Chocolate Mint Icebox CakePosted by in Food
I haven’t made many no-bake desserts, but Chocolate Mint Icebox Cake caught my eye on the MarthaStewart.com page of August Martha Stewart Living. It looked really good and once I found the recipe online, I realized it was very easy to make.
You start by whipping cream and adding sugar and mint extract. The next part was not quite so easy. I think the problem is that the recipe is just not clearly worded. You put the whipped cream between the chocolate wafers and make stacks. Then you lay the stacks sideways – this wasn’t really explained and I only figured it out by seeing the photo of the final product.It would have been helpful to be told how many cookies to put in each stack.
Next you cover the whole thing with more whipped cream and then refrigerate for at least 4 hours and up to 2 days. Mine sat for 24 hours. Before you serve, you cover it with mini chocolate chips.
Slicing this was not easy. The wafers do stay kind of crisp, so I had a little trouble.
It also didn’t look very pretty on the plate because I didn’t cut it very well. All is forgiven though Martha, because this tastes really, really great. The bad thing is it feels like it is a light dessert because it is all whipped cream, and you forget how fattening it must really be.
We really liked this one. The longer it sits, the softer the wafers get. We had the leftovers the next day and it was even better then. I was quite surprised at how much I liked this.
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I’ve used the same whipped cream as a frosting for dark chocolate cake! The mint whipped cream makes for a perfect light cake topping! I highly recommend it!
This recipe reminds me of a dessert I used to make in France, using Petits Beurres, which can sometimes be found in the USA. The filling is a type of chocolate mousse, rather than whipped cream, which I have never been able to digest. Martha’s dessert sure looks delicious on the plate, though!
Interesting. I’ve never heard of that, but it does sound like it would be good.
I’ll try it…
This is my sons favorite cake and I actually just googled it because I couldn’t remember the amount of whipping cream. It definitley needs to sit together for at least 24 hours and I usually make more cream than the recipe calls for because otherwise I find that it doesn’t turn out looking quite as nice.
love the blog! I bookmarked it to check out more after the chaos of this season 🙂
Thanks! I haven’t made this in a while – I should make it again.