learned about the key ingredients, special tools, and many tips for perfecting each layer. We discussed how to enhance flavors and prevent common mistakes. The variations offered fun twists for any occasion, while the storage info helped you manage leftovers effectively.

In summary, making this cake is easy and fun. With practice, you will wow your family and friends. Enjoy your bakin

Eggnog Icebox Cake

A festive and creamy dessert layered with eggnog-soaked graham crackers and whipped cream.

Print Recipe Pin Recipe

Prep Time 15

Total Time 4

Course Dessert

Cuisine American

Servings 8

Calories 300 kcal

Ingredients

2 cups eggnog
1 cup heavy cream
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1 box (14 oz) graham crackers
1 cup crushed gingerbread cookies (for garnish)
to taste additional nutmeg for sprinkling

Instructions

In a large mixing bowl, combine the heavy cream, powdered sugar, vanilla extract, and ground nutmeg. Using a hand mixer or stand mixer, whip the mixture until soft peaks form.
In a separate shallow dish, pour the eggnog.
Quickly dip each graham cracker into the eggnog, ensuring both sides are submerged but not overly soggy.
On a serving platter, create the first layer by laying down a single layer of the dipped graham crackers, covering the bottom completely.
Spread a generous layer of the whipped cream mixture over the graham cracker layer, smoothing it out evenly.
Repeat the process, creating alternate layers of dipped graham crackers and whipped cream until you have used all the ingredients, ending with a layer of whipped cream on top.
Cover the cake loosely with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cake to set properly.
Just before serving, garnish the top with crushed gingerbread cookies and a light sprinkle of nutmeg for added flavor and decoration.

Notes

Best if refrigerated overnight for optimal flavor.

Keyword cake, eggnog, holiday dessert