Caramel Apple and Crunchy Ginger Snap Ice Box Cake – Partake Foods

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As the air grows crisp and leaves transform into a tapestry of reds and golds, there's a magic that only Autumn can bring. It's a season of cozy sweaters, crackling fires, and, most importantly, delightful desserts that warm our souls. What better way to celebrate the season than with a recipe that perfectly captures its spirit: Caramel Apple and Crunchy Ginger Snap Ice Box Cake, featuring the delightful crunch and hearty flavor of our Crunchy Ginger Snap cookies.

Autumn’s signature ingredients, apples and cinnamon, take center stage in this recipe, offering a comforting aroma that will fill your kitchen. And no Autumn dessert is complete without indulgent, creamy caramel.

Making this vegan, gluten-free, allergy-friendly recipe is a wonderful, no-bake way to celebrate National Dessert Day and National Dessert Month—an ideal time to savor the flavors of the season and share the joy that desserts bring.

Caramel Apple & Crunchy Ginger Snap Ice Box Cake

Ingredients for apples:

2 tablespoons of vegan butter
2 apples, peeled and chopped
¼ teaspoon of cinnamon

Ingredients for caramel sauce:

¼ cup of vegan butter
¾ cup of brown sugar
½ cup of vegan heavy whipping cream (like Silk)
½ teaspoon of vanilla extract
Salt to taste

Ingredients for filling:

½ cup of vegan cream cheese
2 cups of vegan heavy whipping cream
Partake Crunchy Ginger Snap cookies, crumbled

Instructions:

To make the apples, melt vegan butter in a skillet set over medium heat. Add apples and cinnamon, and cook for 5-8 minutes until the apples have softened, stirring often. Transfer apples to a small bowl and set aside to cool.
In the same skillet, make the caramel sauce by melting butter and whisking together with brown sugar and heavy cream. Bring to a boil and cook for 1-2 minutes, stirring constantly, until sauce starts to thicken. Remove the pan from the heat and stir in vanilla and salt. Let caramel cool completely to room temperature and set aside.
To make the filling, add a tablespoon of whipping cream at a time to a bowl of cream cheese, blending together in intervals on medium high until smooth.
Add in half of the caramel sauce and all of the apples to the bowl with the cream mixture until well combined.
Line a pan with parchment paper and spread an even layer of Crunchy Ginger Snap cookie crumbles on the bottom of the pan.
Add some of the whipped cream mixture on top and spread into an even layer. Drizzle with some leftover caramel sauce. Repeat this layering and drizzling more times until there are multiple layers of cookies, filling, and caramel sauce.
Chill in the fridge for 4-6 hours before serving and enjoy!*

*Add a scoop of vegan ice cream to your plate, when serving, for added joy! 😀

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