Icebox Cake. The luscious combination of time-tendered cookie and cool whipped cream is, for me at least, one of the most comforting of comfort foods. Yet I had never made one—mostly due to the fact that I couldn't find a box of the traditional wafers when I thought to look for them in the market.
So, last week, when I found myself in need of a small, comforting sweet, I thought of beloved Icebox Cake. With no wafers in site (or at least a 5 block radius) and desire beginning to overwhelm, I decided the time had come to just make the damn things myself.
I turned to Heidi Swanson of 101Cookbooks and her recipe for the chocolate cookies used in her Homemade Thin Mints.
After a 5" cake pan was readied with a parchment sling, I did the usual layering of cookie and very lightly sweetened (per my taste) whipped cream, and popped it into the fridge to work its magic overnight. Having made the entire recipe for the cookies, I had plenty left over to either freeze or make myself some thin mints. I chose the latter. Amazing.
But back to the cake—I definitely did not roll the cookie dough thin enough before cutting as it was a dense, fudgy chocolate cake versus the expected light, cream-chocolate-cream sensation. As well, I packed in far too many cookies in each layer (6), when 4 would have sufficed.
Those are just notes for next time, really. Most importantly, it tasted pretty great and was delicately devoured with eagerness. And as the ice cream industry has taught us, it's hard to go wrong with cookies and cream.
1 comment:
That is serious dedication--turning on the oven to make Icebox cake! Why, why are the wafers so hard to find? Though easier now than 15 years ago--this is my dad's favorite cake, so I've made many the search.
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