5-Ingredient Mocha Icebox Cake

One week till Eid! Somehow somewhere Eid has transformed into the celebration I look most forward to, in no small part because my kids do. Every day my older one asks me how many days to Eid and then modifies her question by saying "How many days to Eid if they spot the moon on Thursday?" The Muslim calendar is a lunar calendar and for many Muslims sighting a new moon signals the start of a new month. I get positively gushy about Eid, but I will rein it in now and gush about this easy 5-Ingredient Mocha Icebox Cake instead.

Icebox cakes seem to be around forever, but I always thought of them as some complicated retro dessert that I had missed out on as a kid. Turns out I was only half right. Yes, I didn't have any as a kid, but they are a breeze to make and so so pretty to look at. For this Mocha Icebox Cake I opted for my favourite trifecta of flavours - chocolate, coffee, caramel, but I am dreaming of something lighter and more summery and hopefully (fingers crossed) that version will also be coming to a blog near you 🙂

Insta friends I will be sharing a quick step by step for this recipe in my insta stories so keep an eye out! Made this beautiful thang? Share it with me (or at least the photo) on instagram @flourandspiceblog

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4.86 from 7 votes

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5-Ingredient Mocha Icebox Cake

Prep Time

15 mins

 

Course: Dessert

Cuisine: American, Canadian

Keyword: icebox cake, no bake dessert, summer dessert

Servings: 10

Ingredients

• 1 ½ package chocolate wafers
• 3 cups whipping cream
• ½ cup sugar
• 1 ½ tsp vanilla extract
• 1 ½ tbsp instant coffee granules

Garnishes (see notes)

Instructions

1. Measure out 3 cups of cream, take about 2 tbsp out, warm a little and mix in a small bowl with the instant coffee.

2. Put the coffee-cream mixture in the fridge to cool

3. Whip the remaining cream with the sugar until soft peaks form then and add the vanilla and coffee mixture.

4. Beat until stiff peaks form

   Note: The coffee flavour will mellow as it sits

5. Get out your cake plate and put about half a cup of the cream on the bottom, trying to keep it away from the edge 

6. Make a circle of 7 or 8 wafer cookies and then put a few in the middle, I used my broken ones for the centres

7. Repeat until your cream is used up. I got 7 layers

8. Top with something crunchy and something sweet! I like to set mine aside for an our at least so that it all melds together 

Recipe Notes

I garnished my icebox cake with 2 chopped skor bars, a drizzle of chocolate sauce and caramel sauce. You can take the same route or add whatever is convenient - rapsberries, nuts, etc. 

Summer months may require stabilizing your cream - you can use Whip It, Gelatin or milk powder (read post for details)

SAVE ME FOR LATER! You know you want to 😉

A fellow coffee toffee lover? This No Churn Coffee Toffee Ice Cream is one of my favourite desserts and it's also a cinch to make!