You’re thinking, what in the world, is icebox?
An icebox cake (American), zebra cake (British), or chocolate ripple log (Australian) is a dessert consisting of whipped cream and chocolate wafers. Read more about it in Wikipedia site.
I get kicked out of the beauty of icebox cakes!
Check them out!
3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies or make your own!
Unsweetened cocoa (or chocolate shavings)
In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.
On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.
Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.
To serve, dust top lightly with cocoa powder or chocolate shavings.
2 cups heavy whipping cream (16 oz.)
2 tablespoons granulated sugar
1 teaspoon vanilla extract
2 tablespoons raspberry preserves, seedless
¼ teaspoon raspberry extract (optional)
2 cups (2 half pint containers) fresh raspberries) – or 12 oz. frozen thawed
8 ½ oz. chocolate wafer cookies (35)
Whip the cream until stiff peaks start to form, then beat in the sugar and vanilla.
Mash 1 cup of the raspberries or puree them in the food processor. Strain if you like. I strained mine because I don’t like seeds. Mix the mashed/puree raspberries with the preserves and raspberry extract.
Fold HALF of the whipped cream into the raspberry mixture. If you want to make the cake completely pink, double the raspberry mixture and fold in all of the whipped cream.
Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
Before serving, use the remaining fresh raspberries to garnish the cake.
2 cups heavy cream, chilled
2 1/2 cups mini marshmallows
1 tablespoon instant espresso powder
3 1/2 ounces semisweet chocolate, finely chopped
26 Nabisco Famous chocolate wafer cookies
12 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons Kahlua or other coffee liqueur, optional
Make cake: Line a 9-inch loaf pan with plastic wrap; tuck it into corners and leave a 1-inch overhang. Mix 1/2 cup cream, marshmallows and espresso powder in a saucepan. Cook over medium-low heat, stirring, until marshmallows melt and espresso dissolves. Remove from heat; whisk in chocolate until melted. Scrape into a bowl; let cool to room temperature, whisking occasionally, 20 to 25 minutes.
Pour remaining 1 1/2 cups cream into a bowl; whip with an electric mixer until soft peaks form. Fold a cup of whipped cream into chocolate mixture. Gently fold chocolate mixture into remaining whipped cream, taking care not to deflate cream. Arrange 3 cookies in a single layer on bottom of pan. Scrape 1 cup of mousse over cookies and smooth with an offset spatula. Stand one cookie up on each short end of pan.
Arrange 3 cookies on top of mousse. Spread quarter of remaining mousse evenly over cookies. Repeat with remaining ingredients, forming 5 layers of mousse and ending with cookies. Cover pan with plastic; freeze for at least 6 hours.
Make sauce: Melt chocolate and 8 Tbsp. water in a bowl set over pan of simmering water. Stir in liqueur, if desired. Serve cake with sauce.
Ingredients for Chocolate Cake:
1 cup oil
2 cups sugar
1 teaspoon vanilla extract
1 cup of milk
1 cup coffee, brewed strongly
1 cup Dutch cocoa powder
2 cups all purpose flour
1 teaspoon baking powder
2 teaspoons baking soda
Ingredients for Ice Cream Cake:
1 pint chocolate ice cream
2 cups creamy peanut butter
1 pint vanilla ice cream
To make the chocolate cake: Preheat oven to 350 degrees F. Choose between a 10 by 3-inch round or a rectangular shaped baking pan and spray it with baking grease or butter and then line the bottom with parchment paper.
Combine the oil and the sugar in mixer until well blended. Add the eggs and the vanilla extract and continue to mix until well blended. Add the milk and the coffee.
Sift all of the dry ingredients and then add them to the wet ingredients in three batches allowing each batch to be thoroughly absorbed.
Pour the batter in prepared pans and bake for approximately 25 minutes or until a skewer is clean when removed. Allow to cool before unmolding. Once chocolate cake has cooled, unmold, and refrigerate overnight to allow it to cool thoroughly.
To make the ice cream cake: Cut the chocolate cake horizontally to make 2 layers out of the 1 layer and slide 1 of the layers onto a plate or cake board attempting not to break the layers.
Line the same pan used to bake the chocolate cake in plastic wrap (the plastic will help you remove the ice cream cake from the pan once it is set, so make sure to use a large enough piece and slide 1 of the half layers of chocolate cake into the pan). Make sure that it rests firmly in the bottom of the pan and if the plastic wrap has slipped in, adjust so that it spills over the sides of the pan.
Empty a pint of chocolate ice cream, or your favorite brand, into a mixer and soften until it is easily spread, do not let it become runny. Pour the ice cream into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer until set, approximately 2 hours.
Soften 2 cups of creamy peanut butter in the microwave without letting it get runny, approximately 2 minutes. Then pour the peanut butter over the chocolate ice cream. Using a spatula or the back of a spoon, spread the peanut butter evenly over the chocolate ice cream. Place the second half of the chocolate cake layer over the peanut butter and pat down firmly. Return to freezer until set, approximately 2 hours.
Empty a pint of vanilla ice cream or your favorite brand, into a mixer and soften it until it can be easily spread. Pour into mold over chocolate layer and spread evenly with a spatula or the back of a spoon. Return to freezer and allow to set overnight.
To unmold, simply invert over cake board or plate, place a warm towel over the pan for a couple of minutes. The cake should slide out without any problems, grab a hold of the ends of the plastic wrap, and give it a tug if it is stubborn. Invert back so that vanilla ice cream is on top. Decorate with melted chocolate or whipped cream.
If you chose a rectangular shaped mold, cut lengthwise and stack on top of each other for a dramatic presentation. Drizzle with melted chocolate.
2/3 cup milk
3/4 cup semisweet chocolate morsels
1/4 cup cold water
2 tablespoons cornstarch
1 (14-ounce) can sweetened condensed milk
3 large eggs, beaten
1 teaspoon vanilla extract
3 tablespoons butter or margarine
1 (6-ounce) ready-made chocolate crumb piecrust
1 cup whipping cream
1/4 cup sugar
1/2 cup chopped pecans, toasted
1 (1.55-ounce) milk chocolate candy bar, chopped
Heat milk until it just begins to bubble around the edges in a 3-quart saucepan over medium heat (do not boil). Remove from heat, and whisk in chocolate morsels until melted. Cool slightly.
Stir together cold water and cornstarch until dissolved.
Whisk cornstarch mixture, sweetened condensed milk, eggs, and vanilla into chocolate mixture. Bring to a boil over medium heat, whisking constantly. Boil 1 minute or until mixture thickens and is smooth. (Do not overcook.)
Remove from heat, and whisk in butter. Spoon mixture into piecrust. Cover and chill at least 8 hours.
Beat whipping cream at high speed with an electric mixer until foamy; gradually add sugar, beating until soft peaks form. Spread whipped cream evenly over pie filling, and sprinkle with pecans and candy bar pieces.
2 cups heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1/4 cup blackberry liqueur (or substitute crème de mûre)
2 tablespoons unsweetened cocoa powder
1 (8-ounce) container mascarpone cheese
2 (9-ounce) packages chocolate wafer cookies, such as Nabisco Famous Chocolate Wafers
Fresh blackberries, for garnish
Combine cream, sugar, vanilla extract, blackberry liqueur, cocoa powder, and mascarpone in a large bowl. Using an electric mixer on medium speed, beat until firm peaks form. Set aside.
In the bottom of a 9-inch springform pan (or on a 9-inch platter), arrange 12 cookies in a circle to form a base. Spread about 1/3 cup of the whipped cream mixture evenly to cover. Repeat layering the cookies and cream until all the cookies are used; top with remaining cream mixture. Cover tightly with plastic wrap and refrigerate for 5 hours or overnight.
Garnish with blackberries, and serve with our Blackberry Coulis.
Note: Cover the cake well before putting it in the refrigerator to set so that it doesn’t take on any odors in your fridge.
Aren’t they great?
There’s more out there… I’ll be posting more in the near future!
Off we go to the mountains for Memorial’s Day weekend.
Have a good weekend!