This no-bake, eggless Icebox Cake is inspired by the Indian fruit custard. The Fruit Custard Icebox Cake has layers of cream & custard, fruits and parle-g biscuits!

Recipe Snapshot

  • Prep time: 25 minutes
  • Cook time: Not specified
  • Total time: 505 minutes
  • Yield: 9
  • Category: Dessert
  • Cuisine: American, Indian

Ingredients

  • 2 & 1/2 tablespoons custard powder (25 grams, I use and recommend Brown Polson Vanilla Custard Powder)
  • 500 ml whole milk (divided)
  • 4 tablespoons sugar (50 grams)
  • 2 cups heavy cream (16 oz)
  • 45 parle-g bicsuits
  • 2 medium bananas (sliced)
  • 2 mangoes (cut into cubes)
  • 20 grapes (cut in half)
  • chopped pistachios, saffron strands (to garnish)

Method

  1. Make custard by following the instructions on the package. Add 2 & 1/2 tablespoons (25 grams) of custard powder to a bowl. Add 125 ml of milk (from 500 ml) to the bowl. Stir and make a smooth paste. Set this aside.
  2. Now, add the remaining 375 ml milk to a pan on medium high-heat and add 4 tablespoons sugar (50 grams) to it. Stir and bring it to a boil. Stir often so that milk doesn't stick to the bottom of the pan. You can add an additional 1 tablespoon sugar here for sweeter custard.
  3. Once milk comes to a boil, add the prepared paste to it and remove the pan from heat. Remember to whisk it before adding as the powder settles down at the bottom.
  4. Whisk well using a wire whisk (so that there are no lumps) and then put the pan back on medium heat. Cook for 2 more minutes, stirring continuously until the custard thickens. Do not over-cook at this point else it will become too thick and custard will burn. Remove pan from heat. Let it cool down a little, then cover with a cling sheet and let it cool down in the refrigerator for 30 minutes.
  5. Meanwhile, add 2 cups heavy cream to the steel bowl of your stand mixer (or use your hand mixer). Using the wire whisk attachment, beat the cream until it forms stiff peaks.
  6. Take the custard out of the refrigerator. If it has thickened too much, you can always add a tablespoon or two of milk and stir it. Fold the whipped cream into the custard. Add in 3 parts and fold well after each addition using a spatula until all of it is fully incorporated.
  7. Now, we will start layering the cake. Take a 8x8 inch square pan (or any pan you have), and spread a thin layer of the custard-cream mixture at the bottom.
  8. Arrange 15 parle-g biscuits over the top (1st layer of biscuits). Followed by a thick layer of cream-custard mixture (1st layer of custard cream). In total we will have 3 thick layers of the cream custard mixture so divide it accordingly.
  9. Then top with fruits, I used cut grapes, sliced bananas and chopped mangoes (1st layer of fruits). There will be 2 layer of fruits and final layer of fruits for top garnish, so divide accordingly
  10. Followed by 15 more parle-g biscuits (2nd layer of biscuits). Then layer of custard-cream (2nd layer of custard) and fruits (2nd layer of fruits).
  11. Followed by the remaining 15 parle-g biscuits (3rd and final layer of biscuits). And finally layer of cream-custard (3rd and final layer of custard). Wrap the cake and put it in the refrigerator for 8 hours or overnight.
  12. Top with more fruits on top once it's set. Slice when it's cold and set and enjoy! You can garnish with chopped pistachios and saffron strands before serving.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.