Icebox Cake with Condensed Milk Whipped Cream

It doesn’t get any easier than an icebox cake and this one is no exception. From start to fridge, this cake took a mere 25 minutes. The hardest part of this recipe was finding plain chocolate wafers.

I made this old-fashioned icebox cake with condensed milk whipped cream twice – first with my stand mixer, then with my hand mixer. Both worked equally well.

Both times I made this, I ended up with about 2 cups of extra filling. We ate it on top of sponge cake with berries. The icebox cake has the consistency of thick whipped cream. It does not harden in the refrigerator like ice cream – it just firms up.

We aren’t big on sprinkles, so we did a “top your own” kind of thing. The two favorite toppings were caramel sauce with salted peanuts and macerated strawberries. The first being deeee-lish!

Also, we had about 1/3 of the cake leftover (the second time around), so I placed it back into the loaf pan and gently placed a piece of plastic wrap over it. It kept in the refrigerator fine for the first day. On day two, the cream started to separate out near the bottom.

This icebox cake whips together quickly and can be easily modified to please one’s taste. (Like right now, I’m thinking about Nilla wafers and banana slices!) Make this. It’s good!