As Passover is approaching, I’m always trying to think of creative ways to satisfy my cravings during the holiday and get creative with kosher for Passover desserts. When my sweet tooth kicked in, and I got thinking about making Matzo desserts and ice cream!
This kosher for Passover Icebox Cake has an (optional) matcha twist! It's easy to make with delicious sweet layers of chocolate-covered matzo and whipped cream, and frozen to make a wonderful treat you'll want to enjoy all year long. This version has matcha, but you can absolutely leave it out.
Why this Recipe Works
Matzo crackers have a neutral flavor and slightly crunchy texture, so they pair well with sweet cream and chocolate. The toastiness of the matzo even adds a roasted flavor to this dessert that is almost coffee-like.
The chocolate acts like a moisture barrier that keeps the matzo from getting soggy. It will stay firm and crunchy, adding a wonderful texture.
This recipe is so easy to make - you just have to layer the ingredients to make it. It keeps in the freezer and is served cold, so can be made ahead of time and served whenever you want.
Ingredients & Substitutions
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- matzo - not all matzah is kosher for Passover. Please check for the certification.
- chocolate bar or chips - you can use dark or milk chocolate in this recipe, but my preference is dark chocolate. Please check for the kosher for Passover certification.
- powdered sugar - some powdered sugar contains cornstarch and is not kosher for Passover. Please look for powdered sugar made with tapioca starch and the certification.
- matcha (optional) - unsweetened, pure matcha is kosher for Passover and contains only one ingredient, green tea. Here is my preferred matcha, and here is a matcha I like that is sold on Amazon.
- coconut oil - virgin coconut oil is kosher for Passover and does not require a special certification. You can substitute it with olive oil, but it does add a slight taste.
How to Make this Recipe
This recipe is made in a few steps: covering the matzo in chocolate, assembling the cake, freezing the cake, and adding more whipped cream just before serving.
Shortcut: You can skip the step of covering the matzo in chocolate by purchasing ready-made chocolate-covered matzo, which you can find in the Passover section of the grocery store during the month of the holiday.
Important Decision: You need to decide if you will be laying the matzo flat/horizontally, or vertically as you see in the images in this post. I have made it both ways, and have found that laying them flat makes the cake easier to cut into, but I still prefer the aesthetic of the vertical matzo.
Break the matzo into thirds if standing them up vertically. You will need to measure the base of your 6"x 9" loaf pan and break them accordingly if laying them flat since each pan is a little different.
Chocolate Covered Matzo
Add the matzo to a silicone baking mat or parchment paper on a baking sheet. Place them as close to each other as possible so the chocolate isn't wasted in between the matzo.
Melt the chocolate and oil over a bain-marie, or 30 seconds at a time in a microwave. Pour the chocolate over the matzo and spread it as evenly as possible. Use the back of a spoon, knife, or offset spatula to spread it out to the edges the best that you can.
We are only covering one side of the matzo with chocolate. Trust me, it is chocolaty enough like this. Freeze until after the next step.
The Whipped Cream & (Optional) Matcha
Whip the cream and powdered sugar to stiff peaks. Include the matcha if you are including it in this recipe.
Assembling the Matzo Icebox Cake
Line the loaf pan with parchment paper.
Using an offset spatula, spread the whipped cream on one side of the chocolate-covered matzo and place it in the prepared loaf pan. Continue with the next piece of matzo and continue layering with all the matzo.
It is OK if they break, just puzzle them back together with the whipped cream. You will use 1/2-2/3 of the whipped cream layering. The rest will be used just before serving. Freeze for a minimum of 6 hours.
To Serve
Remove the cake from the loaf pan using the parchment paper. You can use a knife to help release the cake if it is stuck. Peel off the parchment paper. Cover the cake with the rest of the whipped cream.
Cut using a sharp knife and serve immediately.
Icebox Cake FAQs
A cake layered with cream and wafers that is set in the refrigerator or freezer. It sometimes includes additions like fruits and nuts, similar to a trifle.
It keeps in the refrigerator for 2-3 days, and in the freezer (covered) for up to a week.
It is if it is made with kosher for Passover ingredients like chocolate covered matzo and other items with the proper certification.
More Kosher for Passover Recipes
Finding wonderful dishes to enjoy during Passover can feel very difficult, but there are more dishes that are kosher for Passover than you'd think. I love substituting peanut butter with almond butter to make these Nut Butter Cups, and here are some of my other favorites:
If it isn't Passover, be sure to check out all the Matcha Recipes on Proportional Plate if you're a matcha fan!
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Matzo Icebox Cake
Equipment
- 6"x 9" Loaf Pan
Ingredients
- 6 matzo
- 12 oz. chocolate chips
- 1 tbsp coconut oil
- 1 quart heavy whipping cream
- 1 cup powdered sugar
- 2 tbsp matcha powder optional
Instructions
Chocolate Covered Matzo
- Add the matzo to a silicone baking mat or parchment paper on a baking sheet. Place them as close to each other as possible so the chocolate isn't wasted in between the matzo.
- Melt the chocolate and oil over a bain-marie, or 30 seconds at a time in a microwave. Pour the chocolate over the matzo and spread it as evenly as possible. Use the back of a spoon, knife, or offset spatula to spread it out to the edges the best that you can.
The Whipped Cream & (Optional) Matcha
- Whip the cream and powdered sugar to stiff peaks. Include the matcha if you are including it in this recipe.
Assembling the Matzo Icebox Cake
- Line the loaf pan with parchment paper.
- Using an offset spatula, spread the whipped cream on one side of the chocolate-covered matzo and place it in the prepared loaf pan. Continue with the next piece of matzo and continue layering with all the matzo.
- It is OK if they break, just puzzle them back together with the whipped cream. You will use 1/2-2/3 of the whipped cream layering. The rest will be used just before serving. Freeze for a minimum of 6 hours.
To Serve
- Remove the cake from the loaf pan using the parchment paper. You can use a knife to help release the cake if it is stuck. Peel off the parchment paper. Cover the cake with the rest of the whipped cream.
- Cut using a sharp knife and serve immediately.
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