Icebox cake, is really not a cake at all; it’s layers of chocolate wafer cookies and whip cream. So, what’s up with the name? Once the cookies and the cream have a chance to sit together, in their little rows, the cookies soften and in a blind taste test you’d never know you weren’t eating cake. I am sure the version I ate as a child was made with Nabisco Famous Chocolate Wafers, which are still available (and still satisfy), plus Cool Whip. I loved it as a kid, but now my taste buds crave more flavor and a LOT less sweet. I added burnt sugar to the fresh whipping cream and baked my own bittersweet chocolate wafers. The homemade chocolate wafers make a big difference. They are intensely chocolate and less sweet, which gives the icebox cake so much more personality. Something old is new again and much tastier.
When you slice into the icebox cake you reveal the beautiful stripes of caramel and chocolate. You can simply spread the top with the caramel whipped cream, but for Easter or other holidays you might want to use a pastry bag and pipe a fancier design. As you can see I went a little Downton Abbey with my decorating, but either way this is one of the easiest and tastiest desserts I have ever made.
Chocolate Caramel Icebox Cake
Here’s how to make this icebox cake step by step, and you’ll find the full recipe below!
How to Make Coffee Whipped Cream
In my icebox cake instagram video I added a bit of coffee to the mix and did the outer layer of cream with coffee beans:
1/2 cup coffee beans, broken slightly in a mortar and pestle
2 tablespoons sugar (more if you want it sweeter, but I like the contrast of the bitter with the sweet)
2 cups heavy whipping cream
Heat the cream to simmer, add the broken coffee beans, allow to steep for 15-30 minutes (depending on how strong you like it), strain and refrigerate for at least 2 hours. Whip when ready to decorate the icebox cake.
How to Make Caramel Whipped Cream
Watch me make the caramel in my instagram video
In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides. Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan.
If any of the sugar is not dissolved, very gently stir, but make sure none of the sugar hits the sides of the pan. (All of this care to keep the sugar off the side of the pan will prevent your sugar from crystallizing while it cooks.)
Cook over high heat, without stirring.
When the sugar starts to color on the edges, gently stir the sugar.
Until it is quite dark, it will smoke a bit. I like my caramel very dark, with an almost bitter edge.
Once the caramel is dark in color, reduce the heat and add half the cream. The caramel will sputter and seize up, which is normal. Gently whisk the caramel until the caramelized sugar dissolves. Add the remaining cream and stir.
Strain the caramel cream into a shallow container. Cover and refrigerate until well chilled, at least 2 hours (the cream needs to be thoroughly chilled and thick before whipping. You can throw it into the freezer for 15 minutes before refrigerating to speed this up a bit, but make sure it is chilled throughout). Can be made the day ahead.
How to Make Chocolate Wafer Cookies
In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, confectioners’ sugar, and vanilla extract. Cream together on medium speed for a minute, then add the flour mixture and mix just until evenly combined.
On a sheet of plastic wrap, form the dough into a 1 1/2-inch-thick log. Wrap and refrigerate until firm, at least 1 hour. The cookie dough can be made the day before.
Preheat the oven to 350°F and line 3 baking sheets with parchment paper. Using a sharp knife, slice the dough log into thin rounds, about 1/8-inch-thick. Arrange on the baking sheets and bake for about 8 minutes or until set (they will no longer be shiny). If baking more than one sheet at a time, you may want to rotate the trays back to front and switch from top to bottom racks midway through baking. Let the cookies cool completely. Makes about 75 cookies.
Assembly
Line an 8×4-inch loaf pan with plastic wrap, set aside. In the instagram video I used a small pullman pan because it has straighter sides.
Using a hand or stand mixer, whip the chilled caramel cream until very soft, slouchy, peaks. Be sure not to whip the cream in a plastic bowl or it may not whip properly. Reserve the remaining 1/3 of the cream for topping the cake. Whip cream on a lower speed for a longer time. If you whip the cream on medium speed, instead of high, you will have a smaller air bubble and the cream will have more stability. This will also prevent some over whipping. See my instagram video to watch me whip the cream properly.
Coat the bottom of the prepared pan with about a ¼-inch-thick layer of the cream. Line the outside of the pan with the cookies.
Spread a layer of the cream on each cookie and layer them together in the pan.
You should end up with about 3 rows of cookies and cream. This may vary slightly depending on how large your cookies are.
Cover the top with more of the cream, so the cookies are completely covered. Refrigerate the cake for at least 3 hours or overnight.
Invert the icebox cake onto a serving platter.
Whip the coffee cream and decorate the icebox cake as you wish. I used a rose tip for my decoration on top.
Ingredients
Homemade Chocolate Wafer Cookies
- 1 cup (110g) cake flour I used Softasilk
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup (40g) Dutch-processed cocoa powder sifted if lumpy
- 1/2 cup (110g) unsalted butter at room temperature
- 1 cup (120g) confectioners' sugar sifted
- 2 tsp pure vanilla extract
Caramel Whipped Cream
- 1 cup (160g) sugar
- 1/4 cup water
- 1 1/2 tsp corn syrup
- 4 cups heavy whipping cream
Coffee Whipped Cream
- 1/2 cup coffee beans broken slightly in a mortar and pestle
- 2 tbsp sugar more if you want it sweeter
- 2 cups heavy whipping cream
Instructions
Caramel Whipped Cream
- In a large saucepan put the sugar in a mound in the center of the pan, be sure it doesn’t hit the sides. Gently add the water and corn syrup, making sure the sugar doesn’t splash up on the sides of the pan. If any of the sugar is not dissolved, very gently stir, but make sure none of the sugar hits the sides of the pan. Cook over high heat, without stirring.
- When the sugar starts to color on the edges, gently stir the sugar. Until it is quite dark, it will smoke a bit. I like my caramel very dark, with an almost bitter edge. Once the caramel is dark in color, reduce the heat and add half the cream. The caramel will sputter and seize up, which is normal. Gently whisk the caramel until the caramelized sugar dissolves. Add the remaining cream and stir.
- Strain the caramel cream into a shallow container. Cover and refrigerate until well chilled, at least an hour. It can be made a day ahead.
Chocolate Wafer Cookies
- In a small bowl, whisk together the flour, cocoa powder, baking soda, and salt. In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, confectioners' sugar, and vanilla extract. Cream together on medium speed for a minute, then add the flour mixture and mix just until evenly combined.
- On a sheet of plastic wrap, form the dough into a 1 1/2-inch-thick log. Wrap and refrigerate until firm, at least 1 hour. The cookie dough can be made the day before.
- Preheat the oven to 350°F and line 3 baking sheets with parchment paper. Using a sharp knife, slice the dough log into thin rounds, about 1/8-inch-thick. Arrange on the baking sheets and bake for about 8 minutes or until set (they will no longer be shiny). If baking more than one sheet at a time, you may want to rotate the trays back to front and switch from top to bottom racks midway through baking. Let the cookies cool completely. Makes about 75 cookies.
Assembly
- Line an 8×4-inch loaf pan with plastic wrap, set aside.
- Using a hand or stand mixer, whip the chilled caramel cream until very soft, slouchy, peaks. Be sure not to whip the cream in a plastic bowl or it may not whip properly. Reserve the remaining 1/3 of the cream for topping the cake. Whip cream on a lower speed for a longer time. If you whip the cream on medium speed, instead of high, you will have a smaller air bubble and the cream will have more stability. This will also prevent some over whipping.
- Coat the bottom of the prepared pan with about a 1/4-inch-thick layer of the cream. Line the outside of the pan with the cookies. Spread a layer of the cream on each cookie and layer them together in the pan. You should end up with about 3 rows of cookies and cream. This may vary slightly depending on how large your cookies are. Cover the top with more of the cream, so the cookies are completely covered. Refrigerate the cake for at least 3 hours or overnight.
- Invert the icebox cake onto a serving platter.
Coffee Whipped Cream
- Heat the cream to simmer, add the broken coffee beans, allow to steep for 15-30 minutes (depending on how strong you like it), strain and refrigerate for at least 2 hours. Whip when ready to decorate the icebox cake. Decorate the icebox cake as you wish. I used a rose tip for my decoration on top.
Notes
**use a very dark cocoa or your cookies will not come out the classic color. You can even do a portion of black cocoa, but only a couple of tablespoons in place of the regular, or it is too bitter.
***In my icebox cake instagram video I added a bit of coffee to the mix and did the outer layer of cream with coffee beans.
I just made the cake, and like Confounded, I couldn’t get the cream to whip to soft peaks. It was more of a thick cream. I chilled it for 7 hours, and I hope that it will be sufficient to hold the cake together. That being said, the flavor of the whipped cream is divine! I am serving it tomorrow for Shavuot, so hopefully it will look presentable.
Hi Amber,
You are not the first to have this issue and I’m trying to figure out what the issue is. I have a few questions for you, in an attempt to get to the bottom of this:
1. When you cooked the sugar was the caramel as dark as my pictures show?
2. When you whipped the cream, what speed are you whipping it?
3. What kind of heavy cream are you using?
Thanks! Zoë
Better news. I whipped the remaining cream, as I had made the cake the day ahead, and it whipped beautifully. So, maybe your comment was right about the mixture needing to be much colder.
My next question is this: How do I get the cream to keep it’s piped shape for more than just a little while?
The family thought it was very tasty.
Hi Confounded,
I am so glad that it whipped up better for you the next time. I will make a note of that.
Did the cream lose its piped shape after it was on the cake or did you want to pipe more on the cake later?
Thanks, Zoë
Simply gorgeous! What piping tip did you use for the decoration on top?
Great question! Zoë used a rose tip for this design. Happy baking!
I just made this cake. I, like the other poster that tried to make it, couldn’t get the cream to whip for the life of me. I ended up with a clotted, somewhat runny looking mess. It wasn’t over whipped, because it didn’t get through the whipping phase at all. It tastes good, but I am not really sure what I did wrong. I am experienced in baking, making caramel, and whipping cream…but clearly they don’t go together for me. 🙁 I am not giving up, but it’s a sad mess today.
Wow, I can’t help drooling. I just love the Icebox Cake
Well done!
If you submitted your Icebox Cake photos to http://www.foodporn.net , I’ll bet they will make you on the home page.
Gosh, you have made me sooo hungry !
Thanks for your anwser Zoe!
The cream was very cold and semi-thick. Not thick but not watery. In the begining it took a long time to whip and after that weird white chunked started to form. Like little white specks that grouped in some places. When I took some into my hand it was like butter.
The cream, even not whipped, was delicious though.lol
Hi kristen,
It actually sounds like it was over whipped and went to the butter stage. It really should take that long for it to thicken.
Thanks, Zoë
I made this today but unfortunately the caramel cream wouldn’t whip. Why is that? 🙁
Hi Kristen,
Was the cream very cold and thick when you started? How long did it whip?
Thanks, Zoë
I also have a couple “do-ahead” questions..how long will the cookie dough keep in the fridge? Also, will the caramel cream (not yet whipped) be okay in the fridge for a couple days?
Really enjoy your website.
Thanks for your help,
Kim
Hi Kim,
The cookie dough can be made ahead and stored in the refrigerator for a few days or in the freezer for longer. The cream can be made about 2 days ahead, as long as it is not whipped.
Thanks and enjoy the cake! Zoë
Can this be made ahead and frozen until the “party day”?
Hi Katie,
The cream will break down, so it is best made a day or two ahead and kept in the refrigerator.
Thanks, Zoë
Heading to the store to get ingredients now!
Zoe, this looks amazing! The hard thing for me would refrain myself from eating all the wafer before putting the cake together – they look so good!
Looks divine. I am a cook, not a baker so i am going to cheat and try it with Anna’s cookies.
This is the easiest, most foolproof dessert! Everyone loves it and you’ve certainly taken it up a notch! 🙂
No words to describe your latest sweet and beautiful creation! compliments.anna
This looks so good! And I absolutely love that you said you went ‘Downton Abbey’ with your decorating. That made me laugh.
I have yet to make an icebox cake, but I’ve always been intrigued with them. I think this one is just the inspiration I needed — it’s gorgeous! And I just know my kids will love it — thanks!
This is beautiful! Such a unique cake.
This looks divine. And the caramel whipped…mmmm. Doesn’t get better then that.
I love the sound of that caramel whipped cream and can’t wait to try it! That ice box cakes looks great even without the frosting!
Shaina, I’ll be right over. Yum!
Beautiful Zoe!! Your flavor combinations are out of this world… I am drying to try this!
Really gorgeous. I admire your patience and artistry, Zoe!!!
This looks heavenly!! I’m sold, totally have to make this.
I’m in love!! Any idea on a shelf life for this? I cannot wait to make it. Thanks so much for sharing. 🙂
~ S.
Hi Sandy,
The first one I made was gone in a matter of minutes, so I made another one just to have around. It lasted for a few days and still tasted great, but the cookies just got a bit softer.
Thanks! Zoë
Um. I just completely abandoned my own cooking projects for this one. The caramel cream threw me over the edge. Divine.
this looks absolutely fabulous. Your posts are always a visual treat in the midst of a focused day.