Coffee & Cream Icebox Cake

  • Active Time 25m
  • Total Time 24h 25m
  • Rating ****

Serves eight

Coffee and hazelnuts give this cake a variation on Nabisco's Famous Wafer Roll recipe for a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.


  • For the Cream:
  • 1 3/4 cups heavy cream
  • 1 tablespoon instant espresso powder
  • 1 tablespoon sugar
  • For the Cookies:
  • 44 Nabisco Famous Chocolate Wafers
  • For the Garnish:
  • 1/4 cup finely chopped, toasted hazelnuts for garnish
  • 1/4 cup crushed chocolate cookie wafer crumbs


Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.

FOR THE CREAM: In a bowl, combine the cream, espresso powder and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.

FOR THE COOKIES: Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows. Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.

TO SERVE: Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.

Recipe reprinted by permission of <I>Fine Cooking<. All rights reserved.

RecID 5719

nutrition information per serving

360 calories; 26g total fat; 72mg cholesterol; 233mg sodium; 30g carbohydrates; 1g fiber; 4g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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