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Coffee & Cream Icebox Cake

Anna Williams

Servings: eight.

Coffee and hazelnuts give this cake—a variation on Nabisco’s Famous Wafer Roll recipe—a more sophisticated flavor. To be safe, buy two boxes of cookies, as some may break. This cake slices best after 2 days in the refrigerator.


  • 1-3/4 cups heavy cream
  • 1 Tbs. instant espresso powder
  • 1 Tbs. sugar
  • 44 Nabisco Famous Chocolate Wafers
  • 1/4 cup finely chopped, toasted hazelnuts for garnish
  • 1/4 cup crushed chocolate wafer cookie crumbs

Nutritional Information

  • Calories (kcal) : 380
  • Fat Calories (kcal): 240
  • Fat (g): 26
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 2
  • Monounsaturated Fat (g): 9
  • Cholesterol (mg): 75
  • Sodium (mg): 300
  • Carbohydrates (g): 33
  • Fiber (g): 1
  • Protein (g): 4


  • Lightly grease a 6-cup loaf pan. Line the pan with two pieces of overlapping plastic wrap, allowing the excess to hang over the edges of the pan.
  • In a bowl, combine the cream, espresso powder, and sugar. Whisk until the cream holds firm peaks. Spoon about two-thirds of the whipped cream into the prepared pan. Tap the pan firmly on the counter to even the cream and eliminate any air bubbles.
  • Starting at a short side of the pan, arrange 11 cookies in the cream, standing them on their edge in a row like dominoes. Gently squeeze the cookies together as you go. Do the same with a second row of cookies, slightly overlapping the cookies from the second row with the cookies in the first row. Continue with two more rows for a total of four rows.
  • Press down on the cookies gently. Cover them with the remaining cream. Smooth the cream with a spatula, gently pressing to make sure any gaps between the cookies are filled. Tap the pan on the counter several times to eliminate any air pockets.
  • Cover the cake with the excess plastic wrap and refrigerate at least 24 hours, preferably 2 days. When ready to serve, peel the plastic wrap from the top and gently tug on the plastic to loosen the cake from the sides of the pan. Set a cutting board on top of the pan and invert the cake onto the board. Lift the pan off and gently peel away the plastic wrap. Mix the hazelnuts with the cookie crumbs and sprinkle over the top of the cake. Slice carefully with a warm knife.


Rate or Review

Reviews (4 reviews)

  • littlebear | 07/11/2018

    I made this years ago and loved it. Would like to do it again but would need to make it a week before it would be served Can this be frozen, or would the whipped cream go watery

  • mikaela0 | 01/05/2012

    This recipe is really awesome!!! If theres one thing to change about this recipe for me, it would be to add more of the coffee flavoring to it. I just want to share one of my greatest dessert recipes that I have in my list have to bid on this one http://www.gourmetrecipe.com/recipes/86-proof-chocolate-cake! A great recipe ever!

  • Danamay07 | 08/23/2011

    Everyone LOVED this! I ran out of the "whipped cream" and had to make a 2nd batch...I might have over whipped my first batch...but I still got rave reviews. Definetly tap to get the cream down and around the cookies...I used Starbucks Via, and I sprinkled a couple tsp of raw sugar over the top when I served it.

  • Genia | 11/26/2007

    A real winner. The addition of espresso powder is what really made this special. I did find that 1 tablespoon each of sugar and coffee made the cream a little bitter so I added more sugar (I used icing sugar instead of regular). Reducing the coffee may also help but don't leave it out.Simple and delicous.

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