This martha stewart chocolate chip cookie icebox cake recipe is a no-bake and creamy dessert, which is made with chocolate chip cookies and mascarpone whipped cream. It’s a straightforward recipe, perfect for entertaining, ready in about 50 minutes plus chilling time.
Martha Stewart 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 Martha Stewart Chocolate Chip Cookie Icebox Cake
- Whip cream and mascarpone: In a chilled bowl, whisk 3 cups heavy cream with mascarpone until soft peaks form.
- Sweeten the cream: Add sugar and whiskey (if using). Continue whisking until medium-stiff peaks form. Refrigerate until ready to use.
- Build the first layer: Arrange 9 cookies in a circle on a cake stand or plate, with 2 cookies in the center. Spread 1 cup cream mixture evenly over cookies, leaving a small border.
- Repeat layers: Continue layering cookies and cream to make 7 more layers, ending with a layer of cookies.
- Chill the cake: Lightly cover with plastic wrap and refrigerate overnight to allow cookies to soften.
- Finish with whipped cream: Whip remaining 1 cup cream to soft peaks and spread over the top of the cake.
- Garnish and serve: Top with chocolate shavings and serve chilled.
Recipe Tips
- How long does icebox cake need to chill? Overnight chilling is best for a sliceable texture.
- Can I use store-bought cookies? Yes, sturdy bakery-style cookies work best.
- Why leave a border when spreading cream? It keeps layers neat as the cake settles.
- Can I skip the whiskey? Yes, it’s optional and can be omitted.
- How to get clean slices: Use a sharp knife wiped clean between cuts.
What To Serve With Chocolate Chip Cookie Icebox Cake
- Fresh berries
- Coffee or espresso
- Vanilla ice cream
- Extra chocolate shavings
How To Store Chocolate Chip Cookie Icebox Cake
Refrigerate: Store covered in the refrigerator for up to 3 days.
Freeze: Not recommended, as texture may change.
Chocolate Chip Cookie Icebox Cake Nutrition Facts
- Calories: ~480
- Carbs: ~42g
- Protein: ~5g
- Fat: ~34g
Nutrition information is estimated and may vary.
FAQs
Can I make this icebox cake ahead of time?
Yes, it must chill overnight before serving.
Can I use chocolate wafers instead of cookies?
Yes, but chocolate chip cookies add more texture.
Why didn’t my cookies soften?
They may be too thick—allow more chilling time.
Can I flavor the cream differently?
Yes, add vanilla or espresso powder.
Try More Recipes:
- Martha Stewart Chocolate Coconut Cake
- Martha Stewart Chocolate Chip Cake
- Martha Stewart Chocolate Cake
Martha Stewart Chocolate Chip Cookie Icebox Cake
Description
A no-bake layered icebox cake made with chocolate chip cookies and mascarpone whipped cream.
Ingredients
Instructions
- Whip 3 cups cream with mascarpone.
- Add sugar and whiskey; whip to medium-stiff peaks.
- Layer cookies and cream.
- Chill overnight.
- Whip remaining cream and spread on top.
- Garnish and serve.