Recipes Desserts Frozen Dessert Recipes Mocha Chip Icebox Cake 4.8 (8) 8 Reviews 2 Photos This mocha chip icebox cake is an absolutely luscious dessert, and it is quite amazing what happens to the texture of the cookies after chilling. The cookies become almost cake-like, contrasting with creamy mocha mousse, while the chocolate chips stay firm. It's one of the easiest and most delicious chilled desserts ever. By John Mitzewich John Mitzewich John Mitzewich — aka Chef John — has produced more than 1,500 cooking videos for Allrecipes. He's the actor, director, and screenwriter whose hands and voice confidently walk you through techniques. Allrecipes' editorial guidelines Updated on August 19, 2024 Save Rate Print Share Add Photo 2 2 Prep Time: 20 mins Chill Time: 12 hrs Total Time: 12 hrs 20 mins Servings: 12 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 12 servings 1/3 cup white sugar 1 teaspoon instant coffee powder 1 tablespoon unsweetened cocoa powder 1 teaspoon pure vanilla extract 3 tablespoons coffee liqueur 2 cups cold heavy cream 12 ounces mascarpone cheese or cream cheese 4 (8 ounce) packages chocolate chocolate chip cookies (about 45), such as Tate’s Bake Shop Double Chocolate Chip Cookies Directions Add sugar, coffee powder, cocoa powder, vanilla, coffee liqueur, and cream to a mixing bowl. Whisk or beat with an electric mixer until the mixture thickens, but before soft peaks form. Add mascarpone and beat just until stiff peaks form—if mixed any further, the cream will separate. Refrigerate mocha cream until ready to use. Line a 9-inch springform pan with a round of parchment paper. This step is optional. Place 8 cookies in bottom of pan, and then break a 9th cookie into smaller pieces, and use pieces to fill in gaps. Transfer in 1/4 of the mocha cream, and spread out evenly. Add another layer of cookies; press them lightly into the filling. Add another 1/4 of the mocha mixture, and spread out evenly. Repeat this process with the remaining ingredients, finishing with a layer of cookies, for a total of 5 cookie layers, and 4 filling layers. Wrap and chill for 12 to 24 hours. When ready to serve, run a thin knife between the edge of the cake and the inside of the springform pan ring. Release the spring, and gently slide the ring off. Slice and serve. John Mitzewich Chef's Note: This recipe was adapted from Ina Garten's Mocha Chocolate Icebox Cake. I Made It Print Nutrition Facts (per serving) 678 Calories 53g Fat 46g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 678 % Daily Value * Total Fat 53g 68% Saturated Fat 29g 145% Cholesterol 159mg 53% Sodium 419mg 18% Total Carbohydrate 46g 17% Dietary Fiber 2g 6% Total Sugars 40g Protein 6g 12% Vitamin C 1mg 1% Calcium 69mg 5% Iron 2mg 13% Potassium 160mg 3% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.