Indulge in Coffee and Cream Icebox Cake Recipe!
Indulging in a scrumptious dessert after a long day is an irresistible way to treat oneself. And when that dessert is coffee and cream icebox cake, the pleasure of it is hard to resist. The perfect blend of creamy and coffee flavors make this icebox cake an ideal option for anyone who loves the rich taste of coffee and indulgent sweetness of cream.
The best part? It’s a no-bake dessert, meaning there is no need to heat up the oven on a hot summer day. Instead, this dessert uses chilled layers to create an effortless yet outstandingly flavorful treat. So why not whip up a batch and enjoy with family or friends during your next gathering? It’s sure to become an instant favorite!
Overall, this recipe is perfect for anyone who desires a delicious treat that’s easy to make while also delivering on both taste and texture. So grab your mixing bowls and let’s get started on making this decadent coffee and cream icebox cake!
Why You’ll Love This Recipe
Are you a coffee lover? If so, this recipe is for you! This coffee and cream icebox cake recipe is not only delicious but also incredibly easy to make. It requires no baking skills and no oven. All you have to do is layer different ingredients in a pan, put it in the fridge and wait for it to set.
This recipe is perfect for anyone who wants to impress their guests with a stunning dessert without spending hours in the kitchen. You will love how the layers of graham crackers, coffee cream, and toasted hazelnuts complement each other. The soft and creamy texture of the icebox cake combined with the crunchy hazelnuts creates a perfect balance of flavors and textures.
Even if you are not a coffee person, you will definitely enjoy this recipe. The subtle hints of instant espresso powder add depth and complexity to the flavors but are not overpowering. Moreover, this dessert is not too sweet, making it a perfect after-dinner treat that even those with a sweet tooth can enjoy.
This coffee and cream icebox cake recipe is also versatile. You can easily customize it to your taste by using different types of nuts or adding more layers of chocolate or fruit. You can also substitute graham crackers with oreo or chocolate wafers for a more decadent version.
In conclusion, this recipe is easy to make, delicious, customizable, and perfect for any occasion. So impress your guests at your next dinner party by serving this stunning dessert that will leave everyone craving more!
Ingredient List
To make this Coffee and Cream Icebox Cake Recipe, you will need the following ingredients:
- Graham Crackers: The sturdy base for the cake.
- Coffee Graham Crackers: Adds a stronger coffee flavor to the cake.
- Instant Espresso Powder: Adds an intense coffee flavor to the cake.
- Heavy Cream: Provides richness and creaminess to the filling.
- Whipping Cream: Makes the filling light and airy.
- Condensed Milk: Sweetens and binds the filling together.
- Cream Cheese: Adds tanginess and richness to the filling.
- Powdered Sugar: Used for sweetness in the filling.
- Toasted Hazelnuts: Adds a nutty crunch to the cake.
- 6 Biscoff Cookies, crushed: Gives a cinnamon flavor and crunchy texture to the cake.
Note: Make sure all ingredients are at room temperature before using.
The Recipe How-To
Now it’s time to dive into the recipe for making this delicious Coffee and Cream Icebox Cake. With the ingredient list in hand, let’s follow these step-by-step instructions on how to make this irresistible dessert.
Step 1: Cream Cheese Mixture
In a large bowl, beat together 16 oz of cream cheese with 1 cup of powdered sugar until smooth. Next, dissolve 2 tablespoons of instant espresso powder in 1 tablespoon of hot water and add it to the mixture along with 2 cups of heavy cream. Beat until well combined.
Step 2: Graham Cracker Layer
Using a 9×13-inch dish or a cake pan of similar size, cover the bottom with a single layer of graham crackers. Dip each graham cracker into cold milk or coffee, then place them closely together at the bottom of the dish.
Step 3: Espresso Cream Layer
Pour half of the espresso mixture over the graham crackers and spread it evenly across the pan.
Step 4: Repeat Layers
Repeat by adding another layer of graham crackers dipped in milk or coffee, followed by another layer of the espresso cream mixture.
Step 5: Top Layer
Finish with a layer of graham crackers on top.
Step 6: Chocolate Shavings
For an extra touch, add some chocolate shavings or toasted hazelnuts on top of the final layer.
Final Steps
Cover and refrigerate for at least six hours or preferably overnight to allow the cake layers to become soft and creamy.
Now that you know how to make one variation of an icebox cake, feel free to experiment with other flavors such as Oreo, s’mores, praline crunch, mocha chocolate, and more. With a no-bake style that is delightful and refreshing during any season, an icebox cake is similar to a make-ahead cheesecake and gives a new twist to traditional birthday cakes. Enjoy the tasty beauty that is the Coffee and Cream Icebox Cake!
Substitutions and Variations
While this Coffee and Cream Icebox Cake Recipe is already delicious on its own, it’s also easy to make some substitutions or variations to suit your taste preferences. Here are some suggestions:
– Nut-free: If you’re allergic or sensitive to hazelnuts or other nuts, you can omit them or replace with crushed cookies, such as graham crackers, Biscoff cookies, chocolate wafers, or Oreos.
– Sugar alternatives: If you prefer to use sugar substitutes or natural sweeteners, you can swap the granulated sugar and powdered sugar with ones like honey, maple syrup, agave nectar, coconut sugar, or stevia. Note that this may alter the texture and flavor of the cake.
– Coffee intensity: Depending on how strong you like your coffee flavor, you can adjust the amount of instant espresso powder or substitute with other coffee varieties like Nescafe, iced coffee mix, cappuccino mix or mocha chocolate powder.
– Cream choices: The recipe already calls for heavy cream and whipped cream in different stages of the recipe. However, you can also use alternatives like milkadamia creamer, oat milk creamer or coconut whipped cream instead.
– Cake variations: To switch things up a bit, try making a layered ice cream cake by alternating the coffee icebox cake layers with your favourite ice cream flavors. Some popular combinations include vanilla, chocolate fudge ripple, espresso chip ice cream or praline crunch.
Remember to keep track of the quantities and ratios of ingredients when making changes to ensure that the consistency and structure of the cake will not be affected. Above all else, have fun experimenting with different flavours and enjoy the creative process!
Serving and Pairing
This Coffee and Cream Icebox Cake Recipe is the perfect dessert for any occasion or a sweet treat on any given day of the week. The cake is light and creamy, making it suitable for serving after a hearty meal. This delectable icebox cake is best served chilled, during hot summer months, when you need to cool down.
This refreshing dessert pairs incredibly well with a hot cup of fresh-brewed coffee or iced coffee, which enhances the flavours of the coffee cream and brings out the unique experience in every bite. You can also serve it as an ensemble with chocolate or vanilla icecream, which brings out a delightful twist, particularly if you want to increase its sweetness level.
For an extra touch of flavor and texture that goes quite well with this recipe, I suggest sprinkling it lightly with toasted hazelnuts or praline crunch before serving. S’mores oreo cake is another excellent pairing that brings out a sweet tooth’s desire while setting out an indulgence mood.
Whatever way you serve or pair it, Coffee and Cream Icebox Cake Recipe will be sure to please your guests’ palate whilst leaving them asking for more of this fabulous treat.
Make-Ahead, Storing and Reheating
Making this coffee and cream icebox cake ahead of time is a smart move as it needs to chill for at least 6 hours or overnight. To make ahead, assemble the icebox cake as per the recipe instructions, cover with cling wrap, and chill in the fridge for up to three days.
Storing leftovers is simple too! Cover the leftover cake tightly with cling wrap or a lid and keep it refrigerated for up to five days. The longer the icebox cake sits in the fridge, the softer and tastier it gets.
Reheating this dessert is not recommended as it may get soggy due to the whipped cream layers. However, you can let it sit at room temperature for around 20 minutes before slicing and serving. A cool slice of this no-bake cake will make your day more refreshing!
Tips for Perfect Results
To ensure that your Coffee and Cream Icebox Cake turns out perfectly, there are a few tips and tricks to keep in mind.
First and foremost, it’s important to use high-quality ingredients. This includes using freshly toasted hazelnuts, high-quality instant espresso powder, and fresh heavy cream.
Secondly, be sure to whip your cream until it forms stiff peaks. This will give your cake a light and fluffy texture that is perfect for an icebox cake.
When layering the graham crackers in the cake, be sure to completely cover the bottom of the pan with a single layer of crackers. This will create a solid base for the rest of the layers.
As you’re building the cake layers, try to keep each layer as level as possible. This will help prevent any gaps or uneven sections in the finished cake.
To make cutting the cake easier and neater, chill it in the freezer for at least 30 minutes before slicing it into squares.
Finally, if you have any leftovers (which is unlikely), be sure to store them in an airtight container in the refrigerator. The Cake should last for up to three days. But I doubt it will last that long!
Bottom Line
In conclusion, this coffee and cream icebox cake recipe is a must-try for coffee lovers looking for a unique dessert to indulge in. The combination of rich coffee flavors and fluffy cream layers make for an irresistible treat that’s perfect for any occasion, whether it’s a birthday celebration or a dinner party.
With easy-to-follow instructions and plenty of substitutions and variations available, this recipe can be adapted to suit anyone’s taste. From cappuccino icebox cake to mocha chocolate cake and oreo cake with praline crunch, the possibilities are endless.
As you plan your next gathering or bake dessert for your family, consider trying out this iced coffee-inspired icebox cake recipe. Not only will it impress your guests with its delicious flavor and beautiful appearance, but it will also showcase your unique culinary skills as a home chef.
So don’t hesitate to bring out your inner barista and whip up this scrumptious coffee and cream icebox cake recipe today. Your taste buds will thank you, and your loved ones will be begging for more!
Coffee and Cream Icebox Cake Recipe
Ingredients
FOR THE CREAM
- 1 3/4 heavy cream
- 1 tablespoon instant espresso powder
- 1 tablespoon sugar
FOR THE COOKIES
- 44 nabisco famous chocolate wafers
FOR THE GARNISH
- 1/4 cup toasted hazelnuts, finely chopped for garnish
- 1/4 cup crushed chocolate cookies, wafer crumbs
Instructions
- Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.
- FOR THE CREAM:
- In a bowl, combine the cream, espresso powder, and sugar, Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.
- FOR THE COOKIES:.
- Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows. Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.
- TO SERVE:.
- Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan, Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.
Add Your Own Notes
Nutrition
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