Mocha Chocolate Chip Icebox Cake

4.9
(11)

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

3
3
3
Prep Time:
15 mins
Additional Time:
4 hrs
Total Time:
4 hrs 15 mins
Servings:
10
Yield:
1 8-inch cake

Ingredients

  • 1 cup heavy cream

  • 1 (8 ounce) container mascarpone cheese

  • ¼ cup white sugar

  • 1 tablespoon instant espresso powder

  • 1 teaspoon vanilla extract

  • 1 (13 ounce) package crispy chocolate chip cookies

Directions

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

  2. 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.

  3. Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.

Nutrition Facts (per serving)

379 Calories
28g Fat
29g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 379
% Daily Value *
Total Fat 28g 36%
Saturated Fat 14g 70%
Cholesterol 61mg 20%
Sodium 131mg 6%
Total Carbohydrate 29g 11%
Dietary Fiber 1g 4%
Total Sugars 18g
Protein 4g
Vitamin C 0mg 1%
Calcium 61mg 5%
Iron 1mg 7%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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