Icebox cake is one of my favorite no-bake desserts. It’s incredibly simple to make, requires just a few ingredients, and transforms into a soft, luscious treat after a few hours in the fridge. Layers of chocolate wafers and whipped cream come together to create a cool, creamy, and irresistible dessert that’s perfect for any occasion.
Why You’ll Love This Recipe
I love this recipe because it’s quick to prepare and doesn’t require any baking—perfect for warm days or when I want a fuss-free dessert. The texture is what really makes it special: the chocolate wafers absorb the whipped cream and soften into cake-like layers. Plus, it’s easy to customize with different cookies or flavorings, and I can make it ahead of time. Every slice looks beautiful and tastes like I spent hours making it.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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1 recipe chocolate icebox cookies
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3 cups full-fat heavy cream, cold
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3 tablespoons confectioners’ sugar
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1 teaspoon pure vanilla extract
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Chocolate shavings (for garnish)
directions
I like to start by chilling a metal or glass mixing bowl in the freezer for 10–15 minutes. Then I whip the heavy cream with confectioners’ sugar and vanilla extract until soft peaks form.
To assemble, I place a spoonful of whipped cream between two chocolate wafers, pressing them together gently. I stack about 12 wafers per log and repeat the process to make three logs total. Then I turn the logs on their sides on a serving platter so the layers are visible, and I cover the entire cake with the remaining whipped cream. I sprinkle chocolate shavings on top, cover it loosely, and refrigerate for at least 6 hours or overnight.
Servings and timing
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Servings: 8
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Prep time: 10 minutes
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Chill time: at least 6 hours
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Total time: approximately 6 hours 10 minutes
Variations
I like switching things up by using different cookies like graham crackers, vanilla wafers, or even chocolate chip cookies. I sometimes fold fruit puree or jam into the whipped cream for extra flavor and color. For a more indulgent version, I layer in softened ice cream or add a stripe of pudding. Adding cocoa powder or instant espresso to the whipped cream also gives it a delicious twist.
storage/reheating
I store the cake loosely covered in the fridge, where it keeps well for up to 3 days. It continues to soften the longer it sits. If I want to keep it longer, I wrap it well and freeze it for up to a month. When I’m ready to serve, I either slice it frozen or let it thaw slightly in the fridge. This dessert is meant to be served cold, so reheating isn’t needed.
FAQs
What if I can’t find chocolate wafers?
I make my own icebox cookies or use other thin, crisp cookies like graham crackers or vanilla wafers. The key is choosing cookies that will soften well in the whipped cream.
Can I use store-bought whipped topping?
Yes, I sometimes use store-bought whipped topping if I’m in a hurry. It works, but I prefer homemade whipped cream for its lighter texture and fresher flavor.
How far ahead can I prepare the cake?
I usually make the cake the night before serving. It needs at least 6 hours to chill, and it tastes best within the first 2–3 days.
Can I freeze the cake?
Yes, I freeze the cake after it has chilled and set. I wrap it tightly in plastic wrap and foil, then thaw it in the fridge or slice and serve it frozen.
Why does the cake soften over time?
The whipped cream seeps into the cookies, making them soft and cake-like. The longer it sits, the softer the texture becomes, which is part of what makes this dessert so delightful.
Conclusion
I can’t get enough of this icebox cake. It’s easy, elegant, and delicious—a go-to recipe for when I need a crowd-pleasing dessert without turning on the oven. With just a few ingredients and endless ways to customize it, this no-bake cake is one I return to again and again. It’s a chilled slice of heaven that I love to serve any time of year.
Print
Icebox Cake
- Total Time: 6 hours 10 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A no-bake classic made with layers of chocolate wafers and whipped cream, this Icebox Cake transforms into a soft, luscious dessert after a chill in the fridge. Simple, creamy, and crowd-pleasing—perfect for any occasion.
Ingredients
1 recipe chocolate icebox cookies (about 36 wafers)
3 cups full-fat heavy cream, cold
3 tablespoons confectioners’ sugar
1 teaspoon pure vanilla extract
Chocolate shavings, for garnish
Instructions
- Chill a mixing bowl and beaters in the freezer for 10–15 minutes.
- In the chilled bowl, whip heavy cream with confectioners’ sugar and vanilla until soft peaks form.
- Spread a spoonful of whipped cream between two cookies, press gently, and repeat to form a stack of about 12. Make three stacks total.
- Lay stacks on their sides on a serving platter, pressing them together to form a log.
- Cover the entire cake with remaining whipped cream, smoothing the surface.
- Sprinkle with chocolate shavings. Cover loosely and refrigerate for at least 6 hours or overnight until the cookies soften into cake-like layers.
Notes
- Use graham crackers, vanilla wafers, or chocolate chip cookies as substitutes.
- Add fruit puree, jam, or softened ice cream between layers for extra flavor.
- Fold cocoa powder or espresso powder into whipped cream for a flavor twist.
- Best served chilled. Freezes well—thaw in fridge before serving.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 18g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg
