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!
[tasty-recipe id=”36288″]
Leave a Reply