Calling all chocolate lovers! This chocolate icebox cake is so easy to make, rich, chocolatey, and perfect for any occasion! This no-bake dessert is so good all year long, especially when you don't want to turn on your oven!
If you love icebox cakes, make sure to check out my pumpkin spice icebox cake too!
In our house, this chocolate icebox cake is always a hit. I mean, what’s not to love, right? It’s one of those perfect make-ahead desserts that saves you on busy days. The layers of whipped cream and chocolate graham crackers get all soft and cake-like as they chill together in the fridge. You don’t even have to bake a thing, which is a win in my book!
And let me tell you, it’s so much fun to make with the kids. They love stacking the graham crackers, layering the cream, and of course, licking the spoon at the end! It’s one of those desserts like, my cookie dough dip, that feels fancy but is ridiculously easy, and everyone loves it.
What is an Icebox Cake?
Icebox cakes have been around for ages, and for good reason. Traditionally, these cakes are made by layering cookies (or graham crackers) and whipped cream, then letting them sit in the fridge (or icebox, back in the day!) for several hours.
While the cake chills, the cookies or graham crackers absorb the moisture from the cream, softening into a cake-like consistency. It’s a cake without needing to bake a thing! It's a great no bake dessert!
Ingredients to Make Chocolate Icebox Cake
You only need a few simple ingredients to make this delicious chocolate icebox cake!
- Chocolate graham crackers. If you can't find those, you can use any chocolate cookie you can find at your local grocery store.
- Heavy cream and powdered sugar. These are basically the ingredients to make homemade whipped cream.
- Cocoa powder. Use an unsweetened cocoa powder to flavor the whipped cream into a chocolate whipped cream.
- Whipped cream cheese. This helps add some more flavor and texture to the whipped cream.
- Chocolate chips. Use semi-sweet chocolate chips right at the end to garnish the cake with.
Be sure to check out the printable recipe card for full recipe information on ingredients and quantities.
How To Make Chocolate Icebox Cake
Step 1: In the bowl of a stand mixer fitted with the whip attachment, add the heavy cream and ¾ cup of sugar. Beat the ingredients for 3-4 minutes or until stiff peaks form.
Step 2: Add the whipped cream cheese and cocoa powder and mix
until incorporated.
Step 3: In a 9x13 inch baking dish, add ⅓ of the graham crackers. Break them if you need to so they cover the bottom of the baking dish. Layer ⅓ of the chocolate cream mixture on top of the graham crackers. Continue layering until all the ingredients are done.
Step 4: Cover the baking dish with plastic wrap and place it in the refrigerator for at least 4 hours. Right before serving, sprinkle the chocolate chips of top of the cake.
Lynn's Tip!
This cake needs to hang out in the refrigerator for at least 4 hours. This will soften the graham crackers and give them at cake like texture.
Tips and Tricks
- If you can’t find chocolate graham crackers, try chocolate wafers, Oreos (just remove the filling), or even thin chocolate chip cookies. They all work great!
- For a fun twist, layer some chocolate ganache or Nutella between the cream and cookies for an extra indulgent touch. Don't forget to serve it with an old fashioned chocolate milkshake!
- Be patient! The cake needs time to soften and set in the fridge. If you cut into it too early, the cookies won’t have transformed into that delicious cake-like texture.
- You can add 3 ingredient chocolate mousse to the cake too if you have some extra in the fridge.
Storage Instructions
Chocolate icebox cake is best stored in the fridge, covered, for up to 3 days. If you want to make it ahead of time for an event, it’s perfect because it tastes even better after a full day in the fridge. Just be sure to cover it with plastic wrap or store it in an airtight container to keep it fresh.
You can freeze this icebox cake too! Make sure to cover it well in an airtight container or cover it with plastic wrap tightly. Freeze it for up to 3 months and then defrost it in the refrigerator before serving.
Frequently Asked Questions
If you want your layers to look nice and uniform, use an offset spatula to spread the chocolate whipped cream evenly. And don’t worry if it’s not perfect. Part of the charm of an icebox cake is its rustic look!
You can substitute whipped topping like Cool Whip, but for the richest and best flavor, I highly recommend sticking with homemade whipped cream.
Yes, you can use dairy-free whipped cream alternatives like coconut cream or store-bought whipped toppings instead of making your own whipped cream.
Chocolate Icebox Cake
Equipment
- Stand Mixer
- Liquid measuring cup
- Measuring Cups
- 9x13 inch baking dish
Ingredients
- 24 Graham Crackers Chocolate
- 2 cups Heavy cream
- ¾ cup Powdered Sugar
- 8 oz Whipped Cream Cheese
- ¼ cup Cocoa Powder
Instructions
- In a stand mixer with the whisk attachment, pour in the heavy cream and ¾ cup of sugar. Whip everything together for about 3-4 minutes, or until stiff peaks form.
- Add the whipped cream cheese and cocoa powder and mix until incorporated. Be careful not to deflate the whipped cream. Carefully fold the ingredients together.
- In a 9x13 inch baking dish, lay down a third of the graham crackers, breaking them as needed to cover the bottom. Spread a third of the chocolate cream mixture over the crackers. Keep layering the graham crackers and cream until you've used up all the ingredients.
- Cover the baking dish with plastic wrap and refrigerate for at least 4 hours. Just before serving, sprinkle with chocolate chips or some more cocoa powder.
Notes
- If you don't have a stand mixer, you can use a large bowl with a hand mixer.
- Make sure to keep this cake in the refrigerator for at least 4 hours. That will help the graham crackers soften and get that cake like consistency.
- You can make this cake up to 2 days in advance. It actually tastes better as it sits in the refrigerator.
Leave a Reply