Icebox Cake

I’m writing this with a belly full of icebox cake, and I’m pretty happy to say this recipe was a huge hit at the family birthday party we just got home from (three January birthdays in our family!).

This is adapted from Ina Garten’s mocha icebox cake recipe. I would have made it identical to hers, but we have one person in the family who hates coffee, so I omitted the coffee liqueur and espresso powder. I also added a pinch of salt to help balance out the sweetness since we would be missing those bitter notes. It was perfect! I also used gluten free Tate’s cookies and they worked out great.

If you’ve ever made tiramisu, this is similar to that in the way the cookies soften overnight from the cream. It turns out like a fluffy layered cloud cake from heaven, with chocolate chips adding some texture.

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Icebox Cake

Adapted from Ina Garten's mocha icebox cake, this chocolate chocolate chip icebox cake turns out like a fluffy cloud cake from heaven.

Course Dessert

Cuisine American

Keyword cake, cookies, dessert, gluten free

Prep Time 15 minutes

Chilling Time 8 hours

Total Time 8 hours 15 minutes

Servings 8

Ingredients

• 2 cups heavy cream
• 8 oz mascarpone cheese
• 1/2 cup sugar
• 2 tbsp cocoa powder
• 1/4 tsp salt
• 3 packages Tate's Bake Shop chocolate chip cookies 7 oz. each

Instructions

• Combine all ingredients except for the cookies in the bowl of a stand mixer fitted with the whisk attachment.
• Beat on low, gradually increasing speed to high until stiff peaks form. 
• Place a single layer of cookies in the bottom of an 8” springform pan. Top with ⅕ of the cream mixture. Repeat 4 times (reserve a couple cookies for garnish if desired).
• Cover and chill overnight. 
• To remove, slide a sharp knife around the edge of the pan, then release the sides.
• Serve on the bottom part of the pan, garnishing with extra cookies or chocolate shavings. Serve chilled.