Creamy Chocolate Wafer Icebox Cake
A luscious no-bake dessert built on layers of silky pastry cream and crunchy chocolate wafers. Prepared ahead of time, it slices beautifully and pleases every chocolate lover at the table. The cloud-like meringue topping makes it truly irresistible.
🛒 Ingredients
8 servings
- 1 can sweetened condensed milk (14 oz / 397 g)
- 4 cups whole milk
- 4 tbsp cornstarch
- 2 eggs, yolks and whites separated
- 7 oz (200 g) chocolate wafer biscuits, roughly crushed
- 1 cup granulated sugar
- ¾ cup heavy whipping cream
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Directions
- 1
In a medium saucepan, whisk together the condensed milk, whole milk, cornstarch, and egg yolks until completely smooth.
- 2
Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like cream. Remove from heat and let it cool for 10 minutes.
- 3
Spread half of the cream into a large baking dish, then scatter a generous layer of crushed chocolate wafers evenly on top.
- 4
Pour the remaining cream over the wafer layer and smooth the surface with a spatula.
- 5
Beat the egg whites to stiff peaks, then gradually add the sugar while continuing to beat until you have a glossy, firm meringue.
- 6
Gently fold the heavy cream into the meringue using a spatula, keeping the mixture light and airy.
- 7
Spread the meringue topping over the entire dessert and refrigerate for at least 2 hours until fully chilled and set.
💡 Chef's Tip
Scatter a few reserved biscuit pieces on top right before serving to keep their crunch intact. A dusting of unsweetened cocoa powder or dark chocolate shavings makes a stunning finishing touch.
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