This Chocolate Mint Icebox Cake is SO simple you won't believe it. Creamy mint whipped cream with chocolate wafers and chopped Andes mints – amazing!
The icebox cake is an amazing thing. I've made more versions of this easy dessert more times than I can count in more variations than I can recall. It's basically just graham crackers or chocolate wafer cookies surrounded by a flavored whipped cream then topped with whatever you like. My favorite icebox cake flavors are chocolate mint, peanut butter and hot fudge or raspberry – but the options are endless!
Because I've been making the icebox cake for so long now, I've learned how to make this easy dessert even more simple. Most of the time the wafers are standing up with the whipped cream spread between each one; I like to just pour in 1/3 of the whipped cream, layer 1/3 of the chocolate wafer cookies, add another 1/3 of the cream then another 1/3 of the cookies followed by the remaining whipped cream. This fills the pan and covers the cookies so there won't be any stray cookies peeking out the sides of the “cake” when it's unmolded. Then I just top the cake with whatever strikes my fancy; in this case, it's the remaining chocolate wafer cookies coarsely chopped and a bunch of chopped up Andes mints.
So easy. And so delicious. And so perfect for a unique and fun treat! I make my icebox cakes mostly in the summertime but even throughout the winter I'll throw one together when the mood strikes; I just let it thaw a bit more which only gives it a creamier texture. This Chocolate Mint Icebox Cake would be a perfect dessert for St. Patrick's Day, too!
I have two more icebox cake flavors that I'll be posting really soon: Chocolate Raspberry and Peanut Butter & Hot Fudge. I never can decide which one is my favorite so I'll let you be the judge.
Chocolate Mint Icebox Cake
This dessert can also be refrigerated instead of frozen, however you'll want to serve it in the dish you refrigerate it in.
- 4 cups whipping cream
- 1 teaspoon peppermint extract
- 1/3 cup sugar (add a bit more if you prefer it sweeter)
- green food coloring (optional)
- 1 package chocolate wafer cookies (divided (you'll find these either with the cookies or by the ice cream condiments))
- Andes Mints (for topping (use however many you want; I use about 15))
- In a large bowl of a standing mixer, add cream, extract, sugar and green food coloring (if using). Whip until stiff peaks form.
- Line a medium-sized springform pan with saran wrap. Pour 1/3 of the mint whipped cream into pan, spreading to the edges. Layer 1/3 of the wafer cookies over whipping cream, leaving an inch border on the outside. Pour in 1/3 more whipped cream, spreading to edges then add another layer of cookies. Finish with final layer of whipped cream.
- Cover “cake” with foil and freeze for at least four hours or overnight.
- Unmold cake and carefully remove saran wrap, then place cake on serving plate. Coarsely chop remaining chocolate wafer cookies and Andes Mints, then use them to top your cake.
- Serve immediately or allow to thaw slightly then serve.
Nutmeg Nanny says
I want this cake! It looks so minty and delicious.
Kristy Bernardo says
Thanks, NN!
heather @french press says
ice box cakes are the BEST! SO easy and yet everyrone just loves them – I think I’ll have to try this mint version – we usually stick with the original
Kristy Bernardo says
Aren’t they?? I’m obsessed!!
Laura @MotherWouldKnow says
Talk about simple and simply delicious – I’ve been a huge fan of Nabisco chocolate wafers forever and I’ve just found another use for them. Score!
Kristy Bernardo says
Oh yeah, I can eat the wafers all by themselves, too!
Judy Handschug says
I can’t wait to try this but will make one change. Instead of peppermint I’m going to use LorAnn’s Crème De Menthe, just makes more since with the Andes Mints.
Kristy Bernardo says
That’s the thing I love about cooking and baking, we can all make it exactly how we prefer it! Hope you enjoy.