A little espresso powder adds richness to this chocolate chip cookie icebox cake.

Cally

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Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
10
Yield:
1 8-inch cake
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form.

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  • 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.

Nutrition Facts

379 calories; protein 4.1g 8% DV; carbohydrates 29.4g 10% DV; fat 28.3g 44% DV; cholesterol 60.6mg 20% DV; sodium 130.5mg 5% DV. Full Nutrition

Reviews (12)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/31/2019
I absolutely loved the mocha flavor in this icebox cake. The end results depend on how good your cookies are. I used Chips Ahoy. Read More
(3)

Most helpful critical review

Rating: 3 stars
07/25/2019
I have not made it yet but have a question. Is this a crunchy cake or do the cookies soften in the frig? Read More
13 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
01/31/2019
I absolutely loved the mocha flavor in this icebox cake. The end results depend on how good your cookies are. I used Chips Ahoy. Read More
(3)
Rating: 5 stars
07/25/2019
I've made this many times. It's delicious. Read More
(2)
Rating: 5 stars
07/29/2019
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 hint of coffee. Read More
(1)
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Rating: 5 stars
07/29/2019
I loved this cake it was so easy to make and was not too sweet. i highly recommend it. Read More
(1)
Rating: 3 stars
07/25/2019
I have not made it yet but have a question. Is this a crunchy cake or do the cookies soften in the frig? Read More
Rating: 5 stars
08/13/2019
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 for more! Read More
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Rating: 5 stars
08/07/2020
This was a great tasting dessert that my husband and I loved. Easy to make. I used what was on hand. Instead of mascarpone, I used cream cheese. I probably used to big of a dish because I did not have enough cream mixture for the top. So I whipped another cup of heavy cream with a dash of vanilla, bit of sugar and a scant amount of expresso. It complimented the other two layers. I did use Chips Ahoy as someone suggested. They were perfect. This tasted perfect the next day if you can wait that long to try some. LOL Read More
Rating: 1 stars
07/25/2019
I haven’t made this. It’s a rip-off of Ina Gartens icebox cake made with Tate’s chocolate chip cookies. Her version has 5-6 layers and looks beautiful and elegant. It’s always a huge hit at every party. Google it you won’t be sorry. Read More
Rating: 5 stars
08/16/2019
I made the mocha chocolate chip icebox cake and my husband and I loved it. I will certainly make it again. Read More