Ina Garten Icebox Cake With Tate's Cookies Recipe
If you need a dessert that looks fancy but requires zero baking, this Ina Garten Icebox Cake With Tate's Cookies Recipe is perfect. It is a creamy dreamy and very impressive treat that everyone will love.
Ingredients
- 2 cups cold heavy whipping cream
- 12 ounces Italian mascarpone cheese kept cold
- 1/2 cup granulated white sugar
- 1/4 cup coffee liqueur like Kahlua
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon pure vanilla extract
- 1 teaspoon instant espresso powder
- 2 packages 7-ounce each Tate's Bake Shop Chocolate Chip Cookies
- Shaved semi-sweet chocolate for the top garnish
Instructions
Prepare the Cream Base
- In your large mixing bowl, combine the cold heavy cream, mascarpone cheese, and granulated sugar. The mascarpone helps the cream stay firm and very stable for layering.
Add the Flavoring
- Add the coffee liqueur, cocoa powder, vanilla extract, and instant espresso powder to the bowl. These ingredients give the cake its famous and rich mocha dessert flavor.
Whip the Mixture
- Use your electric mixer to beat the mixture on low speed until it is well combined. Increase the speed to medium and whip until firm peaks form.
Create the First Layer
- Spread a thin layer of the mocha whipped cream on the bottom of your serving platter. This helps keep the first layer of cookies in place while you build.
Arrange the Cookies
- Place a layer of Tate's Chocolate Chip Cookies on top of the cream in a circle. You might need to break some cookies to fill in any large gaps.
Layer the Cream
- Spread about one cup of the whipped cream evenly over the first layer of cookies. Use your spatula to make sure the cream reaches all the edges.
Repeat the Process
- Continue adding layers of cookies and cream until you have about five layers of cookies. End with a smooth, thick layer of the mocha cream on the very top.
Garnish the Top
- Sprinkle the shaved chocolate or extra cocoa powder over the top of the cake. This makes the dessert look like it came from a professional bakery shop.
Chill the Cake
- Cover the cake very loosely with plastic wrap and place it in the refrigerator. It must chill for at least 24 hours to let the cookies soften properly.
Slice and Enjoy
- Remove the cake from the fridge and slice it into wedges with a sharp knife. The cookies will now have a wonderful, soft, and cake-like texture inside.
Notes
- Use gluten-free Tate's cookies to make this a perfect dessert for everyone to enjoy.
- If you do not want alcohol, use an extra tablespoon of espresso instead of liqueur.
- Make sure your heavy cream and mascarpone are very cold for the best volume.
- You can use ginger snaps or lemon cookies for a completely different flavor profile.
- Do not over-whip the cream or it will become grainy and look like butter.
- Sifting the cocoa powder prevents any small brown lumps from showing in your cream.