Indulgent, decadent, and utterly irresistible, chocolate icebox cake is a classic dessert that never fails to impress. With its layers of rich chocolate wafers and luscious whipped cream, this no-bake treat is a celebration of simplicity and flavor. Whether you’re a novice in the kitchen or a seasoned baker, this recipe is sure to become a favorite in your repertoire.
Chocolate Icebox Cake Recipe
Equipment
- Mixing bowls
- Whisk or electric mixer
- Spatula
- 9×13 inch baking dish
- Plastic wrap or aluminum foil
Ingredients
- 3 cups heavy cream
- 3 tablespoons powdered sugar
- 1 tablespoon vanilla extract
- 2 packages Nabisco chocolate wafers 9 ounces
- Store bought caramel sauce
- Store bought chocolate sauce
- Cocoa Powder
Instructions
- Beat the heavy cream, powdered sugar, and vanilla in a large stand mixer on high speed until soft peaks form.
- To keep the bottom layer of cookies in place, apply a thin layer of whipped cream on a flat serving plate. Place one cookie in the center of a circle formed by arranging seven cookies side by side.
- On top of the bottom cookie layer, create a 7-inch circle by spreading roughly ⅔ cup of whipped cream. Continue, forming 11 or 12 layers of cookies and finishing with a layer of cream using the leftover cookies and cream. Refrigerate overnight after covering with plastic wrap.
- Before serving, drizzle with chocolate sauce, caramel sauce, and/or cocoa powder.
Notes
- Rather than the cookie aisle, you can usually find these cookies in the ice cream toppings section.
- These are extremely thin wafers that, when placed in this cake, will melt to perfection.
Nutrition Facts
Serving: 1slice | Calories: 872kcal | Carbohydrates: 54g | Protein: 8g | Fat: 71g | Saturated Fat: 42g | Cholesterol: 195mg | Sodium: 209mg | Potassium: 371mg | Fiber: 3g | Sugar: 43g | Vitamin A: 2170IU | Vitamin C: 1mg | Calcium: 146mg | Iron: 3mg