Decadent Chocolate Wafer Icebox Delight
This Decadent Chocolate Wafer Icebox Delight is the epitome of a blissful dessert that's surprisingly easy to create. Perfect for gatherings and special occasions, this cake is both a feast for the eyes and the taste buds. Made with layers of delicate chocolate wafer cookies combined with luscious whipped cream infused with vanilla, this treat is versatile enough for any celebration, yet simple enough for a weekday indulgence. The topping of rich cocoa whipped cream adds a delightful contrast to the creamy layers and is finished with a sprinkle of colorful nonpareils, making it a visually stunning centerpiece. Trust us, it will vanish before your eyes—just like it did at our Easter celebration!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Heavy Cream
2 3/4 cups (Chilled)
Confectioners' Sugar
1/2 cup
Vanilla Extract
1 teaspoon
Chocolate Wafer Cookies
36 (Nabisco Famous)
Unsweetened Cocoa Powder
2 tablespoons (Sifted)
Rainbow Nonpareils or Candy Sprinkles
2 tablespoons
Instructions
1
In a large mixing bowl, combine 1 1/2 cups of chilled heavy cream, 1/4 cup of confectioners' sugar, and 1 teaspoon of vanilla extract. Using an electric mixer, whip the mixture until soft peaks form.
2
Take 6 chocolate wafer cookies and stack them neatly, spreading about 1 tablespoon of the whipped cream on top of each wafer. Top the final wafer in the stack with a dollop of whipped cream.
3
Repeat this stacking process until you have created a total of 6 stacks containing 6 wafers each.
4
Arrange the 6 cookie stacks on their sides on a rimmed baking sheet, positioning them next to one another to form a log shape approximately 14 inches long.
5
Wrap the assembled log tightly in plastic wrap and place it in the freezer for at least 6 hours, or until it feels firm to the touch.
6
When ready to serve, whip together the remaining 1 1/4 cups of chilled heavy cream, 1/4 cup of confectioners' sugar, and the sifted cocoa powder in a medium bowl. Continue whipping until the mixture holds stiff peaks.
7
Evenly spread the cocoa whipped cream over the entire chocolate wafer log, ensuring a smooth coating.
8
Carefully loosen the log from the baking sheet using a wide spatula and transfer it to a long serving platter.
9
Allow the icebox cake to sit at room temperature for 15-20 minutes before slicing to achieve perfect portions.
10
Just before serving, sprinkle with rainbow nonpareils or candy sprinkles to add a touch of color and festivity.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Wafer Icebox Delight?
It is a simple yet elegant no-bake dessert made by layering chocolate wafer cookies with flavored whipped cream and freezing them into a log shape.
Is this a no-bake recipe?
Yes, this recipe requires no baking; it sets in the freezer instead of an oven.
What are the main ingredients for this icebox cake?
The main ingredients include heavy cream, confectioners' sugar, vanilla extract, chocolate wafer cookies, unsweetened cocoa powder, and rainbow nonpareils.
How many chocolate wafer cookies are required?
The recipe calls for exactly 36 chocolate wafer cookies.
What brand of chocolate wafers is suggested?
Nabisco Famous Chocolate Wafers are recommended for this recipe.
How long does the cake need to be frozen?
The cake should be frozen for at least 6 hours, or until it feels firm to the touch.
What type of cream should I use for the filling?
You should use chilled heavy cream to ensure it whips up properly.
How do I prepare the vanilla whipped cream?
Whip 1 1/2 cups of chilled heavy cream with 1/4 cup confectioners' sugar and 1 teaspoon of vanilla extract until soft peaks form.
How should the cookie stacks be assembled?
Create 6 stacks, each containing 6 cookies, spreading about 1 tablespoon of whipped cream between each wafer.
How do I form the log shape?
Arrange the 6 cookie stacks on their sides on a rimmed baking sheet, placing them next to each other to form a 14-inch log.
Why must the log be wrapped in plastic wrap?
Wrapping it tightly helps the log maintain its shape and protects it while freezing.
How do I make the cocoa whipped cream topping?
Whip 1 1/4 cups heavy cream, 1/4 cup confectioners' sugar, and sifted cocoa powder together until stiff peaks form.
Why is the cocoa powder sifted?
Sifting prevents lumps, ensuring the cocoa whipped cream is smooth and even.
How much cocoa powder is needed for the frosting?
The recipe uses 2 tablespoons of unsweetened cocoa powder.
What is the best way to transfer the log to a platter?
Use a wide spatula to carefully loosen the log from the baking sheet before moving it to a serving platter.
Should the cake be served immediately from the freezer?
No, it should sit at room temperature for 15-20 minutes before slicing.
Why let the cake sit at room temperature before slicing?
This allows the cookies to soften slightly, creating perfect, clean slices.
What decorative toppings are used?
The cake is finished with rainbow nonpareils or candy sprinkles for a festive look.
Can I use different types of sprinkles?
Yes, you can use any variety of candy sprinkles to match the occasion.
Is this recipe suitable for parties?
Absolutely, its visual appeal and easy preparation make it a great centerpiece for gatherings.
Is this recipe kid-friendly?
Yes, kids usually love the chocolate and cream combination and the colorful sprinkles.
How many total stacks of cookies do I need to make?
You need to make a total of 6 stacks.
How much whipped cream goes on each wafer?
Approximately 1 tablespoon of whipped cream should be spread on each wafer.
What is the final length of the icebox cake?
The assembled log is approximately 14 inches long.
What equipment is needed to whip the cream?
An electric mixer is recommended for whipping the cream to the correct consistency.
Can I make this cake for Easter?
Yes, the recipe mentions it was a hit at a past Easter celebration.
What defines 'soft peaks' for the cream?
Soft peaks occur when the cream is thick enough to hold some shape but the tips curl over when the beaters are lifted.
What defines 'stiff peaks' for the cocoa cream?
Stiff peaks mean the cream stands straight up without collapsing when the beaters are lifted.
How many ingredients are in this recipe?
There are 6 total ingredients used in this recipe.
Is the vanilla extract used in the topping or the filling?
The vanilla extract is used specifically in the initial 1 1/2 cups of whipped cream for the filling.