Concha Icebox Cake made with diced conchas, layered with freshly whipped cream and strawberries is the ultimate no bake dessert.
Y’all know I love conchas.
Sweet, tender, flaky conchas is one of my one favorite pieces of pan dulce.
Y’all also know I love transforming conchas into easy desserts. so.much.fun.
My concha icebox cake made with diced conchas, whipped cream and strawberries is the perfect for celebrating Día de Amor, but also makes for a wonderful birthday celebration or Sunday dinner dessert.
The beauty of this concha icebox cake is that is a no bake dessert, no need to crank on the oven. Simply whip up heavy cream then begin layering.
Traditionally made with wafer cookies today I am revamping the icebox cake with CONCHAS!! SI!
What Is an Icebox Cake?
A no bake dessert an icebox cake is made by layering cookies, cream, whipped cream, condensed milk, and fruit.
Layered then placed in the fridge to chill the ice box cake can be easily customized as long if you include a cookie base to hold up to the whipped cream.
INGREDIENTS NEED TO MAKE CONCHA ICEBOX CAKE
heavy cream
powdered sugar
vanilla extract
conchas
strawberries
loaf pan
plastic wrap
HOW TO MAKE A CONCHA ICEBOX CAKE
This recipe calls for homemade whipped cream. Making whipped cream at home is so easy, simply whip the chilled heavy cream with powdered sugar and vanilla extract until light and fluffy.
You can also substitute pre-made topping like Cool Whip for a shortcut, simply allow Coll whip to thaw a bit for easier layering.
Dice the conchas into bite size pieces, pero be sure to keep any of that sweet topping crumbles that may flake off when dicing your conchas. We will them to garnish our icebox cake.
For this recipe I used strawberries, but feel free to use blackberries, blueberries, or mango.
Think about it – a vanilla concha with mango, chocolate concha with chocolate chips, pink concha with blueberries, have fun with this recipe.
I lined my loaf pan with plastic wrap, which helps when removing icebox cake from loaf pan.
Spread a layer of whipped cream onto the bottom of loaf pan, top with half of diced conchas and strawberries, spread another layer of whipped cream on top of conchas and strawberries, top with remaining diced conchas and strawberries. Spread final layer over the conchas and strawberries. You will have three layers.
Cover the top layer with a plastic wrap and gently press to create an even bottom layer and secure layers.
Place in freezer for at least 4 hours to overnight.
Allow to soften in the refrigerator for 1 hour before serving or at room temperature for 10-15 minutes.
Remove the cake from the pan using the overhang on the sides. Garnish with remaining concha sweet topping and diced strawberries.
Cut into slices and serve cold.
Wrap leftovers with plastic wrap, place in fridge, will last two days in the fridge.
- 4 cups heavy cream chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 3 conchas diced – save any topping that may fall off when dicing
- 2 cups strawberries diced plus additional for topping
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Using a hand mixer or stand mixer using the whisk attachment, beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
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Line a loaf pan with plastic wrap.
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Spread a layer of whipped cream onto the bottom of loaf pan, top with half of diced conchas and strawberries, spread another layer of whipped cream on top of conchas and strawberries, top with remaining diced conchas and strawberries. Spread final layer over the conchas and strawberries.
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Cover the top layer with a plastic wrap and gently press to create an even bottom layer and secure layers.
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Place in freezer for at least 4 hours to overnight.
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Allow to soften in the refrigerator for 1 hour before serving or at room temperature for 10-15 minutes.
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Remove the cake from the pan using the overhang on the sides. Garnish with remaining concha sweet topping and diced strawberries.
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Cut into slices and serve cold.
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