No-Bake Ice Box Cake

5 from 1 vote

Ice box cake has decadent layers of homemade custard and nostalgic tea biscuits in the form of a fancy-looking custard cake. Best part? No baking required.

Servings:

Ingredients

1-2 packs tea biscuits
4 cups milk
2 eggs
⅓ cup sugar
3 tablespoon cornstarch
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1 teaspoon instant coffee optional

US Customary - Metric

Instructions

Make the custard. Whisk the cornstarch, eggs, milk, sugar, and vanilla in a pot until fully incorporated. On the stove, bring the mixture to a boil while whisking continuously. As soon as it bubbles, lower the heat and keep whisking until the mixture thickens.
Arrange the biscuits in a single layer 9"x13" serving dish, then spread a layer of custard on top. Just enough to form a layer on top of the biscuits. Repeat this process two more times, the last layer being custard.
Crush the instant coffee with the cocoa powder and sprinkle or sift on top of the cake.
Let the custard cool then let set for 3 hours in the fridge. Slice into squares and enjoy.

Notes

The number of biscuits you use will depend on the size of your pan and the size of the biscuits.
You want to end up with 3 layers of biscuits and custard.
Storage: Custard cake can be kept in the fridge for up to 3-4 days, which makes it the perfect dessert to make ahead of time. I actually think it tastes better the second day because the biscuits really have time to soak up the custard.

Nutrition