Easy Sourdough Icebox Cake Recipe {With Discard}

This easy sourdough icebox cake recipe harnesses the potential of your leftover starter, turning what would be waste into an indulgent dessert. By the end of this article, you’ll have all the tips and tricks to whip up a no bake masterpiece that saves you money and impresses your friends and family.

For More Guidance:

Why You’ll Love This Recipe

No-bake, make-ahead, and always a hit: 

This Easy Sourdough Icebox Cake not only transforms your sourdough discard into a delightful dessert but also simplifies your baking experience. Picture layers of creamy filling interspersed with tender sourdough cookies, all harmonizing in a luscious no bake cake that’s as visually appealing as it is delicious. The magic lies in the versatility of ingredients feel free to switch up the flavors using seasonal fruits or flavored extracts to cater to your palate or the occasion.

Tastes like cheesecake, minus the extra effort: 

Sourdough icebox cake made with discard is an innovative twist that elevates traditional desserts while minimizing waste. This recipe is its perfect balance of creamy cheesecake flavors paired with the unique tang of sourdough, creating a delightful fusion that excites the palate. The best part that you can whip it up with minimal effort, making it an ideal choice for unplanned gatherings or lazy afternoons.

Only a few ingredients needed: 

This Easy Sourdough Icebox Cake requires only a few ingredients, making it a breeze to whip up on a lazy afternoon. The indulgent layers of graham crackers and whipped cream marry beautifully with the subtle flavor of your sourdough, creating a harmonious balance that will have your taste buds dancing.

Ingredients & Substitutions

• Sourdough Graham Crackers– Store the dough in the fridge for up to 3 days before baking to long-ferment the crackers. Be sure to roll the graham crackers out very thinly before baking. Graham crackers that are too thick can make this dessert feel way too heavy.
• Homemade Whipped Cream– All you need is VERY cold heavy cream, powdered sugar and vanilla extract to make the perfectly light and delicious whipped cream. 
• Cream Cheese – Use full-fat cream cheese, not the kind found in the tub. Be sure to allow the cream cheese to come to room temperature before whipping. 
• Berries – I love the combination of fresh strawberries, blueberries and raspberries, especially if you make this dessert for the 4th of July, perfectly patriotic! But you can pick and choose your favorites. 
• Tip: Do not use frozen fruit, as they will release moisture while they thaw and make a mushy dessert. Thawed and dried frozen fruit won’t give the best texture either. Stick with fresh fruit when making this recipe. 
• Vanilla Extra – It adds flavor to the whipped cream. I recommend using pure vanilla extract for the best taste in this no-bake dessert.
• Powdered Sugar – Sweetens the whipped cream and helps it whip up smooth and stable.

How to Make Sourdough Icebox Cake Recipe

1. Prepare my Sourdough Graham Crackers recipe in advance to save yourself some time. I used sourdough starter discard, but you can also use an equal amount of active sourdough starter. 

8. Before serving, garnish with more fresh berries, slice and enjoy.

How to Store:

To store a sourdough icebox cake, the best method is to cover it tightly with plastic wrap or aluminum foil and keep it refrigerated. According to a reliable source, once assembled, it should be stored in the fridge for up to 48 hours to keep it fresh and well set before serving.

FAQs

More Info:

What You’ll Need:

• Cold heavy cream (around 2 1/2 cups or 600 grams)
• Powdered sugar (about 1/3 cup plus a tablespoon)
• Vanilla extract (1 1/2 teaspoons)
• Full-fat cream cheese (8 ounces/226 grams, softened)
• Sourdough graham crackers (13-14 pieces, about 2.25 x 5 inches, homemade with sourdough discard)
• Fresh berries (2 cups, a mix of strawberries, blueberries, raspberries)

How to Make It:

1. Prepare Sourdough Graham Crackers: Start by making sourdough graham crackers ahead of time using your sourdough discard or active starter. This step helps incorporate the subtle tang from sourdough into the base of the cake.
2. Whip the Cream: Using a mixer with a whisk attachment, whip the cold heavy cream with powdered sugar and vanilla extract until stiff peaks form. Set aside a cup of this whipped cream for topping.
3. Make Cream Cheese Mixture: In another bowl, beat the softened cream cheese until smooth. Fold in all but 1 cup of the whipped cream gently, to keep it light and fluffy.
4. Layering the Icebox Cake: Spread a thin layer of the cream cheese/whipped cream mixture on the bottom of a 9×9-inch pan. Add a layer of sourdough graham crackers to cover the base (break pieces if needed). Spread half the remaining cream mixture on top, followed by half the fresh berries. Repeat with another layer of crackers, cream mixture, and berries. Finish with a final layer of crackers.
5. Chill: Spread the reserved whipped cream on top to finish, cover the pan with foil, and refrigerate overnight. This chilling allows the crackers to soften and absorb the flavors.
6. Serve: Before serving, garnish with additional fresh berries, slice into squares, and enjoy a cool, creamy, and tangy dessert.

Why Use Sourdough Discard?

Using sourdough discard in the graham crackers adds a unique tang and depth of flavor that complements the creamy layers and fresh berries beautifully. Plus, it’s a great way to avoid waste and make something delicious out of sourdough starter that would otherwise be thrown away.

Final Thoughts:

This Sourdough Icebox Cake is not just easy to make, but it’s also a crowd-pleaser with its layers of textures from crunchy crackers to fluffy cream and juicy berries. Perfect for summer, it’s a delightful way to use sourdough discard in a dessert that’s both fresh and indulgent.

Warnings:

Sourdough Starter Safety Warnings

• Heat can kill your sourdough starter; avoid temperatures above about 140°F (60°C). Keep your starter at room temperature for best results.
• Severe neglect of the starter can lead to mold or bad bacteria contamination. Mold often appears fuzzy and colored, and bad bacteria might cause pink or orange streaks if you see these, discard your starter immediately.​
• The alcohol liquid (“hooch”) on top of the starter is normal when hungry, but pink or orange tints mean the starter is unsafe.​
• Always use common sense food safety practices when handling dough and starter to avoid contamination from raw meat, dirty surfaces, or other sources.​

Sourdough Icebox Cake Warnings

• Since this is a no bake dessert, be sure all ingredients (cream cheese, heavy cream, berries) are fresh and properly refrigerated.
• Store your assembled icebox cake in the fridge and consume within 48 hours to prevent spoilage.​
• Keep the dessert covered tightly to avoid drying out or absorbing fridge odors.
• Wash fruits thoroughly before use to avoid introducing harmful bacteria or pesticides.

General Sourdough Baking Safety

• Avoid eating raw dough or batter as flour and raw grains can contain pathogens.
• Handle glass and jars carefully to prevent injury (such as cuts from mason jars used for growing starters).​
• Practice good kitchen hygiene and keep equipment clean to reduce microbial risks.​

These warnings help ensure your sourdough baking and icebox cake enjoyment is both delicious and safe.

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