Name: Icebox Log Cake
Prep time: 15 min
Total time: 15 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 pt whipping cream; 2 tablespoons confectioner’s sugar; 1 package chocolate wafer cookies; 2 tablespoons cocoa powder

From the Cook

1/6

Icebox Log Cake

Weelicious Verified

Ingredients

Warning0 allergens identified

Icebox Log Cake

1 pt whipping cream

2 tablespoons confectioner’s sugar

1 package chocolate wafer cookiesMy first choice would be Tate’s chocolate chip cookies. They’re a similar shape, size and crispiness. You could also try to use Oreo Thins, or I’ve heard of another brand called Dewey’s that has a product called Brownie Crisp Cookies that I bet would work great too!

2 tablespoons cocoa powderoptional

Instructions

This recipe also lives on Weelicious. Show them some love by checking it out! 😊

Check out original post! 😊

Original PostView

Instructions

Place whipping cream and sugar in a large bowl. Using a hand mixer, whip for 2 minutes on medium speed increasing to high speed until thick and creamy making sure not to over whip the cream.

Spread 1 tablespoon of whipping cream on top of each cookie and cover with another cookie creating stacks of 8 cookies and whipped cream.

Using a large platter, spread a thin layer of whipped cream in the shape of the log (this helps keep it in place.) Place 3/4 of the stacks on their side creating a log.

Place the remaining side in the center of the log “gluing” with whipped cream to make the side of the log.

Spread the remaining whipped cream over the log allowing the ends to remain uncovered.

Place the cocoa powder in a small sieve and dust the top of the log with cocoa powder.

Place in the freezer for a couple hours or overnight. Slice and then serve.

Bite Tutorial

Smart Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Chill Your Cream and Bowl 🧊
Refrigerate your mixing bowl and whipping cream for at least 30 minutes before whipping to achieve stiff peaks quickly and prevent the cream from breaking or becoming grainy.
Dunk Wafers Strategically 💧
Lightly dip each chocolate wafer into cold milk or coffee for just 1-2 seconds per side to soften them slightly without making them soggy, creating the perfect tender texture.
Create Even Layers 📐
Use a piping bag with a large round tip to pipe uniform cream between wafers, ensuring consistent thickness and a professional appearance when the cake is sliced.
Dust with Cocoa at the End ✨
Wait until just before serving to sift cocoa powder over the entire cake—applying it too early will absorb moisture and lose its vibrant color and texture.
Overnight Refrigeration is Key ⏰
Refrigerate the assembled cake for at least 8 hours or overnight, allowing the wafers to absorb moisture from the cream and soften into a cohesive, sliceable dessert.