This is one of my older recipes for Raspberry Icebox Cake. I posted it back before Nabisco Famous Wafers were discontinued, but even back then I used a substitute. Homemade chocolate wafers are a good stand-in. Oreo Thins should work, but some people feel they are too sweet. Dewey's and Maria brand chocolate cookies are also options.
Homemade Chocolate Wafers
As far as homemade chocolate wafers go, the best recipe so far is King Arthur's new version which you can find here. They've updated the recipe somewhat, so it's different from the one in the King Arthur Cookie Companion. Having made them several times, my tip is to make sure you press or roll them very thin or they won't soften.
Raspberry Icebox Cake Notes
The recipe in the card is a little different than the picture because a) I used misshapen homemade chocolate wafers and b) I put raspberry cream all over the cookies and down the sides of the cake rather than just in the middle. You're supposed to put raspberry cream between the cookies and frost the rest of the cake with plain whipped cream. So the point is, Your icebox cake is almost guaranteed to look better than mine.
The recipe below, originally from Good Housekeeping, is for a full cake. You can scale it down (which is what I did) and make the cake any size you like. My changes to the original recipe included adding powdered sugar to the whipped cream and using I raspberry extract to amp up the raspberry flavor. If you have some raspberry liquor, that would be good too.
Recipe
Raspberry Icebox Cake
Equipment
Ingredients
- 2 cups heavy whipping cream 16 oz
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 2-4 tablespoons powdered sugar (optional)
- 2 tablespoons raspberry preserves seedless
- ¼ teaspoon raspberry extract optional
- 2 cups fresh raspberries frozen are okay, but you'll have to garnish with something else.
- 8 ½ oz chocolate wafer cookies 35
Instructions
- Beat the heavy cream and sugar until peaks start to form, then beat in vanilla and stop beating when peaks are stiff and still smooth. Don't overbeat.
- Puree 1 cup of the berries and strain. Mix the pureed raspberries with the preserves and raspberry extract.
- Fold half of the whipped cream into the raspberry mixture. This will be the filling. The rest of the whipped cream will be used to cover the cake. Taste test and add powdered sugar to taste. I never find 2 tablespoons quite sweet enough and end up adding more powdered sugar.
- Spread about 2 teaspoons raspberry whipped cream on top of each of 6 wafers and stack. Stack another wafer on top of each stack to make 5 stacks of 7 wafers each.
- Turn stacks on their sides and place stacks side by side in a long roll on a rectangular platter. If you’re making a small roll, you can use whatever size platter your want. Spread reserved vanilla flavored whipped cream all over top and down sides. Cover and refrigerate 5 hours, or until wafers have softened.
- Before serving, use the remaining fresh raspberries to garnish the cake.
Doyle says
Looks very tasty. Nicely done.
Nina VandeWater says
I look at the only 2 groceries we have in town, Kroger and Publix, and neither had the chocolate wafers. So I am using crushed up chocolate sugar wafers and layering them in parfait glasses. Should be interesting - I made one for myself to eat for breakfast. If no good, I'll hit the Publix for a pie or cake for my company tomw. night.
Carrie says
thanks for sharing. i'm on an icebox pie/cake kick right now.
Sue says
A friend just sent me a link to a site that claims that July 3 is National Chocolate Wafer day. If you have any chocolate wafers left, you can pull them out of the freezer that day and use 'em up! 🙂
dawn says
oh that does look good. I bet it tasted good to with the different textures going on.
Martha says
I love the combination of chocolate and raspberries and look forward to trying this some time this summer.
Sue says
That looks like a great way to use some of your chocolate wafer cookies! Good job!
Leyla says
ohh my god it looks lovely and realy refreshing..I will try that when it is more sun here in sweden:)
have a good day
Katrina says
Mmmmm. Looks good.
Kay says
Wow, that's pretty! And it looks so refreshing on this hot summer day!
I like that it doesn't go in a certain-sized pan and can be easily scaled down... no what-to-do-with-all-this-dessert?oh-I'll-just-have-to-eat-it-myself problem. 😉
Pearl says
i like the streaks of brown!