Welcome back!
You’ve returned to this recipe. Save it to your personal Recipe Box so you won’t have to search for it again.
Free for 30 days. No payment information required.
Mint Chocolate Ice Box Cake
At a Glance
- Total
- 6 hrs 20 min
- Servings
- 1.00 cake
Categories
- Dessert
- No-Bake
Dietary
- Vegetarian
Allergens
- Milk
- Wheat
Servings & Nutrition
Original recipe serves 1. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Mint Chocolate Ice Box Cake brings together 2 cups heavy cream, 1/4 cup granulated sugar, 1/4 teaspoon mint extract in a practical dish for home cooking. It takes about 6 hrs 20 min to prepare and cook. It makes approximately 1 servings.
Hands-Free Mode Off
Want to make this later?
Save this recipe to your personal Recipe Box and find it whenever you need it.
Free for 30 days. No payment information required.
Plan This Meal for Later
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your meal plan automatically.
No payment information required.
Equipment
Electric mixer, whisk attachment, offset spatula, serving plate, refrigerator
Ingredients
- 2 cups heavy cream
- 1/4 cup granulated sugar
- 1/4 teaspoon mint extract
- green food coloring
- 2 (9 ounce) packages chocolate wafer cookies
- fresh mint sprig, for serving
Send These Ingredients to My Shopping List
Create your free My Kitchen account
Start your free 30-day trial and we’ll add this recipe to your shopping list automatically.
No payment information required.
Instructions
In the bowl of an electric mixer fitted with the whisk attachment, combine heavy cream, sugar, and mint extract. Beat on medium-high speed until medium peaks form.
Add green food coloring, drop by drop, until cream turns mint green.
Continue beating until stiff peaks form; do not overbeat.
Using an offset spatula, spread a thin layer of mint cream to a 7-inch round on a serving plate.
Arrange 7 cookies side by side on top of the circle, keeping one cookie in the center.
Spread with ½ cup cream.
Repeat with remaining cookies and cream, making 9 layers and ending with a layer of cookies. (Note: you will have cookies leftover.).
Reserve remaining cream for topping. Cover reserved cream and cake and transfer to the refrigerator, six hours or overnight.
When ready to serve, top with reserved cream, sprinkle with crushed cookies, and garnish with fresh mint.
Keep Cooking
More Cake Recipes
Explore the full recipe collection for another idea to make next.
Find more recipesTurn this recipe into a complete meal
Ask Your Kitchen Concierge to find sides, desserts or other recipes that work with this dish.
Advertisement
Reviews, cook notes, and substitutions
No member notes yet. Public visitors can read notes here once members share them.
Log in with an active membership to leave a review or share cook notes and substitutions.
Keep exploring
What would you like to make next?
Turn this recipe into dinner Ask Your Kitchen Concierge to suggest a main course, side and dessert using recipes already on Shared Recipes Club.
