I haven’t made many no-bake desserts, but Chocolate Mint Icebox Cake caught my eye on the MarthaStewart.com page of August Martha Stewart Living. It looked really good and once I found the recipe online, I realized it was very easy to make.
You start by whipping cream and adding sugar and mint extract. The next part was not quite so easy. I think the problem is that the recipe is just not clearly worded. You put the whipped cream between the chocolate wafers and make stacks. Then you lay the stacks sideways – this wasn’t really explained and I only figured it out by seeing the photo of the final product.It would have been helpful to be told how many cookies to put in each stack.
Next you cover the whole thing with more whipped cream and then refrigerate for at least 4 hours and up to 2 days. Mine sat for 24 hours. Before you serve, you cover it with mini chocolate chips.
Slicing this was not easy. The wafers do stay kind of crisp, so I had a little trouble.
It also didn’t look very pretty on the plate because I didn’t cut it very well. All is forgiven though Martha, because this tastes really, really great. The bad thing is it feels like it is a light dessert because it is all whipped cream, and you forget how fattening it must really be.
We really liked this one. The longer it sits, the softer the wafers get. We had the leftovers the next day and it was even better then. I was quite surprised at how much I liked this.