Vanilla Icebox Cake
What better way to enjoy summer than with a 4-ingredient, no-bake sweet treat? This Vanilla Icebox Cake is rich in vanilla flavor, easy to prepare, and is best made ahead - making for great summer entertaining!
Ingredients
- 2 c. heavy whipping cream
- 1/4 c. granulate sugar (I used Dixie Crystals)
- 1 Tbs. vanilla extract (I used Adams Extract)
- 1 box chocolate wafers
Instructions
Make the Whipped Cream:
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In a large bowl, combine heavy cream, sugar and vanilla. With a hand mixer (or manually, with a whisk), beat evenly, until stiff peaks form, creating whipped cream. This will take a good 5-10 minutes.
Assemble the Cake:
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Using a butter knife or offset spatula, spread one side of chocolate wafer with whipped cream. Top with another chocolate wafer and again, spread top with whipped cream. Repeat until you have a stack of chocolate wafers, each with a layer of whipped cream in between each, about 10-cookies high. Place stack, standing on its edge (as pictured above), onto a serving dish. Repeat until you have 4 cookie stacks, all lined up one after the other (again, see picture above). If you have extra cookies and whipped cream - and the room on the platter - feel free to add extra cookies to the end of each stack.
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Spread remaining whipped cream evenly over top and sides of the cookie cake. Cookies should be completely covered by whipped cream.
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If desired, crush any broken cookies and sprinkle crumbs on top of cake for decoration.
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Refrigerate for at least 5 hours, so that the chocolate wafers soften. If serving that day, there's no need to cover. If serving later, cover loosely with plastic wrap when storing in the fridge.
Recipe Notes
Do not use a stand mixer to make the whipped cream. The whisk will never touch the bottom or sides of the bowl, resulting in an uneven bowl of whipped cream.
You can make the cake in any shape you wish, depending on the size and shape of your dish. Square serving dish? No problem - make 3 rows instead of 4, with each row a bit longer than above.