Chocolate Mint Icebox Cake

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This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.

Recipe Placeholder Image
Prep Time:
20 mins
Additional Time:
4 hrs
Total Time:
4 hrs 20 mins
Servings:
8
Yield:
8 servings

Ingredients

  • 1 (9 ounce) package chocolate wafers

  • 1 ¾ cups heavy cream (chilled)

  • ¼ cup sugar

  • ¾ teaspoon mint extract

  • 1 cup miniature chocolate chips

Directions

  1. Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

  2. 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.

  3. 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.

Nutrition Facts (per serving)

445 Calories
30g Fat
44g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 445
% Daily Value *
Total Fat 30g 39%
Saturated Fat 17g 86%
Cholesterol 72mg 24%
Sodium 205mg 9%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 8%
Total Sugars 27g
Protein 4g 8%
Vitamin C 0mg 0%
Calcium 51mg 4%
Iron 2mg 11%
Potassium 184mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.