Description
Savor the layers of cookies, whipped cream, and rich chocolate sauce in this Brazilian Icebox Cake recipe. A heavenly dessert experience awaits!
Ingredients
Scale
- 1 (14 oz) can sweetened condensed milk
- 2 cups heavy whipping cream (chilled)
- 1 (10 oz) package Maria cookies (or graham crackers)
- 3 tbsp cocoa powder
- 1 tsp vanilla extract
- 1 tbsp instant coffee (optional)
- Pinch of salt
Instructions
- Whip cream to soft peaks, then blend in condensed milk, cocoa, vanilla, and coffee.
- Layer: Dip cookies briefly in milk, then alternate with cream in an 8×8 dish (3 layers total).
- Chill 4+ hours (overnight preferred) until cookies soften into cake-like texture.
- Serve chilled with optional chocolate shavings or berries.
Notes
- For Clean Slices: Use a hot knife (wipe between cuts).
- Dairy-Free Option: Swap with coconut cream + vegan condensed milk.
- Storage: Keep covered in fridge for 3-4 days or freeze slices for 1 month.
- Coffee Boost: Espresso-dipped cookies intensify the chocolate flavor!
- Prep Time: 15
- Cook Time: 20
- Category: Dessert
- Method: No-Bake, Chilled
- Cuisine: Brazilian
Nutrition
- Serving Size: 1
- Calories: 320
- Sugar: 25
- Fat: 18
- Carbohydrates: 35
- Protein: 5
Keywords: Brazilian Icebox Cake, No-Bake Dessert, Maria Cookie Cake