Icebox Cake
Quick answer
- Total time
- 505 min
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 4
About this dish
Thin chocolate wafers draw moisture from whipped cream during a long chill, turning a stack of crisp cookies into sliceable dark and pale layers.
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Nothing is dipped in coffee or milk, so the cream has to touch every cookie surface.
Ingredients
Instructions
- 1
Keep the cream chilled.
Line a 20 by 10 cm loaf tin with plastic wrap, leaving long overhangs.
- 2
Whip cream, powdered sugar and vanilla in a cold bowl until peaks hold their shape.
Stop before it becomes grainy.
- 3
Spread a thin cream layer in the tin, then add one cookie layer, filling gaps with broken pieces.
Alternate until all cookies and cream are used, finishing with cream.
- 4
Cover and refrigerate for 8 hours.
Lift out with the wrap and cut an end slice to check that the cookies are soft. Chill longer if still hard.
- 5
Remove the wrap and cut into 8 slices, wiping the knife between cuts.
Refrigerate leftovers airtight and eat within 2 days.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Chocolate Icebox Cake
King Arthur Baking · Checked: 2026-09-26
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