Chocolate Chip Cookie Icebox Cake
This creamy dreamy Chocolate Chip Cookie Icebox Cake comes together in minutes! Whip up this no-bake dessert all summer long.
- 1 ¾ cups chilled heavy cream
- 8 ounces mascarpone cheese
- ½ cup powdered sugar plus more, if needed
- 1 teaspoon pure vanilla extract
- 24-30 thin crisp chocolate chip cookies see note
- mini chocolate chips or chocolate sauce, optional garnishes
Using a stand mixer fitted with the whisk attachment, beat cream, mascarpone cheese, powdered sugar, and vanilla extract. Start the mixer slow, then gradually increase the speed to medium-high and beat until stiff peaks form (this took me about 3-4 minutes). Before the mixture is fully whipped, I recommend that you taste it and add more powdered sugar if desired. I like this mixture moderately sweet (since it's being layered with cookies) but if you'd prefer it sweeter you can add 2-3 more tablespoons of powdered sugar.
Assembly: Place one layer of cookies in the bottom of an 8x8 square baking dish. Break the cookies as needed to cover the bottom as much as possible; I used about 6 cookies. Top with one-quarter of the whipped cream mixture, spreading it into an even layer. Repeat three more times: cookies, whipped cream - cookies, whipped cream - cookies then the remaining whipped cream. Cover with plastic wrap and refrigerate at least 6 hours, up to overnight.
To serve: sprinkle the top with mini chocolate chips and cut into squares. Drizzle chocolate sauce on top of each slice, if desired.
My favorite cookies for this recipe are Tate's Chocolate Chip Cookies (regular or gluten free). Use your favorite brand of thin, crispy, chocolate chip cookies.
Calories: 336kcal | Carbohydrates: 21g | Protein: 3g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 68mg | Sodium: 103mg | Potassium: 66mg | Fiber: 1g | Sugar: 12g | Vitamin A: 775IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg