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ice box cake

cakes, chocolate and candy melts, cookies, NEW blog post, other sweets

My favorite dessert of all time? No-bake ice box cake using chocolate wafers and whipped cream.

ice box cake is a classic, delicious, no-bake dessert made with Nabisco chocolate wafers and whipped cream #iceboxcake

 

ice box cake

I. Love. Ice. Box. Cake. I know I’m a cookie gal, but I can’t resist ice box cake. Given a choice for dessert? Ice box cake will always win. Always.

 

classic ice box cake

 

I have no secrets to share with this post. No original recipe. I’m merely spreading the ice box cake love. Ice box cake is easy to make and entirely decadent.

Something about the combination of chocolate cookies, whipped cream and the refrigerator makes for the best desserts ever. Need more? Try vodka ice box cake in a jar! Or, use oreos instead of the chocolate wafers to make Oreo ice box cake in a jar. In the winter, this snow globe ice box cake is gorgeous. Next on my list to try is this Chocolate LasagnaΒ by Amanda’s Cookin’, made with Oreos and Cool Whip.

classic ice box cake

ice box cake recipe

All you need:*
Nabisco’s Famous Chocolate Wafers
one pint heavy whipping cream
one teaspoon vanilla extract

couple spoonfuls of sugar

*Find the wafers in the cookie or baking aisle of the supermarket. If your store doesn’t carry them, beg and plead for them to. And please please use real whipping cream (not dessert topping).

Whip the cream and blend in the vanilla. I also add a wee bit of sugar to the whipped cream and blend, then spoon a spoonful on each wafer, stack, line up in rows, frost with the remaining cream to cover and stick in the fridge for 6 hours). Be sure to slice at an angle when serving!!

 

classic ice box cake

 

ice box cake

Ingredients

  • Nabisco's Famous Chocolate Wafers
  • one pint heavy whipping cream
  • one teaspoon vanilla extract
  • couple spoonfuls of sugar
  • *Find the wafers in the cookie or baking aisle of the supermarket. If your store doesn't carry them, beg and plead for them to. And please please use real whipping cream (not dessert topping).

Instructions

  1. Whip the cream and blend in the vanilla. I also add a wee bit of sugar to the whipped cream and blend, then spoon a spoonful on each wafer, stack, line up in rows, frost with the remaining cream to cover and stick in the fridge for 6 hours). Be sure to slice at an angle when serving!!
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See more related posts

  • ice box cake “cupcakes”ice box cake “cupcakes”
  • ice box cake snow globe dessertice box cake snow globe dessert
  • Oreo ice box cake in a jarOreo ice box cake in a jar
  • vodka ice box cake in a jarvodka ice box cake in a jar
« red and blue chocolate flower cookies
how to build a cookie cutter collection »

Comments

  1. Brisbane Baker says

    February 26, 2010 at 10:07 pm

    Hi,

    This is fantastic! Here in Australia we call it the Chocolate ripple cake.

    Such an awesome tasty dessert!!

    Again fantastic work!

    http://www.brisbanebaker.blogspot.com

    Reply
  2. Katy @ Pie Bird says

    February 26, 2010 at 10:11 pm

    Oh my goodness! I haven't seen one of these in YEARS. My family used to make this every Christmas as our "yule log." Thanks for this lovely post πŸ™‚

    Reply
  3. Marisa@make*happy says

    February 26, 2010 at 10:28 pm

    Looks interesting! Do you slice it at an angle to keep the traditional triangular cake slice? I would think rectangular slices across the "stripes" would work just as well.

    Reply
  4. abbybrossette says

    February 26, 2010 at 11:08 pm

    This tastes amazing. I'm a little like Sandra Lee from the Food Network. Anything I can find to cut time I do. With that, you can use IceCream sandwiches in exchange for the wafers. Here is a recipe from Kraft.
    http://www.kraftrecipes.com/recipes/oreo-fudge-ice-cream-106562.aspx

    Reply
  5. Ashley says

    February 26, 2010 at 11:33 pm

    This looks delicious! I'll have to try it sometime soon! Thanks for the recipe!

    Reply
  6. Chic Cookies says

    February 26, 2010 at 11:59 pm

    Had no idea it had another name, thanks Brisbane Baker! Yes, total nostalgia for me, too, Katy. Marisa, you have to cut it at an angle to keep everything in tact…I'm not sure of the physics behind it, though, it has something to do with the cookies standing on their edges? But if you cut it just so, you still get those great stripes! And by the second cut, you lose the triangle. Oh my gosh, that ice cream looks heavenly (I'm also a sucker for all things ice cream)!

    Reply
  7. Sue Sparks says

    February 27, 2010 at 3:10 am

    I've never made this. It looks beautiful and sounds simple! REAL whipped cream is the ONLY way to go! Mmmmmmmm! πŸ™‚

    Reply
  8. GG With A Twist of Lime says

    February 27, 2010 at 4:37 am

    My son's birthday cake every year and he just turned 28!

    Reply
  9. Amanda says

    February 28, 2010 at 1:20 pm

    This looks amazing!.. I can almost taste the ice cream melting in my mouth… great pics!!

    Blessings-
    AManda

    Reply
  10. cookies and cups says

    February 28, 2010 at 7:16 pm

    so funny! My kids love ice box cake, but we do it with graham crackers and chocolate pudding. I bet your version is delicious!!!
    Can't wait to try it!

    Reply
  11. Katie Yoon says

    February 28, 2010 at 7:22 pm

    Look so yummy! I wish I can have a bite^^

    Reply
  12. bridget {bake at 350} says

    February 28, 2010 at 11:53 pm

    At our grocery store, those wafers are always on the end cap by the ICE CREAM! It took me ages to find them the first time!!!

    Reply
  13. Jennifer says

    March 1, 2010 at 1:45 am

    Girl you are BAD for my hips. Now I need to eat something sweet AND gosh, I Want ice cream!

    Reply
  14. Chic Cookies says

    March 1, 2010 at 2:40 am

    ok, all this talk about the yumminess is making me want to make a whole OTHER one! In the ice cream aisle, Bridget? oy, way to confuse shoppers. Sometimes they are easy for me to find, other times impossible. I think their existence confuses the market chains. I always buy them if I happen upon them, just in case they are nowhere to be found when I really need them (as has happened many times)

    Reply
  15. MissNekoChan says

    March 1, 2010 at 7:53 am

    What a great blog! You have the cutest cookies and marshmallows!! I hafta watch your blog now. :3

    Much love.

    Reply
  16. Allison says

    March 1, 2010 at 8:05 pm

    I just have to say how much I love your blog! I received your book for Christmas and have been making decorated cookies nonstop! Thank you for all the inspiration!

    And you cake looks delicious!

    Reply
  17. Emma says

    March 4, 2010 at 6:36 pm

    This is called a "chocolate log" in my house. And it's usually one long cylinder of gooey goodness. So good!

    Reply
  18. ngilliar says

    October 5, 2010 at 9:50 am

    Thank You sooo much. I have plans to make this cake tomorrow. Yet I have not made it since I was a kid, (I am 50+). Therefore, I could not remember exactly how to construct the log and the cookie box directions are vague. Your diagram has helped me so much, again thanks.

    Reply
  19. Janet says

    May 4, 2011 at 7:01 pm

    In my family we use to use graham crackers and whip cream. And because graham crackers are bigger, they were turned the other way (parallel to the ends) so the long side of a graham cracker was the width of the cake. My English grandmother would make it for all her kid's birthdays (as they all happened to be born in July, the hottest month of the year in New York and she didn't want to heat up the oven).

    Reply
  20. lynn says

    May 5, 2011 at 12:12 am

    hi! i'm from Tasmania Aust…when we make this for adults to eat we brush the bisciuts with a little rum in milk…not too much as this made the biscuits soggy..a bit naughty but nice….thanks for reminding me..I'll have to make this again now…

    Reply
  21. Chic Cookies says

    May 5, 2011 at 12:15 am

    Oh, I like the idea of graham crackers! I might try that. And of course add rum. Adding rum to anything is a good idea.

    Reply
  22. 【ツ】 ⒢ⓃⓃⒺ 【ツ】 says

    May 6, 2011 at 8:29 pm

    This has always been my brother's birthday cake request since he was a little boy. Seems a shame we eat it only once a year…because it really is that good!!!

    Reply
  23. Leah says

    May 10, 2011 at 2:43 am

    How long can it sit in the fridge? I'd like to make it tonight but dont want it to be soggy tomorrow evening.

    Reply
  24. Chic Cookies says

    May 10, 2011 at 2:56 am

    The Nabisco recipe suggests 4 to 6 hours ahead of time make it, which is ideal, but I always make mine the night before serving and it works great. Then, the day after the party, I'll eat the leftovers, but definitely past its prime by then. The meaning behind the "ice box cake" is that the time in the fridge encourages the moisture from the cream to seep into the cookies, turning them into cake (or turning them soggy, in essence). So the moisture is a good thing. Just don't want too much of a good thing. But the night before should be fine πŸ™‚

    Reply
  25. Leah says

    May 10, 2011 at 10:42 pm

    Your awesome! Thanks!

    Reply

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Hi! I'm Meaghan. I blog about sweet and easy food crafts. ClICK to READ MORE terribly interesting things about me.

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