This Chocolate Chip Cookie Icebox Cake Recipe is an easy and creamy recipe, which is made with classic chocolate chip cookies and rich mascarpone cheese. It’s the ultimate no-bake dessert, ready with just 20 minutes of active prep time.
Chocolate Chip Cookie Icebox Cake Ingredients
- 4 cups cold heavy cream
- 8 ounces mascarpone cheese
- 2 tablespoons sugar
- 1 tablespoon whiskey (optional)
- 8 dozen homemade or store-bought chocolate chip cookies
- Chocolate shavings, for garnish
How To Make Chocolate Chip Cookie Icebox Cake
- Make the Cream Filling: In a large, chilled bowl, whisk 3 cups of the cold heavy cream and the mascarpone cheese until soft peaks begin to form. Add the sugar and optional whiskey, then continue to whisk until medium-stiff peaks form. This means the peaks will hold their shape but the very tip will curl over.
- Assemble the First Layer: On a cake stand or serving plate, arrange about 9 cookies in a tight circle. Place 1 or 2 cookies in the center to fill the gap. Carefully spread about 1 cup of the cream mixture evenly over the cookies, leaving a small border around the edge.
- Build and Repeat Layers: Repeat the process, creating another layer of cookies on top of the cream. Continue layering cookies and cream until you have 8 layers of cookies, ending with a final layer of cookies on top. You may have a few cookies left over.
- Chill Overnight: Loosely cover the cake with plastic wrap and refrigerate it overnight. This step is crucial as it allows the cookies to soften and absorb the moisture from the cream.
- Garnish and Serve: Just before serving, whip the final 1 cup of heavy cream until soft peaks form. Spread this whipped cream over the top of the cake. Garnish generously with chocolate shavings.
Recipe Tips
- Why use a chilled bowl? Heavy cream whips up much faster and creates more stable peaks when it’s very cold. Chilling your bowl and whisk for 15 minutes beforehand makes a big difference.
- Don’t overmix the cream: Whisk only until medium-stiff peaks form. If you whisk for too long, the cream can become grainy or separate.
- How to get clean slices: For perfect layers, use a long, sharp knife. Press down firmly and decisively to cut through the cake instead of sawing back and forth.
- Can I skip the whiskey? Yes, the whiskey is optional and adds a subtle depth of flavor. You can leave it out entirely with no other changes needed.
Recipe Variations
Think of the chocolate chip cookies as a base that you can swap out for other flavors. This icebox cake is also delicious when made with:
- Crispy snickerdoodles
- Thin ginger snap cookies
- Old-fashioned lemon sugar cookies
- Store-bought crispy coconut cookies
How To Store Icebox Cake
- Refrigerate: Cover any leftover cake with plastic wrap or store it in an airtight container in the refrigerator for up to 3 days. The cookies will continue to soften over time.
- Freeze: This cake freezes beautifully. Wrap the whole cake or individual slices tightly in plastic wrap and then foil. It can be frozen for up to 1 month. Thaw in the refrigerator for a few hours before serving.
Chocolate Chip Cookie Icebox Cake Nutrition Facts
- Calories: 550-650 kcal per serving
- Carbohydrates: 45g
- Protein: 6g
- Fat: 45g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
The chilling time is essential for an icebox cake. It allows the cream filling to soak into the crispy cookies, softening them to a perfect cake-like texture. If you cut it too soon, the cookies will still be hard.
Mascarpone is recommended for its rich, smooth texture and milder flavor. Cream cheese is tangier and denser, which will significantly change the taste and consistency of the filling.
Yes, but you may need fewer cookies per layer. The key is to use crispy cookies (like Tate’s Bake Shop or similar) rather than soft, chewy ones. The crispy texture is what allows them to properly absorb the cream.
Try More Recipes:
- Vanilla Sheet Cake With Lemon Cream-Cheese Frosting Recipe
- I Tried Martha Stewart’s Coffee Cake, and I Let the Crumbs Fall Where They May
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Chocolate Chip Cookie Icebox Cake Recipe
Description
Layers of crispy chocolate chip cookies soften overnight into a tender, cake-like texture within a rich, velvety mascarpone whipped cream.
Ingredients
Instructions
- Whisk 3 cups cream and mascarpone in a chilled bowl to soft peaks.
- Add sugar and whiskey (if using); whisk to medium-stiff peaks.
- Arrange a layer of cookies on a plate, then top with 1 cup of cream mixture.
- Repeat layering until you have 8 layers of cookies, ending with cookies on top.
- Cover loosely and refrigerate overnight to allow the cookies to soften.
- Before serving, whip the final 1 cup of cream and spread it on top.
- Garnish with chocolate shavings and slice to serve.
Notes
- Use crispy, thin chocolate chip cookies for the best texture.
- Chilling the bowl and beaters for your whipped cream will help it whip up faster and hold its shape better.
- The overnight chilling step is mandatory for the cookies to soften into a cake-like consistency.
- For cleaner slices, use a sharp, non-serrated knife and press down firmly rather than sawing.