Ladyfingers Chocolate Icebox Cake
Ladyfingers Chocolate Icebox Cake is an easy dessert made with ladyfingers and Chocolate cream. This delicious and creamy recipe is no bake and absolutely crave-worthy.
Guess what? This is another delicious recipe I had the pleasure to create with my mom and enjoy in the meantime.
This Ladyfingers Chocolate Icebox Cake is simply de. li. cious!
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It’s not the traditional icebox cake, it’s not made with mousse or curd but let me tell you, this cake is absolutely delicious. It’s creamy, soft, moist, and most of all very satisfying.
It’s incredibly easy to make, it’s no bake, absolutely delicious and it’s chocolate! What else could I ask for???
Table of Contents
Ladyfingers Chocolate Icebox Cake
As I mentioned above, I’m working together with my mom from Programando la Vida {Programming Life} to bring delicious recipes in both Languages English and Spanish. I post them in English and she posts them in Spanish! Awesome right???
This recipe is good for any occasion. Bring to a friend’s house for dinner, to have a nice dessert at home, and even for birthdays!
How to make this Chocolate Icebox Cake
You only need 5 ingredients (6 if you add the rum) for this simple chocolate icebox cake! Layers of chocolate ladyfingers and freshly made chocolate cream create an easy and delicious no-bake dessert that will hook everyone’s hearts.
Ingredients
- Ladyfingers
- Whole milk
- Rum *optional
Cream:
- Sweetened condensed milk
- Whole milk
- Cornstarch.
- Hershey’s Milk Chocolate Chips.
Tools:
- Whisk
- Rubber spatula
Instructions:
This easy no-bake dessert is so simple that anyone can make it! Waiting for the cake to set might be the hardest part since it needs to be refrigerated for at least 4 hours (or overnight).
Make the Chocolate cream
- In a medium pot, pour the condensed milk and the chocolate chips.
- Using the same can measure the milk to ¾ of the can and add the cornstarch and mix it well in a small bowl.
- Pour the cornstarch mixture into the pot with the chocolate mixture and mix until combined.
- Bring to a simmer over low heat while constantly stirring with (spoon or whisk) to avoid scorching until it’s thickened.
- This part of the process may take about 20-25 minutes. The mixture is supposed to be very thick.
- Once done, put it aside to cool down.
Layering the cake
- In a small bowl, mix 1-2 cups of milk and add the rum (if you are adding it).
- Set up your workspace like an assembly line: Ladyfingers, milk with rum, 8×8 inch {20 x 20 cm} pan, or glass Pyrex baking dish and chocolate cream.
- One at a time, quickly dip the ladyfingers into the milk. Place the soaked side down and line the entire bottom of the pan with a layer of ladyfingers.
- The ladyfingers soak up the milk very, very quickly, so be careful not to dip them for too long.
- Spread one layer of the chocolate cream mixture on top of the ladyfingers using preferably a plastic spatula.
- Repeat the process with the rest of the ladyfingers and place on top of the cream for as many layers as you like or the ingredient last.
- The last coat should be the chocolate cream. The last touch was a swirl made with condensed milk {or white chocolate syrup}. Forgive my failed attempt at a spider web LOL.
- Cover with plastic wrap {make sure it doesn’t touch the cream} and chill for at least 4 hours or overnight. All the flavors will mix and intensify and the ladyfingers will have time to absorb the flavors.
- Serve and enjoy!!!
Recipe Tips
- While making the cream, make sure you cook on low heat and stir constantly. This avoids scorching until thickened.
- Make quick dips of the ladyfingers in the milk to avoid getting way too soggy.
- Let this cake sit in the fridge for no less than 4 hours. This cake needs time to absorb flavor. For the best result leave it overnight.
Recipe Variations
- Swap out the ladyfingers and try other flavor combinations such as regular graham crackers, cinnamon graham crackers, Maria, wafers, or gingersnaps.
- Add fruit to the layers in your icebox cake. You can use sliced bananas or sliced strawberries.
- You can use coffee, or chocolate milk instead of plain whole milk to soak the ladyfingers.
- Use cocoa chocolate, unsweetened chocolate, or semisweet chocolate instead of chocolate chips.
- You can finish the cake with a layer of chocolate ganache or even whipped cream. That would be would be decadent and delicious!
- You can alternatively use a springform pan.
- Make individual icebox cakes by using fewer ingredients and layering them in a 3-inch square baking dish.
Storage Tips
- Refrigerate the cake for at least 4 hours or overnight, to allow the ladyfingers time to absorb the moisture and flavors.
- This cake needs to be refrigerated at all times. Covered loosely or packed in an airtight container, it can last in the fridge for 3-4 days.
- This icebox cake does not freeze well.
Frequently Asked Questions
An icebox cake is a dairy-based dessert made by layering cream, fruit, nuts, and wafers, and then you let it set in the fridge. The best part is that it’s a no-bake dessert!
This cake should always be stored in the refrigerator and can last up to 2-3 days, or until you eat every last bite.
We recommend a long, sharp knife with a pointed tip. For a smooth cut, it helps to place your knife in warm water for a few moments before you start slicing. Rewarm your knife every few slices.
More Delicious Desserts to Try
If you like this Ladyfingers Chocolate Icebox Cake recipe you might also like these other delicious dessert recipe ideas too:
🥣 Recipe
Chocolate Swirl and Ladyfingers Cake
Equipment
- Whisk
- Rubber spatula
Ingredients
- 1 Package Ladyfingers
- 2 cup Whole milk
- 2 tbsp Rum *optional
Cream:
- 1 can Sweetened condensed milk
- 1/2 can Whole milk
- 2 tbsp Cornstarch.
- 1 cup Hershey’s Milk Chocolate Chips.
Instructions
MAKE THE CHOCOLATE CREAM
- In a medium pot, pour the condensed milk and the chocolate chips.
- Using the same can measure the milk to ¾ of the can and add the cornstarch and mix it well in a small bowl.
- Pour the cornstarch mixture into the pot with the chocolate mixture and mix until combined.
- Bring to a simmer over low heat while constantly stirring with (spoon or whisk) to avoid scorching until it’s thickened.
- This part of the process may take about 20-25 minutes. The mixture is supposed to be very thick.
- Once done, put it aside to cool down.
LAYERING THE CAKE
- In a small bowl, mix 1-2 cups of milk and add the rum (if you are adding it).
- Set up your workspace like an assembly line: Ladyfingers, milk with rum, 8×8 inch {20 x 20 cm} pan, or glass Pyrex baking dish and chocolate cream.
- One at a time, quickly dip the ladyfingers into the milk. Place the soaked side down and line the entire bottom of the pan with a layer of ladyfingers.
- The ladyfingers soak up the milk very, very quickly, so be careful not to dip them for too long.
- Spread one layer of the chocolate cream mixture on top of the ladyfingers using preferably a plastic spatula.
- Repeat the process with the rest of the ladyfingers and place on top of the cream for as many layers as you like or the ingredient last.
- The last coat should be the chocolate cream. The last touch was a swirl made with condensed milk {or white chocolate syrup}. Forgive my failed attempt at a spider web LOL.
- Cover with plastic wrap {make sure it doesn’t touch the cream} and chill for at least 4 hours or overnight. All the flavors will mix and intensify and the ladyfingers will have time to absorb the flavors.
- Serve and enjoy!!!
What do you think??? Yummy or what??? Do you like chocolate, I love it!
Til’ next time…
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