The instructions for Nabisco's "Famous Chocolate Refrigerator Roll" seem simple enough: make a tower of cookie and whipped cream sandwiches, lay said tower on its edge, and cover with whipped cream. Yet in practice, few homemade versions I've encountered online match the perfection of the product shot from the wafer package. The Cooking Channel blog inspired me to try putting the cake together in a loaf pan and that worked like a charm. Decorate this cake anyway you want: you can cover the outside with crumbled pieces of extra cookies or go a totally traditional route.
Flavor-wise, it exudes a cookies and cream vibe (actually the cream moistened cookies, a.k.a cake, remind me of the taste and texture of Good Humor chocolate ice cream sandwich cookies--in the very best way.) You can either stick with the traditional whipped cream filling or easily dress it up with a little mint extract, either way it's a win.
This recipe is adapted from the recipe off the back of boxes of Nabisco's Famous Chocolate Wafers. If you can't get chocolate wafers in your area, the Smitten Kitchen has a chocolate wafer cookie recipe that's a good approximation, though in my experience the homemade cookies didn't quite get as soft from the cream as the store bought kind.
About the author: Alexandra Penfold is mild-mannered children's book editor by day, food ninja by night. Never one to skip dessert she's the Brownie half of Blondie & Brownie and a Midtown Lunch contributor. You can follow her on Twitter at @blondiebrownie.
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
Classic Icebox Cake
About This Recipe
|Active time:||15 minutes|
|Total time:||4 hours 30 minutes|
|Special equipment:||electric mixer or stand mixer, loaf pan|
|This recipe appears in:||Make This Now: Classic Ice Box Cake American Classics: Classic Icebox Cake|
- 3 cups heavy whipping cream
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1 (9 ounce) package chocolate wafer cookies
Place whisk attachment and the bowl of the stand mixer in the freezer for 10 minutes. Remove from freezer. Add cream, sugar, and vanilla extract and whip until soft peaks form.
Cover the inside of the loaf pan with plastic wrap. Spread a thin layer of whipped cream on the bottom.
Stand up a cookie on each of the short sides of the pan. Stand up 3 cookies, evenly spaced on the other sides of the pan. Spread the cookies with whipped cream and stack then layer in the pan in three rows. You'll need at least 9 cookies per row, up to 11 cookies per row.
Cover cookies with whipped cream and cover with plastic wrap. Refrigerate for at least 4 hours or overnight. Cover and reserve remaining cream in bowl.
Turn cake out onto a platter, remove plastic wrap and cover with remaining whipped cream. Place in freezer for 30 minutes or until solid.
Slice while frozen and serve at room temperature. Store leftovers wrapped in the freezer or refrigerator.