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!
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.