Icebox Cake
Not only is it incredibly simple to assemble, but the longer it sits in the fridge, the more the cookies soften, creating a delightful, cake-like texture.
Equipment
- Electric Mixer
- Serving Platter or Dish
- Spatula
- Plastic Wrap or Covering
Ingredients
Whipped Cream Ingredients
- 3 ½ cups very cold heavy whipping cream
- ½ cup powdered sugar (confectioners' sugar)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cookie Ingredients
- 9 ounces chocolate wafer cookies (about 29 wafers) or 40 chocolate graham crackers
Optional Garnish
- Chocolate sprinkles
- Crushed chocolate wafer cookies or graham cracker crumbs
- Shaved chocolate curls
Instructions
Whipped Cream Preparation
- Place your mixing bowl and beaters in the freezer for about 10 minutes. This step helps to speed up the whipping process and ensures the cream whips up better.
- Add the very cold heavy whipping cream, powdered sugar, vanilla extract, and salt into the chilled bowl.
- Using an electric mixer, start on low speed and gradually increase to high. Beat the mixture until stiff peaks form, which usually takes about 3-5 minutes. Be careful not to overwhip, as it can turn into butter!
Assembling the Icebox Cake
- On your serving platter, spread a very thin layer of whipped cream in a stripe down the middle. This layer will help to anchor your cake in place as you build it.
- Take one chocolate wafer cookie and spread about 1 tablespoon of whipped cream on it. Place another wafer cookie on top to create a sandwich. Repeat this process, stacking cookies and whipped cream until you have 5 cookies stacked together.
- Place the stack of cookies sideways on the platter, resembling a log. Repeat this process with the remaining cookies to form a long log of cookies and whipped cream.
- Spread a thin layer of whipped cream in the bottom of a 9x13-inch dish. Lay down a layer of graham crackers, breaking them if needed to fit the dish.
- Gently spread about a quarter of the whipped cream over the graham crackers. Add another layer of graham crackers on top, and repeat the process until you have four layers of graham crackers and whipped cream.
Chilling the Cake
- While 4 hours will give the cake enough time to soften, the flavors will meld together even more if you let it sit overnight. The whipped cream will infuse into the cookies, and the whole cake will have a more cake-like consistency, making each slice just as delicious as the last.
- You want to cover the cake loosely with plastic wrap or a lid. This will help keep it from drying out while still allowing air to circulate around it.