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    Home » Delicious Desserts » 5-Ingredient Mocha Icebox Cake

    4.89 from 9 votes

    5-Ingredient Mocha Icebox Cake

    June 8, 2018 by Sarah Mir · Updated April 30, 2020

    Jump to Recipe Print Recipe

    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 🙂

    Mocha Icebox Cake

    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

    Wanna totally make my day? Rate the recipe below as well!

    Mocha Icebox Cake
    Print Recipe
    4.89 from 9 votes

    5-Ingredient Mocha Icebox Cake

    Prep Time15 mins
    1 hr
    Course: Dessert
    Cuisine: American, Canadian
    Keyword: icebox cake, no bake dessert, summer dessert
    Servings: 10
    Author: Sarah Mir

    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

      • Measure out 3 cups of cream, take about 2 tbsp out, warm a little and mix in a small bowl with the instant coffee.
      • Put the coffee-cream mixture in the fridge to cool
      • Whip the remaining cream with the sugar until soft peaks form then and add the vanilla and coffee mixture.
      • Beat until stiff peaks form
        Note: The coffee flavour will mellow as it sits
      • 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 
      • 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
      • Repeat until your cream is used up. I got 7 layers
      • Top with something crunchy and something sweet! I like to set mine aside for an our at least so that it all melds together 

      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 😉

      Mocha Icebox Cake

      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!

      No Churn Coffee Toffee Ice Cream

      « Pakistani Dum ka Keema - Spicy Smoked Ground Beef
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      Reader Interactions

      Comments

      1. snehanvg says

        June 13, 2018 at 6:57 am

        Wow! That looks so delicious! 😀

        Reply
      2. Khadija Asangani says

        December 14, 2022 at 8:51 am

        What brand of wafers did you use for this?

        Reply

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      Hi, I'm Sarah! Welcome to Flour & Spice, the foodie world of a Pakistani origin Canadian mama of two whose busy life and love for food means practicality reigns supreme! I love baking (duh!), my readers (extra duh!), reading, coffee, singing loudly slightly off key, and aprons.

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