Brazilian Ice Box Cake
Brazilian Icebox Cake Recipe: layers of cookies, whipped cream, and chocolate ganache for a heavenly dessert experience
Equipment
- 8x8 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 8x8 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
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)
Please Note: Calories provided are an estimate only.