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!
What Is an Icebox Cake?
An icebox cake is an infinitely customizable no-bake dessert that is made by layering cookies or crackers with a creamy filling, usually sweetened whipped cream or pudding. The chilled environment of the freezer allows the layers to set and meld together, resulting in a cake-like texture without the need for baking. They are a popular choice for easy, refreshing desserts!
Why Is It Called Icebox Cake?
The term “icebox cake” originated in the early 20th century when refrigerators were not yet common in households. An icebox, which was essentially a precursor to the modern refrigerator and freezer, was a non-electric cooling device that used ice to keep food cold. Thus, the name “icebox cake” stuck even as modern refrigerators and freezers replaced iceboxes.
Chocolate Mint Icebox Cake Ingredients
- Whipping cream – To create the fluffy filling for this cake.
- Peppermint extract – The cool, minty taste creates a pleasant contrast to the chocolate flavors. A classic combination!
- Sugar – To sweeten the whipped cream.
- Green food coloring – Adding green coloring to the whipped cream adds a pop of color and enhances the visual appeal.
- Chocolate wafer cookies – Chocolate graham crackers will work too.
- Andes Mints – Crushed Andes mints on top for that extra chocolate and peppermint flavor. Peppermint Patties, mint chocolate chips, homemade mint chocolate, crushed candy cane, crushed Mint Oreos or even Girl Scout Thin Mints will work as substitute, in a pinch.
Scroll down to the bottom for the printable recipe card with exact measurements and recipe instructions.
How to Make Chocolate Mint Icebox Cake
- Make the Whipped Cream – Whip the cream, extract, sugar and green food coloring until a stiff peak forms. Cool Whip will work in a pinch.
- Layer the Wafer Cookies and Whipped Cream
- 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 a final layer of whipped cream.
- Freeze – Cover the icebox cake in foil and freeze for at least four hours or overnight to allow the layers to meld together.
- Add finishing touches – Unmold the cake from the pan and place on a serving plate. Add coarsely chop remaining chocolate wafer cookies and Andes Mints on top of cake. Serve immediately or allow to thaw slightly then serve.
Freeze or Refrigerate Icebox Cake?
The purpose of chilling icebox cake is to allow the layers to meld together and soak up the whipped cream while creating a cohesive texture. Most icebox cake recipes instruct to refrigerate rather than freeze. However, I prefer to freeze my icebox cakes as the whipped cream holds up better by freezing and it helps with making nice clean slices. I can also control how frozen it is by allowing it to thaw for 10 – 20 minutes to my desired softened state.
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!
- 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 9oz 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 a final layer of whipped cream.
- Cover “cake” with saran wrap or foil and freeze for at least four hours or overnight.
- Unmold the cake from the pan and carefully remove saran wrap or foil, 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.
Nutrition Information:Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 461Total Fat: 38gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 108mgSodium: 174mgCarbohydrates: 28gFiber: 1gSugar: 19gProtein: 4g
This data was provided and calculated by Nutritionix.
Love icebox cake? I have two more icebox cake flavors you’ll have to try: Chocolate Raspberry Icebox Cake and Peanut Butter & Hot Fudge Icebox Cake. I can never decide which one is my favorite so I’ll let you be the judge.