Classic Icebox Cake Recipe
This recipe delivers a classic, no-bake icebox cake, featuring layers of velvety vanilla whipped cream and crisp chocolate wafer cookies. As it chills, the cookies soften into a tender, cake-like consistency, creating an effortlessly elegant dessert. Simple to assemble, it's a perfect make-ahead treat that's both rich and refreshing.
Equipment
- 1 Large Mixing Bowl Preferably chilled for optimal cream whipping.
- 1 Electric Mixer Handheld or stand mixer for efficient whipping.
- 1 Rubber Spatula For folding and spreading the cream.
- 1 9x5 inch Loaf Pan Or similar rectangular dish for assembly.
- 1 Measuring Cups/Spoons For accurate ingredient measurement.
Ingredients
Main
- 3 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 9 ounce package chocolate wafer cookies
Instructions
- In a large, chilled mixing bowl, combine the very cold heavy whipping cream, sugar, and vanilla extract.
- Using an electric mixer, whip the mixture on medium-high speed until firm, stiff peaks form. Be careful not to over-whip.
- Spread a thin, even layer of the whipped cream across the bottom of a 9x5-inch loaf pan or similar serving dish.
- Arrange a single layer of chocolate wafer cookies over the cream, breaking them as needed to fit snugly and cover the cream entirely.
- Apply another generous, even layer of whipped cream over the cookies, gently spreading it to the edges.
- Repeat the layering process with cookies and cream until all ingredients are used, ensuring the final layer is whipped cream.
- Smooth the top surface of the cake with a rubber spatula for a clean finish.
- Cover the loaf pan tightly with plastic wrap to prevent the cake from absorbing refrigerator odors.
- Refrigerate the icebox cake for a minimum of 4 hours, but ideally overnight, to allow the cookies to fully soften and the cake to set.
- Before serving, remove the cake from the refrigerator, optionally dust with cocoa powder or add chocolate shavings, then slice and enjoy.
Notes
Ensure your heavy cream, bowl, and whisk attachment are thoroughly chilled for optimal whipping results; this prevents the cream from taking too long to thicken and potentially breaking. Be vigilant not to over-whip the cream past stiff peaks, as it can quickly turn grainy or even into butter. For enhanced flavor, a small pinch of fine sea salt can be added to the cream to balance the sweetness. To elevate the presentation, dust the finished cake with a fine layer of cocoa powder or chocolate shavings just before serving. The extended chilling time is crucial for the chocolate wafers to absorb moisture from the cream, transforming them into a tender, cake-like texture; aim for overnight chilling if possible.