Chocolate Icebox Cake

Inside of the icebox cake in the baking pan

Chocolate Icebox Cake is a chocolate lovers dream dessert - with layers of chocolate graham cracker, chocolate whipped cream and shaved chocolate in milk chocolate and white chocolate. The best part is that it's an easy no bake dessert with a quick prep time.

Course Dessert

Cuisine American

Keyword chocolate icebox cake

Prep Time 15

Chill Time 6

Total Time 6 15

Servings

Calories 377kcal

Author Jessica - Together as Family

Ingredients

4 cups heavy whipping cream
1½ cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon vanilla extract
¼ teaspoon salt
27 whole chocolate graham crackers (about 3 sleeves)
chocolate bar
white chocolate bar

Instructions

In a large bowl, add the heavy whipping cream, powdered sugar, cocoa powder, vanilla extract, and salt. Use an electric hand mixer, on medium speed, and beat until stiff peaks form. Increase the speed to high as it starts to thicken.
^{* You can also use the bowl of a stand mixer with the whisk attachment to make the chocolate whipped cream.}
4 cups heavy whipping cream, 1½ cups powdered sugar, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla extract, ¼ teaspoon salt
Layer The Icebox Cake : Get out a 9x13 baking dish or cake pan, lay out a single layer of chocolate graham crackers to cover the bottom of the dish, breaking some apart if needed to cover the entire base.
- For the bottom layer, evenly lay out a single layer of chocolate graham crackers to cover the bottom of the pan. Break some apart as needed to cover the entir base.
- Evenly spread 1/3 of the chocolate whipped cream mixture over top the graham crackers.
- Add another even layer of chocolate graham crackers.
- Cover with 1/3 of the chocolate whipped cream.
- Add another even layer of chocolate graham crackers and end with the remaining chocolate whipped cream as the top layer.
There should be 3 layers total when you're done (3 layers of grahams + 3 layers of chocolate whipped cream)
27 whole chocolate graham crackers
Cover the pan with plastic wrap or a lid and refrigerate for at least 6 hours, but overnight is best.
When ready to serve, top it off with the chocolate and white chocolate curls. Serve the dessert chilled from the fridge.
^{* Use a vegetable peeler to 'peel' alongside the long edge of each chocolate bar to create the chocolate curls.}
chocolate bar, white chocolate bar

Notes

Cold Heavy Cream : Make sure that the heavy whipping cream is cold, and used straight from the fridge, when you add it into the mixing bowl. This will help it whip up faster and form stiff peaks.

Chill Time : If you prefer the graham crackers to have more texture to them, then only refrigerate the icebox cake for the minimum 4-6 hours before serving. If you want the flavors to meld together more, the whipped cream to thicken up more, and for the graham crackers to soften a bit, then chill the icebox cake for 6-8 hours or up to overnight. I don't recommend refrigerating the cake for longer than 12-18 hours (overnight) before serving as the graham crackers will get too soft.

Nutrition