This no-bake ice box custard cake is a classic layered dessert made with smooth homemade vanilla custard and simple tea biscuits. It looks elegant, tastes comforting, and comes together with minimal effort, making it perfect for gatherings, family dinners, or a make-ahead treat.
Why You’ll Love This Recipe
This recipe is incredibly easy yet impressive, with no oven required. The custard is made from scratch using basic pantry ingredients, giving it a rich, silky texture and clean vanilla flavor. The tea biscuits soften beautifully as the cake chills, creating tender layers that slice neatly. It’s also a great dessert to prepare ahead of time, which makes hosting stress-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
In a medium saucepan, add the milk, eggs, sugar, cornstarch, and vanilla extract. Whisk well while the mixture is still cold to fully dissolve the cornstarch and avoid lumps.
Place the saucepan over medium heat and continue whisking constantly. Once the mixture begins to bubble, lower the heat and keep whisking until the custard thickens to a smooth, pudding-like consistency. Remove from heat immediately.
Arrange a single layer of tea biscuits at the bottom of a 9 x 13 inch serving dish. While the custard is still hot, spread a thin, even layer of custard over the biscuits.
Repeat the layering process two more times, creating three layers of biscuits and three layers of custard, with custard as the final layer.
In a small bowl, combine the cocoa powder and instant coffee. Crush the coffee granules into the cocoa using the back of a spoon, then sift or sprinkle evenly over the top of the cake.
Allow the custard to cool slightly at room temperature, then cover and refrigerate for at least 3 hours until fully set. Slice into squares to serve.
Servings and timing
Servings: 12 slices
Preparation time: 25 minutes
Chilling time: 3 hours
Total time: approximately 3 hours 25 minutes
Variations
You can replace tea biscuits with digestive biscuits for a slightly heartier texture. For a chocolate version, add 2 tablespoons of cocoa powder to the custard mixture while cooking. A hint of citrus zest, such as orange or lemon, can be added to the custard for a fresh flavor twist. You may also omit the coffee entirely and dust the top with cocoa alone for a milder finish.
Storage/Reheating
Store the custard cake covered in the refrigerator for up to 4 days. This dessert does not require reheating and is best served chilled. The flavor and texture often improve after the first day as the biscuits absorb more custard.
FAQs
Can I use store-bought custard instead of homemade?
Yes, prepared custard can be used, but homemade custard gives a smoother texture and better flavor.
What type of biscuits work best?
Plain tea biscuits such as Marie biscuits work best, but digestive biscuits are also suitable.
Do I need to soak the biscuits first?
No, the custard softens the biscuits naturally as the cake chills.
How do I prevent lumpy custard?
Always whisk the ingredients together before heating and continue whisking while cooking.
Can I make this dessert a day ahead?
Yes, this cake is ideal for making a day in advance.
Is the coffee flavor strong?
No, it is very subtle and mainly enhances the cocoa. You can omit it if preferred.
Can I freeze custard cake?
Freezing is not recommended as it can affect the texture of the custard.
How do I get clean slices?
Dip your knife in hot water and wipe it clean between cuts.
Can I add fruit layers?
Soft fruits like sliced bananas can be added, but they may shorten storage time.
Why is my custard too thin?
The custard may need more cooking time to fully activate the cornstarch.
Conclusion
This no-bake ice box custard cake is a timeless dessert that combines simplicity with elegance. With its creamy layers, gentle sweetness, and effortless preparation, it’s a reliable recipe you’ll come back to again and again for both casual and special occasions.
This no-bake ice box custard cake features smooth homemade vanilla custard layered with crisp tea biscuits that soften into a tender, sliceable dessert. It’s elegant, comforting, and perfect for make-ahead occasions.
Ingredients
2 standard packs tea biscuits (about 400 g total)
4 cups (960 ml) milk
2 large eggs
⅓ cup (65 g) granulated sugar
3 tablespoons (24 g) cornstarch
1 teaspoon (5 ml) vanilla extract
1 tablespoon (7 g) unsweetened cocoa powder
1 teaspoon instant coffee (optional)
Instructions
In a medium saucepan, whisk together milk, eggs, sugar, cornstarch, and vanilla while still cold to dissolve cornstarch completely.
Place over medium heat and whisk constantly until it begins to bubble. Reduce heat and continue whisking until thick and pudding-like. Remove from heat.
Layer tea biscuits at the bottom of a 9×13-inch dish. Spread a thin layer of hot custard over the biscuits.
Repeat the layers two more times for a total of three biscuit layers and three custard layers, ending with custard on top.
In a small bowl, mix cocoa powder and instant coffee. Crush the coffee and sift the mixture evenly over the top layer.
Allow to cool slightly, then cover and refrigerate for at least 3 hours until fully set.
Slice into squares and serve chilled.
Notes
Use a sharp knife dipped in hot water for clean slices.
Custard thickens more as it chills — don’t worry if it seems slightly soft when warm.
Substitute tea biscuits with digestive biscuits if preferred.
For a caffeine-free version, omit the coffee and use just cocoa powder for dusting.
