No-Bake Dulce de Leche Icebox Cake
A creamy, indulgent no-bake dessert layered with buttery cookies and rich dulce de leche. This show-stopping icebox cake comes together effortlessly and disappears just as fast. Prepare it ahead and let the freezer do all the work.
🛒 Ingredients
10 servings
- 100 g (7 tbsp) unsalted butter, softened
- 200 g (1 cup) granulated sugar
- 3 egg yolks
- 400 ml (1⅔ cups) heavy whipping cream
- 1 pack of shortbread or butter cookies
- 1 jar (400 g / 14 oz) dulce de leche
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Directions
- 1
Beat the softened butter, sugar, and egg yolks with an electric mixer for 15 to 20 minutes until the mixture is pale, fluffy, and smooth.
- 2
Gently fold in the heavy cream using a spatula — do not beat — to keep the mixture light and airy.
- 3
In a rectangular glass dish, layer the cake: cookies, half the cream, cookies, all the dulce de leche, cookies, then the remaining cream.
- 4
Crumble extra cookies over the top to form a crunchy finishing layer.
- 5
Cover with plastic wrap and freeze for at least 3 hours until firm. Remove from the freezer a few minutes before serving.
💡 Chef's Tip
Use a thick, ultra-creamy dulce de leche for the best result. Graham crackers or digestive biscuits work great as a substitute. Keeps well in the freezer for up to 5 days.
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