March 05, 2015



Frozen layers of soft chocolate brownie cookies and minty mascarpone whipped cream makes this cake perfect for any occasion, especially for Saint Patrick's Day.

Mini Mint Chocolate Icebox Cake
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Icebox cake is one of the easiest cakes to make. It rose to popularity in the 1920s and 1930s (thanks Wikipedia!) and is traditionally made with two ingredients: chocolate wafers and sweetened whipped cream. And best of all, as the name suggests, there is no cooking required. The wafers and whipped cream are layered and frozen to ice cream consistency.

Mini Mint Chocolate Icebox Cake

My version contains layers soft chocolate brownie cookies and minty whipped cream/mascarpone cheese. Ideally, a springform pan is the best vessel for this cake as the sides pop open for easy unmolding. Since I don't have a springform pan in a 6" range, I use a 6" cake pan lined with plastic wrap so the cake can easily be removed. If you don't have this size cake pan, no big deal. Use what you have of similar size.

The minty green color makes this icebox cake perfect for St. Patrick's Day celebration. If you have  a crowd, double the recipe and use and larger cake pan. No need to worry about leaving this frozen dessert out. It will disappear so fast that it won't have time to melt!



1 cup heavy cream
1/2 cup mascarpone cheese
1/2 tsp. green food coloring
1/4 cup sugar
1/2 tsp. pure mint extract
8 ounces (or so) soft chocolate cookie (I use Pepperidge Farms Chocolate Brownie Soft Dessert Cookies)
1/2 cup or more chocolate shavings *


Place heavy cream, mascarpone, and mint extract in a medium bowl. Beat, starting on low and increasing to medium high. Add food coloring and gradually add sugar and beat until whip cream forms stiff peaks (peaks holds their shape when the beater is pulled straight up out of the bowl).

Line a 6"x 2" round cake pan with plastic wrap, making sure there is enough overhanging the sides to remove cake. If using a springform pan, no need to line with plastic wrap. Spread a thin layer of whipped cream on the bottom. Add 1/3 of the cookies, breaking up pieces to fill up large gaps. Keep the cookies about 1/3 inches away from the sides of the pan if you don't want to see the brown peaking through the cake when unmolded. Add about 1/3 of the remaining whipped cream. Repeat layering cookies and whipped cream two more times, ending with whipped cream on the top layer. There should be some excess whipped cream leftover, which could be eaten by the cook, or it may be reserved to help with any patchwork once the cake is unmolded.

Cover cake pan tightly with a layer of plastic wrap, then with aluminum foil. Freeze at least 8 hours. Unmold cake from pan by pulling up on the bottom layer of plastic wrap. Top with chocolate shavings before serving. Makes 4 servings.

* To make your own chocolate shavings, run a vegetable peeler along the sides of a candy bar.


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  1. Chocolate and mint is one of my favorite combinations! I love that this cake is no bake too!

    1. It's big on my list too, Ashley! So it not surprising that Jr. Mints and Peppermint Patties rank up there on my list of favorite candies. Come to think of it, I could have thrown some Jr. Mints on the top of this cake instead the shaved chocolate...but then again that might be going overboard with the mint flavor. Maybe I'll just leave well enough alone. :)

  2. This is a fantastic dessert! Hope you are having a great weekend and thanks so much for sharing your post with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  3. Haha, this is so cute!! Perfect afternoon tea cake for spring time.

    1. Thank you Elaine! Things in miniature form always seem cuter than regular size. Thanks for visiting.

  4. This looks amazing! My husband LOVES mint and chocolate. I'm thinking this would be a great treat to surprise him with. :)

  5. I adore minty treats, this looks really good. Thanks for linking up to Sweet and Savoury Sunday, stop by and link up again. Have a great day!!