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

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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