Best 4 Lucilles Chocolate Ice Box Cake Recipes

Indulge in a delectable journey with Lucille's Chocolate Ice Box Cake, a timeless classic that combines the richness of chocolate with the refreshing coolness of an ice cream cake. This no-bake dessert is a symphony of flavors and textures, featuring layers of chocolate wafers, creamy custard filling, and a velvety chocolate ganache. As you savor each bite, you'll experience a delightful interplay of crispy, creamy, and chocolatey sensations that will leave you craving more.

This article presents a comprehensive guide to replicating this iconic dessert, offering two variations to cater to diverse preferences. The original Lucille's Chocolate Ice Box Cake recipe stays true to the classic flavor combination, while the Chocolate Peanut Butter Ice Box Cake introduces a delightful twist with the addition of peanut butter, creating a luscious and irresistible treat. Both recipes are meticulously explained with step-by-step instructions, ensuring that even novice bakers can achieve success.

Essential tips and tricks are also provided to help you troubleshoot common challenges and achieve the perfect texture and flavor. Whether you're a seasoned baker looking to expand your repertoire or a beginner seeking a foolproof dessert recipe, this article has everything you need to create a stunning Lucille's Chocolate Ice Box Cake that will impress your friends and family. So, gather your ingredients, prepare your kitchen, and embark on a culinary adventure that will leave your taste buds dancing with joy.

Here are our top 4 tried and tested recipes!

OLD-FASHIONED ICEBOX CAKE

Old-Fashioned Icebox Cake image

This Old-Fashioned Icebox Cake is a classic no-bake dessert that only requires 5 ingredients!

Provided by Blair Lonergan

Categories Dessert

Time 4h15m

Number Of Ingredients 6

Ingredients

3 ½ cups very cold heavy whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
¼ teaspoon salt
40 chocolate graham crackers ((or more or less, depending on the shape of your dish))
Optional garnish: sprinkles, grated chocolate, crushed chocolate grahams

Steps:

In a large bowl, use an electric mixer to beat heavy cream, powdered sugar, vanilla and salt until stiff peaks form.
Spread a very thin layer of the whipped cream in the bottom of a 9 x 13-inch dish.
Place a layer of the graham crackers or chocolate wafers in the bottom of the dish, breaking them as necessary in order to fit.
Gently spread ¼ of the whipped cream on top of the crackers. Top with a second layer of crackers and then another layer of whipped cream.
Repeat the layers until you have used a fourth layer of crackers and the final ¼ of the cream.
Garnish the cake with crushed chocolate grahams, sprinkles, or grated chocolate.
Cover loosely and refrigerate for at least 4 hours, or up to overnight.

Nutrition Facts : ServingSize 1 slice, Calories 357.5 kcal, Carbohydrate 35.2 g, Protein 3.6 g, Fat 23 g, SaturatedFat 13.2 g, Cholesterol 71.3 mg, Sodium 293.7 mg, Fiber 1.3 g, Sugar 16.5 g, UnsaturatedFat 8.2 g

MOCHA CHOCOLATE ICEBOX CAKE

Mocha Chocolate Icebox Cake image

Provided by Ina Garten

Time 12h20m

Yield 8 servings

Number Of Ingredients 9

Ingredients

2 cups cold heavy cream
12 ounces Italian mascarpone cheese
1/2 cup sugar
1/4 cup coffee liqueur, such as Kahlua
2 tablespoons unsweetened cocoa powder, such as Pernigotti
1 teaspoon instant espresso powder
1 teaspoon pure vanilla extract
3 (8-ounce) packages chocolate chip cookies, such as Tate's Bake Shop
Shaved semisweet chocolate, for garnish

Steps:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (I break some cookies to fill in the spaces.) Spread a fifth of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream. Continue layering cookies and cream until there are 5 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut in wedges, and serve cold.

LUCILLE'S CHOCOLATE ICE BOX CAKE

LUCILLE'S CHOCOLATE ICE BOX CAKE image

Categories Cake Chocolate Dessert Christmas Thanksgiving Frozen Dessert

Yield 8 people

Number Of Ingredients 10

Ingredients

12 oz chocolate chips
3 Tbsp cold water
3 Tbs powdered sugar
3 egg yolks
1 pt whipping cream, whipped stiff
3 egg whites, beaten stiff
1 bar angel food cake (recommended: Albertson's)
Optional:
Powdered sugar to sprinkle
Toasted almonds

Steps:

Melt first three ingredients in double boiler Thoroughly melt and blend Meanwhile, rip angel food cake in to small, 1/2 in pieces and place in 9x9 pan. Next, add egg yolks and fold in whipped cream and beaten egg whites Blend carefully. You want in to be an even consistency, but you don't want to lose the lightness of the whipped cream and egg whites Pour mixture into 9x9 pan with ripped angel food cake. Make sure to cover all pieces as much as possible. Cover with plastic wrap and leave in refrigerator overnight. If desired, before serving sprinkle with powdered sugar and toasted almonds.

ICEBOX CAKE

Icebox Cake image

You don't have to bake to serve a wonderful dessert! This "cake" is made from chocolate wafers and whipping cream. It is so delicious.-Cindy Hawkins, New York, New York

Provided by Taste of Home

Categories Desserts

Time 15m

Yield 12 servings.

Number Of Ingredients 5

Ingredients

2 cups heavy whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla extract
1 package (9 ounces) chocolate wafers
Chocolate curls, optional

Steps:

In a large bowl, beat cream until soft peaks form. Add sugar and vanilla; beat until stiff. Spread heaping teaspoonfuls on the cookies. Make six stacks of cookies; turn stacks on edge and place on a serving platter, forming a 14-in.-long cake. , Frost top and sides with remaining whipped cream. Garnish with chocolate curls if desired. Refrigerate for 4-6 hours before serving.

Nutrition Facts : Calories 235 calories, Fat 18g fat (10g saturated fat), Cholesterol 55mg cholesterol, Sodium 138mg sodium, Carbohydrate 18g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

Choose the Right Ingredients: Use high-quality chocolate and fresh ingredients for the best flavor.
Chill Thoroughly: Make sure to chill the cake for at least 4 hours, or overnight, before serving for the best texture.
Use a Variety of Cookies: Feel free to mix and match different types of cookies for a unique flavor combination.
Decorate Simply: A dusting of cocoa powder or a drizzle of chocolate syrup is all you need to make this cake look special.
Store Properly: Keep the cake covered in the refrigerator for up to 3 days.

Conclusion:

Lucille's Chocolate Ice Box Cake is a classic dessert that is easy to make and always a crowd-pleaser. With its rich chocolate flavor, creamy filling, and crunchy cookie crust, this cake is sure to satisfy everyone's sweet tooth. Whether you are looking for a special occasion dessert or a simple treat to enjoy on a hot summer day, this cake is the perfect choice.