This Marie Biscuit Choc-Chip Icebox Cake is a no-bake wonder that layers crispy biscuits with creamy chocolate chip filling for a dessert that’s as effortless as it is irresistible. Perfect for warm days or when I don’t feel like turning on the oven, this chilled treat sets up beautifully in the fridge and slices like a dream.
Why You’ll Love This Recipe
I love how easy and satisfying this cake is to put together. There’s no baking involved, and the ingredients are simple—many of which I already have in my pantry. The Marie biscuits soak up the cream mixture just enough to become soft and cake-like, while the mini chocolate chips add bursts of sweetness and texture. It’s make-ahead friendly and always a crowd-pleaser.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Marie biscuits
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Heavy whipping cream
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Sweetened condensed milk
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Vanilla extract
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Mini chocolate chips
directions
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I start by whipping the heavy cream in a chilled bowl until soft peaks form.
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I gently fold in the sweetened condensed milk and vanilla extract until well combined.
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Then I stir in the mini chocolate chips, making sure they’re evenly distributed.
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In a rectangular or square dish, I spread a thin layer of the cream mixture to anchor the first biscuit layer.
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I lay Marie biscuits in a single layer over the cream, breaking them to fit if necessary.
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I spread a layer of the cream mixture over the biscuits, smoothing it out evenly.
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I continue layering biscuits and cream until I run out, finishing with a cream layer on top.
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I cover the dish and refrigerate it for at least 6 hours, but overnight is best for perfect texture.
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Just before serving, I sometimes sprinkle a few extra chocolate chips or biscuit crumbs on top for a decorative touch.
Servings and timing
This recipe makes about 9–12 servings depending on portion size.
Prep time: 20 minutes
Chill time: at least 6 hours (preferably overnight)
Total time: about 6 hours and 20 minutes
Variations
When I want a more intense chocolate experience, I use chocolate Marie biscuits or add a layer of chocolate ganache on top. For a fruity twist, I sometimes mix in chopped strawberries or raspberries with the cream. Crushed nuts or a layer of Nutella between the biscuits also add a delightful richness. If I prefer a less sweet version, I reduce the amount of condensed milk slightly or mix in some plain Greek yogurt.
storage/reheating
I keep the icebox cake covered in the fridge for up to 4 days. It actually gets better after a day or two as the flavors meld and the texture softens. Since this is a chilled dessert, I don’t reheat it. If I have leftovers, I slice and store them in an airtight container in the fridge. I don’t recommend freezing it as the cream can separate once thawed.
FAQs
Can I use a different type of biscuit?
Yes, I sometimes use graham crackers or digestive biscuits if Marie biscuits aren’t available. Any plain, crisp biscuit will work well.
How do I keep the cake from getting too soggy?
I layer quickly and evenly, and I don’t soak the biscuits beforehand. The natural moisture from the cream mixture softens them just right during chilling.
Can I use whipped topping instead of cream?
I prefer fresh heavy cream for the best flavor and texture, but whipped topping can be used for convenience. Just keep in mind it will be slightly sweeter and more processed.
What if I don’t have mini chocolate chips?
I chop regular chocolate into small chunks or use grated chocolate for a similar effect. Even crushed chocolate bars work in a pinch.
How far in advance can I make this cake?
I usually make it the night before serving. It can be made up to two days ahead, and it only gets better as it chills.
Conclusion
This Marie Biscuit Choc-Chip Icebox Cake is the kind of dessert I come back to again and again. It’s incredibly simple, refreshingly cold, and just the right mix of creamy and crunchy. Whether it’s for a family gathering, a quick weekend treat, or a last-minute dessert idea, this no-bake cake is always a sweet success.
Print
Marie Biscuit Choc-Chip Icebox Cake
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 20 minutes
- Yield: 9–12 servings
- Category: Dessert
- Method: No-Bake
- Cuisine: International
- Diet: Vegetarian
Description
This Marie Biscuit Choc-Chip Icebox Cake is a no-bake dessert made by layering biscuits with a creamy chocolate chip filling, perfect for warm days or when you want a quick and easy sweet treat.
Ingredients
- 2 packs Marie biscuits
- 2 cups heavy whipping cream
- 1 can (14 oz) sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Whip the heavy cream in a chilled bowl until soft peaks form.
- Fold in the sweetened condensed milk and vanilla extract until well combined.
- Stir in the mini chocolate chips until evenly distributed.
- Spread a thin layer of the cream mixture in a rectangular or square dish to anchor the first biscuit layer.
- Place Marie biscuits in a single layer over the cream, breaking them to fit if necessary.
- Spread a layer of the cream mixture over the biscuits, smoothing it evenly.
- Continue layering biscuits and cream until all ingredients are used, finishing with a layer of cream on top.
- Cover the dish and refrigerate for at least 6 hours, preferably overnight.
- Just before serving, optionally sprinkle extra chocolate chips or biscuit crumbs on top for decoration.
Notes
- Use chocolate Marie biscuits or add chocolate ganache for a richer flavor.
- Mix in fresh berries or chopped fruit for a fruity twist.
- Add crushed nuts or a Nutella layer for extra indulgence.
- Reduce condensed milk or mix in Greek yogurt for less sweetness.
- Best made a day ahead for optimal texture and flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 140mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
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