No-bake coffee chocolate icebox cake that tastes like tiramisu and takes 5 minutes to make
When it’s hot outside, the last thing I want to do is turn on the oven. But that doesn’t mean I’m skipping dessert. This no-bake, no-gelatin icebox cake has become my go-to all summer long. It tastes like a cross between coffee ice cream and tiramisu, and the cream sets up perfectly without a single packet of gelatin. If you’ve never tried making something like this, you’re going to be amazed at how easy it is.
For the coffee chocolate cream:
- 2 cups whole milk
- 3 tablespoons granulated sugar
- 3 tablespoons cornstarch
- 1 tsp vanilla extract
- 2 oz dark chocolate, chopped
- 1 tsp instant coffee
For the layers and topping:
- 1 pack graham crackers, shortbread cookies, or ladyfingers
- 1 cup heavy whipping cream
- 1 to 2 tablespoons powdered sugar
- dark chocolate for grating on top
For soaking the cookies:
- a splash of warm milk
- 1 tablespoon instant coffee
In a medium saucepan, whisk together the sugar, vanilla, and cornstarch. Slowly pour in the cold milk, whisking as you go so there are no lumps. Stir in the instant coffee. Place the pan over medium heat and keep stirring constantly until the mixture thickens and just comes to a boil. Pull it off the heat immediately.
Add the chopped dark chocolate to the hot cream and stir quickly until it’s completely melted and smooth. It will smell absolutely amazing at this point.
In a small bowl, stir together a splash of warm milk and the tablespoon of instant coffee. Dip each cookie into the coffee mixture for just a second, don’t let them get soggy, and lay them in a single tight layer on the bottom of a 9×13 inch baking dish. Pour the warm chocolate coffee cream over the cookies and spread it out evenly. Add another layer of coffee-soaked cookies on top. Let everything cool down completely before moving on.
Once cooled, whip the heavy cream with a hand mixer until you get stiff, fluffy peaks. Add the powdered sugar and whip for another few seconds. Spread it evenly over the top of the dessert.
Finish with a generous shower of freshly grated dark chocolate.
Now the hardest part: refrigerate for at least 4 hours, or better yet, leave it overnight. The cookies soften into something almost like cake layers and the whole thing comes together into the most refreshing, creamy summer dessert you’ll make all season.