ice box cake

Once it gets hot outside, I’ll do anything to satisfy my baking itch without turning on the oven–our tiny NY apartment heats up so fast that it’s just not worth it to bake cookies. I may never have tried this classic if not for my mother-in-law, who loves to order it at Magnolia Bakery. I’m so glad I did: It totally satisfied my baking itch and my sweet tooth.

One more thing: If you’re skeptical that four ingredients can magically turn into something rich and delicious overnight, I hear you. I was skeptical too. But I shouldn’t have been! Let’s just say my skepticism vanished when I ate my first piece for breakfast. And another for lunch. And then maybe at 2 a.m. for a late night snack . . . and then for brunch the next afternoon.

 Icebox Cake
Adapted from The Magnolia Bakery Cookbook

3 cups heavy cream
3 tablespoons sugar
1 tablespoon vanilla extract
2 (9-ounce) packages chocolate wafer cookies (Nabisco’s chocolate version of Nilla Wafers)
Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings.

19 Responses

  1. Eneatha says:

    exactly what brand of cookies did you use, these look so thin. Are you talking the sugar wafers that remind you of styrofoam? Ha! :)

    • Two Tiny Kitchens says:

      They are made by Nabisco and are a chocolate version of their Nilla Wafers. However, I didn’t find them in the cookie aisle, just noticed them by chance by the ice cream toppings. It may take a little extra effort, but it’s worth it!

  2. kari says:

    wow! looks awesome. i love that there is no baking and only a few ingredients! yum.

  3. Marianne says:

    Looks amazing! And so simple! The picture on your site is better than the one in your email….with the long hair down the side!

    • Two Tiny Kitchens says:

      Oh no! That’s embarrassing, hoping no one else noticed. It wasn’t actually ON the cake, I swear, haha!

  4. Clare says:

    Save me a piece! I’m on my way!

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  6. Charles says:

    Looks sooo good!!!

  7. Daniela says:

    In Italy we have something similar, with thicker biscuits. We add a layer of nutella. Thanks for sharing this recipe!

  8. Maria H says:

    Just saw you on my recorded Martha Stewart show and had to check out your Two Tiny Kitchens website! This is one wonderful recipe for a hot day!!! Thank you!

  9. Linda Johnson says:

    you can also make this as a roll. Just put filling on one and stand sideways and make a sort of jellyroll. When you slice do it on an angle and it looks really good and then you do not have to make such a big thing. Just a small jelly roll for two.,

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  13. sandycheeks says:

    That looks really good. I’d still eat some even if I got the piece with a hair!

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