Marie Biscuit Choc-Chip Icebox Cake

This Marie Biscuit Choc-Chip Icebox Cake is a no-bake dessert that’s both incredibly easy and incredibly delicious. With layers of crisp biscuits softened by a rich whipped cream and chocolate chip filling, this cake chills its way to perfection in the fridge. It’s a classic treat I love making when I want something sweet but don’t want to turn on the oven.

Why You’ll Love This Recipe

I love how effortlessly this dessert comes together. It’s made with just a handful of ingredients, requires no baking, and looks and tastes like I spent hours on it. The biscuits soften into cake-like layers as it chills, while the whipped cream and chocolate chips add a creamy, crunchy contrast. It’s perfect for hot days, last-minute gatherings, or whenever I crave a nostalgic, fuss-free dessert.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Marie biscuits

• Heavy whipping cream

• Sweetened condensed milk

• Vanilla extract

• Semi-sweet or milk chocolate chips

• Optional: cocoa powder or grated chocolate for topping

Directions

1. I start by whipping the heavy cream in a large bowl until soft peaks form.

2. I add the sweetened condensed milk and vanilla extract, then continue whipping until stiff peaks form.

3. I gently fold in the chocolate chips.

4. In a rectangular or square dish, I lay down a layer of Marie biscuits, covering the bottom.

5. I spread a layer of the whipped cream mixture over the biscuits.

6. I repeat the layers—biscuits and cream—until I’ve used up all the cream mixture, finishing with a layer of cream on top.

7. I sprinkle the top with extra chocolate chips, grated chocolate, or a light dusting of cocoa powder.

8. I cover the dish with plastic wrap and refrigerate it for at least 6 hours, preferably overnight, to allow the biscuits to soften and the flavors to meld.

Servings and timing

This cake serves 8 to 10 people, depending on how I slice it. It takes about 20 minutes to assemble, but I always let it chill for a minimum of 6 hours (or overnight) before serving. So I plan ahead to give it time to set properly.

Variations

Here are a few ways I like to change it up:

• Add a layer of sliced bananas or strawberries between the cream layers for a fruity twist.

• Use flavored Marie biscuits like coffee or chocolate for added depth.

• Mix in crushed Oreos or chopped nuts with the whipped cream for extra texture.

• Drizzle each cream layer with a little chocolate or caramel sauce before adding the next biscuit layer.

storage/reheating

I store leftovers in the fridge, tightly covered, for up to 4 days. Since it’s a chilled dessert, there’s no need to reheat—it’s best served cold straight from the fridge. If I make it ahead, I keep it covered until serving to prevent it from drying out or absorbing fridge odors.

FAQs

Can I use other biscuits instead of Marie biscuits?

Yes, I sometimes use graham crackers, digestive biscuits, or tea biscuits. Just choose a firm, dry biscuit that will soften well in the cream.

Can I freeze this icebox cake?

I usually don’t recommend freezing it, as the texture of the cream can change. But if I must, I wrap it tightly and freeze it for up to 2 weeks. I let it thaw in the fridge before serving.

Can I use whipped topping instead of heavy cream?

Yes, store-bought whipped topping works in a pinch. I prefer fresh whipped cream for a richer flavor, but the convenience of whipped topping can be helpful.

How do I make sure the biscuits soften properly?

I always let the cake chill for at least 6 hours, but overnight is best. This gives the cream time to soak into the biscuits and create that cake-like texture.

Can I make it in advance?

Absolutely. I often prepare it a day before an event—it actually tastes better after chilling overnight.

Conclusion

This Marie Biscuit Choc-Chip Icebox Cake is the perfect no-bake treat I rely on when I want something sweet, creamy, and incredibly simple. With minimal prep and maximum flavor, it’s a dessert that always disappears fast—especially on hot days or at casual get-togethers. It’s one of those recipes I make again and again, and it never fails to impress.