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5 from 11 votes

Cookie Icebox Cake

If you've never made a Cookie Icebox Cake, this is your moment! No baking, uber delicious and perfect for summer parties.
Prep Time15 minutes
Cook Time0 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 10 people
Author: Gaby Dalkin

Ingredients

  • 3 cups heavy cream
  • 3 tablespoons powdered sugar
  • 1 tablespoon vanilla extract
  • 4-6 bags Tate’s Chocolate Chip Cookies (just eat any cookies that might be broken and keep the whole ones for the cake)

For Garnish:

  • Store bought chocolate sauce
  • Chocolate Shavings

Instructions

  • In a large stand mixer, beat the heavy cream, powdered sugar and vanilla on high until soft peaks form.
  • On a flat serving plate, spread a thin layer of whipped cream to hold the bottom layer of cookies in place. Arrange 7-7 cookies side by side in a circle, keeping 1 cookie in the center.
  • Spread about ⅔ cup whipped cream on top of the bottom cookie layer, making a 7-inch circle. Repeat with remaining cookies and cream, making 5-7 layers of cookies and ending with a layer of cream (there will be a few cookies left over - you should just eat them). Cover with plastic wrap and refrigerate overnight.
  • Drizzle with chocolate sauce, and / or chocolate shavings before serving.

Notes

Be sure and use crispy cookies in this type of recipe - they will soak up excess liquid from the other ingredients and soften into a delicious cake layer.

Nutrition

Calories: 1181kcal | Carbohydrates: 119g | Protein: 12g | Fat: 73g | Saturated Fat: 31g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 19g | Cholesterol: 81mg | Sodium: 655mg | Potassium: 228mg | Fiber: 2g | Sugar: 43g | Vitamin A: 1204IU | Vitamin C: 0.4mg | Calcium: 71mg | Iron: 5mg