I’ve been watching a lot of the Great British Baking Show over the past week. I blew threw a whole season in one week, but I honestly love it and it inspires me to bake. I love that they focus on bakes that remind them of their home and childhood. The first thing that came to mind when I thought about my childhood? Dunkaroos, obviously! Done, let’s make a Dunkaroo Icebox Cake and go back to 1999.
This cake is all about nostalgia and what I would’ve eaten when I was little. What is more nostalgic than Dunkaroos and Funfetti and Animal Cookies? The whipped cream is spiked with Funfetti cake batter, layered with animal cookies, and topped with chocolate ganache and sprinkles. This Dunkaroo Icebox Cake reminds me of my days in Girl Scouts, baking cakes, snacking on animal cookies, and covered in Funfetti frosting. I’m in love!
Also, what exactly is an icebox cake? Charlottes and trifles were big in 1950s America, but to make it simple, women began layering wafer cookies with whipped cream rather than custard, which had to be baked. Layer some whipped cream and cookies, pop it in the icebox, and you’ve got yourself a cake. When made ahead of time, the cool whipped cream runs into the cookies, making the layers soft like a cake.
I did enjoy my fair share of icebox cakes when I was younger. Lots of dirt cake with gummy worms and Oreos, my favorite! They’re cool and creamy and elicit that summer feeling, and this recipe is perfect for a cookout or a day by the pool with a bunch of kids. I look forward to making this recipe for my kids and all their friends someday.
Dunkaroo Funfetti Icebox Cake
- 2 cups heavy cream
- 8 oz vanilla yogurt
- 1 cup Funfetti cake mix
- 1 teaspoon vanilla extract
- ¼ cup sprinkles
- 1 bag animal cookies
- ¾ cup heavy cream
- 1 ½ cups semi-sweet chocolate chips
- Whip 2 cups of heavy whipping cream in a cool bowl until stiff peaks form. Add vanilla yogurt, vanilla extract, sprinkles, and Funfetti cake mix to taste, and then mix to incorporate.
- Align animal cookies in the bottom of a pie dish or an 8×8 dish. Top animal cookies with whipped cream mixture, then top the whipped cream layer with another layer of animal cookies. Keep layering cookies and cream until you have eight layers (four layers cookies, four layers cream). Your final layer should be whipped cream.
- Heat ¾ cup heavy cream until it just starts to bubble at the edges. Take off the heat, and toss in semi-sweet chocolate chips, and let them sit for 3-5 minutes without stirring. Whisk ganache thoroughly, making sure no clumps have formed.
- Top your final layer of whipped cream with the ganache. Add sprinkles to the top of the cake. Place in the refrigerator for at least 3 hours before serving. Enjoy!