Classic Chocolate Icebox Cake

Layers of chocolate wafer cookies and fluffy whipped cream create a no-bake dessert that's creamy, rich, and perfect for hot days.

Print Recipe

Prep Time 20

Total Time 6 20

Course Dessert, icebox cake recipes

Cuisine American

Servings 8 servings

Calories 380 kcal

Ingredients

2 cups 480 ml heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
1 package 9 ounces/255 g chocolate wafer cookies (about 36 cookies)
Optional: 1/2 cup chocolate shavings or cocoa powder for dusting

Instructions

In a large chilled bowl, beat the heavy cream with an electric mixer on medium speed until soft peaks form.
Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form—about 2 more minutes. Be careful not to over-whip.
Spread a thin layer of whipped cream on the bottom of a 9x5-inch loaf pan or an 8-inch springform pan.
Arrange a single layer of chocolate wafer cookies on top of the cream, breaking cookies as needed to fill gaps.
Spread a generous layer of whipped cream over the cookies, about 1/2 inch thick.
Repeat layering cookies and cream until you've used all the cookies. End with a layer of cream on top.
Cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or overnight for best texture.
Before serving, dust the top with cocoa powder or chocolate shavings if desired. Slice and serve cold.

Notes

1. Storage: Cover and refrigerate for up to 4 days. The texture will become softer over time.
2. Freezing: Wrap the assembled cake (in pan) in plastic wrap then foil. Freeze up to 1 month. Thaw overnight in fridge.
3. Substitutions: Use gluten-free chocolate wafer cookies for a GF version.
4. For dairy-free, use full-fat coconut cream (chilled and whipped) and dairy-free cookies.
5. Variations: Add a layer of sliced bananas or strawberries between the cookie layers.
6. Or fold 2 tablespoons of peanut butter into the cream for a chocolate-peanut butter twist.