No Bake Vanilla Ice Box Cake

This No Bake Vanilla Ice Box Cake is kid-friendly, make ahead, freezer friendly and super easy. What’s not to  love?

There are many variation of this Ice Box Cake.  You can use Graham wafers or chocolate or vanilla wafers.  You can flavour the filling and icing with chocolate or lemon.

Piece of layered Ice box cake on a plate

This one uses Graham wafers and vanilla cream.   I saw a container of Oh Henry bar tidbits (at No Frills) that I thought would be the perfect complement.  And it turns out they were!  Lovely little hits of chocolate, peanuts and peanut butter.

Oh Henry mix container in front of ice box cake

Chef’s Tips for No Bake Vanilla Ice Box Cake

  1.   You can substitute any of your favourite chocolate bars, crumbled or rough chopped for the Oh Henry tidbits.
  2. You can substitute lemon curd for the Devon cream and replace the chocolate with fruit. Raspberries or blueberries would be nice.
  3. The recipe as written makes one 9″ X 5″ loaf pan size.  I was looking at leftover graham wafers, leftover devon cream, leftover whipping cream- so you might want to consider just doubling the recipe and freeze one.

 

Vanilla Ice Box cake with Oh Henry bar topping

Print Recipe
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No Bake Ice Box Cake
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Rating: 0
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Course Dessert
Cuisine American
Prep Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
  • 4 oz cream cheese at room temperature
  • 2 cups whipping cream
  • 1 tsp vanilla
  • 1 cup Devon cream
  • 16 graham wafers
  • 1 1/2 cups chocolate bar pieces
Course Dessert
Cuisine American
Prep Time 20 minutes
Passive Time 8 hours
Servings
servings
Ingredients
  • 4 oz cream cheese at room temperature
  • 2 cups whipping cream
  • 1 tsp vanilla
  • 1 cup Devon cream
  • 16 graham wafers
  • 1 1/2 cups chocolate bar pieces
No Bake Ice Box Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Line a 9 X 5" loaf pan with plastic wrap and leave about 5 inches overhang on each end.
  2. Whip the cream cheese to make it light and fluffy. Add the whipping cream and the vanilla and beat on high speed till fluffy and holds peaks. Fold in the Devon cream til evenly mixed.
  3. Spread about 1/2 " of whipped topping mix on bottom of pan. Position graham wafers to cover the bottom of the pan. You may have to cut up some wafers to fill in the edge.
  4. Spread another 1/2" of topping over wafers. Repeat till you have 3 layers of wafers and end with a layer of whipped topping.
  5. Spread half the chocolate bar pieces over the top layer. Seal with excess plastic wrap.
  6. Refrigerate at least 8 hours and 24-48 hours is even better.
  7. To serve open wrapping. Invert to a serving plate. Carefully remove remaining wrapping. Spread remaining chocolate bar pieces over the top of the cake. Cut into slices and serve.
Recipe Notes

Nutrition Facts
No Bake Ice Box Cake
Amount Per Serving
Calories 480 Calories from Fat 396
% Daily Value*
Total Fat 44g 68%
Saturated Fat 24g 120%
Polyunsaturated Fat 2g
Monounsaturated Fat 5g
Cholesterol 114mg 38%
Sodium 148mg 6%
Potassium 118mg 3%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 14g
Protein 5g 10%
Vitamin A 33%
Calcium 3%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

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