When the summer heat is at its peak, turning on the oven can feel like a crazy idea. But that doesn’t mean you have to deprive yourself of a delicious homemade treat. That’s where the refrigerator comes to the rescue! And what could be better than a cool and creamy icebox cake?

This coffee icebox cake is a heavenly dessert that will satisfy your sweet tooth and keep you refreshed. With layers of whipped cream and graham crackers soaked in espresso, it’s like a tiramisu made for summer. The combination of creamy textures and flavors is simply divine. The rich chocolate cream complements the slightly honeyed crunch of the graham crackers, while the coffee adds a delightful kick.

No need to sweat it out in the kitchen. Icebox cakes are a classic dessert that requires no baking skills. It’s just a matter of layering whipped cream and cookies. The end result is a beautiful cake that sets perfectly in the refrigerator. The layered look adds a touch of elegance to this simple yet heavenly dessert. So, why bother with the oven when you can whip up this delightful icebox cake to end a warm summer day?

Coffee Icebox Cake

Serves 8-10 Prep Time: 15 minutes Inactive Time: 3 hours

Ingredients

• 20-25 graham crackers
• 4 cups chilled heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup milk
• 8 tablespoons instant espresso mix, divided
• 2 tablespoons cocoa powder
• 2 teaspoons vanilla extract

Preparation

1. In a large bowl, dissolve 3 tablespoons of instant espresso mix in the heavy whipping cream. Add powdered sugar and vanilla extract. Use an electric mixer on medium speed until stiff peaks form.
2. In a shallow dish, mix milk and 5 tablespoons of instant espresso mix. Dip the graham crackers in the mixture for a few seconds before placing them in a 9×13 inch baking dish. Repeat until the bottom of the dish is covered with a layer of soaked graham crackers. (You may need to break some crackers to form a complete layer.)
3. Spoon 1/3 of the cream mixture over the crackers and spread it evenly.
4. Add another layer of soaked graham crackers, followed by another 1/3 of the cream mixture. Repeat the process with the remaining crackers and cream.
5. Cover the baking dish tightly with plastic film and refrigerate for at least three hours, preferably overnight. For a firmer texture, freeze for 1 hour before serving. Dust the top with cocoa powder and enjoy!

Recipe adapted from Kitchen Nostalgia

So, let your refrigerator work its magic and treat yourself to this delightful coffee icebox cake. It’s an easy and refreshing way to satisfy your dessert cravings on a warm summer day. Grab a fork and indulge in the creamy goodness!