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This is a super-simple, showstopper dessert and you don’t have to tell a single soul how easy it is to make! Seriously, there’s something about the layers of mocha whipped cream and chocolate chip cookies topped with tons of chocolate shavings that makes this dessert look so fancy.
If you’ve never had an icebox cake, it’s a delightful dessert that combines a creamy element with a crispy cookie element, takes a nap in the refrigerator for a few hours (or overnight-AHEM, HELLO MAKE-AHEAD DESSERT!), and emerges as cold, cake-like layered dessert. This recipe is from (queen) Ina Garten and, as usual, is perfect just as it was written!
The creamy element in this recipe is made with mascarpone cheese, whipped cream, Kahlua, espresso powder and cocoa powder. The classic mocha pairing of coffee and chocolate is achieved here with Kahlua and espresso powder combined with the cocoa powder. 
Let’s talk about the chocolate chip cookies for a second. It’s crucial that you use a thin and crisp chocolate chip cookie! It’s going to sit in the fridge for awhile, giving it a chance to soften up-if you use a soft cookie, the layers will essentially disintegrate and the cookies will be swallowed up by the mocha cream. I love to use Tate’s Bake Shop chocolate chip cookies, which you can get online, at Whole Foods, or even Costco. Feel free to make your own homemade version of crisp chocolate chip cookies if you want; just make sure that they are pretty small because you need them to fit into a springform pan to cover each layer.
This is a no-bake dessert recipe, making it great for summer because you don’t have to turn on the oven or stove to have a delicious, cold and creamy dessert. If you need an easy dessert recipe to serve a crowd, this mocha icebox cake is it!
Mocha-Chocolate Chip Icebox Cake
- Yield: 8 servings
Description
A super-simple yet fancy-looking layered icebox cake with crisp chocolate chip cookies and a whipped mocha-mascarpone cream! Top with chocolate shavings to send this no-bake dessert over the top.
Ingredients
- 2 cups cold heavy cream
- 12 ounces mascarpone cheese, at room temperature
- 1/2 cup granulated sugar
- 1/4 cup coffee liqueur, such as Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- Three 8-ounce packages Tate’s Bake Shop chocolate chip cookies, or other thin, crispy chocolate chip cookies
- Semisweet chocolate curls or shavings, for garnish
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder and vanilla. Mix on low speed until combined, then gradually raise the speed to medium-high, until the mixture is fluffy and forms stiff peaks.
- To assemble the icebox cake: Arrange chocolate chip cookies in a single layer on the bottom of a springform pan, breaking cookies to fit into empty spaces as needed. Spread a layer of the mascarpone mixture evenly over the cookies (you’ll probably get 4 layers if you don’t eat too many cookies while you’re making this so plan accordingly). Continue layering cookies and cream until you run out, ensuring you end with a layer of cream on top. Smooth the top, cover with plastic wrap and refrigerate for at least 12 hours, preferably 24 hours.
- To serve, run a small thin-bladed knife around the edge of the cake and remove the sides of the springform. Sprinkle the top with the shaved chocolate, cut into wedges and serve cold.
Notes
Inspiration: Mocha Chocolate Icebox Cake on foodnetwork.com
- Category: Chocolate, Desserts
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