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no bake mocha icebox cake1
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Mocha Icebox Cake Recipe

Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Calories: 300kcal

Ingredients

  • 12 –15 chocolate wafer cookies or chocolate graham crackers, if you’re feeling rebellious
  • 1 ½ cups heavy cream or coconut cream for a non-dairy twist
  • 3 tablespoons powdered sugar sweetness level: perfect
  • 1 teaspoon vanilla extract aromatic magic
  • 2 tablespoons espresso or strong coffee can be decaf, we won’t judge
  • 2 tablespoons unsweetened cocoa powder for a deep mocha vibe
  • Optional toppings: chocolate shavings cocoa powder, or a dusting of instant coffee

Instructions

  • Whip the cream. In a chilled bowl, combine heavy cream, powdered sugar, and vanilla. Whip until soft peaks form—light, airy, and perfect for layering.
  • Prep the coffee-cocoa mix. In a shallow dish, mix espresso (or coffee) with cocoa powder. This is your dipping magic for the cookies.
  • Dip the cookies. One at a time, quickly dunk each cookie into the coffee-cocoa mixture. Don’t soak—just a light coat.
  • Layer the cake. In a loaf pan or dish of choice, arrange a layer of dipped cookies. Spread a layer of whipped cream on top. Repeat until cookies and cream are gone, finishing with cream.
  • Chill it. Cover and refrigerate for at least 4 hours, ideally overnight. The cookies soften and absorb the mocha flavor, creating that dreamy icebox cake texture.
  • Add toppings. Right before serving, sprinkle with chocolate shavings, a dusting of cocoa, or a pinch of instant coffee for drama.