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No-Bake Chocolate Wafer Icebox Cake: A Cool Summer Treat

Easy No-Bake Icebox Cake: A Timeless Dessert Recipe

Beat the heat with this easy, retro-inspired cake that’s perfect for warm days and chocolate lovers alike.

When summer temperatures soar, the last thing you want is to turn on your oven. But that doesn’t mean you have to forgo delicious desserts! This classic icebox cake is the answer to your sweet tooth cravings on hot days. With its layers of crisp chocolate wafers and luscious whipped cream, this no-bake wonder transforms into a slice of heaven after a few hours in the refrigerator.

Icebox cakes have been a staple of American kitchens for over a century. While they may evoke nostalgic memories of 1950s dinner parties, these cool concoctions actually date back to the early 1900s. Originally made with ladyfingers, the icebox cake got a chocolatey makeover when Nabisco featured their famous version on their chocolate wafer packages.

Our recipe pays homage to this beloved classic, with a few modern twists to make assembly easier and foolproof. By using a loaf pan, you’ll achieve picture-perfect slices every time. The result? A dessert that looks as good as it tastes, with alternating layers of soft, cake-like chocolate and pillowy whipped cream.

Whether you’re hosting a summer gathering or simply treating yourself, this icebox cake is sure to impress. It’s a delightful blend of simplicity and indulgence that proves you don’t need a hot oven to create a showstopping dessert.

No-Bake Chocolate Wafer Icebox Cake Recipe

Ingredients

  • 3 cups heavy whipping cream
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1 (9-ounce) package chocolate wafer cookies

Directions

  1. Chill your mixing equipment: Place the whisk attachment and bowl of a stand mixer in the freezer for 10 minutes. This ensures your cream whips up perfectly.
  2. Prepare the loaf pan: Line the inside of a loaf pan with plastic wrap, leaving some overhang for easy removal later. Spread a thin layer of whipped cream on the bottom.
  3. Create the cookie structure: Stand up a cookie on each short side of the pan and three cookies, evenly spaced, on the long sides. This forms the outer “crust” of your cake.
  4. Layer and chill: Spread whipped cream on the cookies, then create three rows of cookies (9-11 per row). Cover with more whipped cream, wrap in plastic, and refrigerate for at least 4 hours or overnight.
  5. Unmold and frost: Turn the cake out onto a platter, remove the plastic wrap, and cover with the remaining whipped cream. Freeze for 30 minutes to set.
  6. Serve and enjoy: Slice while frozen for clean cuts, but serve at room temperature for the best texture and flavor. Store any leftovers in the freezer or refrigerator.
Nutrition Facts (per serving)
340 Calories
25g Fat
27g Carbs
3g Protein
Nutrition Facts
Servings: 12
Amount per serving
Calories 340
% Daily Value*
Total Fat 25g 32%
Saturated Fat 15g 74%
Cholesterol 68mg 23%
Sodium 147mg 6%
Total Carbohydrate 27g 10%
Dietary Fiber 1g 3%
Total Sugars 19g
Protein 3g
Vitamin C 0mg 2%
Calcium 47mg 4%
Iron 1mg 6%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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