Creamy Coffee Icebox Cake
This Creamy Coffee Icebox Cake layers espresso whipped cream, coffee-dipped graham crackers, and a bittersweet cocoa topping for an easy no-bake dessert. Chill it until the crackers soften into tender, cake-like layers, then slice and serve cold.
INGREDIENTS:
20 to 25 graham crackers plain honey grahams
4 cups heavy whipping cream chilled very well
1/2 cup powdered sugar
1/4 cup milk
8 tablespoons instant espresso mix divided
2 tablespoons cocoa powder for dusting the top
2 teaspoons vanilla extract
DIRECTIONS:
In a large bowl, combine 3 tablespoons of the instant espresso mix with the chilled heavy whipping cream and let the espresso dissolve before mixing.
Add the powdered sugar and vanilla extract, then beat with an electric mixer on medium speed until stiff peaks form and the cream stands up when the beaters are lifted.
In a shallow dish, stir together the milk and the remaining 5 tablespoons instant espresso mix to make the graham cracker dipping mixture.
Place one graham cracker in the milk-and-espresso mixture for just a few seconds, transfer it to the bottom of a 9×13-inch baking dish, and repeat with more soaked graham crackers until the bottom is covered, breaking crackers as needed to fill gaps.
Spoon one-third of the espresso whipped cream over the graham cracker layer and spread it gently all the way to the edges.
Make a second layer of graham crackers by soaking them for a few seconds in the espresso mixture and arranging them over the cream, then spread another one-third of the whipped cream over the crackers.
Add one final layer of soaked graham crackers, then spread the remaining one-third of the espresso whipped cream over the top and smooth it gently.
Cover the dish tightly with plastic film and refrigerate for at least 3 hours, preferably overnight, or place the chilled cake in the freezer for 1 hour before serving if you want a firmer texture.
Just before serving, dust the top with the cocoa powder, then slice the cake cold and serve right away.