My favorite dessert of all time? No-bake icebox cake using chocolate wafers and whipped cream.
icebox cake
I just adore icebox cake. I know I’m a cookie gal, but I can’t resist. Given a choice for dessert? Icebox cake will always win. Always.
what is icebox cake?
To make ice box cake, layer crispy cookies (such as the crispy chocolate wafers shown here) with whipped cream. As the combination refrigerates overnight, the cookies absorb the cream and become cake-like in texture with a decadent, magical result.
One of the most recognized icebox cake is the one printed on the back of Nabisco’s Famous Chocolate Wafers, which debuted in 1924.
more ice box cake recipes
Something about the combination of chocolate cookies, whipped cream and the refrigerator makes for the best desserts ever. Need more?
- Try vodka icebox cake in a jar!
- Or, use Oreos instead of the chocolate wafers to make Oreo icebox cake in a jar.
- In the winter, this snow globe icebox cake is gorgeous.
- You can make icebox cake cupcakes, too.
- Next on my list to try is this Chocolate Lasagna by Amanda’s Cookin’, made with Oreos and Cool Whip.
how to make icebox cake
ingredients*
- 1 package Nabisco’s Famous Chocolate Wafers
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon 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).
what to do
In a standing mixer fitted with the wire whip, or in a large bowl with an electric hand mixer, whip the cream very well until it’s fluffy and stiff peaks form.
Blend in the vanilla and sugar.
Choose a flat tray or plate to assemble the ice box cake. Spoon 1 to 2 tablespoons of whipped cream on a wafer. Top with another wafer. Continue, assembling the cake as shown below.
Use the remaining whipped cream to cover the cake.
Refrigerate for at least six hours or overnight.
Slice at an angle when serving!
icebox cake
How to make the classic icebox cake with Nabisco's famous chocolate wafers.
Ingredients
- 1 package Nabisco's Famous Chocolate Wafers
- 1 pint heavy whipping cream
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
Instructions
In a standing mixer fitted with the wire whip, or in a large bowl with an electric hand mixer, whip the cream very well until it's fluffy and stiff peaks form.
Blend in the vanilla and sugar.
Choose a flat tray or plate to assemble the ice box cake. Spoon 1 to 2 tablespoons of whipped cream on a wafer. Top with another wafer. Continue, assembling the cake as shown below.
Use the remaining whipped cream to cover the cake.
Refrigerate for at least six hours or overnight.
Slice at an angle when serving!
Notes
See blog post for chart on how to assemble.
This post was originally published in February 2010 and updated in July 2020.
Brisbane Baker says
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
Katy @ Pie Bird says
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 π
Marisa@make*happy says
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.
abbybrossette says
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.
https://www.kraftrecipes.com/recipes/oreo-fudge-ice-cream-106562.aspx
Ashley says
This looks delicious! I'll have to try it sometime soon! Thanks for the recipe!
Chic Cookies says
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)!
Sue Sparks says
I've never made this. It looks beautiful and sounds simple! REAL whipped cream is the ONLY way to go! Mmmmmmmm! π
GG With A Twist of Lime says
My son's birthday cake every year and he just turned 28!
Amanda says
This looks amazing!.. I can almost taste the ice cream melting in my mouth… great pics!!
Blessings-
AManda
cookies and cups says
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!
Katie Yoon says
Look so yummy! I wish I can have a bite^^
bridget {bake at 350} says
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!!!
Jennifer says
Girl you are BAD for my hips. Now I need to eat something sweet AND gosh, I Want ice cream!
Chic Cookies says
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)
MissNekoChan says
What a great blog! You have the cutest cookies and marshmallows!! I hafta watch your blog now. :3
Much love.
Allison says
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!
Emma says
This is called a "chocolate log" in my house. And it's usually one long cylinder of gooey goodness. So good!
ngilliar says
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.
Janet says
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).
lynn says
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…
Chic Cookies says
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.
γγγ βΆβββΊ γγγ says
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!!!
Leah says
How long can it sit in the fridge? I'd like to make it tonight but dont want it to be soggy tomorrow evening.
Chic Cookies says
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 π
Leah says
Your awesome! Thanks!