Ingredients
Method
Prepare the Ricotta Cream Filling:
- In a large mixing bowl, use a handheld mixer to whip the heavy cream on medium-high speed until stiff peaks form.
- In another large bowl, combine ricotta, confectioners’ sugar, orange zest, vanilla extract, cinnamon, and salt. Beat on medium-high speed until smooth and creamy.
- Gently fold the whipped cream into the ricotta mixture until just combined, being careful not to deflate the whipped cream.
Add Pistachios and Chocolate Chips:
- In a small bowl, mix the chopped pistachios and mini chocolate chips together.
- Fold about half of the pistachio-chocolate mixture into the ricotta filling. Reserve the remaining mixture for garnish.
Assemble the Icebox Cake:
- Line a 9"x5" loaf pan with plastic wrap, leaving about 2 inches of overhang on the long sides.
- Spread one-quarter of the ricotta mixture evenly on the bottom of the pan.
- Add a layer of graham crackers on top, breaking them as needed to fit snugly.
- Repeat the layers—ricotta mixture, graham crackers—until you have 4 layers, ending with a layer of graham crackers on top.
Chill the Cake:
- Fold the overhanging plastic wrap over the top of the cake to seal it.
- Refrigerate the cake for at least 4 hours, or overnight, to allow the layers to set and the graham crackers to soften.
Serve:
- When ready to serve, unwrap the top of the plastic wrap and invert the cake onto a serving platter.
- Remove the plastic wrap and top the cake with the reserved pistachio and chocolate chip mixture. Slice and serve chilled.
Notes
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing Option: Wrap the entire cake tightly in plastic wrap and aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.
- Substitutions:
- Use ladyfingers or digestive biscuits instead of graham crackers.
- Substitute cream cheese for ricotta if you prefer a tangier filling.
- Pro Tip: Use high-quality ricotta for the creamiest and most authentic flavor.