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Chocolate chip cookie icebox cake served on cake and topped with extra chocolate chips and cookie pieces.
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Chocolate Chip Cookie Icebox Cake

This Chocolate Chip Cookie Icebox Cake is the perfect summer dessert. It’s made with Tate's chocolate chip cookies, homemade mascarpone cream, and rich chocolate ganache for an easy no-bake dessert that everyone will love.
Course Dessert
Cuisine American
Keyword chocolate chip cookie icebox cake
Prep Time 20 minutes
Chill Time 9 hours
Total Time 9 hours 20 minutes
Servings 1 cake
Calories 512kcal
Author Tawnie Graham of Kroll's Korner

Equipment

Ingredients

Cookie Layers

  • 3 (7 oz.) bags Tate's Chocolate Chip Cookies

Mascarpone Cream

  • 8 oz. mascarpone cheese, cold
  • 2 cups heavy whipping cream, cold
  • 1/2 cup powdered sugar
  • 2 tsp. vanilla bean paste, or vanilla extract
  • Pinch of kosher salt

Chocolate Ganache Drizzle

  • 4 oz. semi-sweet chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 Tbsp. unsalted butter

Garnish Ideas

  • Mini chocolate chips
  • Chocolate shavings
  • Crushed Tate's cookies
US Customary - Metric

Instructions

  • Make the mascarpone cream: In the bowl of a stand mixer fitted with the whisk attachment, beat the mascarpone, powdered sugar, vanilla, and salt until smooth.
    8 oz. mascarpone cheese, 1/2 cup powdered sugar, 2 tsp. vanilla bean paste, Pinch of kosher salt
    Three images side-by-side of adding all the mascarpone cream ingredients to a bowl and mixing with a hand mixer.
  • Add heavy cream: With the mixer running on low, slowly stream in the cold heavy cream.
    2 cups heavy whipping cream
    Side-by-side image of slowing adding the heavy cream to mascarpone cream ingredients.
  • Continue whipping: Increase speed to medium-high and whip until medium-stiff peaks form.
    Side-by-side image of beating mascarpone cream ingredients on medium-high until stiff peaks form.
  • Build the cake: Line the bottom of an 8-inch springform pan with a layer of Tate's cookies, breaking a few cookies to fill in the gaps.
    3 (7 oz.) bags Tate's Chocolate Chip Cookies
    Putting cookies on the bottom of the springform pan as the first layer.
  • Add mascarpone: Spread a little over 1 cup of the mascarpone cream evenly over the cookies.
    Three images side-by-side of adding first cup of mascarpone cream on top of cookie layer and spreading into an even layer.
  • Repeat the layers:
    -Cookies
    -Cream
    -Cookies
    -Cream
    Continue until all the cream is used, ending with a layer of cream on top.
    Six images showing how to make the layers for cookie icebox cake.
  • Chill: Cover and refrigerate for at least 8 hours Start Timer, preferably overnight. The cookies will soften and transform into cake-like layers. MAGIC, YUM!
    Assembled cake chilled for 8 hours or overnight before adding the chocolate ganache layer.
  • Make the ganache: If very runny, allow the ganache to sit at room temperature for ~ 10 minutes until slightly thickened but still pourable. Then pour the ganache over the cake in an even layer and place it back in the fridge until it hardens, ~1-2 hours. Start Timer
    4 oz. semi-sweet chocolate, 1/2 cup heavy cream, 1 Tbsp. unsalted butter
    Three images side-by-side showing how pouring the chocolate ganache on top of chilled cake and spreading into an even layer.
  • Finish: Remove the cake from the springform pan. Run a butter knife around the perimeter if needed first. Garnish with chocolate shavings, mini chocolate chips, and crushed Tate's cookies. Slice and serve cold. (Look at those LAYERS!! 😍)
    Mini chocolate chips, Chocolate shavings, Crushed Tate's cookies
    Two images side-by-side of icebox cake served on a cake stand then pulling out a slice with a cake slicer.

Notes

  • Don't worry about perfectly arranging the cookies; break pieces as needed to fill the gaps and snack on a couple of bites of cookie if you want to!
  • If you want to go the extra mile, make my Tate’s copycat cookie recipe instead of using the store-bought cookies! Just make sure they’re cooled completely before arranging the cake layers. 
  • This cake can be made up to 2 days ahead. 

Nutrition

Serving: 1/8th of cake | Calories: 512kcal | Carbohydrates: 19g | Protein: 5g | Fat: 47g | Saturated Fat: 29g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 117mg | Sodium: 39mg | Potassium: 152mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1543IU | Vitamin C: 0.4mg | Calcium: 98mg | Iron: 1mg