Martha Stewart Ice Box Cake Recipe

This creamy, decadent Martha Stewart Ice Box Cake Recipe is made with layers of thin, crispy chocolate chip cookies and pillowy mascarpone whipped cream, ready in just 30 minutes of prep. The hero moment happens when you slice into the chilled cake to reveal beautiful, zebra-like layers that have softened into a cake-like texture overnight. I love making this for summer gatherings because it feeds a crowd and requires absolutely no baking.

What I Learned Making This

The biggest lesson I learned with this recipe is that texture is everything. When I first tried making an icebox cake, I used soft, chewy cookies thinking they would be delicious, but they turned into mush. The secret to Martha’s version is using extremely thin, crispy cookies—like Tate’s Bake Shop or homemade crisp ones—because they maintain just enough structure while absorbing moisture from the heavy cream.

Another surprise was the addition of mascarpone cheese to the whipped cream. I used to just use sweetened whipped cream, but it would often weep or deflate after a day in the fridge. Martha’s addition of mascarpone acts as a stabilizer, keeping the frosting thick and luxurious for days, which makes this the ultimate make-ahead dessert.

Martha Stewart Ice Box Cake Recipe Ingredients

• 4 cups heavy cream: Cold. You will use 3 cups for the filling and reserve 1 cup for the final topping.
• 8 ounces mascarpone cheese: Room temperature helps it blend smoother, but cold works if you beat it well.
• 2 tablespoons granulated sugar: The cookies provide most of the sweetness, so the cream stays light.
• 1 tablespoon whiskey (optional): Adds a subtle depth that cuts through the fat; you can sub vanilla extract.
• 80-90 thin chocolate chip cookies: About 2 pounds. Use Tate’s Bake Shop or a homemade thin-and-crispy recipe.
• Dark chocolate block: For creating shavings to garnish the top.

How To Make Martha Stewart Ice Box Cake Recipe

1. Make the Cream Filling: In a large chilled bowl, combine 3 cups of the heavy cream and the mascarpone cheese. Beat with an electric mixer on medium speed until soft peaks form. Add the sugar and whiskey (or vanilla), then continue beating until stiff peaks form. Be careful not to overbeat into butter.
2. Create the Base: Smear a small spoonful of cream on the center of a flat serving platter or cake stand to anchor the cookies. Arrange 7 cookies in a circle, touching each other, and place one cookie in the center.
3. Layer the Cake: Spread about 3/4 cup of the whipped cream mixture evenly over the cookie layer, leaving a slight border at the edge. Repeat this process—layering cookies and cream—until you have about 8 layers of cookies, ending with a layer of cookies on top.
4. Chill Overnight: Cover the cake loosely with plastic wrap and refrigerate for at least 24 hours. This rest period is non-negotiable as it allows the cookies to soften into “cake.”
5. Finish and Serve: Just before serving, whip the remaining 1 cup of heavy cream to soft peaks. Spread it over the top and sides of the cake. Garnish generously with chocolate shavings using a vegetable peeler.

Recipe Tips

• Don’t Dip the Cookies: Unlike tiramisu, you do not need to dip these cookies in milk or coffee. They will absorb plenty of moisture from the cream alone.
• Use a Springform Ring: If you are worried about the cake sliding while you build it, you can assemble it inside the ring of a springform pan, though Martha’s free-form stack looks more rustic and beautiful.
• Chill the Bowl: Before whipping your cream, place your metal bowl and whisk attachment in the freezer for 10 minutes. This helps the cream whip up faster and hold its volume better.

What To Serve With This Icebox Cake

Since this dessert is incredibly rich and creamy, I recommend serving it with fresh berries like raspberries or strawberries to add a tart contrast. A cup of strong, black coffee or espresso is also perfect to cut through the sweetness of the chocolate chip cookies and mascarpone.

How To Store

This cake must be kept in the refrigerator and is best eaten within 2 to 3 days. After 3 days, the cookies may become too soft. You can also freeze the assembled cake (without the final whipped cream topping) for up to 1 month; just thaw it in the fridge overnight before frosting and serving.

FAQs

• Can I use different cookies? Yes, but they must be thin and crisp. Ginger snaps, chocolate wafers (for the classic Zebra cake), or thin graham crackers work well, but avoid thick, soft-baked cookies.
• Why is my whipped cream runny? You likely didn’t whip it to stiff enough peaks or the room was too warm. The mascarpone helps stability, but ensure you whip until the mixture holds its shape firmly before assembling.
• Can I make this in a 9×13 pan? Absolutely. If you prefer a tray bake style, layer the cookies and cream in a baking dish. It will be easier to transport but won’t have the same towering presentation.

Nutrition

• Calories: 680
• Total Fat: 52g
• Saturated Fat: 28g
• Cholesterol: 145mg
• Sodium: 320mg
• Total Carbohydrate: 48g
• Protein: 6g

Try More Recipes:

• Martha Stewart 5 Ingredient Blueberry Crisp Recipe
• Martha Stewart 5 Ingredient Chocolate Chip Cookies Recipe
• Martha Stewart 7 Minute Frosting Recipe