Irrisistable Icebox Cake

Posted on: Tuesday, June 16, 2015

In the spirit of Father’s Day, we’re planning to make a wow-worthy dessert for Dad. Our father appreciates dishes that evoke memories and hold a thoughtful meaning. In the past, we opted for nostalgic Root Beer Floats one year and classic Strawberry Shortcake another. This year, we are whipping up a dessert that features one of his favorite flavors, malt. In college, Dad would add malted milk powder to glasses of milk and sometimes eat it by the spoonful. As youngsters, we remember finding his cardboard carton of malted milk balls in the kitchen cabinet and were instantly intrigued by the distinct flavors of barley, wheat flour, milk powder, sugar and chocolate.
For Father's Day, we are planning to layer a dessert that showcases one of Dad’s favorite treats. When we think of layers, we think of Icebox Cake which has tiers of flavored cream and cookies. The whipped cream infused with the caramel, almost nut-like malted milk powder pairs perfectly with rich, chocolate, Nabisco wafers. As the cookies and cream chill in the refrigerator, the layers transform into a soft, cake-like magic!
Malted Icebox Cake (Adapted Razzle Dazzle Recipes)

Malted Whipped Cream
3 cups heavy cream
1 1/2 c malted milk powder
1 t vanilla extract
1 t salt
1/4 c confectioners sugar

24-30 (2 packs) chocolate wafer cookies (we used Nabisco Chocolate Wafers)
1 5 oz. box malted milk balls, roughly chopped (we used Whopper’s)

To make the whipped cream, In a medium bowl, whip the heavy cream with an electric mixer on high. When the cream starts to thicken after a couple of minutes, add the vanilla extract and sugar. Add the malted milk powder and continue to whip until stiff peaks form. Set aside. 

Arrange 8-10 chocolate wafer cookies to form a thin, circular layer on the bottom of a round serving dish. Break up the cookies to fill in some of the gaps. Spread ⅕ of the malted whipped cream in a thin, smooth layer atop the cookies. Add another layer of 8-10 cookies, filling in the gap with broken cookies. Continue layering the cookies until there are five layers of cookies and end the last layer with an additional dollop of cream. Cover in plastic wrap and refrigerate for at least six hours. Before serving, sprinkle the top with an even coating of chopped malt balls. Slice and serve! Serves 6-8.

While our dad enjoys malt, the Icebox Cake trend of layering whipped cream and cookies can be adapted in many ways. If your dad likes mint, try forming a cake layering mint chocolate wafers and cream with mint extract and crushed Andes. If your dad likes a punch, layer ginger snap cookies with a cream filling with specks of crystallized gingers. The combinations are endless!


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