I don't think I've ever eaten an icebox cake but I want to make one to have ready when friends visiting from out of town get in from the airport. I was planning on making the simple version with Nabisco chocolate wafers and homemade whipped cream. I keep seeing dissenting views on whether the thing needs to actually be frozen. For example, on Food52, their recipe says to just refrigerate it. Isn't the point that it's sort of like ice cream cake?
I also started thinking it might be fun to put something in for texture in some of the whipped cream layers. I recently got a pastry from a local spot in Minneapolis (Patisserie 46 - wonderful place) with little round chocolate balls that seemed slightly malty in flavor. They were really quite small though, maybe a quarter of the size of a frozen pea. Does anyone know what these are and whether they'd work in an icebox cake? Or should I just go with something simple like cacao nibs?