Ina Garten Icebox Cake with Tate’s Cookies
This no-bake icebox cake uses Tate’s crispy chocolate chip cookies layered with a mascarpone and whipped cream mixture. The cookies absorb the cream, creating a soft, cake-like texture without the need for baking.
- Prep Time: 15
- Total Time: 15 minutes
- Yield: 8-10 slices 1x
- Category: Dessert
- Method: No-bake
- Cuisine: American
Ingredients
Scale
- 2 cups cold heavy cream
- 1 (8-ounce) container mascarpone cheese, softened
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 (8-ounce) package of Tate’s Bake Shop chocolate chip cookies
- Cocoa powder or chocolate shavings (for garnish)
Instructions
- Prepare the cream mixture – In a large mixing bowl, beat the heavy cream, mascarpone cheese, sugar, and vanilla extract until soft peaks form.
- Layer the cake – Spread a thin layer of the mascarpone cream at the bottom of a 9-inch springform pan or a deep dish. Arrange a layer of Tate’s cookies on top, covering as much surface area as possible.
- Repeat the layers – Continue layering the mascarpone cream and cookies until all ingredients are used, finishing with a layer of cream on top.
- Chill overnight – Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cookies to soften.
- Garnish and serve – Before serving, dust with cocoa powder or sprinkle chocolate shavings for an elegant touch. Slice and enjoy!