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Zebra icebox cake
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.
*Recipe on video and text may differ from each other!
How to cook Zebra icebox cake:
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