Zebra icebox cake - homemade chocolate cookies in malted milk cream
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- Опубликовано: 16 окт 2024
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**RECIPE, FEEDS 8**
For the cookies
1 stick (113g) butter
1 1/4 (250g) cup brown sugar (or white sugar + a glug of molasses)
3/4 cup (75g) dutch cocoa powder
1 egg
1 cup (120g) flour
1 cup (175g) mini chocolate chips
baking powder
vanilla
milk
salt
For the whipped cream
3 pints (1.5 liters) cream
1/2 cup (80g) malted milk powder (or even more if you like the taste)
1/2 cup (100g) sugar
vanilla
Melt the butter. Stir in the sugar, a little glug of vanilla, a big glug of milk, a dash of baking powder, a small pinch of salt (or a big pinch if you're using unsalted butter), cocoa powder, egg, flour and chocolate chips.
Dump the dough onto a piece of parchment or plastic wrap and shape it into a rough log. Chill until solid enough to roll into a more uniform log. Chill again until firm enough to cut into uniform thick coins of dough. Place the coins onto baking sheets and bake at 350ºF/180ºC until they look done - 10-12 minutes. Let cool completely before assembling the cakes.
Combine the cream, milk powder, sugar and a big glug of vanilla. Whip until you have whipped cream. You'll have an easier time assembling the cakes if you chill this a bit first.
Assemble the cakes by alternating cookies with heavy layers of whipped cream. Watch the video for ideas about how to shape them, but you could also just do this lasagna-style in a cake pan. Maybe bash a couple of your cookies into a powder to sprinkle over top.
Let the cakes chill in the fridge for at least a day - the cookies and cream need time to kinda melt together.
Thanks Allform for sponsoring this video! Click www.allform.com/adamragusea for 20% off the sofa of your choice! Our whiskey leather 3-seater with a chaise was easier to assemble than an icebox cake! #Allform
You know it’s an Adam Ragusea video when he reminds you that brown sugar is just white sugar and molasses
And then gets the molasses all over the jar in the process of pouring, disproving the convenience of his method
Not a fan! Molasses has a really strong smell
I tried doing this, and too often put in too much molasses which is really gross.
According to Glen of Glen and Friends, this is not quite correct. Some brown sugar is just granulated with molasses, but some is sugar before final refining. Since all my brown sugar is in a brown sugar saver container (bought from King Arthur and it really works), I can’t check the ingredients. And it likely depends on the store - I’m going to compare brown sugar from chain grocery, Trader Joe’s, and a local organic food chain.
@@correadoggsten idk I still think it’s more convenient and honestly the worst part about brown sugar is when it clumps up and gets hard making your own in really small batches eliminates that problem
For those that don't want to use malted milk powder to stabilize the whipped cream, you can use 1/8 to 1/4 cup of confectioner's sugar, depending on sweetness desired, per cup of heavy whipping cream, and leave out the granulated sugar. For me, the confectioner's sugar whips in better, and the bit of cornstarch in confectioner's sugar also stabilizes the whipped cream extremely well. I'll store any unused whipped cream in a sealed container in the fridge, and it remains like when I first made it for a week. I don't know if it would last longer than a week because it doesn't get a chance to sit around unused longer than that in my kitchen.
damn
My family makes this every year for Christmas, we use a packet of gelatin to stabilize the whipped cream. You dissolve it in water then microwave until melted, then cool slightly and add to cream before whipping. It sets up great and will last for a bit outside the fridge while people are milling around. Malted milk powder sounds like a great flavor addition though.
instant pudding powder is another good stabilizer of whipped cream. The pre-gelled cornstarch in the instant pudding powder makes the final product more stable than regular cornstarch. Plus the instant pudding powder includes the sugar.
Right on, Tim. That is actually how I do my whipped cream as well. Works amazingly well and tastes great.
Adam needs to like or pin this
Another certified hood classic!
☃️
Fintan you are quite the character!
@@Maxdamageplus - My funny valentine, you have no idea…
Adam Ghettusea
@@guillermogilthemessenger Adam Washington Carter Brown King Jefferson Johnson DeRutherford Al-Ragusea
Do you seriously have a GRAND PIANO!?
Love it, Adam. It's great to see musicians actually able to buy Grand Pianos.
sub cookies with graham crackers, some of the cream with condensed milk and also layer mangoes and you got a Filipino classic, the mango icebox cake - “mango float”
So in other words a completely different recipe? 😂
@@toadsage Yes and it's good
My mom used a recipe for this that adds mint to the whipped cream, instead of vanilla. It was delicious!
My mom would make this while waiting for dinner to finish cooking. Since we had it for dessert, it wasn't in the refrigerator long enough to get soggy. The cookies were still a little crisp.
i try to make as many of your recipes as i can and im sure im gonna try this one. Congrats on 2 mililion subs!
My favorite dessert recipe, my grandmother's Icebox Cake!
no one I ever mentioned "Icebox cake" to, knew what it was.
Hers was made with regular Graham Crackers with a cocoa whipped cream, my parents still make it for my birthday every year.
My family makes this too! We call is "Brindle" for some reason. The ideal preparation always seemed like a mousse to me
The traditional icebox cake has been my birthday cake for over 50 years.
That sounds great!
I just realized that my favorite birthday cake is technically an icebox cake- we call it eclair squares, it's graham crackers, cool whip, and chocolate frosting layers, set in the fridge a couple hours
even as I get more "foodie" and make more things from scratch, you can't beat the classics lol
It's called a refrigerator cake where I'm from and also uses graham crackers. Usually topped with mango
Thanks for the star trek shout out! "Transparent aluminum!"
2:13 nice Star Trek IV reference. I can see the resemblance.
I was wondering what that was about!
In my lifetime, this was basically *the* first cake I learned how to make with my grandma which helped to spark my love for basic cooking skill 💜 I’d beg for it always until she taught me so I could accomplish it myself. *Keep it easy* though! Store-bought plain oreo wafers + real whipped cream + create a big slathered log + refrigerator = miracle treat for yourself! Bonus points if you made a playhouse fort out of the fridge box.. in the basement :3
Man that sounds fun
@@TGKPostsSometimes Yes, it is easy. But oreos have basically no flavor. Do it this way if you don't care about taste or texture.
"Baking is a science"
Adam: *dumps random quantities of ingredients in a bowl*
Not an exact science, but science none the less
I’ve never seen someone not measure baking powder. We’re living in the edge today!!
@@callaflower221 Literally the only time I've EVER not measured baking powder was doing pancakes in a major hurry, swear him not measuring stuff drives me BONKERS
JUST THROW IT IN A POT AND BOIL IT!
@@Glacier_Nester honestly, sometimes it's too fiddly having to get out various measuring spoons and clean 'em. Easier to eyeball.
In Australia, we call this chocolate ripple cake. I love it.
And it's made out of proper chocolate biscuits from the get go!
Choco Ripple Cake soooo good, was thinking about it all this video. For a slightly less sweet version, you can alternate with Anzac biscuits and it's still amazing but with a bit of variation!
2 million already??? Proud for you!
Adam, no idea if you read these comments, but I love how your cinematography has progressed over the years. These dolly shots and whip zooms are next level 🤓
"Tries to talk to a whale..."
Had to think about it for five seconds, then I applauded to no one in my home office. Glorious ref.
I scrolled to the comments to see if I could pick up a hint, but no. I guess I'm doomed to wander the earth muttering 'talk to a whale?' to myself forever.
@@tinnagigja3723 Star Trek IV also known as “the one with the whales”
@@jammycooks Ah, it's been a while since I watched that one. Cheers :)
Not a wasted word - just A+ writing/editing, units in imperial and metric, commentary on how to mix things up, just fantastic.
This brings back yummy memories 😋 I'm Australian, and we had this cake made with biscuits (cookies) that were called Chocolate Ripple biscuits. The cake was made in log form and cut on the diagonal, and was called, and great thought went into the name: Chocolate Ripple Cake!
"Or tries to talk to a whale"... Now that's a quality reference!
I remember making this in log form when I was a kid! Man haven't thought about this cake in forever, so nostalgic 🥲
One of my favorite deserts to this day is what ive seen called chocolate lasagna. Is just layers of chocolate pudding whipped cream mixed with cream cheese. Then topped with whipped cream and mini chips. Its usually made witha oreo crust but my aunt always used pie crust. Love it either way
Upvote is for the puppy. Tell him I love him!
Also, thank you for being awesome and improving a favorite childhood classic of mine!
One of our family favourites since forever has been a "cookie log". Chocolate chip cookies, dunked in OJ, sandwiched & smothered in whipped cream. I never knew it was so popular since no-one else I've met knew about it.
OMG So many extra points for the Star Trek reference
I'm glad I'm not the only one who caught that! Not very many folks into the TOS movies I guess
This seems very similar to the Australian choc ripple cake, made with chocolate biscuits and whipped cream.
A classic! Gotta have a crushed up flake to sprinkle on the top haha.
I think it's the exact same but what he said about doing it in a cake pan lasagna style haha
i definitely want to try this, and every other recipe you have ever made!
This is ridiculously easy & amazingly good! You could even just use Famous Chocolate Wafers & Cool Whip and get a serviceable dessert tonight! (Of course, the homemade whipped cream is way better lol)
You know, I just remembered that a local market sells cannoli filling in a piping bag...I wonder what it would be like if I made it with a layer of cannoli filling in between the whipped cream-coated cookies...
Thank you for this, you've answered a childhood question for me. They made one of these on that old PBS show Zoom and I could never remember the name of it.
I remember ZOOM! Came on after Sesame Street.
Loved Zoom!
I opened RUclips at the right time! Congrats on 2 million subs!
Made an icebox cake out of these, but I'll also say that the cookies themselves are out of this world by themselves. Definitely making another batch when the holidays roll around and I need cookies for friends/family!
This is the birthday cake I have every year, I'm stoked for this
My aunt made a Graham Cracker Icebox cake every year for Christmas, and her trick was to mix some French Vanilla Instant Pudding with the Whipped Cream (1:1). Topped with some chocolate icing, and it was delicious.
When I made it I subbed out the icing for Nutella. The icing when cooled made a bit of a crunch texture and that was lost with the switch to Nutella but I think the flavor worked better.
We were really poor as a kid and my angel of a Mum used to make this for us when my brother or I did well at school. It was such a special treat. I’m in uni now and sometimes I still make it when I’m homesick. What a wonderful recipe, I gotta try it soon!
I like making this cake, but instead of all whipped cream, i whip the cream, then stir in mascarpone or cream cheese or creme fraiche. I think traditionally people would dip the cookies in some kind of liqueur (I've also heard of people using orange juice!) before adding the whipped cream, but if you're using Famous Chocolate Wafers you're gonna have to work fast, cuz they'll start to mush almost immediately! lol You can lightly brush them once it's on the stack, if you want, or just use a different kind of cookie, either Adam's homemade ones here, or something like a Chips Ahoy. Smearing a light layer of jam or preserves before the whipped cream is nice too (I usually thin the jam with a bit a water or milk).
A layer of ganache over the whole thing (after it's set up in the fridge for a while) is a lovely & decadent addition! I first heard of this from The Stone Soup, a blog by a woman in Australia, & it's served me very well & even won me a couple prizes at family get-togethers! 😁😆🤣
I have been preaching the joys of this dessert for years! My fave version uses hard ginger cookies, dipped in sherry, coated with lightly sweetened vanilla whipped cream, topped with chocolate shavings. Second fave uses chocolate chip cookies, dipped in cold espresso.
Your kid coming by to sample the whipped cream was so cute!
Yum! Reminds me of chocotorta from Argentina
The shots of Adam rolling a chocolate log are going to make for great ytp edits 👍
Adam: Leather gets nicer as you abuse it more
My cats: I don't think so
I made a malted vanilla bean ice cream with candied potato chips, malt ball bits, and a pretzel grit swirl recently; I love using the powder wherever possible.
Recipe?
@@thegoodwitchluzura
Recipe in grams:
- 200 cream
- 100 milk
- 21 sugar
- 20 honey
- 40 malted milk powder (sifted)
- 1 tsp vanilla bean paste (plus half a bean scraped and steeped overnight)
- 1/4 tsp salt
- PB chocolate malt ball bits
- Candied kettle chips
- Pretzel Grit swirl
Heat everything just until the sugar is dissolved then chill before churning. This makes about a pint but I doubled it to fit my machine better.
To make the candied chips, combine sugar, butter, corn syrup in a 1:1/2:1/4 ratio. I used 100, 50, 25 grams. Melt in microwave until pretty warm and coat your chip pieces. Then bake at 300 F for about 15 min.
To make the pretzel grit, I did the same thing just left out the corn syrup and added the sugar and some salt to 200 grams crushed pretzels. Then add melted butter and toss before baking at 325F until fragrant.
Adam your segways into ad breaks are so smooth I'm incapable of skipping over that portion of your video.
Man that Voyage Home reference made my day
Puppy!!!!! Adam's videos just got 100x better! 😍🐶
Congrats on 2M Adam! I love your vids
Would recommend making this in serving bowls or fruit salad cups in smaller portions
With whole cookies or crumbled?
I loved this as a kid growing up, I'm going to give this recipe a go to bring back some childhood nostalgia!
The Star Trek IV: The Voyage Home reference made me smile. Wonder if anyone else got it?
I'm so glad you're highlighting this! My family has made this for as long as I remember and I think a more "grown up" version is a great alternative
Sacrilege!
Love Adam's recipes, I don't think this one is for me. I think icebox cakes have a wonderful texture on their own, and cold mini chocolate chips tear up my mouth. If I want more contrast in my icebox cakes, I use some unsoaked cookies for crunch, but if the ratio of wafer to whipped cream is right, I get wafers with a pudding like texture that is still slightly firm and dry in the middle. They will sog out after another day or so, I just make sure there isn't any leftovers.
Milk powder (malted or otherwise) in desserts is a baller move, regardless
Omg I LOVE cold chocolate chips!!!!!
The chocolate chips will have been melted in the oven, though, which means that they will not be nearly as hard to bite through. You could also just choose not to have them
I'm intrigued by the firmer cookies rather than the soft wafers but I 100% agree that cold chocolate chips are just not good. I can't stand chocolate chips in ice cream etc. It seems like a rare opinion considering how common they are in cold desserts but I want my chocolate chips warm in something fresh baked or not at all
I agree with all of this. I definitely want to try the malted milk powder cream but I will keep the store-bought wafers.
Yeah he likes heterogeneity a lot more than I do. I don't need a that high of a contrast but a lot of people like for example, Ben n Jerry's for this reason.
This is something my dad always wanted to teach me how to make so thank you Adam so much for this
Ooh, I love the original, with the store-bought wafers. This must be delicious! Will have to try it.
I love the Star Trek Voyage Home referance. 😆 🤣
We call it Chocolate Ripple cake in Australia. Partly due to the fact that usually we use Arnott's Choc Ripple biscuits. Sometimes we dunk the biscuits (cookies) in coffee and some times a liqueur like a coffee liqueur just before coating them and usually laid out in a long log format.
What's the deal with this telegram comment? I got one too on my comment. Dodgy Dodgy.
Choc ripple cake! A classic at Australian Christmas tables in the heat of summer.
Malted milk in the whipped cream is a fantastic idea.
A couple times my mum made a similar cake but you dip ginger nuts(gingery biscuits that are hard as rocks and amazing) in rum really quick and the build the cake with whipped cream like normal. Cause they're such hard biscuits they still have a little texture after the dip in rum and overnight soak in the whipped cream and its delicious cause rum and ginger blend so well.
I had this a bunch as a kid, always loved them! Didn’t realize it was so widespread.
That was delightful, even on my meshy first try. i really appreciated the extra touches for texture.
in my house its known as "Chocolate Ripple Cake" because we've made wit Arnott's Chocolate Ripple since forever. We also do it horizontally. It's my Dad's favourite cake.
"Sloppy summertime oreo snowball" is a phrase I won't forget as quickly as I'd like.
my grandma used to make these with us with those “healthy” oreo cracker things and cool whip. we called them igloos. this vid inspired me to go make one again. lots of good memories
I feel like the sponsor was just to show off what I can only assume is your new puppy in which case well played, they're very cute and make me want a sofa
Get this sofa*!
*Puppy not included
This cake looks like the real deal! My sweet tooth is pleased.
i hate whipped cream so idk if I would like it
I want that in my body years ago. Malted cream and bonus texture? Brilliant.
this is only the second “icebox” dessert i’ve heard about. i grew up eating lemon icebox pie (which i recommend heavily) so it’ll be cool to have another icebox dessert, definitely will be trying this
My mother used to make icebox cake. All it was, was layers of graham crackers and chocolate pudding and it is absolutely delicious. I think I'm going to make one, it's been a long time!
I immediately got that Star Trek IV: The Voyage Home reference. Where's my prize?
Interesting recipe, I see it for the first time today. Either we didn't have it or this kind of cake has completely passed me by. Kind of reminds me of an inside-out mole cake.
And I also didn't know the trick with the milk powder either, I always use cream stiffener, a ready-made product, one packet is good for the 200g standard cup of whipped cream which you can buy here everywhere.
2:04 "To hunt an entire species to extinction is illogical."
"Who said the human race was _logical?"_
Sounds quite similar to Argentina's Chocotorta, made with store bought Chocolinas cookies, though instead of cream here it's traditional to use dulce de leche mixed with cream cheese. I guess all countries must have some sort of quick and easy no-bake cake like these.
Nice Voyage Home reference by the way lol
I've been looking for new recipes for me to use my...uh... special butter, and you KNOW I'm going to try this one. Probably going to sub baking powder for baking soda because I've had some bad experiences with cheap baking powders inevitably clumping and leaving sour bits in the finished product. Never happened before the supply chain shifts, now I'm a bit more cautious.
Strawberry Graham cake!
Bag of berries, melted, blended smooth with one pack of strawberry gelatine.
Mix into whipped cream (or cool whip). Layer that with graham crackers, many layers. I use parchment-lined loaf pans.
i'm a simple gal, i see Adam Ragusea Cooking video, i like
Adam got a dog! Also an ice box cake is such a classical throw-back type of dish. Lovely recipe as always
Such a cute puppy!
Very nostalgic, zebra cake is one of the first desserts I learned how to 'make' as a kid -- box of famous wafers and homemade whipped cream.
I love easy but delicious cake recipes!
That little doggo is really cute
In Australia we use Chocolate Ripple biscuits (cookies) to make this cake. Delicious!
Very nice Star Trek IV: The Voyage Home reference!
My mom makes this sometimes, she uses alternating plain/vanilla and chocolate butter biscuits from the store and covers them either in plain yogurt or sour cream. The biscuits are square, so the logs have kind of a funny shape, I'll have to make it with her again sometime
You madman!!! I have never seen someone make cookies in a measuring cup
Back in the early 70s, there were thes biscuits you could buy with that recipe on every package. We tried them once and they were awesome! We used Cool Whip, not cream...We Used Mr. Christie Chocolate Wafers. Man, does this bring back memories! I was 9/10 at the time!
If you were a 9/10 then, I couldn't imagine what you are now.
@@LingLingFromQLD 61...Do the math...
I make this out of Chocolate Ripple. A biscuit, or cookie to the Americans, which is from Arnotts, a super popular biscuit maker here in Australia. This is my husbands favourite "cake" and once for Valentines Day I made it into a heart shaped stack instead of the usual log, by cutting a few in half. the log shape definitely soaks the cream better than the stack, but the stack is easier to make and make look pretty, ah choices!
Now I think Im going to teach my kids these "cakes" over the coming school holidays lol
In Australia these are called chocolate ripple cake because they're made with chocolate ripple biscuits, we also crumble peppermint crisp chocolate bars on top to add some texture and some depth with the crystallised mint.
Haha that quick star trek reference :D
Do you ever experience variation in the rise of the cookies from freehanding the molasses?
This reminds me of black forest cake with a higher proportion of cream. My Nana's recipe makes bfc with a chocolate japonaise layers. Heavenly
"Before it talks to a whale". Very well played obscure reference. I snarfed my coffee though my nose. I wonder how many people got it.
What’s the reference?
@@xavierlauzac5922 Star Trek IV: The Voyage Home. The frozen log looks like the alien probe in the film used to contact a pair of whales.
In Australia we've always made this using cookies (or sugar-derby's as no one here calls them). We call it "Choc Ripple Cake" as it's commonly made with store bought Arnott's Choc Ripple Biscuits. Love ya work gusea!
i audibly gasped when he crushed the extra cookies instead of eating them as chef's snacks
“A sloppy Summertime, Oreo snowball”. YUM!
looks delicious. I would absolutely give this recipe a go looks way better than the traditional idea and seemingly a tad healthier . The aversion to turning on oven and heating up the house in the heat of summer I believe is why this ice box cakes became so popular. But I think this might be worth it.
"Sloppy Summertime Oreo Snowball" .. sounds amazing :D
I used to make these, but I prefer to put it in the freezer to firm up even more. The whipped cream gets firm, but never as hard as frozen ice cream. They are also alot easier to cut when thrown in the freezer.
I've never heard of icebox cake before, but this looks delicious.
My dad loves this kind of cake, well balcarce cake, it has cream and sweet potatoes sweets in it.
this is the best cake ever
Please make a tres leche cake Adam! I'd love to see your spin on the classic. Personally one of my favorite deserts. So the idea of you improving it sounds almost impossible.
Reminds me of "tiramisu" that my sister makes using Boudoir cookies and pudding mix instead of actually using eggs.
Welcome to U.S. cuisine, where everything is just dumbed down or austere versions of European recipes adapted by immigrants in times of financial depression.
I was just thinking it seemed like tiramisu without the alcohol!
@@ErebosGR I'm South African, though.
Another certified Knoxville, TN classic