Chocolate Icebox Cake

I cannot stop raving about this chocolate icebox cake! It’s just so incredibly delicious and easy to make. 

Layers of light, fluffy chocolate whipped cream are sandwiched between rich, chocolatey graham crackers. It’s to die for! 

And can we talk about the chocolate shavings on top? They add the perfect extra touch of indulgence.

I’m telling you, once you try this cake, you’ll be just as obsessed as I am. It’s the ultimate no-bake dessert.

Why You’ll Love This Chocolate Icebox Cake

No-Bake Delight: Since it’s no-bake, it requires minimal prep, and you don’t have to turn on the oven!

Nostalgic Treat: Chocolate icebox cake is a classic, old-fashioned dessert. It’ll make you feel like a kid again.

Make-Ahead Convenience: Icebox cakes are designed to be made ahead of time. They’re always ready to serve when you need them.

Endless Variations: Try different cookies, puddings, flavor mix-ins, and toppings to suit any taste.

Ingredients

With just five ingredients, you can create the most amazing treat.

• Chocolate Graham Crackers: The foundation of this no-bake dessert. Their rich, chocolatey flavor intensifies as they absorb the whipped cream.
  
• Heavy Whipping Cream: It creates a light, fluffy layer to perfectly complement the chocolate graham crackers.
  
• Powdered Sugar: It brings a touch of sweetness to balance the richness of the chocolate. 
  
• Vanilla Extract: It adds depth and warmth to the whipped cream, elevating the overall taste of the dessert.
  
• Chocolate Shavings or Curls: Sprinkled between each layer and on top, they add an extra burst of chocolate flavor.

How to Make Chocolate Icebox Cake

Making this cake couldn’t possibly be easier. Just follow these steps:

1. Whip the cream mixture. Beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.

2. Layer the graham crackers. Spread a thin layer of cream in a dish and place 6 sheets of chocolate graham crackers on top.

3. Add the cream layer. Spread 1/3 of the whipped cream mixture evenly over the crackers.

4. Sprinkle the chocolate shavings. Sprinkle 1/3 of the chocolate shavings over the whipped cream layer.

5. Repeat the layers twice. Repeat layering the graham crackers, whipped cream, and chocolate shavings two more times. End with whipped cream on top.

6. Chill the cake. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

7. Serve it chilled. Uncover, sprinkle with remaining chocolate shavings, slice, and serve cold. Enjoy!

Tips for the Best Chocolate Icebox Cake

Follow these easy tips for the very best icebox cake:

• Keep everything chilly. Place the mixing bowl and beaters in the refrigerator for 10-15 minutes before whipping the cream. That way, it’ll whip up faster.
  
• Take a long nap. Let the assembled cake chill overnight to allow the cookies to soften into a cake-like texture.
  
• Create a cookie anchor. Spread a bit of whipped cream on the serving plate first to anchor the bottom layer of cookies in place.
  
• Stagger the cookie layers. Place each cookie layer on top of the spaces between the cookies in the previous layer.
  
• Make it pretty. Add toppings like chocolate shavings, cocoa powder, or crushed cookies just before serving for a fancy touch.
  
• Go wild! Experiment with different cookies like chocolate chip, peanut butter, or gingersnaps. Or, mix in flavors like fruit, coffee, or liqueurs to the whipped cream.

How to Store

Here’s how to keep your pie fresh so you can keep enjoying it:

To Store: Store in the refrigerator, covered tightly with plastic wrap, for up to 3 days. Keep in mind that the longer it sits, the softer the texture will become.

To Freeze: Wrap tightly in plastic wrap and then cover with a layer of aluminum foil before placing it in the freezer. It can be frozen for up to 1 month. When ready to serve, transfer the cake to the refrigerator. Let it thaw overnight before slicing and enjoying.

Chocolate Icebox Cake

Course: DessertCuisine: American

Servings

8

servings

Prep time

15

minutes

Calories

425

kcal

This easy, no-bake chocolate icebox cake has decadent layers of fluffy chocolate whipped cream and chocolate graham crackers. It transforms into a soft, ultra-chocolatey cake after chilling.

Ingredients

• 2 cups heavy whipping cream

• 1/4 cup powdered sugar

• 2 teaspoons vanilla extract

• 18 full sheets chocolate graham crackers

• 1 cup chocolate shavings or curls (milk, dark, or semi-sweet)

Instructions

• In a large bowl, beat the heavy cream with a hand mixer or stand mixer fitted with the whisk attachment until it begins to thicken. Add the powdered sugar and vanilla extract. Continue beating until stiff peaks form.
• Spread a thin layer of the whipped cream mixture on the bottom of a 9×13-inch dish. This will help the bottom layer of graham crackers stick.
• Place 6 sheets of chocolate graham crackers in a single layer on the bottom, breaking some if needed to cover the entire bottom. Spread about 1/3 of the whipped cream mixture evenly over the crackers.
• Sprinkle 1/3 of the chocolate shavings over the whipped cream layer.
• Repeat the layering 2 more times with the graham crackers, whipped cream, and chocolate shavings. End with a layer of whipped cream on top.
• Cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight. The graham crackers will soften as the cake chills.
• When ready to serve, uncovered and sprinkle with remaining chocolate shavings. Slice and serve cold.

Notes

• For the best flavor in your chocolate shavings or curls, use good-quality chocolate. A vegetable peeler works well to make the shavings from a chocolate bar.
• For extra chocolate flavor, add 1/4 cup unsweetened cocoa powder to the whipped cream mixture.
• Let the cake chill for as long as possible, up to 2 days, for the softest texture, as the graham crackers absorb moisture from the cream.