Flavor the whipped cream: Another great way to add extra flavor to this icebox cake recipe is through the whipped cream. This hazelnut whipped cream recipe or this coffee whipped cream recipe pairs nicely with the chocolate wafers and curls. Add a few drops of mint extract and green food coloring for a mint chocolate chip-inspired icebox cake. Or opt for graham crackers and Nilla wafers, and make this zesty mojito whipped cream instead.
How to Store Icebox Cake
True to its name, this icebox cake is best stored in the refrigerator. Keep it in an airtight container in the fridge for up to three days.
Can you freeze icebox cake?
You can also freeze this cake for up to one month covered with aluminum foil. Thaw it for a few hours in the refrigerator before serving.
Icebox Cake Tips
How can you serve icebox cake?
Traditional chocolate curls are great, but you can also garnish this icebox cake with your favorite chopped nut, broken-up chocolate bars, toffee or even fresh fruit.
How else can I assemble this icebox cake?
If you’re having trouble assembling your icebox cake, don’t fret! Take out a 9×5-inch loaf pan, and line it with storage wrap so there’s a good amount of overhang. Layer 1/2 inch or more of the whipped cream on the bottom.
Assemble the cookies as directed, configuring the amount of cookies or cutting some out to fit the new pan measurement. Turn the cookies on their edge, and line the stacks of cookies in the pan. Avoid pushing the cookies down through the whipped cream to the bottom of the pan. Pour the rest of the whipped cream around and on top of the cookies, and cover with storage wrap. Refrigerate for four to six hours.
Remove the top layer of storage wrap, and invert the icebox cake onto a serving platter. Remove the outer layer of storage wrap, and decorate the icebox cake with the chocolate curls.
Ingredients
3 cups heavy whipping cream
1/4 cup confectioners’ sugar
1 teaspoon vanilla extract
1 package (11.78 ounces) Oreo Thins, about 48 cookies
Optional: chocolate curls and cocoa powder
Directions
1
In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoons on the cookies. Make 8 stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake.
Frost top and sides with remaining whipped cream. If desired, dust with cocoa powder and top with chocolate curls. Refrigerate before serving, 4-6 hours.
Nutrition Facts
1 piece: 488 calories, 38g fat (23g saturated fat), 103mg cholesterol, 266mg sodium, 33g carbohydrate (18g sugars, 1g fiber), 5g protein.
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