Looking for a no-cook sweet treat to beat the summer heat? This Chocolate Chip Espresso Icebox Cake is easy, rich, and delicious. 

The time of year has come that our sweet tooth has to be tended to with desserts that require no heat! I don’t know about you, but hot girl summer to me means not turning on my oven for two months. This Chocolate Chip Espresso Icebox Cake is the perfect cookout addition that you can assemble in no time and everyone will love. 

My thought process for making this dessert came from a craving for tiramisu. I LOVE traditional tiramisu, but sometimes I want a little bit more texture than what a soggy ladyfinger can give me (I said what I said). That’s where chocolate chip cookies come in. They keep a firmer texture for days without becoming too soft, even with the espresso and creamy filling.

This is one of those easy no-bake desserts that you can just stand over the sink with and before you know it, you’ve plowed through 1/4th of it. Make this icebox cake for your next summer gathering and watch it disappear right before your eyes. 

Chocolate Chip Espresso Icebox Cake Ingredients and Subs

heavy cream
mascarpone cheese – you could sub for cream cheese but I highly recommend using mascarpone. You can find it with specialty cheeses in any grocery store. 
powdered sugar
pure vanilla extract
thin crisp chocolate chip cookies (like Tate’s Bakeshop)
espresso – you could use instant espresso or even brewed coffee if you need it! You’ll want about 4 tbsp.
cocoa powder, mini chocolate chips, or chocolate curls to garnish

How to Make Chocolate Chip Espresso Icebox Cake

Using a stand or hand mixer fitted with the whisk attachment, beat cream, mascarpone cheese, powdered sugar, and vanilla extract. Start the mixer slow, then gradually increase the speed to medium-high and beat until stiff peaks form about 3-4 minutes. Taste, and if you’d prefer it sweeter you can add 2-3 more tablespoons of powdered sugar.

Place one layer of cookies in the bottom of an 8×8 square baking dish. Break the cookies as needed to cover the bottom as much as possible; about 6-8 cookies per layer. Drizzle 1/4th of the espresso directly on top of the cookies – about 1 tablespoon.

Then top with one-quarter of the whipped cream mixture, spreading it into an even layer. Repeat three more times: cookies, espresso, whipped cream – cookies, espresso, whipped cream – cookies, espresso, then the remaining whipped cream. Cover with plastic wrap and refrigerate for at least 6 hours, up to overnight

Sprinkle the top with mini chocolate chips, chocolate curls, or dust with cocoa powder and cut into squares to serve. Cover well and store for up to 3 days in the fridge.

How long does Icebox Cake last?

This one is good for up to 3 days in the fridge. After that, the cream starts to become too watery and the cookies too soggy. 

What is an Icebox Cake?

Icebox cake is a no-bake dessert typically made with cream or pudding, fruits, nuts, and cookies or wafers and set in the refrigerator. It’s actually less of a recipe and more of a technique. Think of it as a dessert lasagna that has to chill in the fridge before eating. 

What kind of cookies should I use for this icebox cake?

Really any kind of crispy cookie you like! My favorite for this recipe is Tate’s Bakeshop Chocolate Chip Cookies. They can be pricey, so it helps to buy them in bulk (you’ll need 3 bags).

You can use any thin, crispy chocolate chip cookie you like though! You can even switch up the cookie flavor if you wish! I just had a brilliant idea for another flavor variation, but you’ll have to stay tuned for that one 👀. 

Tools Used

You’ll need:

8×8 pan

Stand or Hand Mixer with the whisk attachment (I use the hand mixer)

More Summer Desserts You’ll LOVE! 

Peach Loaf Cake with Maple Brown Butter Glaze

Dairy Queen Ice Cream Cake Sundaes

Blackberries and Thyme Dumplings

Fluffy Strawberry Pretzel Dip

Lavender and Honey-Soaked Lemon Cake

I hope you enjoy this recipe! Take a browse around the site and please let me know if you make anything by leaving a comment and rating the recipe below. Don’t hesitate to reach out if you have any questions, concerns, or requests!

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Yield: 12 Servings

Chocolate Chip Espresso Icebox Cake

Prep Time: 20 minutes

Additional Time: 6 hours

Total Time: 6 hours 20 minutes

Looking for a no-cook sweet treat to beat the summer heat? This Chocolate Chip Espresso Icebox Cake is easy, rich, and delicious. 

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Ingredients

• 1 ¾ cups chilled heavy cream
• 8 ounces mascarpone cheese
• ½ cup powdered sugar
• 1 teaspoon pure vanilla extract
• 3 7oz packages thin crisp chocolate chip cookies (like Tate's Bakeshop)
• 2 shots espresso, room temp
• cocoa powder, mini chocolate chips, or chocolate curls to garnish

Instructions

1. Using a stand or hand mixer fitted with the whisk attachment, beat cream, mascarpone cheese, powdered sugar, and vanilla extract. Start the mixer slow, then gradually increase the speed to medium-high and beat until stiff peaks form about 3-4 minutes. Taste, and if you'd prefer it sweeter you can add 2-3 more tablespoons of powdered sugar.
2. Place one layer of cookies in the bottom of an 8x8 square baking dish. Break the cookies as needed to cover the bottom as much as possible; about 6-8 cookies per layer. Drizzle 1/4th of the espresso directly on top of the cookies - about 1 tablespoon. Then top with one-quarter of the whipped cream mixture, spreading it into an even layer. Repeat three more times: cookies, espresso, whipped cream - cookies, espresso, whipped cream - cookies, espresso, then the remaining whipped cream. Cover with plastic wrap and refrigerate for at least 6 hours, up to overnight
3. Sprinkle the top with mini chocolate chips, chocolate curls, or dust with cocoa powder and cut into squares to serve. Cover well and store for up to 3 days in the fridge.

Notes

See blog post above.

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