American·Dessert
Mocha Chip Icebox Cake
A classic no-bake dessert that transforms crispy chocolate chip cookies into a moist, cake-like texture by layering them with a rich mascarpone and coffee-flavored whipped cream.
Prep
30m
Cook
—
Total
1470m
Serves
10
Method
- 01
Prepare a 9-inch springform pan by lining the bottom with a round of parchment paper, using a few dabs of butter to keep the paper in place.
Watch · 0:37
- 02
In a large chilled bowl, combine the sugar, instant coffee, cocoa powder, vanilla extract, coffee liqueur, and cold heavy cream.
Watch · 1:07
- 03
Begin whipping the cream mixture until it starts to thicken to the consistency of thin pancake batter. Add the mascarpone cheese and continue whipping until stiff peaks form, being careful not to over-mix into butter.
Watch · 1:45
- 04
Create the first layer by arranging whole cookies in the bottom of the pan, breaking smaller pieces to fill any gaps. Spread about one-quarter of the mocha mousse evenly over the cookies.
Watch · 3:11
- 05
Repeat the layering process until you have five layers of cookies and four layers of filling, ending with a final layer of cookies on top. Press down lightly on the layers as you build to remove air pockets.
Watch · 5:11
- 06
Wrap the pan tightly in plastic wrap and refrigerate for at least 12 hours, though 24 hours is recommended to allow the cookies to fully soften into a cake-like texture.
Watch · 5:52
- 07
Run a thin knife dipped in hot water around the edges before opening the springform ring. Garnish with piped whipped cream and a dusting of cocoa powder before slicing.
Watch · 6:18
From Chef John
“You are, after all, the dude of what goes in your food.”
“If you have the skills to get toothpaste out of a tube, this really shouldn't be much of a challenge.”
“Now you finally understand why your grandmother used to yell at you to close the icebox.”