Best Chocolate Mint Icebox Cake Recipes
CHOCOLATE-MINT ICEBOX CAKE
This old-fashioned no-bake cake has just three components: store-bought cookies, homemade mint whipped cream, and chocolate chips.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 4h20m
Number Of Ingredients 5
Steps:
- Make the mint cream: With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.
- 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.
- 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.
CHOCOLATE MINT ICEBOX CAKE
Whip up a quick and easy dessert for the heat of the summer with the Chocolate Mint Icebox Cake. JELL-O Chocolate Flavor Instant Pudding, COOL WHIP, wafer cookies and peppermint extract make a chilly treat. Any time you need a simple dessert, break out this Chocolate Mint Icebox Cake.
Provided by My Food and Family
Categories Home
Time 12h20m
Yield 16 servings
Number Of Ingredients 6
Steps:
- Beat pudding mix, coffee granules, milk and extract in large bowl with whisk 2 min. Fold in COOL WHIP.
- Spread 1/2 cup pudding mixture into 10-inch ring on flat 12-inch plate, leaving 6-inch opening in center of ring. Place 10 cookies, with sides touching, over pudding mixture on plate. Repeat with remaining pudding mixture and cookies to make additional layers, ending with layer of pudding mixture.
- Refrigerate overnight.
Nutrition Facts : Calories 210, Fat 7 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
CHOCOLATE MINT ICEBOX CAKE
Categories Cake Milk/Cream Chocolate Dessert Quick & Easy Mint Summer Chill Gourmet
Number Of Ingredients 5
Steps:
- In a bowl of an electric mixer combine the mint leaves, the sugar, the cocoa powder, and the cream, beat the mixture until it holds soft peaks, and spread about 1 mounded teaspoon of it on one side of each wafer. On a platter sandwich the wafers together on their sides to form a log and ice the log with the remaining cream mixture, covering it completely. Chill the cake, covered loosely with plastic wrap, for at least 6 hours or overnight. Cut the cake diagonally into 3/4-inch-thick slices and serve it garnished with the mint sprigs.
CHOCOLATE MINT ICEBOX CAKE
This easy recipe came from an issue of Everyday Food magazine. It's quickly become one of my favorite homemade desserts. Find the chocolate wafers with the ice cream toppings at the grocery store.
Provided by AlwaysHungry
Categories Dessert
Time 4h15m
Yield 6-8 serving(s)
Number Of Ingredients 5
Steps:
- To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
- To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
- With a small spatula or knife, cover the log with the remaining mint cream.
- Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
Nutrition Facts : Calories 595.5, Fat 40.4, SaturatedFat 22.9, Cholesterol 96, Sodium 276.2, Carbohydrate 59.3, Fiber 3.1, Sugar 36.8, Protein 5.4
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