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Classic 'Old School' Chocolate Ice Box Cake

Here's how you make Classic 'Old School' Chocolate Ice Box Cake
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  • Servings: 7
  • Prep: 10-15m
  • Cook: 8-24h
    • The following recipe serves 7 people.

Ingredients

The ingredients are:
  • 1 package (9 ounce) chocolate wafer crumbs (or 10 ounce, Nabisco Famous Chocolate Wafer cookies or a similar brand; they can be found in the cookie aisle, or ice cream section of your store)
  • 4 cups heavy whipping cream
  • 1 to 3 teaspoons granulated sugar to taste
  • 2 teaspoons vanilla
  • Garnish (your choice)
  • Chopped nuts
  • Chocolate curls
  • Crushed candy cane pieces
  • Crushed candy pieces
  • Cocoa powder
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: Note: Nabisco is the brand I use; but, there are many other brands for thin chocolate wafer cookies. Second, make your own whipped cream; it is what makes the cake. You can also add, a mint or amaretto extract to the whipped cream for a different flavor; or, add cocoa powder - for a 'more' chocolate flavor.

  • Step 2: Whipped Cream ... Add the (cold) heavy whipping cream to your mixing bowl; along with, a pinch of sugar and vanilla. Beat on high speed until you get stiff peaks - or whipped cream. Your mixer may have a whipped cream setting.

  • Step 3: Cake ... Spread a little whipped cream on a wafer; then, top with another wafer - repeat. Continue until you get 8-9 wafers stacked up.

  • Step 4: Lay the row of wafers down flat, horizontally, on a sheet pan lined with foil or parchment paper. Then, make another row of cookies and cream - then, lay that on the pan right above the first row. You want to end up with 6-7 rows placed next to one another to make a rectangle of cookies and cream. This is now your cake.

  • Step 5: Note: The amount of cookies per row, or the amount of rows is up to you. It will decide what size you want your cake to be. You can make a thin long cake; or a short wide cake ... it doesn't matter. Simply count how many cookies you have to start with; then, decide how many rows you want.

  • Step 6: Cover the entire cake, or rows, with the remaining whipped cream. Lightly cover with foil and refrigerate all day; or over night, until firm. The cookies will absorb the moisture of the whipped cream; and the texture will be similar to a cake - soft and moist.

  • Step 7: Garnish and Serve ... Remove from the refrigerator and garnish your cake. You can use chopped nuts, chocolate curls, cocoa powder, crushed candy cane; or, candy pieces. You can even drizzle with caramel sauce or chocolate sauce too. Raspberry sauce with fresh raspberries is fantastic, and very rich. Have fun and be creative. Slice and ENJOY! It is easy, inexpensive; and ... always a crowd favorite.

We hope you enjoy this recipe!

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