Go Back

CHOCOLATE CHIP KAHLUA ICEBOX CAKE

Print Recipe Pin Recipe
Prep Time 2 minutes
refrigerate 8 hours

Ingredients
  

  • 2 cups cold heavy cream
  • 12 ounces Italian mascarpone cheese*
  • 1/2 cup sugar
  • 1/4 cup coffee liqueur such as Kahlua
  • 2 tablespoons unsweetened dark cocoa powder
  • 1 1/2 teaspoon pure vanilla extract
  • 36-40 chocolate chip cookies Pillsbury ready to bake

Instructions
 

  • In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, and vanilla. .
  • Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.
  • To assemble the cake, arrange chocolate chip cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (break some cookies to fill in the spaces.)
  • Spread a fourth of the Kahula whipped cream evenly over the cookies.
  • Place another layer of cookies on top, lying flat and touching, followed by another fourth of the cream
  • Continue layering cookies and cream until there are 4 layers of each, ending with a layer of cream.
  • Smooth the top, cover with plastic wrap, and refrigerate overnight.
  • Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the chocolate, cut into thin wedges, and serve cold.

Notes

*Marscapone substitute  
 
12 ounces cream cheese
1/3 cup sour cream
1/4 cup heavy whipping cream
 
Blend all three ingredients together until smooth.