I’m not sure how mint became a signature flavor of St. Patrick’s Day, but this Minty Icebox Cake sure makes me happy that it did!
Sweet treats don’t come any more simple—or easy, or delicious—than icebox cake, a marvel of thin wafers, or, really, cookies of any kind, layered between pillows of whipped cream. This no-bake cake is as true a form of cookies and cream as you can get. The possibilities are endless and the result, soft as cake after a day of rest, is endlessly scrumptious.
In honour of St. Patrick’s Day, and inspired by the icebox cake at famed NYC bakery Magnolia, I decided to give the classic dessert a celebratory, mint twist by using in-season (ha!) Girl Scout Thin Mints.
I know, I know. I don’t usually use ingredients like Thin Mints but, you know, who doesn’t get weak for some Girl Scout cookies every once and a while?! And, anyway, if you think Thin Mints are bad you’re about to be blown away: I think that this icebox cake would be even better made with Mint Oreos! (Which will also give you a splash of holiday colour. Just saying!)
See, the problem with the Thin Mint version is that their chocolate coating keeps the cookies from getting sufficiently soaked. It still tastes divine, but Mint Oreos or, of course, homemade chocolate mint wafer cookies, this these from Martha Stewart, would give you perfect texture, as well as flavor.
However you find time to make this—completely from scratch or with store- or Girl Scout-bought cookies—it’s sure to make your family feel LUCKY this St. Patrick’s Day!
Minty Icebox Cake
- 1 ¾ cups of heavy cream
- ¼ cup of granulated sugar
- 1 ½ teaspoons vanilla
- 10-ounces of mint wafer cookies (1 box of Thin Mints are pictured, but they pose a structural issue; you can use any store bought wafer or make your own—see note above)
1. Add cream, sugar and vanilla to a large bowl or mixer fitted with a whisk attachment. Using a hand held or stand mixer to beat until stiff peaks form.
2. On a flat serving plate, arrange about 9 cookies in a circle and two in the middle. Layer ¼ of the cream over the cookies, then layer 7 cookies in a circle and one in the middle on top of the cream. Add another fourth of the whipped cream on top… something like this:
Repeat for two more layers, ending with a layer of whipped cream.
3. Place cake in refrigerator overnight (again, see note above about Thin Mints). Right before serving, top with mini chocolate chips, chocolate shavings and/or a sprig of mint! Serve to your lucky guests.