Super Easy Chocolate Ice Box Cake.
My grandmother always had an icebox cake in the freezer, which probably explains my affinity for cookies and cream as an adult. The classic Icebox cake became an inexpensive after-dinner treat during the 1920s and 1930s when the Icebox (freezer) went mainstream dessert when company came for supper.
Displays of Chocolate Wafers popped up near the frozen cool whip section at grocers across the country. Nabisco printed the recipe for Icebox cake on the packaging of their chocolate wafer cookies. This quick two-ingredient dessert was a staple for families for many years.
The original recipe called Chocolate Wafers stuffed with whipped cream making two logs and then slathering the exterior in with more whip cream. The logs, wrapped in aluminon foil, spent a few hours or overnight in the freeze, and that's when the wafers would absorb the fat and moisture and become cake-like.
There is no limitation to creating Icebox cake variations. Since we are chocolate lovers, we decided to go with a chocolate Icebox cake. You can also use vanilla wafers, Oreos, and probably any other cookie you'd like to create your version. This super easy no-bake cake is lots of fun to make with the kids; it teaches some basic culinary skills and teaches patience while the cake freezes.
You will need:
3 c. cold heavy whipping cream
1/2 c. powdered sugar
1 tbs pure vanilla extract
1 or 2 Tbsp cocoa powder
50 or 60 cookie wafers for
Optional: Semi-sweet chocolate for garnish before serving
First, make the whipped cream:
In a stand mixer bowl, whip cream, vanilla until a peak starts to form. Add Cocoa Powder to taste as the whipped cream starts to show peaks.
Next, spread a layer of the chocolate whipped cream into a pan's bottom, preferably a springform pan, but anything will work if you are not worried about presentation, and you can carry it to the freezer. We used a 6" pan and were okay with imperfection.
On top of the spread whipped cream, add a layer of wafers. Spread another layer of whip cream and repeat until you have four or more layers. Freeze the cake for at least 4 hours, crumble cookies on top for a garnish cut and enjoy.