Ice Box Cakes are one of those things you never think to make, but that’s why I’m here to remind you!! Super easy to make, and defintely a kid friendly project.
You can absolutely use store bought cookies for this. I recommend the Oreo thins with the filling removed. BUt you can also make your own Thin Chocolate Wafer Cookies. You can find the recipe below. The best part is, the cookies can be made a few days ahead.
Christmas Tree Ice Box Cake
- 33 Cookies Baked (Recipe below) or Store Bought (Medium Cake)
- 48 Cookies Baked (Recipe below) or Store Bought (Large Cake)
- 180 ml Heavy Cream ¾ Cup
- 2 Teaspoons Instant Espresso Powder
- 5 Tablespoons Powdered Sugar
- 360 ml Heavy Cream 1 ½ Cups
- 65 Grams Powdered Sugar ½ Cup
- 1 Teaspoon of Vanilla Extract
- 114 Grams Unsalted Room Temperature Butter 8 Tablespoons
- 132 Grams Granulated Sugar ⅔ Cup
- ½ Teaspoon Kosher Salt
- 1 Large Egg White
- 125 Grams All-Purpose Flour 1 Cup + 1 Tablespoon
- ½ Teaspoon Baking Soda
- 25 Grams Unsweetened Cocoa Powder ¼ Cup
- The whipped cream can be made in a stand mixer with the whisk attachment or in a large bowl with a hand mixer.
- Place about 1/4 cup of the cream and the espresso powder in the bowl and whisk until the espresso powder is dissolved.
- Add the remaining ½ cup of cream and begin whisking. Add the powdered sugar and whip until you have soft peaks.
- Take 3 cookies and sandwich them together with some of the espresso cream. Place the stacked cookies on one end of a platter standing up.
- Make the second row by sandwiching 6 cookies together with espresso cream and place them standing up centered below the first row.
- For the 3rd row use 9 cookies.
- For the 4th row use 12 cookies.
- For the 5th row use 15 cookies. (For Large Cake)
- Chill for about 10-15 minutes.
Vanilla Cream for Frosting
- Whip the 1 ½ cups of cream with the powdered sugar and vanilla until you have soft peaks. Don’t over mix or the whipped cream will not spread smoothly.
- Cover the entire shape with the whipped cream. Top and sides.
- Place the remaining whipped cream in a pastry bag fitted with a 1M decorating tip and pipe a decorative pattern on top.
- Sandwich together the remaining 3 cookies and place at the bottom center to represent the bark.
- Decorate with colored sprinkles.
- Cover and chill overnight in the refrigerator.
- Preheat oven to 350 degrees Fahrenheit.
- In the bowl of an electric mixer cream together the butter, sugar and salt for 2-3 minutes on medium speed.
- Add the egg white and mix until combined.
- Whisk together the flour, baking soda and cocoa and add to the butter mixture and beat on low until the flour mixture is just combined.
- Divide the dough in half. Roll each half between 2 pieces of parchment paper to a thickness of 1/8”. Place both sheets of dough in the freezer until solid.
- Remove one sheet of dough from the freezer, peel off the top sheet of parchment paper, turn over and remove the other piece of parchment.
- Cut the dough into 1 ½” squares. Place the dough back in the freezer for 15-20 minutes.
- Place the cookies on a parchment lined baking sheet and bake for 10-11 minutes. Remove from the oven and let the cookies cool for 10 minutes. Transfer the cookies to a wire rack and allow to cool completely.
- The cookies can be made 2-3 days ahead and stored in an air tight container.