Week 115: Chocolate Chip Cookie Icebox Cake

I saw this recipe online and became obsessed with putting my own spin on it. I can’t believe I’ve only made one ice cream cake and barely any icebox cakes.

Jump to the recipe!

An icebox cake is a no-bake dessert that features cookies with whipped cream. It’s technically a cake and originated in the U.S. around the 1920s.

This cake features layers of chocolate mousse and chocolate chip cookies. It’s also extremely quick to make. Barely any prep, and once you let your cake chill in the freezer overnight, the work is over!

I recommend using Tate’s chocolate chip cookies because they are very crispy and can absorb the mousse best. However, any brand of crispy cookie will work.

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RECIPE:

INGREDIENTS:

Mousse:

• 2 cups heavy whipping cream

• 3/4 cups of  powdered sugar

• 8 oz. of chocolate chips

Cookies:

• 14 oz. of chocolate chip cookies

STEPS:

1. In a bowl, microwave the chocolate chips and 1/4 cup of heavy whipping cream in 30 second intrevels until melted. Make sure to mix the chocolate chips around every 30 seconds to avoid anything burning.

2. In a bowl, beat the remaining heavy whipping cream and powdered sugar with an electric mixer until stiff peaks form. Fold the chocolate into the whipped cream and set aside.

3. Arrange a layer of chocolate chips on a plane. Top with 1/3 of the mousse. Repeat the process until you run out of cream and top with crushed cookies. Let the cake cool in the freezer overnight and serve.

Enjoy!

The Bored Baker 👩🏽‍🍳