Classic Icebox Cake: An Easy No-Bake Dessert
A simple, no-bake dessert featuring layers of chocolate wafer cookies and sweetened vanilla whipped cream, chilled until the cookies soften and meld with the cream.
Servings: 8 servings
Equipment
- Whisk attachment
- Stand mixer
- Loaf pan
- Plastic wrap
- Platter
Ingredients
Main Ingredients
- 3 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 package chocolate wafer cookies (9 ounce)
Instructions
Preparation
- Chill the whisk attachment and the stand mixer bowl in the freezer for 10 minutes.
- Add cream, sugar, and vanilla extract to the chilled bowl, then whip until soft peaks form.
- Line the inside of a loaf pan with plastic wrap, then spread a thin layer of whipped cream on the bottom.
- Stand up cookies on the short sides, then three cookies on the long sides, spacing them evenly. Spread these cookies with whipped cream, then create three rows of cookies, using 9 to 11 cookies per row.
- Cover the cookies with whipped cream, then cover the pan with plastic wrap and refrigerate for at least 4 hours or overnight, reserving any remaining cream.
- Turn the cake onto a platter, remove the plastic wrap, and cover with the reserved whipped cream. Place in the freezer for 30 minutes or until solid.
- Slice the cake while frozen and serve at room temperature. Store any leftovers wrapped in the freezer or refrigerator.
Notes
For best results, allow the cake to chill overnight to ensure the cookies are fully softened. Freezing before slicing makes for cleaner cuts.