Alton Brown Icebox Cake

Icebox Cake by Alton Brown is a rich, no-bake cake that takes only 20 minutes to prepare and has layers of chocolate wafers and espresso-infused whipped cream.

Try More Alton Brown Recipes:

• Alton Brown Jambalaya
• Brown Chicken Marsala
• Alton Brown Vegetable Stock

💗 Why You’ll Love This Icebox Cake Recipe:

• No-Bake Ease: Set in the fridge, no oven required.
• Decadent Layers: Chocolate wafers meet espresso-infused cream.
• Make-Ahead Ready: Plan for enhanced flavors.
• Coffee-Choc Delight: A dreamy fusion for enthusiasts.

❓ What Is Alton Brown’s Icebox Cake Recipe?

Alton Brown’s Icebox Cake is a no-bake dessert with layers of chocolate wafers and espresso-infused whipped cream—a tasty make-ahead delight for coffee and chocolate lovers.

🍪 Alton Brown Icebox Cake Ingredients

• 70 chocolate wafer cookies
• 1 packet of powdered gelatin
• 2 tablespoons coffee liqueur
• 4 teaspoons instant espresso powder
• 1 teaspoon vanilla extract
• 3 cups heavy cream, cold
• 1/4 cup powdered sugar
• 1/4 teaspoon kosher salt

🍰 How To Make Alton Brown Icebox Cake

1. Use plastic wrap to line an 8-by-4-by-3-inch loaf pan, ensuring that there is an overhang in each direction to cover the top entirely.
2. Arrange the chocolate wafers in a single layer on the bottom and up the sides of the pan.
3. Gently mix the gelatin with 1/4 cup of cold water in a small saucepan (or use a metal measuring cup) and let it “bloom” for 5 minutes at room temperature. Then, warm it slowly over low heat. Be careful not to let it boil.
4. Take it off the heat and mix in the espresso powder, vanilla, and coffee liqueur.
5. In a stand mixer bowl, whip the heavy cream, powdered sugar, and salt for about 1 minute and 30 seconds on high speed, or until soft peaks are formed.
6. Turn the mixer down to low and slowly pour in the chilled gelatin mixture. Return to high speed and whip to stiff peaks, continuing for another 30 seconds.
7. Pour the whipped cream mixture into the prepared pan until it is three-quarters full.
8. Place the remaining chocolate wafers, edge-side down, into the whipped cream in 4 rows of 12 cookies each, with a little space between each cookie.
9. Divide the extra whipped cream among the rows of cookies and spread it out evenly.
10. Refrigerate for a minimum of 8 hours and a maximum of 24 hours after folding the extra plastic wrap over the cake.
11. Carefully remove the cake from its plastic wrapper and place it on a serving plate. Slice, discard plastic wrap, and serve immediately.

💭 Recipe Tips

• Chill Ingredients: Ensure cream and bowl are well-chilled for fluffier whipped cream layers.
• Quality Ingredients: Opt for high-quality chocolate wafers and espresso for richer flavor.
• Even Layering: Achieve balance by evenly layering wafers and cream for a satisfying bite.
• Overnight Set: Let the cake set overnight for optimal melding of flavors.

🥥 What Goes Well With Icebox Cake?

Icebox Cake complements chocolate or caramel sauce, chopped almonds, shredded coconut, coffee, whipped cream, berry ice cream, grated chocolate, cocoa powder, and fruit slices well.

🎚 How To Store Leftovers Icebox Cake?

• In The Fridge: Refrigerate leftover icebox cake for up to 3 days after wrapping it tightly in plastic wrap or transferring it to a sealed container.
• In The Freezer: To freeze leftover icebox cake for up to a month, wrap each serving in plastic wrap and keep it in a freezer bag. Thaw in the fridge until ready to eat.

🚫 Can I heat Leftovers Icebox Cake?

Avoid heating leftover icebox cake as it may compromise the delightful layers so it is best enjoyed chilled and fresh.

FAQs

Try More Alton Brown Recipes:

• Brown Lobster Tail
• Alton Brown Tiramisu
• Alton Brown London Broil

Alton Brown Icebox Cake Nutrition Facts

Amount Per Serving

• Calories 139.7
• Total Fat 2.7g
• Saturated Fat 0.5g
• Cholesterol 1.1mg
• Sodium 333.5mg
• Potassium 188.5mg
• Total Carbohydrate 25.3g
• Dietary Fiber 1.2g
• Sugars 5.8g
• Protein 3.8g