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Home Desserts and Sweets

Espresso Royale Icebox Cake

3.95
/5
20 minutes mins
21 Comments
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By: Lalaine ManaloPosted: 05/22/2018Updated: 05/22/2018
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Icebox cake with espresso mousse and graham crackers

 Espresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!

Icebox cake with espresso mousse and graham crackers
Espresso Royale Icebox Cake

Espresso Royale was inspired by Mango Float, a type of icebox cake with graham crackers, whipped cream, and sweet mango pulp that’s popular in the Philippines.

I was in the mood for the cake one day but couldn’t for the life of me find Manila mangoes at any of the stores I drove to. Failing to find the needed fruit and with images of the luscious dessert dancing in my head, I decided to give the icebox cake idea a different spin to quiet the cravings.

Icebox cake with graham crackers and coffee mousse layers

Instead of diced mango for flavor, I added a heaping tablespoon of instant coffee to the whipped cream for a delicious punch of flavor. Boy, was the mocha mousse to die for! The delightful hint of coffee went so well with the buttery graham layers, I was actually glad I didn’t find mangoes.

If you are looking for a special dessert that’s easy to make, this Espresso refrigerator cake is it! All it takes is about 10 minutes of hands-on time and less than five simple ingredients to come together into one scrumptious treat. There’s no baking involved which is perfect for hot Summer months when the last thing you want is to have the oven on.

Icebox cake recipe with graham crackers, coffee-flavored whipped cream and cocoa topping

Can You Freeze an Icebox Cake?

Yes, you can! This Espresso Royale icebox cake needs to be refrigerated overnight to set and popped in the freezer for about 1 hour to sturdy a little. If you prefer more of an ice cream cake consistency, freeze it for at least 6 hours or overnight. Either way, it’s worth the wait!

Tips on How to Make Espresso Royale Icebox Cake

  • Use a heavy cream with at least 30% milkfat content for sturdy foam and better peaks.
  • To whip up to maximum volume, the heavy cream and condensed milk need to very cold. Also, chill the bowl and the beaters in the freezer for about 20 to 30 minutes.
  • Beat the cream at low speed first to build smaller bubbles for a stable foam. When it begins to thicken, increase the speed to medium and continue to beat until you reach stiff peaks.
  • Do not overbeat the whipped cream or the fat in the mixture will separate! Beat the cream to stiff peaks. It should be thick, heavy and clings to the beaters. To check, turn the whisk up. The peaks should point straight up without collapsing.
  • I garnished the top with a generous dusting of cocoa powder but feel free to substitute chocolate shavings, if you like.

Want more easy no-bake treats? Try this three-ingredient Oreo Ice cream cake!

Did you make this? Be sure to leave a review below and tag me @OnionRingsAndThings on Facebook and Instagram!

Icebox cake with espresso mousse and graham crackers
3.95 from 37 votes

Espresso Royale Ice Box Cake

 Espresso Royale Icebox Cake with delicious layers of graham crackers and espresso mousse. Rich, silky and with an intense coffee flavor, this icebox cake is so easy to make and is sure to become a favorite summer treat!
Prep Time: 20 minutes mins
Chilling Time: 4 hours hrs
Total Time: 20 minutes mins
Author: Lalaine Manalo
Course: Dessert
Print Pin It Email Recipe Text Recipe
9 Servings

Ingredients

  • 2 cups heavy cream, very cold
  • 1 can (14 ounces) condensed milk, very cold
  • 1 tablespoon instant coffee granules, dissolved in 1 tablespoon warm water and completely cooled
  • 14 graham crackers, about 3-inch in lengths
  • 2 tablespoons cocoa powder or chocolate shavings

Instructions

  • Line a 9 x 6 x 2 baking pan with parchment paper, leaving about 1-inch overhang on all sides.
  • In a bowl, combine heavy cream, condensed milk, and liquid coffee. Using a hand mixer at low speed, whip mixture until it begins to thicken. Increase speed to medium and continue to beat to stiff peaks.
  • Arrange one layer of graham crackers on bottom of the prepared baking dish, breaking pieces as needed to fit sides. 
  • Spoon ⅓ of cream mixture on crackers and spread to cover.
  • Arrange another layer of graham crackers over the cream. Spoon and spread ⅓ of the cream mixture. 
  • Repeat with another layer of graham crackers. Spoon and spread remaining ⅓ of the cream mixture on top of crackers.
  • Cover tightly with plastic film and refrigerate overnight. Freeze for about 1 hour before serving. Or freeze for about 6 hours for ice cream like consistency.
  • Lift cake from pan using parchment paper overhang as support and transfer onto a serving platter. 
  • Sprinkle cocoa powder or chocolate shavings on top of cake or dust with cocoa powder. Cut into squares to serve.

Notes

To make chocolate shavings, run a vegetable peeler across sides of a bittersweet chocolate bar.
Use a flour sifter to easily dust top of cake with cocoa powder.

Nutrition Information

Calories: 311kcal, Carbohydrates: 30g, Protein: 5g, Fat: 19g, Saturated Fat: 12g, Cholesterol: 72mg, Sodium: 89mg, Potassium: 76mg, Sugar: 27g, Vitamin A: 550IU, Calcium: 200mg, Iron: 0.2mg

“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”

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Icebox cake with espresso mousse and graham crackers
Icebox cake recipe with graham crackers, coffee-flavored whipped cream and cocoa topping

 

About Lalaine Manalo

Welcome to Onion Rings and Things where you’ll find hundreds of comfort food recipes, crafts, and printables. Browse around and make something fun or tasty today! Read More

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3.95 from 37 votes (35 ratings without comment)

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Recipe Rating




  1. ESJ says

    Posted on 5/22/22 at 12:24 pm

    5 stars
    Does this use regular condensed milk, or sweetened condensed milk? I don’t see any type of sweetener in this.

    Reply
  2. Anneliese says

    Posted on 4/24/22 at 1:19 pm

    Is that sweetens condensed milk ?
    Your recipe sounds wonderful . Thank you for sharing 😁🌻

    Reply
  3. Patsy says

    Posted on 1/12/22 at 5:41 pm

    5 stars
    Haven’t made this but it looks delicious. One question for clarification: by condensed milk, do you mean Sweetened Condensed Milk?

    Reply
  4. Laks says

    Posted on 7/18/19 at 7:15 am

    Is it a heavy cream or heavy whipping cream

    Reply
  5. Amy says

    Posted on 5/2/19 at 5:03 pm

    Hello Dear I saw the exactly same recipe on another website but i can’t find contact on your website to send you that email. Have a great day.

    Reply
  6. Megan says

    Posted on 6/26/17 at 8:48 am

    Coffee in desserts is always a win in my book! This looks like a great dessert for these hot summer days!

    Reply
    • Lalaine says

      Posted on 6/27/17 at 1:57 pm

      It is a perfect drink to chill around with these days ?.

      Reply
      • Love Cabarrubias says

        Posted on 12/29/19 at 12:12 am

        Is it ok to use Nestle cream for heavy cream?

        Reply
  7. Christine Rooney says

    Posted on 6/26/17 at 1:56 am

    Love desserts that use coffee – This is right up my alley!

    Reply
    • Lalaine says

      Posted on 6/27/17 at 1:58 pm

      It will satisfy your coffee cravings, Christine!

      Reply
  8. Cheri says

    Posted on 11/9/16 at 1:23 pm

    Why is this called espresso cake!?

    Reply
    • Lalaine says

      Posted on 11/18/16 at 9:27 pm

      Hi Cheri,

      I call it that because I use very strong coffee as flavor 🙂

      Reply
  9. Meens says

    Posted on 9/3/15 at 8:25 am

    I tried this… It’s so delicious, am trying out your other desserts which are vegetarian… Ie egg free! Would I be able to use any other egg replacement in place for the egg baking recipes?

    Reply
  10. Victoria says

    Posted on 3/15/13 at 2:49 am

    Can’t get Graham crackers in the Netherlands unfortunately, but this recipe looks super-easy!

    Reply
    • Lalaine says

      Posted on 3/24/13 at 9:24 pm

      Hi Victoria.

      I’ve never tried it with anything else but vanilla wafers might work. I’ll give them a try this weekend and will update you. Thanks.

      Reply
    • Kym says

      Posted on 4/17/18 at 11:23 pm

      I was given a tin of Royal Dansk Danish Butter Cookies as a tip, and knew I could use them for something interesting. This sounds like a delicious possibility. Victoria could find those maybe.

      Reply
      • Lalaine says

        Posted on 4/18/18 at 9:28 am

        Great idea! Butter cookies sound like a good substitute. Please let me know how they turn out!

        Reply
  11. Wendy says

    Posted on 3/13/13 at 1:41 pm

    What and easy but impressive looking dessert! Its beautiful. Thanks for the recipe. I find Nestles table cream in two places in my St. Louis supermarkets. Sometimes it is in the baking aisle with the condensed milk and such but more often it is in the Hispanic food section with the Abuelitas hot chocolate and jarred mole. 🙂

    Reply
    • Lalaine says

      Posted on 3/14/13 at 12:52 pm

      it was so good considering how simple it is to make.

      Thanks, Wendy.

      Reply
  12. Marilyn Stiles says

    Posted on 3/13/13 at 9:01 am

    What exactly is Nestle table cream? Is it the same as whipping/heavy cream? I’ve seen evaporated milk and condensed milk in cans, but never table cream.

    Reply
    • Lalaine says

      Posted on 3/13/13 at 10:12 am

      Hi Marilyn. Nestle table cream is a type of light cream…here’s more information on table cream

      I haven’t personally tried heavy cream with refrigerator cakes but I see no reason why we can’t. Enjoy!

      Reply

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