This kosher for Passover Matzo Icebox Cake is 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. It can be made with either a plain whipped cream or with a matcha whipped cream.
By Candice Walker on March 17, 2021 (Last updated April 22, 2024) This post may contain affiliate links. Read my disclosure policy.
120shares
This kosher for Passover Matzo Icebox Cake is easy to make with delicious sweet AND crunchy layers of chocolate-covered matzo and silky whipped cream. It’s frozen to make a wonderful cold treat you’ll want to enjoy all year. It can be made with either a plain whipped cream or with a matcha whipped cream.
When Passover is near, I’m always trying to think of creative ways to satisfy my cravings and get creative with Passover desserts. When my sweet tooth kicked in, I found a way to merge Matzo desserts and ice cream!
🌟Why You’ll Love This Recipe
Three flavors complement each other: Matzo crackers have a neutral flavor and slightly crunchy texture, so they pair well with sweet cream and chocolate in this crowd-pleasing dessert.
Firm icebox cake, not soggy: The chocolate acts like a moisture barrier that keeps the matzo from getting soggy. It will stay firm and crunchy, adding a wonderful texture.
Quick and easy method: This icebox cake is so easy to make – you just have to layer the ingredients to make it. It keeps well in the freezer and is served cold, so can be made ahead of time and served whenever you want. Another easy Passover cake is this wonderful Almond Banana Cake which only uses 6 ingredients, and this matzo bark that is a great snack during Passover.
🧾Ingredients in This Matzo Icebox Cake
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 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.
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.
See the recipe card for full information on ingredients and quantities.
This recipe is made in a few separate steps: covering the matzo in chocolate, assembling the cake, freezing the cake, and adding more whipped cream just before serving.
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.
First, decide if you will be laying your matzo vertically or horizontally. 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 different.
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.
Add your chocolate chips and coconut oil to a bowl. 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 to the edges as best you can. We are only covering one side of the matzo with chocolate. Trust me, it is chocolaty enough like this. Freeze the pieces until after the next step.
Whip the cream and powdered sugar in a chilled bowl to stiff peaks. This is when you will add in matcha powder if you want to make this a matcha icebox cake.
Now it’s time to assemble your cake! Line the loaf pan with parchment paper. Use an offset spatula to 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. Freeze for a minimum of 6 hours.
Pro Tip for Assembly
It is OK if the pieces of matzo 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.
Remove the frozen cake from the loaf pan using the parchment paper liner. 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 into slices using a sharp knife and serve immediately.
💚 Make it Matcha
Add 2 tablespoons of culinary-grade matcha powder to the whipped cream, and continue with the steps from there. This is what it will come out like.
🥗 Easy Icebox 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.
❄️ Storing the Icebox Cake
It keeps in the refrigerator for 2-3 days, and in the freezer (covered) for up to a week.
🍍More Kosher for Passover Desserts
Finding wonderful dishes to enjoy during Passover can feel very difficult, but more dishes 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 more favorites:
This kosher for Passover Matzo Icebox Cake is 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. It can be made with either a plain whipped cream or with a matcha whipped cream.
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.
Notes
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 Step: You can assemble the icebox cake with the matzo laying 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 it easier to cut into, but I still prefer the aesthetic of the vertical matzo.Not all matzah is kosher for Passover. Please check for the certification.You can use dark or milk chocolate in this recipe, but my preference is dark chocolate. Please check for the kosher for Passover certification.Some powdered sugar contains cornstarch and is not kosher for Passover. Please look for powdered sugar made with tapioca starch and the certification.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.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.It keeps in the refrigerator for 2-3 days, and in the freezer (covered) for up to a week.
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.
