Mocha Chocolate Chip Icebox Cake recipe

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Ingredients

1 cup heavy cream
1 (8 ounce) container mascarpone cheese
¼ cup white sugar
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1 (13 ounce) package crispy chocolate chip cookies

Nutrition Info

379.3 calories
carbohydrate: 29.4 g
cholesterol: 60.6 mg
fat: 28.3 g
fiber: 1.1 g
protein: 4.1 g
saturatedFat: 14 g
servingSize: -
sodium: 130.5 mg
sugar: 17.7 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 8-inch cake

Recipe Note

A little espresso powder adds richness to this chocolate chip cookie icebox cake.

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