Using whisk attachment on mixer; whip heavy cream on medium high until soft peaks form.

Quickly mix in sugar and extract. Do not overmix whipped cream, you want it stable yet still slightly loose.

Transfer whipped cream to piping bag or plastic bag with the tip cut.

Layer cream between 5 chocolate wafers.

Refrigerate remaining whipped cream to pipe on top of ice box cakes.

Place ice box cakes into large casserole dish, cover and refrigerate overnight.

Pipe more whipped cream on top of cakes.

Sprinkle with powdered sugar and serve.