Icebox cakes might not be a household name when it comes to homemade sweets, but any cake that gets put into the fridge instead of the oven is technically an icebox cake (see our Coffee & Donut Stout Tiramisu). Just like in the oven when batter turns from something gooey to a firm yet fluffy cake, the flavors of an icebox cake meld overnight in the fridge.
For our version, we blended Chocolate Maple Porter into some homemade whipped cream and layered it over classic chocolate wafer cookies. While in the fridge, the richness of the porter soaks into the chocolatey cookies for a super fluffy, beer-filled, cookies and cream chilled dessert dream.
- 3 cups heavy cream
- 2/3 cups Chocolate Maple Porter (or another chocolatey porter or stout)
- 3 tablespoons sugar
- 1 teaspoon vanilla
- 2 (9-ounce) packages chocolate wafer cookies (such as Nabisco Famous Chocolate Wafers)
What You Need
- In a mixing bowl, beat cream, beer, sugar and vanilla until soft peaks form.
- On a flat serving plate or cake stand, spread a thin layer of whipped cream. Arrange cookies in a circle cookie layer (we did 9 cookies in the outer circle and a triangle of three in the middle - but use whatever configuration works best for your serving plate).
- Alternate cookie and cream layers (using about a 1/2 cup of cream per layer) until you run out of cookies (about 7 layers).
- Cover cake loosely in tin foil and refrigerate overnight. Enjoy!