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Icebox Cake

A refreshing no-bake dessert that combines layers of creamy goodness with crunchy cookies, perfect for warm days and gatherings.
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Prep Time 20 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 package 14 oz chocolate wafer cookies
  • 1/2 cup chocolate shavings or grated chocolate optional

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or whisk
  • Spatula
  • Measuring cups and spoons

Method
 

  1. Begin by pouring the heavy whipping cream into a mixing bowl. Beat it with an electric mixer or whisk until soft peaks form, which usually takes 2-3 minutes.
  2. Next, add the powdered sugar and vanilla extract to the whipped cream. Continue mixing until stiff peaks form, ensuring your cream is light and fluffy.
  3. Take your springform pan and arrange a single layer of chocolate wafer cookies on the bottom. Overlap them slightly for full coverage.
  4. Spread a layer of the whipped cream mixture over the cookies, smoothing it out evenly.
  5. Continue layering cookies and whipped cream until you reach the top of the pan, finishing with a layer of whipped cream.
  6. Cover the springform pan with plastic wrap and place it in the refrigerator. Chill for at least 4 hours, but overnight is even better.
  7. Once chilled, remove the cake from the pan. Use a sharp knife to gently release the sides before removing the springform.
  8. Top the cake with chocolate shavings or any desired garnish just before serving. Slice and enjoy.

Notes

For best results, let the cake chill overnight to achieve optimal flavor and texture.