You’ll Want To Make This Easy Icebox Cake All Summer Long

It reminds me of a glorious summer spent in Provincetown, Massachusetts.

By
Justin Burke
Justin Burke
Justin Burke

Recognized as one of the South's best bakers, Justin turned his experience as a self-taught baker and professional pastry chef to writing and helping home-bakers grow their baking skills and confidence at home.

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Published June 05, 2025
Justin Burke
Two plates with layered dessert slices

Brian Samuels Photography

Summer has always been a season of transformation for me. Not every summer, but since my 20s, I've come to anticipate change when the warmer weather arrives. It all started when I was 22.

I was spending a lot of time in Provincetown (P-Town), Massachusetts, for work, and it was my first experience in an environment that was constantly open and accepting of being gay. My anxiety melted away, and I carried myself with a newfound confidence. There was no lingering fear that something bad might happen or that someone would react negatively.

It was a queer utopia, and I was reveling in every moment.

Those two and a half months were filled with queer joy, like something out of a queer rom-com. I was in P-Town several days a week, so my job had a designated house for us to stay in. I shared the house with five other people from my organization and five more from another group working on the Cape that summer.

The 10 of us became fast friends, and every evening after work, we'd either explore Commercial Street or stay in, avoiding the tourists, and enjoy dinner together at home. That summer changed my mindset. It made me realize that I could live happily and have a life that felt safe and welcoming. I cherish that time of youth, being fully aware that my perspective was evolving and that good things were possible.

On our last night together before the end of the summer, we had a grand dinner on the back porch. The owner of the house hired a chef, and we ate fresh seafood caught that morning, sipped on margaritas, and danced freely to early 2000s bangers. The final dish we shared was a cranberry bog icebox cake: layers of cold, sweet cream and graham crackers with a ripple of spiced cranberries. It was refreshing and vibrant, a perfect conclusion to a summer of transformation.

Since that memorable summer, icebox cakes have held a special place in my heart, reminding me of my P-Town summer family.

We were young, carefree, and, above all, happy.

Excerpted with permission from POTLUCK DESSERTS: JOYFUL RECIPES TO SHARE WITH PRIDE by Justin Burke © Countryman Press, 2025.

A man next to the 'Potluck Desserts' book cover with images of layered desserts on plates

Brian Samuels Photography

Orange Creamsicle Icebox Cake

Prep Time 30 mins
Chill Time: 4 hrs
Total Time 4 hrs 30 mins
Servings 8 to 10 servings

This dessert is better made the night before serving.

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Ingredients

  • 1/2 cup (120g) orange juice

  • 1/4 cup (60g) orange zest

  • One 3.4-ounce package instant vanilla pudding mix

  • 1 1/2 cups (360g) whole milk, cold

  • 1 (8-ounce) package cream cheese, softened

  • 1/2 cup (56g) powdered sugar

  • 1 teaspoon vanilla bean paste

  • 1 1/2 cups (360g) heavy whipping cream

  • 1 sleeve graham crackers (9 to 10 full crackers)

  • Orange slices for garnish, optional

Method

  1. Prepare the pan:

    Line a 9x5-inch loaf pan with plastic wrap, leaving an overhang on the sides.

  2. Make the pudding:

    In a medium bowl, whisk together the orange juice, zest, pudding mix, and cold milk until smooth. Chill in the refrigerator for 30 minutes.

  3. Make the cream cheese layer:

    Meanwhile, in a medium bowl with an electric hand mixer fitted with beater attachments, beat the cream cheese, powdered sugar, and vanilla together and mix until well combined. In a separate medium bowl, whip the heavy cream until stiff peaks form. Fold the whipped cream into the cream cheese mixture.

  4. Assemble the cake:

    Place a layer of graham crackers on the bottom of the prepared pan, breaking them to fit if necessary. Spread 1/3 of the cream cheese mixture over the graham crackers, followed by half of the orange pudding mixture. Repeat with another layer of graham crackers, 1/3 of the cream cheese mixture, and the remaining orange pudding mixture. Finish with a final layer of graham crackers and the remaining cream cheese mixture on top.

  5. Chill the cake:

    Cover the loaf pan with plastic wrap and freeze for at least 4 hours, or overnight, to allow the cake to set.

  6. Unmold and serve the cake:

    To serve, remove the cake from the freezer and let set at room temperature for 30 minutes to thaw slightly. Then carefully remove the plastic wrap and invert the loaf pan onto a serving platter. Remove the pan and garnish the cake with the orange slices, if desired. Slice and serve cold.

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Nutrition Facts (per serving)
322 Calories
23g Fat
25g Carbs
4g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 322
% Daily Value*
Total Fat 23g 30%
Saturated Fat 14g 69%
Cholesterol 67mg 22%
Sodium 276mg 12%
Total Carbohydrate 25g 9%
Dietary Fiber 1g 3%
Total Sugars 20g
Protein 4g
Vitamin C 14mg 72%
Calcium 105mg 8%
Iron 0mg 2%
Potassium 158mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.