Ingredients4 h 15 m servings 379
- Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.
- Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream.
- Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Per Serving: 379 calories; 28.3 29.4 4.1 61 130 Full nutrition
ReviewsRead all reviews 8
I absolutely loved the mocha flavor in this icebox cake. The end results depend on how good your cookies are. I used Chips Ahoy.
I loved this cake, it was so easy to make and was not too sweet. i highly recommend it.
This was a snap to make and it was delicious. I enjoyed the tender texture of the cookies and chocolate chips alongside the smooth, rich cream filling. The espresso powder lends a very nice hi...
This was delicious; however, my filling was thinner that what appears in the recipe's photo.
I made the mocha chocolate chip icebox cake and my husband and I loved it. I will certainly make it again.
This is delicious! I made my own espresso powder and made my own cake pan size 8 inch chocolate chip cookies- two layers. Assembled in springform pan and refrigerated. Everyone loved it! Begging...