Chocolate Mint Icebox Cake

READY IN: 4hrs 15mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
  • 1 34
    cups chilled heavy whipping cream
  • 14
    cup sugar
  • 34
    teaspoon mint extract
  • 1
    (9 ounce) package chocolate wafers
  • 1
    cup miniature chocolate chip
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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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