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+ servings
chocolate icebox cake on wood cake pedestal

Chocolate Icebox Cake

Tara Kringlen
This no-bake wonder takes very little time to assemble. Layers of crisp and thin store bought chocolate chip cookies and chocolate whipped mascarpone cream get refrigerated overnight to create this beautiful and impressive layer cake.
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Prep Time 20 minutes
Chilling Time 12 hours
Total Time 12 hours 20 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 644 kcal


  • 3 7oz packages thin and crispy chocolate chip cookies
  • 8 oz bittersweet chocolate
  • 2 ½ cups heavy cream
  • 8 oz mascarpone cheese
  • ½ cup sugar
  • 1 teaspoon vanilla
  • Chocolate shavings for the top optional


  • Finely chop the chocolate. Place in a microwave safe bowl and microwave, 30 seconds at a time, stirring after each time until fully melted. Allow to cool at least 20 minutes.
  • Using either a stand mixer or hand mixer and large bowl, combine 2 ½ cups heavy cream, mascarpone, sugar and vanilla and mix on medium speed until stiff peaks form.
  • Fold in melted chocolate until fully combined. You will have chocolate shards throughout the cream mixture.
  • In an 8 in springform pan, completely line the bottom with a layer of chocolate chip cookies, breaking them as needed to fit any small spaces.
  • Dollop 1 cup of cream on top of the cookies and spread evenly to cover the cookies.
  • Repeat the layering of cookies and cream 4 times for a total of 5 layers each of cookies and cream. You will finish with a layer of cream and the pan will be very full. If you use a 9 in springform pan, you may only have 4 layers of each instead of 5.
  • Cover the pan with plastic wrap and refrigerate overnight.
  • Before serving, run a knife around the edge of the pan before removing the sides of the springform pan.
  • Decorate with chocolate shavings if desired and serve cold.


Adapted from Ina Garten


Calories: 644kcal
Keyword chocolate chip cake, chocolate dessert, icebox cake, no-bake dessert
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