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Mocha Chocolate Chip Icebox Cake

Rated as 4.89 out of 5 Stars

"A little espresso powder adds richness to this chocolate chip cookie icebox cake."
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4 h 15 m servings 379
Original recipe yields 10 servings (1 8-inch cake)


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  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; 28.3 29.4 4.1 61 130 Full nutrition

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Read all reviews 8
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I've made this many times. It's delicious.

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...

I have a 9” springform pan, 13oz cookies left 4 that were crumpled for the third layer. One guest requested recipe, a 12 year old requested it for her birthday, a sister who does not like chocol...