Chocolate lovers unite! Perfect for a potluck or the holidays, this rich and decadent icebox cake is the best no-bake chocolate dessert.
*This post is sponsored by Land O Lakes® Cocoa Classics® Cocoa Mix. All thoughts and opinions shared here are 100% my own. To learn more, you may read my Disclosure Policy. Thank you for supporting my blog and the brands I love!
The Best Chocolate Icebox Cake
If you’re looking for an easy, and decadent no-bake dessert, then this recipe is one you’ll want to save and make over and over again. Made with Land O Lakes® Cocoa Classics® Cocoa Mix this chocolate icebox cake is simply the best!
Land O Lakes® Cocoa Classics® Cocoa Mix is a premium gluten-free cocoa. With more than 18 flavors to choose from, there’s a mix for everyone.
What You Need To Make Chocolate Ice Box Cake
- 9 x 13 Freezer-Safe Cake Pan. The icebox cake is best when kept in the freezer before serving.
- Glass Mixing Bowls.
- Hot Cocoa Mix. I used Chocolate Supreme Cocoa Mix for my icebox cake, but you can use whichever flavor of Land O Lakes® Cocoa Classics® Cocoa Mix is your favorite. Other mixes you might try with this recipe include Caramel and Chocolate, Mint, S’mores, and Peanut Butter and Chocolate.
Ingredients for Chocolate Icebox Cake
The Crust
- 1 family-sized package chocolate sandwich cookies, crushed
- I/2 cup unsalted butter, melted
The Chocolate Mousse
- 8 oz cream cheese, softened to room temperature
- 3 Tablespoons milk
- 1/2 cup Land O Lakes® Cocoa Classics® Cocoa Mix of choice (approximately two 1.25 oz. individual packets)
- 8 oz whipped cream
The Chocolate Ganache
- 1 – 12 oz. package milk chocolate chips
- 3/4 cup heavy whipping cream
Toppings And The Chocolate Whipped Cream
- 8 oz. whipped cream
- 2 Tablespoons Land O Lakes® Cocoa Classics® Cocoa Mix
- Drizzle with chocolate sauce and sprinkle with mini chocolate chips (optional)
- Mini chocolate chips
What Is An Icebox Cake
A classic dessert, icebox cakes have been around for decades and became popular with the invention of the very first refrigerator (aka the icebox).
If you love desserts, but don’t love to bake, then an icebox cake is the perfect recipe for you! A no-bake dessert, icebox cakes are made by layering ingredients like cookies or graham crackers with pudding and whipped cream and chilled in the fridge or freezer.
How To Make Chocolate Icebox Cake
How To Make The Crust
To make the crust of your chocolate icebox cake, crush one family-size package of chocolate sandwich cookies until they resemble fine crumbs. I like to crush my cookies with a rolling pin, but you can use a food processor too.
Pour the crushed cookies into a large glass mixing bowl. Then mix the crumbs with 1/2 cup of melted, unsalted butter and stir until well combined.
To form the base layer of your icebox cake, press about half of the chocolate cookie mixture into the bottom of a greased 9 x 13 cake pan. The other half will be reserved for the repeat layer.
Then place your pan in the freezer for the cookie crust to firm while you make the mousse.
How To Make The Chocolate Mousse
Next, make the chocolate mousse filling. In a clean mixing bowl, combine the softened cream cheese, milk, and Land O Lakes® Cocoa Classics® Cocoa Mix. Use a mixer to beat together until well combined. Then fold in the whipped cream.
Once done, place the chocolate mousse mixture in the fridge to chill until you are ready to assemble your icebox cake.
How To Make The Chocolate Ganache
Pour one 12 oz. bag of milk chocolate chips into a mixing bowl and set aside.
Then, microwave your whipping cream until it starts to boil, for about 1 minute. Remove from the microwave and pour it over the chocolate chips. Cover your bowl with some clear plastic wrap and let it set for 5 -7 minutes.
When ready, remove the plastic wrap and whisk together the chocolate and cream until creamy and smooth. Place the bowl back in the microwave to keep the ganache warm.
How To Make The Chocolate Whipped Cream
And last, but not least, the best part. The chocolate whipped cream! In a glass mixing bowl, fold in two tablespoons of Land O Lakes® Cocoa Classics® Cocoa Mix with one 8 oz. container of whipped cream.
Once the Cocoa Mix is folded in, place the bowl back in the fridge to chill and great ready to make your cake!
Layering Your Chocolate Icebox Cake
Remove your cake pan with the cookie crust from the freezer. Next, top the crust with half of the chocolate mousse mixture and spread it across the bottom of the pan evenly.
Next, pour half of the chocolate ganache on top of the mousse and carefully spread it out; so the mousse layer is covered. Before you start to repeat layers, it’s best to let the first ones set up.
To do this, place your cake pan in the freezer for at least one hour (longer is better) or until the first layers of icebox cake are firm.
Once the first three layers of your chocolate icebox cake are chilled, add the remaining cookie crust on top of the chocolate ganache.
Repeat the other layers adding the rest of the mousse and topping it with the rest of the ganache.
Then, spread the top of your icebox cake with the chocolate whipped cream. Place your cake in the freezer to chill for at least one hour (again more time is better).
Once firm, remove your icebox cake from the freezer. Drizzle with chocolate sauce, and sprinkle with mini chocolate chips.
Slice immediately, serve, and enjoy! Yum!
How To Store Leftover Icebox Cake
Cover any leftover chocolate icebox cake with aluminum foil and place your cake pan in the freezer. The cake will keep for up to 3-4 days.
The Best Chocolate Icebox Cake
That’s it! Can you believe how easy it is? And oh, so good! Ready to make a chocolate icebox cake? Visit landolakes.com to see where to buy Land O Lakes® Cocoa Classics® Hot Cocoa Mix near you.
If you love this recipe, let me know in the comments below, and don’t forget to pin it and share it with your friends.
Xo,
Recipe for The Best Chocolate Icebox Cake
The Best Chocolate Icebox Cake
Ingredients
The Crust
- 1 family-sized package chocolate sandwich cookies, crushed (19.1 oz)
- ½ cup unsalted butter, melted
The Chocolate Mousse
- 8 oz. cream cheese softened
- 3 tablespoons milk
- ½ cup Land O Lakes® Cocoa Classics® Cocoa Mix of choice (approximately two 1.25 oz. individual packets)
- 8 oz. whipped cream
The Chocolate Ganache
- 1 12 oz. package milk chocolate chips
- ¾ cup heavy whipping cream
The Chocolate Whipped Cream And Toppings
- 8 oz. whipped cream
- 2 tablespoons Land O Lakes® Cocoa Classics® Cocoa Mix
- Chocolate Sauce and Mini Chocolate Chips to Garnish (optional)
Instructions
To Make The Crust
- Use a rolling pin or food processor to crush cookies until they resemble fine crumbs.
- Pour cookie crumbs into a large glass mixing bowl. Mix crumbs with the melted butter and stir well to combine.
- Press half of the cookie crumb mixture into a greased 9 x 13 cake pan. (The other half will be reserved for an additional layer).
- Place cake pan in freezer until crust is firm.
To Make The Chocolate Mousse
- In a clean mixing bowl, combine softened cream cheese, milk, and Land O Lakes® Cocoa Classics® Cocoa Mix. Use a mixer to beat together until well blended. Then fold in whipped cream.
- Place in fridge to keep chilled.
To Make The Chocolate Ganache
- Pour chocolate chips into a mixing bowl and set aside. Then microwave heavy whipping cream until it starts to boil (about 1 minute).
- Remove whipping cream from microwave and pour over chocolate chips. Cover with clear plastic wrap and let it set for 5-7 minutes. Remove the plastic wrap and whisk together until creamy and smooth.
- Return the bowl to the microwave to keep the ganache warm while you prepare to layer the ice box cake.
How To Layer The IceBox Cake
- Remove your cake pan with the cookie crust from the freezer. Top the crust with half of the chocolate mousse mixture and spread it across the bottom of the pan evenly.
- Next, pour half of the chocolate ganache on top and carefully spread so the mousse layer is covered.
- Return your icebox cake to the freezer for at least 1 hour or until the first layers are firm.
- Once firm, remove the icebox cake and layer on the remaining cookie crust.
- Repeat the other layers adding the rest of the mousse and topping with the last of the chocolate ganache.
- The spread with the chocolate whipped cream.
- Place the entire cake in the freezer for at least 1 hour to allow to chill and set.
- Once firm, remove your icebox cake from the freezer. Drizzle with chocolate sauce and sprinkle with mini chocolate chips.
- Slice and serve immediately.
Notes
Did You Enjoy This Recipe? PIN It for Later!
I would love to see what you make! If you try any of my recipes, be sure to tag me in your photos!
IG: @midwestlifeandstyle + #midwestlifeandstyle
Yumm Jen this looks sooo good! Thanks for sharing in my Weekly Wednesday link party!
Thank you, Nicolle. It’s so darn good. Hard to stop at just one piece!
Wow, this looks incredible Jen! I would probably eat this whole thing on my own lol!!! Pinning this for the holidays, thank you for the great recipe.
Yes! This would be perfect to make for family and friends during the holidays. Enjoy!
This looks so delicious! I am going to try it. Pinned and sharing this coming weekend! Have a great week!
Thanks so much, Kim. I hope you enjoy it as much as we did!