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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coffee Icebox Cake Recipe

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This recipe for Coffee Icebox Cake is from Steve & LaDawnya's Food Love Story, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
20 – 25 graham crackers
4 c. heavy whipping cream, chilled
½ c. powdered sugar
¼ c. milk
8 T. instant expresso mix, divided
2 T. cocoa powder
2 tsp. vanilla extract
Directions:
Directions:
1 – In a large bowl, combine 3 T of the instant expresso mix with the heavy whipping cream. Once dissolved, add powdered sugar and vanilla and beat with an electric mixer on medium until stiff peaks form.
2 – In a shallow dish, mix together milk and 5 T of instant expresso mix. Place a graham cracker in the mixture to soak for a few seconds before placing it in the bottom of a 9x13 inch baking dish. Repeat until there is a single layer of soaked graham crackers covering the bottom of the dish. (Some crackers might need to be broken to form a complete layer).
3 – Spoon 1/3 of the cream mixture over the crackers and spread to cover.
4 – Arrange another layer of soaked graham crackers over the cream. Follow with another 1/3 of the cream mixture, then another layer of crackers, them the remaining 1/3 of the cream.
5 – Cover tightly with plastic film and refrigerate at least three hours, preferably overnight. Freeze for 1 hour before serving for a firmer texture. Once chilled, dust top with cocoa powder.

 

 

 

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