Dress up your icebox cake with store-bought ice cream.

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COOK THIS NOW

By Kendra Vaculin

For the ultimate mix-and-match icebox cake, I add a pint of ice cream and a jar of jam into the mix—two big flavor moments that don’t require any extra work. Butter pecan ice cream, peach preserves, and Ritz crackers? Unbeatable. And a raspberry jam, pistachio ice cream, and Biscoff cookie combo offers a sweet-nutty-spiced situation that’s as flavorful as it is pretty on the plate.

INGREDIENTS

• ¼ cup raw pistachios
• 1½ cups chilled heavy cream
• ½ tsp. vanilla extract
• Pinch of kosher salt
• 1 tsp. powdered sugar
• ⅔ cup raspberry jam or preserves
• 36 Biscoff cookies
• ½ pint pistachio ice cream, softened at room temperature until pliable

Keep it cool

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