Chocolate Mint Icebox Cake

Ingredients:

  • 1¾ cups heavy cream (chilled)
  • ¼ cup sugar
  • ¾ teaspoon mint extract
  • 1 (9 ounce) package chocolate wafers
  • 1 cup miniature chocolate chips

Directions

With an electric mixer, beat heavy cream, sugar, and mint extract until stiff peaks form.

Line a serving platter with two sheets of wax paper side by side. Spread each wafer with about ½ tablespoon mint cream, forming stacks. Lay stacks horizontally along seam of paper, pressing gently to form a log. With small spatula or knife, cover log with remaining mint cream. Refrigerate at least 4 hours or up to 2 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.

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