Cool and Creamy Coffee Icebox Cake
This Cool and Creamy Coffee Icebox Cake layers espresso whipped cream, coffee-dipped graham crackers, and a bittersweet cocoa topping for an easy no-bake dessert. Chill it until the crackers soften into tender, cake-like layers, then slice and serve cold.
Ingredients
- 20 to 25 graham crackers plain honey grahams
- 4 cups heavy whipping cream chilled very well
- 1/2 cup powdered sugar
- 1/4 cup milk
- 8 tablespoons instant espresso mix divided
- 2 tablespoons cocoa powder for dusting the top
- 2 teaspoons vanilla extract
Instructions
- In a large bowl, combine 3 tablespoons of the instant espresso mix with the chilled heavy whipping cream and let the espresso dissolve before mixing.
- Add the powdered sugar and vanilla extract, then beat with an electric mixer on medium speed until stiff peaks form and the cream stands up when the beaters are lifted.
- In a shallow dish, stir together the milk and the remaining 5 tablespoons instant espresso mix to make the graham cracker dipping mixture.
- Place one graham cracker in the milk-and-espresso mixture for just a few seconds, transfer it to the bottom of a 9x13-inch baking dish, and repeat with more soaked graham crackers until the bottom is covered, breaking crackers as needed to fill gaps.
- Spoon one-third of the espresso whipped cream over the graham cracker layer and spread it gently all the way to the edges.
- Make a second layer of graham crackers by soaking them for a few seconds in the espresso mixture and arranging them over the cream, then spread another one-third of the whipped cream over the crackers.
- Add one final layer of soaked graham crackers, then spread the remaining one-third of the espresso whipped cream over the top and smooth it gently.
- Cover the dish tightly with plastic film and refrigerate for at least 3 hours, preferably overnight, or place the chilled cake in the freezer for 1 hour before serving if you want a firmer texture.
- Just before serving, dust the top with the cocoa powder, then slice the cake cold and serve right away.
Notes
Keep the cake tightly covered in the refrigerator for about 3 days; the layers will continue to soften as it sits, and the coffee flavor is especially settled by the second day. For a firmer texture, chill the cake in the freezer for 1 hour before serving, then serve cold or let it sit out for a few minutes if it is too firm to slice easily. Do not reheat.
Nutrition
Calories: 430kcal
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