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
MINT AND CHOCOLATE ICE CREAM CAKE
This ganache-covered cake is great with mint or mint chip ice cream.
Provided by Food Network Kitchen
Time 5h
Yield 8
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Butter a 9-inch spring-form pan and line the bottom with parchment.
- Combine the melted butter with the wafer cookies in a medium bowl. Press the mixture into the bottom and almost up the entire side of the prepared pan. Bake for 10 minutes, let cool completely before using.
- Scoop the chocolate and mint ice creams onto the cookie layer, packing it in tightly and alternating the scoops to create a marbled or checkerboard effect. Spread with an offset spatula to make a smooth top. Cover with plastic wrap and freeze until firm, 2 to 2 1/2 hours.
- Unmold the cake by running a knife around the edge, then unhinge the spring-form and remove. Invert the cake onto a sheet of plastic wrap and remove the bottom of the pan and the parchment. Place a serving plate on the bottom and invert once more (so the cookie layer is on the bottom). Keep in the freezer until ready to frost.
- Put the chocolate in a medium heatproof bowl. Bring the heavy cream to a simmer in a small saucepan. Pour the cream over the chocolate and stir until smooth. Allow to cool 10 minutes before using.
- Frost the top and sides of the cake with the ganache and top with the wafer cookies. If the cake begins to get too soft, put it back into the freezer for a few minutes.
- Freeze another 1 1/2 to 2 hours or up to overnight. Let the cake sit at room temperature for about 20 minutes before slicing and serving.
EASY CHOCOLATE ICEBOX CAKE
People are very impressed when they eat this, because the cookies get soft and meld together with the cream. They think that somehow you made really thin strips of chocolate cake, and they can never figure out how you got them to stand up. Best if you make it the day before.
Provided by isobel
Categories Desserts
Time 8h30m
Yield 8
Number Of Ingredients 6
Steps:
- Beat 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Spread a long rectangular layer of whipped cream, about 10 inches by 2 inches, onto a serving plate.
- Pour sherry into a flat-bottomed bowl. Dip a wafer cookie quickly into the sherry, spread one side of it with whipped cream, and stand it up on the layer of cream on the serving plate. Position a glass or can to hold the cookie up on the plain side, if necessary.
- Repeat, spreading cream on one side of a cookie and placing it next to the cream-covered side of the previous cookie. Continue until all cookies are used. Cover the cake with aluminum foil and refrigerate 8 hours to overnight.
- Unwrap the cake. Beat remaining 3/4 cup cream in a chilled glass or metal bowl using an electric mixer until soft peaks form. Cover the cake on all sides with whipped cream. Sprinkle with grated chocolate and almonds.
Nutrition Facts : Calories 316.6 calories, Carbohydrate 27.3 g, Cholesterol 62.1 mg, Fat 21.8 g, Fiber 1.2 g, Protein 3.3 g, SaturatedFat 11.9 g, Sodium 290.5 mg, Sugar 10.2 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
MINT CHOCOLATE CHIP ICE CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
MINT CHOCOLATE ICE BOX CAKE
Make and share this Mint Chocolate Ice Box Cake recipe from Food.com.
Provided by Food.com
Categories Breakfast
Time 6h20m
Yield 1 cake
Number Of Ingredients 6
Steps:
- In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
- Add green food coloring, drop by drop, until cream turns mint green.
- Continue beating until stiff peaks form; do not overbeat.
- Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
- Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
- Spread with ½ cup cream.
- Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
- Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
- When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Nutrition Facts : Calories 4052.2, Fat 248.7, SaturatedFat 131.3, Cholesterol 662.3, Sodium 3708.8, Carbohydrate 433.5, Fiber 17.4, Sugar 202.2, Protein 43.5
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CHOCOLATE-MINT ICEBOX CAKE - TODAY
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4.7/5 (45)Category DessertsAuthor Andrea LynnTotal Time 25 mins
- Note: This recipe is adapted from “Icebox Cakes: Recipes for the Coolest Cakes” by Jean Sagendorph and Jessie Sheehan, the cookbook relies on homemade cookies and chocolate ganache. To simplify, I’ve kept the basic method but swapped it out with store-bought chocolate cookies and chocolate syrup. If you’re transporting the icebox cake to an event, let it freeze for a few hours so it will stay sturdy.
- 1. Refrigerate the bowl of a stand mixer and the whisk attachment (or a medium metal bowl and beaters from a hand mixer) until quite cold, about 15 minutes.
- 2. Once chilled, remove the whisk and bowl from the refrigerator. Add the cream and sugar; whip on medium-high speed until just thickened. Add the extract and (optional) food coloring; on medium-high speed, whip the cream until it holds stiff peaks that stand upright when the whisk is raised (the stiffer the cream, the more support it will provide the wafers in your cake).
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