This is a sponsored recipe on behalf of Voortman Bakery.
My mom used to buy a particular frozen treat from the grocery store. It was a crunchy, creamy, chocolate filled amazingness that I can’t get out of my head. A few months ago, I remembered that magical dessert and I vowed to create this caramel chocolate icebox cake.
Caramel Chocolate Icebox Cake sounds like it would be full of ingredients, and a little difficult to make. Well, this one only has 3 ingredients and, minus the freezing time, you can make it in less than 15 minutes.
I used Voortman Bakery Chocolate & Caramel Wafers as a shortcut, since the filling of these are already divine. The ingredients are simple: heavy cream, powdered sugar, and Voortman wafers.
Because of the purity of the ingredients in Voortman Bakery products, it just makes sense to only have 3 ingredients in this recipe. It’s natural perfection.
Let me show you how to make your caramel chocolate icebox cake.
How To Make Chocolate Icebox Cake
First, combine 1 pint of heavy cream with 1/2 cup powdered sugar. I used my stand mixer to do this, but you can use a hand mixer.
PRO TIP: If you put the mixing bowl and beater in the freezer for about 10 minutes before you use them, the cream will turn into whipped cream way quicker. It’s like magic!
Next, grab your springform pan, or a casserole dish, and layer the bottom with your Voortman Bakery Chocolate & Caramel Wafers. I’m a weirdo, and a Tetris junkie, so I like to have them line up as much as possible. If you’re a sane person, you don’t need to do this.
I then spread one third of the whipped cream mixture over the first layer of wafers. I use an offset spatula because I’m insane, but you can use a butter knife.
Next, place more wafers over the whipped cream, and then the next 3rd of whipped cream. Top that with more wafers.
End it with the last 3rd of whipped cream, and if you have some wafers left, crumble them up over the top. This will only end well.
The Hard Part of Icebox Cake
Cover the top with plastic wrap, then place in your freezer for 4 to 6 hours. Once you’re ready to chow down, warm up your knife in hot water, and slice that baby up.
I let my kids share a slice, and it sounded like velociraptors were fighting over a piece of meat in my kitchen. Ah, motherhood.
Once you try this icebox cake, I need to know what you think. I think the Voortman wafers make this simple recipe so much better.
Caramel Chocolate Icebox Cake
Serves 8/Prep time: 6 hours 15 minutes
2 packages Voortman Bakery Caramel & Chocolate wafers
1 pint heavy whipping cream
1/2 cup powdered sugar
Special equipment: 9inch Springform Pan (optional)
Place heavy cream in a large mixing bowl, and beat on medium speed. Sprinkle in the powdered sugar. Beat until the cream reaches stiff peaks.
Place one layer of Voortman wafers in a 9inch springform pan or casserole dish. Top with one third of the whipped cream, and smooth until even.
Place another layer of wafers over the first third of whipped cream. Cover the next layer of wafers with another third of the whipped cream. Repeat one more time. You will end with the last layer of whipped cream on top. If you have any wafers left over, crumble up and sprinkle over the last layer of whipped cream.
Place in freezer, and freeze for 4 to 6 hours.
Once ready to serve, remove from freezer, and let sit out for about 5 minutes to make it easier to slice. Slice and enjoy!