Chocolate-Mint Icebox Cake

Serves: 10

This recipe adapted from


1¾ cups well-chilled heavy whipping cream

¼ cup sugar

½ to ¾ teaspoon mint extract

1 package (9 ounces) chocolate wafers

1¼ cups miniature chocolate chips

Mint leaves for garnish


In a large mixing bowl, beat the heavy cream, sugar and mint extract until stiff peaks form.

To assemble the cake, spread each wafer with 1 tablespoon of mint cream, forming about four stacks of six to eight cookies. Lay the stacks side by side on a sheet of wax paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least six hours or up to two days.

To serve, gently remove wax paper from underneath cake (holding cake in place with a metal spatula, if necessary), and sprinkle with chocolate chips. Slice cake diagonally with a serrated knife into 1-inch-thick slices.

Per serving: 360 calories; 3 grams protein; 36 grams carbohydrates; 23 grams fat (13 saturated); 58 milligrams cholesterol; 162 milligrams sodium; 2 grams fiber; 57 percent calories from fat