Mini icebox cakes are perfect for entertaining! The individual-sized, no-bake treats are made with chocolate wafers and homemade whipped cream. Plus, they’re quick and easy to make!
Summer is coming to a close and I almost didn’t get around to making my favorite no-bake dessert—icebox cake. This year, I made this quick and simple dessert individual-sized. Yep, that’s right, mini icebox cakes!
I had this dessert all the time growing up and I loved it because it tasted just like cookies and cream ice cream. Chocolate wafers, homemade whipped cream and a cherry on top. What more could a kid want?
Now as an attempt at adulting, I’ve decided to make the dessert a little more refined. Downsizing the large icebox cake into individual portions makes the dessert appear more delicate and elegant. Wouldn’t you agree?
In my opinion, mini icebox cakes are actually a lot easier to make than a large icebox cake. Chocolate wafer, dollop of whipped cream, repeat. Easy, peasy.
Most other chocolate wafer icebox cakes smother the sandwiched wafers after that step, which is great (believe me I’m all for more whipped cream), but it can also lack structure. Hence why I chose stacking only six chocolate wafers to make a sturdy yet light single-serving dessert.
As some of you may know, I’m all about the downsizing when it comes to desserts. Mini treats or individual portions are fun to make and perfect for entertaining guests. Just put a pretty little stack of icebox cake on a plate and serve!
And since you have to make this dessert at least six hours ahead of time (or even the day before) it’s one less thing to worry about when preparing for guests. Dessert will be readymade in the fridge once dinner concludes.
Did you see how simple that was? The job is ten times easier when you transfer the whipped cream to a piping bag too. It gives the filling a polished look between the layers. Of course using a spoon to place a dollop of whipped cream between the layers works just as well!
Either way, these mini icebox cakes are delicious. Don’t forget to top them off with your favorite topping!
Mini Icebox Cakes
- 1 cup (240 ml) cold heavy cream, plus additional for thinning
- 1 tablespoon confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1 9 oz, (255 g) package Nabisco Famous Chocolate Wafers (see notes)
- To garnish: cherries, chocolate shavings, sprinkles or leftover ground wafers
- Using a stand mixer fitted with a whisk attachment, whisk heavy cream until it starts to thicken. Add confectioners' sugar and vanilla and switch to whisking by hand until soft to medium peaks form.* If the mixture starts to lump, then you've gone too far. The whipped cream should be light and smooth.
- Place a chocolate wafer on a sheet pan. Drop a heaping teaspoon of whipped cream in the center of the wafer. Gently press another wafer on top of the whipped cream until the whipped cream is flush with the edges. Continue until there are six wafers in the stack. Finish off with a dollop of whipped cream. Repeat with remaining wafers.**
- Transfer sheet pan with mini icebox cakes to the refrigerator. Chill for 6 hours or overnight. Before serving, garnish with a cherry, crushed wafers or sprinkles before serving.
Recipe adapted from The Kitchn.