Description
The Iced Coffee Icebox Cake is a no-bake dessert that relies on the magic of refrigeration to transform its layers of ingredients into a cake-like consistency. It typically consists of whipped cream flavored with espresso powder, which is sandwiched between layers of chocolate cookies. Over time, as the cake chills, the cookies soften, absorbing the creamy espresso mixture, which gives them a cake-like texture.
Ingredients
Scale
- 12 oz store-bought chocolate cookies (or homemade chocolate wafers)
- 2 cups whipping cream
- 21g confectioners’ sugar
- 1½ tsp espresso powder
- 1 tsp vanilla extract
- Pinch of salt
- Optional: chocolate bar for garnish
Instructions
1. Make the espresso cream
- In a mixing bowl, combine whipping cream, confectioners’ sugar, espresso powder, vanilla, and salt.
- Whip until stiff peaks form (3–4 minutes on medium speed). Don’t overbeat!
2. Assemble the cake
- Line a loaf pan (8½” x 4½” or 9″ x 5″) with plastic wrap, leaving overhang.
- Spread a ½” layer of whipped cream on the bottom.
- Add a single layer of cookies (about 8 cookies in a 4×2 arrangement).
- Repeat layers: cream → cookies → cream until you reach the top.
- Finish with a final layer of whipped cream.
3. Chill
- Cover and refrigerate for at least 24 hours to let the cookies soften into a cake-like texture.
4. Serve & garnish
- Invert onto a serving plate and remove wrap.
- Smooth the top with a warm spatula if needed.
- Garnish with shaved chocolate curls using a vegetable peeler.
Notes
For an extra indulgent twist, drizzle with chocolate or caramel sauce before serving, or top with crushed chocolate-covered espresso beans for added crunch and coffee flavor.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Keywords: Iced Coffee Icebox Cake