Hey everyone! Today, I’ve got a recipe close to my heart that brings back fond memories of my grandfather. He wasn’t big on sweets, but every time we visited this quaint restaurant called Taberna Alpina in Teresópolis, Brazil, he’d always ask for the same dessert – German Pie (Torta Alema), or as I like to call it, a Brazilian Icebox Cake. Now, the name might be a bit misleading, as it’s not really German, but let’s roll with it. So, what exactly is an icebox cake? Well, it’s a delightful dessert made by layering cookies with whipped cream, creating a cake-like treat that chills in the fridge until it’s perfectly set. It is a simple dessert, yet oh-so-delicious! Alright, let’s dive into the ingredients for my Brazilian Icebox Cake Recipe, shall we?
Not only this recipe is delicious and easy to make, but you can make it ahead and leave it in your fridge! this makes it the perfect dessert for any special occasion you know you are going to be super busy. However, since this is a frozen dessert remember this will eventually melt if left out of the freezer for long.
Table of Contents:
Equipment:
You can use a metal pan or ceramic dish for this dessert. It needs to be freezer safe, but it does not need to be oven safe. Personally, for casual family dinners or when I need portability, I prefer using my 8×8 ceramic dish. For special occasions where presentation matters more, I opt for a 9-inch or 10-inch springform pan.
Ingredients:
For the cream:
- 300 ml of whipping cream (35% fat) or heavy cream
- 300 ml of condensed milk (1 can) : Tip if you live somewhere warm, place your can inside your fridge for a few minutes before starting on this recipe.
- 120 ml of milk
- 50 ml of coffee
- 200g of Maria cookies: If you can’t find Maria cookies check out our substitutions section.
For the chocolate sauce:
- 1 cup of milk (250 ml)
- 3 tablespoons of cocoa powder
- 5 tablespoons of sugar
- 1 tablespoon of butter or margarine. ( you can use salted or unsalted butter)
Instructions:
- Using a hand mixer or a stand mixer with the whisk attachment, beat the condensed milk with the whipping cream until you obtain a thick and uniform cream, about 3 to 5 minutes. Reserve. (Start by using low speed and as the cream thickens, increase the speed to prevent splattering.)
2. Stir the milk and coffee together. Set it aside. (I used 1 teaspoon of Nescafe mixed with 120 ml of water for the coffee, but you can prepare the coffee according to your preference.)
3. In a dish, spread a thin layer of the cream on the bottom. Place a layer of Maria cookies soaked in the coffee-milk mixture on top. Then, add another layer of the cream from the mixer. Alternate the layers until you run out of ingredients. Set it aside (or place it inside your freezer).
4. In a small saucepan, combine the milk, cocoa powder, sugar, and butter. Bring to medium heat, stirring constantly until you achieve a chocolate cream consistency, about 8-10 minutes.
5. Be careful not to overcook the chocolate sauce; if it becomes too thick, it may harden excessively when frozen. Pour the chocolate cream over the reserved cake and place it in the freezer for at least 3 hours.
Tip: You can make the entire cake in one go, but I find it easier and aesthetically pleasing to assemble the cake, let it freeze for a few hours, then pour the chocolate sauce over the top of the cake. Instead of using a knife, it is easier to pour the whole thing all at once and then tilt the pan to spread the sauce around (see video below). Return the cake to the freezer for a couple more hours or until ready to serve.
Tip #2: You can make this in a square casserole dish, or you can make it in a springform pan so that you can remove the sides. When I do that I like to surround it with another kind of cookie just to make it prettier. If you want you can also mix some icing sugar with a tiny bit of whipping cream and scribble on the top of the cake (see video)
How to Serve and/or Pairings:
This Brazilian Icebox Cake is best served chilled directly from the freezer. You can pair it with a hot cup of coffee for a delightful contrast or enjoy it on its own as a refreshing dessert after a hearty meal. Feel free to garnish with chocolate shavings, fresh berries, or a dollop of whipped cream or use some confectioner/ icing sugar do add some simple decorations like I did.
Storage Instructions:
Store any leftover cake covered in the freezer for up to one week. Simply wrap it tightly with plastic wrap or place it in an airtight container to prevent freezer burn and preserve its freshness.
Common Substitutions:
If you don’t have Maria cookies on hand, you can substitute them with any other thin, slightly sweet biscuit or cookie of your choice.
If you’re unable to find Maria cookies or prefer a different type of biscuit, there are several alternatives you can use:
- Graham crackers: These are a popular substitute and are readily available in many parts of the world. They have a similar texture to Maria cookies and add a slightly nutty flavor to the dessert.
- Digestive biscuits: Another good option, digestive biscuits have a whole wheat flavor with a hint of sweetness. They are slightly thicker than Maria cookies but work well in icebox cakes.
- Arrowroot biscuits: These biscuits have a delicate flavor and a texture similar to Maria cookies, making them suitable replacements.
- Tea biscuits: Depending on the brand and type, tea biscuits can be a suitable alternative. Look for ones with a plain or slightly sweet flavor and a similar texture to Maria cookies.
When substituting, keep in mind that the flavor and texture of the final dessert may vary slightly depending on the biscuit you choose. Experiment with different options to find the one that best suits your taste preferences.
Additionally, for a caffeine-free version, you can omit the coffee and use plain milk for soaking the cookies.
Brazilian Ice Box Cake
Equipment
- 8×8 ceramic dish.
- 9 inch springform pan
Ingredients
For the Cream
- 300 ml of whipping cream 35% fat or heavy cream
- 300 ml of condensed milk 1 can : Tip if you live somewhere warm, place your can inside your fridge for a few minutes before starting on this recipe.
- 120 ml of milk
- 50 ml of coffee
- 200 g of Maria cookies: If you can’t find Maria cookies check out our substitutions section.
For the Chocolate Sauce
- 1 cup of milk 250 ml
- 3 tablespoons of cocoa powder
- 5 tablespoons of sugar
- 1 tablespoon of butter or margarine. you can use salted or unsalted butter
Instructions
- Before you start this dessert, go check that you actually have space in your freezer for a 8×8 square dish or 9 inch round pan.
- Using a hand mixer or a stand mixer with the whisk attachment, beat the condensed milk with the whipping cream until you obtain a thick and uniform cream, about 3 to 5 minutes. Reserve. (Start by using low speed and as the cream thickens, increase the speed to prevent splattering.)
- Stir the milk and coffee together. Set it aside. (I used 1 teaspoon of Nescafe mixed with 120 ml of water for the coffee, but you can prepare the coffee according to your preference.)
- In a dish, spread a thin layer of the cream on the bottom. Place a layer of Maria cookies soaked in the coffee-milk mixture on top. Then, add another layer of the cream from the mixer. Alternate the layers until you run out of ingredients. Set it aside (or place it inside your freezer).
- In a small saucepan, combine the milk, cocoa powder, sugar, and butter. Bring to medium heat, stirring constantly until you achieve a chocolate cream consistency, about 8-10 minutes.
- Be careful not to overcook the chocolate sauce; if it becomes too thick, it may harden excessively when frozen. Pour the chocolate cream over the reserved cake and place it in the freezer for at least 3 hours.
Notes
Nutrition
FAQ:
Yes, instant coffee works perfectly fine. Simply dissolve it in hot water according to the package instructions before using it to soak the cookies.
Absolutely! This cake actually benefits from being made ahead of time as it needs time to set in the freezer. You can assemble it a day or two in advance and let it chill until you’re ready to serve.
I woudn’t… I have tried it, and the cream makes the parchement paper all weird and soggy and you don’t want to eat parchment paper right?
it’s a charming spot with a rich history, over 70 years old, and even declared a cultural heritage site. The have been serving this popular dessert for decades! Taberna Alpina is located in Teresopolis, a smaller town near rio de janeiro.
Looking for more Brazilian Desserts?
Try my grandmother’s Carrot Cake Recipe . It’s a family favorite here at my house.
If you try this delicious dessert let me know how it turned out in the comments below. D0u you have a sweet tooth as well? Would you like me to post more traditional Brazilian desserts? Let me know in the comments below!!
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