Looking for something sweet and simple? This coffee icebox cake layers coffee-soaked cookies with soft vanilla custard and a dark chocolate topping. It is a no bake treat that works for any occasion, especially a busy Christmas week.
Coffee lovers will enjoy this dessert: the cookies soften in the coffee milk, the custard keeps the layers creamy and the dark chocolate adds a bittersweet finish. It needs no oven and anyone can make it.
Ingredients
Vanilla Custard Cream
- 2 large eggs
- 6 tablespoons (80 g) granulated sugar
- 1 teaspoon vanilla extract, or 1 packet (8 g) vanilla sugar
- 1/3 cup (40 g) cornstarch
- 2 cups (500 ml) milk
Layers
- 10.5 oz (300 g) plain tea biscuits or butter cookies (such as Petit Beurre)
- 1/2 cup (120 ml) strong brewed coffee, or instant coffee dissolved in hot water; amount to taste
- 1 cup (240 ml) milk, for the coffee soak
Chocolate Topping
- scant 1 cup (200 ml) heavy cream
- 3.5 oz (100 g) dark chocolate, chopped
- grated chocolate, for garnish
Instructions
- Put the eggs, granulated sugar and vanilla in a saucepan and stir. Add the cornstarch and whisk until smooth.
- Slowly pour in the milk (2 cups / 500 ml) while whisking. Cook over low heat, stirring constantly, until the custard thickens and just begins to bubble. Remove from the heat and let it cool completely.
- Mix the coffee with the glass of milk (about 1 cup / 240 ml) in a shallow dish.
- Dip the cookies briefly in the coffee-milk mixture and arrange them in the bottom of a dish. Make two layers of cookies, then spread a layer of custard over them.
- Keep layering cookies and custard until you have used everything up.
- Heat the heavy cream (scant 1 cup / 200 ml) until hot and stir in the dark chocolate until completely melted and smooth. Pour the chocolate glaze over the top of the dessert.
- Refrigerate the dessert for 3 hours.
- Before serving, garnish the top with grated chocolate.
Enjoy!
Tips for Perfect Coffee Icebox Cake
- For a stronger coffee flavor, use stronger coffee or stir a little coffee liqueur into the custard.
- If you don’t like dark chocolate, use milk or white chocolate in the glaze instead.
- Decorate the top with fruit, nuts or whipped cream.
- Let the dessert rest in the refrigerator for at least an hour before serving so the flavors come together.
Video Recipe
Frequently Asked Questions (FAQ)
What is an icebox cake? It is a no bake dessert in which cookies or crackers are layered with cream and left in the refrigerator. The moisture from the cream and the coffee milk softens the cookies until they are cake-like, so the dessert slices cleanly.
Can I make it ahead for Christmas? Yes. It needs at least 3 hours in the refrigerator anyway, and many people make it the day before. Add the grated chocolate just before serving.
How long does it keep? Covered in the refrigerator, it keeps for about 3 days. The cookies keep softening the longer it sits.
Can I freeze it? We don’t recommend it, since the custard can turn watery when thawed. Make it fresh and keep it refrigerated.
Can I make it without caffeine or for kids? Yes. Soak the cookies in plain warm milk, or in milk mixed with a little cocoa powder or decaf coffee.
We hope you fall in love with this coffee icebox cake. It is a good choice for any occasion and it will please both the coffee lovers and the sweet tooths at your table.
The recipe is based on a version by Dolci Veloci 89, adapted by the We Cook With Love team.
Enjoy! Try more recipes from our kitchen.
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