Chocolate Icebox Cake
This chocolate icebox cake has softened chocolate wafer layers and vanilla whipped cream in every slice. The striped pattern looks pretty and it's a perfect no-bake dessert for chocolate lovers.
Servings: 8
Equipment
- Loaf Pan 8 x 5-Inch or 8 ½ x 4 ½-Inch
- Stand Mixer with Whisk Attachment
- Offset Spatula or Pastry Bag
- Peeler for Making Chocolate Shavings
Ingredients
- 3 Cups heavy whipping cream
- 3 Tablespoons powdered sugar
- 1 Teaspoon vanilla extract
- 45 chocolate wafer cookies
Optional Garnish
- chocolate shavings
Instructions
- Line a loaf pan with plastic wrap with enough overhang for easy removal.
Make the Vanilla Whipped Cream
- In a stand mixer fitted with a whisk attachment, or using a hand mixer and bowl, whip together heavy cream, powdered sugar and vanilla on medium to medium-high speed.
- Keep going until stiff peaks form, 3 to 5 minutes.
Assemble the Icebox Cake
- Take a cookie and spread about a teaspoon of whipped cream on it.
- Place another cookie on the whipped cream side and gently squeeze together.
- Repeat until you’ve used 14 cookies.
- Arrange them in the lined loaf pan and repeat until you have 3 rows of 14 cookies.
- Cover the top of the cake with whipped cream, reserving some of the whipped cream to decorate the cake before serving.
Chill the Cake
- Cover the top of the cake with plastic wrap and chill in the refrigerator for at least 6 hours or overnight. Chill the remaining whipped cream in a covered container as well.
- Lift the cake out of the pan using the plastic wrap.
Add Toppings
- Spread or pipe the remaining whipped cream over the loaf.
- Top with chocolate shavings and more crushed cookies, if liked.
Notes
Line the pan: Use a long sheet of plastic wrap with plenty of overhang so you can lift the dessert out more easily.
Stop at stiff peaks: Don’t keep mixing once the cream is fully whipped or it can go grainy.
Keep the layers thin: I find that using thick cream layers make the cookie lines less clear.
Give it enough chill time: The wafers need time in the fridge to soften. Give the dessert at least 6 hours or overnight if possible.
Save the topping cream separately: Keep the reserved whipped cream cold until you’re ready to finish the loaf.
Stop at stiff peaks: Don’t keep mixing once the cream is fully whipped or it can go grainy.
Keep the layers thin: I find that using thick cream layers make the cookie lines less clear.
Give it enough chill time: The wafers need time in the fridge to soften. Give the dessert at least 6 hours or overnight if possible.
Save the topping cream separately: Keep the reserved whipped cream cold until you’re ready to finish the loaf.
Nutrition
Calories: 463kcal | Carbohydrates: 30g | Protein: 5g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 102mg | Sodium: 220mg | Potassium: 156mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1316IU | Vitamin C: 1mg | Calcium: 69mg | Iron: 1mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
