This dessert is a favorite in my family! My brother was hesitant to try it, thinking it looked bland. Once he had it though he was fighting my dad for the leftovers. It is an amazing cookies and cream type dessert. It can be versatile by changing up the cookies or the whipped cream flavor to mix and match to your liking.
Icebox Cake
Ingredients
Chocolate Wafer Cookies
- 3 cups all-purpose flour
- 1 1/2 cups cocoa powder sifted
- 2 1/4 cups sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 3/4 cups unsalted butter room temperature
- 6 tbsp whole milk
- 2 tsp vanilla extract
Whipped Cream
- 6 cups heavy cream
- 6 tbsp sugar
- 2 tbsp vanilla extract
Instructions
Chocolate Wafer Cookies
- In a stand mixer combine the flour, cocoa powder, sugar, salt, and baking soda with the whisk attachment.
- Add in the butter, milk and vanilla. Mix until just combined.
- Turn out bowl on floured surface and work into a 14 inch long log. Wrap in plastic wrap and refrigerate for at least an hour.
- Preheat oven to 350℉ and line two baking sheets with parchment paper.
- Slice the chocolate cookie log in 1/4 inch thick pieces and lay about an inch apart from each other.
- Bake them for about 12-15 minutes and make sure to rotate pans halfway through. Since the cookies are so thin they can burn very easily.
- Let cookies cool on sheet before removing them. They can be very fragile. I will typically just slide the parchment paper off the baking sheet and put a new piece of parchment down for the new batch. To make it go a little faster since you will need to bake many, many, many batches.
Whipped Cream
- In a stand mixer add the cold heavy cream, sugar, and vanilla extract. Mix on a medium-high speed until it starts to thicken and then switch to high speed until soft peaks form.
Cake Assembly
- On a cake round or flat serving plate, arrange 7 cookies (6 in a circle and 1 in the middle).
- Spread about 1/2 cup of the whipped cream on top of cookies just shy of the edge of the cookies. Leave about 1/4 inch of the edge visible.
- Press 7 new cookies into the whipped cream and repeat until you have about 10-12 layers. Ending with a layer of cream on top.
- Cover cake with plastic wrap or a lid and refrigerate overnight. Do not skip this step! The cookie will soften into the whipped cream and then this amazing cake will be ready to eat.
Notes
Recipe adapted from The Magnolia Bakery Handbook