Mint-Chocolate Icebox Cake

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!

Perfect Pie Crust Recipe

Here is my recipe for perfect, flaky pie crust. It is simple to make, and easy to remember as it is all 1s and 3s. You can easily make it vegan by substituting the butter with butter substitute or vegetable shortening.

Ingredients:

3 cups flour
1 cup butter
3 tablespoons sugar
1 pinch salt
1/3 cup ice water

Directions:

1. Place flour in a large bowl

2. Add sugar and salt and mix well

3. Cut butter into small pea sized pieces. I do this by “shaving” the butter with a knife

4. Work the butter into the flour until it resembles coarse breadcrumbs, as seen below:

 I used half white flour and half whole wheat flour here, which is why it appears a bit dark

5. Slowly add ice water while mixing with a spoon. As you add the ice water you will see your crust begin to come together. It may seem a bit dry to you after all of the water has been added, but that is normal! Here’s what mine looked like after all of the water was added:

6. Now pack your dough together using your hands and divide into two equal parts. It is very important to touch your pie dough as little as possible. You want those bits of butter to stay as in tact as they can — that’s why we use ice water here. Those bits of butter are what’s going to make your pie crust flaky and rich. Shape each part into a fat disk, like so:

7. Cover and place in refrigerator to chill for at least 30 minutes.

8. Lightly flour your work surface and your rolling pin.

9. Roll one disk at a time, starting in the middle and working your way outward. Flip after every four rolls so that crust does not stick to your work surface.

10. Roll out until it is 1-2 mm thick

11. Gently transfer to your pie pan

12. Roll out your second piece of dough to use for your pie top. If you are making a “topless” pie (for example, pecan) this dough freezes really well. Or you can always just halve the recipe….:)