CHOCOLATE MINT ICEBOX CAKE
This easy recipe came from an issue of Everyday Food magazine. It's quickly become one of my favorite homemade desserts. Find the chocolate wafers with the ice cream toppings at the grocery store.
Provided by AlwaysHungry
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
- To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
- With a small spatula or knife, cover the log with the remaining mint cream.
- Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 22.9, Cholesterol 96, Sodium 276.2, Carbohydrate 59.3, Fiber 3.1, Sugar 36.8, Protein 5.4
CHOCOLATE-MINT ICEBOX CAKE
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h20m
Number Of Ingredients 5
Steps:
- Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
- Line a serving platter with two sheets of wax paper side by side. Assemble the cake: Spread each wafer with about 1/2 tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 days.
- To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife.
CHOCOLATE MINT ICEBOX CAKE
Categories Cake Milk/Cream Chocolate Dessert Quick & Easy Mint Summer Chill Gourmet
Number Of Ingredients 5
Steps:
- In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.
ICEBOX CAKE
Provided by Ree Drummond : Food Network
Categories dessert
Time 6h20m
Yield 12 servings
Number Of Ingredients 3
Steps:
- In the bowl of an electric mixer using a whisk attachment, whisk the heavy cream and powdered sugar until stiff.
- Crush one-third of the wafers by hand or with a rolling pin inside a resalable plastic bag until they become coarse crumbs. Set aside.
- In a round 9-inch springform pan, layer in one-third of the whipped cream, smoothing evenly with a spatula. Then layer half of the remaining flat whole wafers close to each other, then one-third more of the whipped cream, then the remaining whole wafers and finally top with the rest of the whipped cream. Garnish the top of cake with the crushed wafers.
- Cover and refrigerate for at least 6 hours.
- Run a paring knife around the springform pan and release the wall of the pan from around the cake. Leave the cake on the bottom of the pan and transfer to a serving dish or cake stand, then slice and serve.
MINT CHOCOLATE ICE BOX CAKE
Make and share this Mint Chocolate Ice Box Cake recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 6h20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
- Add green food coloring, drop by drop, until cream turns mint green.
- Continue beating until stiff peaks form; do not overbeat.
- Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
- Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
- Spread with ½ cup cream.
- Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
- Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
- When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Nutrition Facts : Calories 4052.2, Fat 248.7, SaturatedFat 131.3, Cholesterol 662.3, Sodium 3708.8, Carbohydrate 433.5, Fiber 17.4, Sugar 202.2, Protein 43.5
MINT-CHOCOLATE ICE CREAM SANDWICH CAKE
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.
Provided by Katherine Sacks
Categories Labor Day Cake Summer No-Cook Ice Cream Chocolate Mint Birthday Graduation Back to School Wedding
Yield Serves 12-14
Number Of Ingredients 5
Steps:
- Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
- Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
- Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
- Do Ahead
- Fully assembled cake can be made 1 day ahead; keep frozen.
CHOCOLATE MINT ICEBOX CAKE
Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.
- Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.
- Refrigerate overnight.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
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MINT-CHOCOLATE ICEBOX CAKE RECIPE | MYRECIPES
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4/5 (1)Calories 249 per servingServings 16
- Combine the first 3 ingredients in a bowl; stir well, and set aside. Combine cocoa, 2/3 cup Prune Purée, water, salt, peppermint extract, and sugar in a large bowl; beat at medium speed of a mixer until smooth. Reserve 3/4 cup cocoa mixture; add remaining 1/3 cup Prune Purée and eggs to remaining cocoa mixture in bowl. Beat at medium speed until smooth. Gradually add the flour mixture, beating at low speed until smooth. Stir in boiling water.
- Pour batter into a 13 x 9-inch baking pan coated with cooking spray, spreading evenly. Bake at 350° for 35 minutes or until the cake springs back when touched lightly in center. Let cool completely in pan on a wire rack.
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4.9/5 (31)Category DessertsAuthor Andrea LynnTotal Time 25 mins
- Note: This recipe is adapted from “Icebox Cakes: Recipes for the Coolest Cakes” by Jean Sagendorph and Jessie Sheehan, the cookbook relies on homemade cookies and chocolate ganache. To simplify, I’ve kept the basic method but swapped it out with store-bought chocolate cookies and chocolate syrup. If you’re transporting the icebox cake to an event, let it freeze for a few hours so it will stay sturdy.
- 1. Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
- 2. Once chilled, remove the whisk and bowl from the refrigerator. Add the cream and sugar; whip on medium-high speed until just thickened. Add the extract and (optional) food coloring; on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised (the stiffer the cream, the more support it will provide the wafers in your cake).
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