Hot Chocolate Icebox Cake
Chocolate lovers, this light and creamy hot chocolate icebox cake is a simple, no-bake dessert that brings a cup of hot cocoa into a spoon-worthy dessert. Only about 20 minutes to prep and perfect for a make-ahead recipe, this treat has layers of softened chocolate grahams or wafers between rich and creamy chocolatey layers. Marshmallow creme is added to really make this a hot chocolate experience!
Servings: 15
Ingredients
- 1, 14.4 oz box chocolate graham crackers
- 3 ½ cups cold heavy cream
- 1 cup marshmallow creme
- 8 oz block cream cheese softened
- 1 ½ tsp vanilla
- ¼ cup powdered sugar
- 3-4 packets hot cocoa mix ¾ -1 cup
- Chocolate sprinkles and mini marshmallows to garnish
Instructions
- Prepare the Hot Cocoa Cream Mixture: Using a stand mixer with a whisk attachment or an electric hand mixer, beat the heavy cream until stiff peaks begin to form. Transfer the whipped cream to a separate bowl if using an electric mixer or set mixing bowl aside.
- Add the cream cheese, vanilla extract and powdered sugar to a large bowl and beat on medium-high speed until smooth and creamy. Add the marshmallow cream and beat to incorporate. Add the hot cocoa and beat until smooth and incorporated. Add in about 2-3 cups of the whipped cream and beat at low speed to incorporate.
- Fold in the remaining whipped cream gently, trying not to deflate the whipped cream and stir until combined and no white streaks are seen.
- Assemble The Icebox Cake: Spread a very thin layer of the hot cocoa mixture on the bottom of a 9×13 inch pan, approx. 3-4 Tbsp. is what I use. Add a single layer of graham crackers to cover the bottom of the pan. You can break them as needed to cover the entire surface. It usually takes about 7-8 sheets per layer.
- Spread approximately 2 ½ cup of the creamy hot cocoa mixture over top of the crackers in an even layer to cover. Cover the mixture with another layer of chocolate graham crackers.
- Spread a second layer of approx. 2 ½ cups of the hot cocoa mixture over the grahams. Spread evenly. Cover with a final layer of graham crackers and then cover those with the remaining creamy hot coca layer.
- Chill and Serve: Chill for at the very least for about 4-5 hours or until the graham crackers are softened and easy to cut through. I prefer chilling overnight for at least about 12 hours to allow the grahams to really soften and become more cake like. You can garnish with chocolate sprinkles and miniature marshmallow bits.
- For ease in slicing, you can freeze for about 30 minutes before serving. Run a sharp knife under hot water and then slice, wiping clean each time and then using a thin metal spatula to scoop slices out. It will get messy though–promise! Refrigerate leftovers for about 3-4 days.
Notes
Storage: Refrigerate this hot chocolate icebox cake in an airtight container for 3-4 days. We ate it on day 5 and it was good but the texture was not quite there anymore. The best texture was in the first 2 days. This dessert can be frozen. Seal in a freezer safe container and store for up to 3 months. Allow the dessert to thaw overnight in the refrigerator for best results.
Nutrition
Calories: 364kcal | Carbohydrates: 34g | Protein: 6g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.001g | Cholesterol: 65mg | Sodium: 315mg | Potassium: 147mg | Fiber: 1g | Sugar: 16g | Vitamin A: 824IU | Vitamin C: 0.3mg | Calcium: 113mg | Iron: 1mg