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Chocolate Mint Icebox Cake

  • Prep Time: 20 min.
  • Cook Time: -
  • Serves: 8
Martha Stewart

Recipe Provided By: Martha Stewart

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Martha Stewart on Yahoo! Food

Average (207 Ratings): 4.5 out of 5 stars

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Ingredients

  1. 1 (9 ounce) package chocolate wafers
  2. 1 3/4 cups heavy cream (chilled)
  3. 1/4 cup sugar
  4. 3/4 teaspoon mint extract
  5. 1 cup miniature chocolate chips

Nutrition Info

Per Serving

  • Calories: 460 kcal
  • |
  • Carbohydrates: 46 g
  • |
  • Dietary Fiber: 2 g
  • |
  • Fat: 31 g
  • |
  • Protein: 4 g
  • |
  • Sugars: 21 g

About: Nutrition Info

Powered by: ESHA Nutrient Database

Cooking 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.

Yield: 8 servings

3. Still Hungry?

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

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Average (207 Ratings): 4.5 out of 5 stars

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25 reviews

Most Helpful Reviews

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  • Sounds good but, a little more descrip please

    Shiru H - November 30, 2007 03:23:12 PM PST
    I want to make this but I don\'t really get how you set the stacks up. Are there many stacks side by side, or one long chain of all the cookies going the same way? A picture or a little more explanation at that step would have been helpful for those of us who have have never seen this recipe before.

    10 of 12 found this review helpful.

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  • cool

    lalaland - June 25, 2008 06:14:56 PM PST
    the recipe was hard to follow. they could\'ve made it simpler.

    *abi*

    6 of 6 found this review helpful.

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  • Dee-lish!

    silentsmle - November 24, 2007 09:40:33 AM PST
    This was a hit on Thanksgiving. It\'s a nice diversion from the traditional "stick to your ribs" desserts. I had a few cookies leftover and crumbled them and put them on top before serving. Next time I plan to double the recipe to make a "death by chocolate" type of dish.

    5 of 5 found this review helpful.

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  • Options

    kuffmama - October 18, 2007 08:25:38 AM PST
    My mother made this since I was young, now I make it for my family. We use Ice cream (any flavor you like).
    Keep it in the freezer instead of the refrigerator.
    Drizzle with chocolate syrup. Be sure to cut on an angle, so you get the vlayer effect.

    5 of 5 found this review helpful.

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  • Chilling Delight

    kswim4life51895 - October 21, 2007 10:36:50 AM PST
    This is a traditional dessert that our family absolutely loves to snack on. We use vanilla ice cream, and put it in the freezer. I wouldn\'t be afraid to cut it, it looks simply elegant when you do.

    5 of 6 found this review helpful.

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