Chocolate Mint Icebox Cake
Ready In: 4 hrs 15 mins
Serves: 6-8
Ingredients
- 1 3⁄4 cups chilled heavy whipping cream
- 1⁄4 cup sugar
- 3⁄4 teaspoon mint extract
- 1 (9 ounce) package chocolate wafers
- 1 cup miniature chocolate chip
Directions
- To make the mint cream, beat the heavy cream, sugar and mint extract together with an electric mixer until stiff peaks form.
- To assemble the cake, spread each wafer with about ½ tablespoon min cream, forming stacks. Lay the stacks horizontally on a long serving platter, pressing gently to form a log.
- With a small spatula or knife, cover the log with the remaining mint cream.
- Refrigerate, covered, at least four hours or up to two days. Sprinkle with the chocolate chips before serving.
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