I first had this Icebox Cake last year. Kara made it for my birthday and I was so impressed by the towering chocolate and whipped cream layers. Now it’s one year later and I’m another year older. Yikes! It’s scary to be 26! But one thing has stayed the same. This Icebox Cake is still a key part of my life.
I love this cake. If you serve it at a party or take it to a party it will definitely be a conversation starter. Not just because it looks so dramatic but because it tastes amazing! Even better, it requires only a few ingredients and it’s fairly easy to put together. There isn’t any baking required, only assembling. The hardest part of this whole recipe was waiting for it to refrigerate overnight. I’m kind of impatient.
Note: we decided to double the whipped cream layer and have reflected this in our recipe. The first time Kara made this cake she didn’t think there was enough and we didn’t want to run out this time. Plus with the extra we made these cuties…
Aren’t these just too cute?! I ate one right away not even bothering to refrigerate them first. They were creamy and chocolately and sweet. Like a little bite of heaven!
6 cups heavy cream
6 tablespoons sugar
2 tablespoons vanilla extract
2 (9-ounce) packages chocolate wafer cookies (Nabisco brand)
chocolate bar, for shavings
In the bowl of a stand mixer on high speed, beat heavy cream, sugar and vanilla . Beat until soft peaks form.
On a flat serving plate, arrange 10 wafers side by side forming a circle. You can vary the number of wafers depending on the size cake you want.
Spread with whipped cream, not going completely to the cookie edges. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of whipped cream (there may be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with chocolate shavings.
Source: adapted from Smitten Kitchen