Back in the day, everybody’s mom made Icebox Cake—layers of wafer cookies and whipped cream kept in the fridge overnight until the whole thing turned soft enough to cut into slices and serve. We’ve taken this old-school favorite and given it a sophisticated spin, creating a newfangled kind of icebox cake that is both classically comforting and wonderfully au courant.
Peanut Butter Icebox Cake
Thin and crispy home-made dark chocolate wafer cookies are layered with a creamy mousse of locally made Krema peanut butter, mascarpone, heavy cream and confectioner’s sugar. When left in the refrigerator overnight, the cookies soften, the flavors blend, and the resulting cake is an absolute treat for both the eyes and the taste buds. Dark chocolate shavings on top are the perfect finishing touch.
10″ dia. $35
Mocha Icebox Cake
Crunchy, homemade, toffee-flavored chocolate chip cookies are layered with Kahlua®- and espresso-laced mocha mascarpone cream, and allowed to sit overnight in the refrigerator until the cookies are soft and the flavors are perfectly blended. Shaved 54% Belgian milk chocolate tops the whole thing off.
10″ dia $ 35
