Stracciatella icebox cake

Serves: 8

Stracciatella icebox cake
Stracciatella icebox cake Stracciatella icebox cake

This is possibly one of the easiest puddings to make -for it is most definitely a pudding rather than teatime cake. The best thing is, it looks so impressive everyone will think you’ve laboured for hours in the kitchen when in fact all you’ve done is a bit of whisking and opening some packets. The classic icebox (fridge for us Brits) cake is made with Oreos but I’m not a great fan so have revised the recipe and thrown in a little crumbled Flake chocolate-hence the stracciatella element. Just remember to make this a day in advance as the biscuits need time to soften. You won’t need all of both packets of biscuits but one isn’t quite enough for the loaf tin.


  • 500ml double cream
  • 50g icing sugar, sifted
  • 1 teaspoon vanilla extract
  • 3 Cadbury Flakes, crumbled
  • 2x 250g packets Lotus Biscoff (speculoos) biscuits
  • vegetable oil for oiling the tin
Stracciatella icebox cake


  1. Put the cream, sugar and vanilla extract in a mixing bowl and whip to soft peaks. Fold in the crumbled Flakes.
  2. Lightly oil a 1 litre loaf tin and line with cling film. Spread a thin layer (2-3 tablespoons) of the cream mixture over the base of the tin. Arrange the biscuits over the cream, in one layer, breaking them to fit where necessary . Spoon over some of the cream-enough for the layer to be about 1cm thick. Place another layer of biscuits on top. Continue layering cream and biscuits to the top of the tin. Smooth the surface and then cover with cling film. Refrigerate for 24 hours.
  3. To serve, invert the tin onto a serving plate and lift off. Peel away the cling film and decorate with some crumbled Flake and Mikado biscuits if you like.