Icebox Cake

A classic icebox cake looks like it was made by gravity-defying magic. With inside cake layers standing vertically like zebra stripes, it’s a wondrous sight to behold in a slice. But no one needs to know how easy the cake was to assemble, or how this no-bake summer dessert doesn’t require a single heating element.

Indeed, all this icebox cake needs is whipped cream, premade chocolate wafers and a few hours in the fridge. Get ready to cut into it and accept all the “oohs” and “ahhs” over this fascinating, delicious dessert.

Ingredients for Icebox Cake

• Heavy whipping cream: We use heavy whipping cream to make our own homemade whipped cream. The homemade stuff tastes incomparably fresher and smoother than premade whipped cream or whipped topping.
• Confectioners’ sugar: The whipped cream is sweetened just a touch with 2 tablespoons of confectioners’ sugar.
• Vanilla extract: One teaspoon of delicate, floral vanilla extract creates a subtle sweetness. Use vanilla paste if you want those pleasant vanilla bean flecks in the whipped cream.
• Chocolate wafers: You’ll need 40 thin chocolate wafers for this classic icebox cake recipe. Try Nabisco’s Famous Chocolate Wafers, Dewey’s Brownie Crisp Moravian-Style Cookie Thins or mini chocolate pizzelles. Your grocery store might have other options available, too. If you can’t find any of these, try making your own with our chocolate mint wafers recipe—just drop the mint filling.
• Chocolate curls: While chocolate curls are optional, they’re the perfect finishing touch to this icebox cake. Chocolate curls are fairly easy to make at home, but you could also buy some online. Chocolate sprinkles or chocolate syrup work in a pinch.

Directions

Step 1: Make the sweetened whipped cream

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In a large bowl, use a hand mixer or stand mixer to beat the heavy whipping cream until soft peaks form. Add the sugar and vanilla, and beat until stiff peaks form.

Editor’s Tip: Take a look at our visual guide on the difference between soft peaks and stiff peaks if you’re unsure about the stage of your whipped cream. The guide is for egg whites, but whipped cream soft and stiff peaks take the same shape.

Step 2: Assemble the cake

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Spread heaping teaspoons of the whipped cream on the cookies.

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Make six stacks of cookies. Turn the stacks on their edge, and place on a serving platter, forming a 14-inch-long cake.

Step 3: Frost and decorate

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Frost the top and sides of the cookies with the remaining whipped cream. If desired, garnish with chocolate curls. Refrigerate the icebox cake before serving, four to six hours.

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Recipe Variations

• Use your favorite cookie: Swap out the chocolate wafers with your favorite cookie for a fun twist. Graham crackers, Nilla wafers or Oreos are perfect here. You could do a drop cookie, too, like chocolate chip, peanut butter or oatmeal raisin. Just make sure it’s a crispy cookie.
• Layer in extras: Add layers of chocolate, chopped nuts, berries, prepared boxed pudding, jams, curds or peanut butter between the wafer layers for more flavor.
• Flavor the whipped cream: Another great way to add extra flavor to this icebox cake recipe is through the whipped cream. This hazelnut whipped cream recipe or this coffee whipped cream recipe pairs nicely with the chocolate wafers and curls. Add a few drops of mint extract and green food coloring for a mint chocolate chip-inspired icebox cake. Or opt for graham crackers and Nilla wafers, and make this zesty mojito whipped cream instead.

How to Store Icebox Cake

True to its name, this icebox cake is best stored in the refrigerator. Keep it in an airtight container in the fridge for up to three days.

Can you freeze icebox cake?

You can also freeze this cake for up to one month covered with aluminum foil. Thaw it for a few hours in the refrigerator before serving.

Icebox Cake Tips

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How can you serve icebox cake?

Traditional chocolate curls are great, but you can also garnish this icebox cake with your favorite chopped nut, broken-up chocolate bars, toffee or even fresh fruit.

How else can I assemble this icebox cake?

If you’re having trouble assembling your icebox cake, don’t fret! Take out a 9×5-inch loaf pan, and line it with storage wrap so there’s a good amount of overhang. Layer 1/2 inch or more of the whipped cream on the bottom.

Assemble the cookies as directed, configuring the amount of cookies or cutting some out to fit the new pan measurement. Turn the cookies on their edge, and line the stacks of cookies in the pan. Avoid pushing the cookies down through the whipped cream to the bottom of the pan. Pour the rest of the whipped cream around and on top of the cookies, and cover with storage wrap. Refrigerate for four to six hours.

Remove the top layer of storage wrap, and invert the icebox cake onto a serving platter. Remove the outer layer of storage wrap, and decorate the icebox cake with the chocolate curls.