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Icebox Cake with Condensed Milk Whipped Cream


A slice of icebox cake with condensed milk whipped cream and sprinkles with the rest of the cake in the background.

This icebox cake with condensed milk whipped cream is a classic dessert made with chocolate wafers that are layered with fluffy condensed milk whipped cream and topped with sprinkles.

A slice of icebox cake with condensed milk whipped cream and sprinkles with the rest of the cake in the background.

Adapted from Jessie Sheehan | Jessie Sheehan Bakes | 2022

A deliciously simple icebox cake with a very special sweetened condensed milk whipped cream.–Jessie Sheehan

Icebox Cake FAQs

What is a chocolate wafer cookie?

Chocolate wafer cookies are thin, crispy, and mildly sweet chocolate cookies. Nabisco makes one version called Famous Chocolate Wafers, but there are other brands available online and at your local markets.

If you have difficulty finding chocolate wafers, one tester had success substituting these chocolate cookies.

What can I do with leftover filling?

So many things. You can plop it atop pancakes, waffles, shortcakes, angel food cake, berries or other fruit, stick it inside a crepe, serve it with chilled puddings, or just eat it with a spoon.

Can this cake be frozen?

This cake will freeze well. Chill it overnight wrapped in plastic and in the morning, wrap it again to ensure that it’s air-tight. Then freeze it for up to a month.

A partially sliced icebox cake with condensed milk whipped cream and slices on two plates.

Icebox Cake with Condensed Milk Whipped Cream

A partially sliced icebox cake with condensed milk whipped cream and slices on two plates.A partially sliced icebox cake with condensed milk whipped cream and slices on two plates.

This easy icebox cake comes together in just 20 minutes and requires only 5 ingredients.

Jessie Sheehan

Prep 20 mins

Chill Time 7 hrs

Total 7 hrs 20 mins

  • Line a 9- by 5-inch (23- by 13-cm) loaf pan with plastic wrap, so the wrap hangs over both the short and long sides of the pan. You may need two pieces of the wrap.

  • Place the cream, sweetened condensed milk, and vanilla in the bowl of a stand mixer fitted with the whisk attachment, and whisk on medium-high until medium peaks form, 4 to 6 minutes.

  • Position the prepared pan in front of you so the short side is closest to you. Plop three-quarters of the cream in the pan and begin pressing the wafers into the cream (vertically – so they are standing up like dominos) in short rows that stretch from one of the long sides of the pan to the other.

  • Continue doing this until you run out of cookies. Cover the rows with the remaining whipped cream, smooth the top and refrigerate for 6 to 8 hours. You may have some extra whipped cream, which can be used for topping cake or filling crepes.

  • Flip the pan onto a serving platter, remove the pan and peel away the plastic. Decorate with rainbow sprinkles and serve.

Serving: 1sliceCalories: 357kcal (18%)Carbohydrates: 28g (9%)Protein: 5g (10%)Fat: 26g (40%)Saturated Fat: 16g (100%)Polyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 74mg (25%)Sodium: 164mg (7%)Potassium: 173mg (5%)Fiber: 1g (4%)Sugar: 20g (22%)Vitamin A: 928IU (19%)Vitamin C: 1mg (1%)Calcium: 100mg (10%)Iron: 1mg (6%)

Recipe Testers’ Reviews

Originally published July 22, 2022

Recipe © 2022 Jessie Sheehan. Photo © 2022 Jessie Sheehan. All rights reserved. All materials used with permission.

#leitesculinaria on Instagram#leitesculinaria on Instagram If you make this recipe, snap a photo and hashtag it #LeitesCulinaria. We’d love to see your creations on Instagram, Facebook, and Twitter.



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