Imagine if a box of Thin Mints and fresh whipped cream had a baby….delicious, yes? You need not merely imagine it, this recipe for a Mint-Chocolate Icebox Cake is not only insanely delicious, but ridiculously easy too.
Sort of an old-fashioned version of ice cream cake, icebox cakes are not as common or popular as they used to be, but have seen a renewal in popularity in recent years as many other retro things have become en vogue again. I had always wanted to try icebox cake — traditionally made with Nabisco Chocolate Wafers layered with plain whipped cream and left in the refrigerator or icebox overnight so that the cookies soften and the cream becomes firm– it is right up my alley. For all of the time that I prattle on about the benefits of eating seasonally/locally/organically it is only fair that I confess something here. I love Cool Whip. Notice I did not say whipped cream. No, I adore the completely artificial, terrible-for-you stuff that comes in a flimsy plastic tub. Specifically I like it semi-frozen, and I am both ashamed and completely serious when I say that I have been known to eat an entire tub by myself. Like a family-size tub. In one sitting. With a spoon….Yeah. So, like I said a whipped cream and cookie cake: totally my wet dream.
What finally inspired me to try making an icebox cake however, was watching The Barefoot Contessa in the waiting room at my doctor’s office. Ina Garten made a Mocha Chocolate Icebox Cake that looked absolutely killer. I decided to make my own more kid-friendly version to celebrate my stepson, Ethan, coming to visit us. The Mint-Chocolate version I made has received rave reviews. It was a little bit messy and runny at first, but after sticking it in the freezer for a bit it was absolutely to-die-for! And this is just about as easy as it gets — especially if you buy the chocolate wafers from the store.
Ingredients:
– 2 packages store-bought chocolate wafers, or, try my recipe for homemade ones
For mint whipped cream:
– 4 cups heavy whipping cream
– 3 Tbsp. sugar
– 1 tsp. peppermint extract
– Green food coloring (optional)
– Chocolate sauce, chocolate chips, or chocolate shavings for garnish (optional)
Directions:
1. In the bowl of an electric mixer combine cream, sugar, and peppermint extract. Beat on high speed until thick and stiff peaks form
2. In a spring-form cake pan make one layer of chocolate wafers. I like to break up a few cookies to fill in the extra spaces
3. Cover wafers completely with a layer of the mint whipped cream
4. Make a second layer of wafers
5. Continue layering whipped cream and wafers until you reach the top of the cake tin, ending with a layer of cream
6. Cover with cling-film and chill. For a more traditional icebox cake leave in the refrigerator overnight, but my preference is to stick it in the freezer until firm
7. Once thoroughly chilled remove cling-film, remove from pan and decorate
8. Slice and enjoy!
theindiehomemaker 