Chocolate Icebox Cake
Attention, chocolate lovers! This chocolate icebox cake is a dream come true! Super easy to make, rich, and packed with chocolatey goodness. It's the perfect no-bake dessert for any occasion!
Servings: 12 Servings
Calories: 353kcal
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.
Nutrition
Calories: 353kcal | Carbohydrates: 32g | Protein: 5g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 64mg | Sodium: 255mg | Potassium: 140mg | Fiber: 2g | Sugar: 16g | Vitamin A: 837IU | Vitamin C: 0.2mg | Calcium: 69mg | Iron: 1mg