Cookie Icebox Cake

A close up slice view of the cookies and milk icebox cake.

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This Cookie Icebox Cake is made up of layers of brown sugar mascarpone cream, chocolate sauce, and thin chocolate chip cookies. It's a beautiful yet simple-to-make dessert that celebrates the beloved, iconic American cookie.


  • 1 cup milk (more if needed)
  • 8 ounces (226 grams) mascarpone (see note)
  • ¼ cup (50 grams) brown sugar
  • 2 teaspoons vanilla extract
  • Pinch of salt
  • 1-1/2 cups (340 grams) heavy cream
  • 4 (7-ounce) bags thin, crispy chocolate chip cookies (Tate’s is what I used)
  • 3/4 cup chocolate sauce (store-bought or homemade)


  1. Set aside a 9” deep dish cake or pie pan (see notes for alternatives).
  2. Add the milk to a small bowl and set aside.
  3. Whip the mascarpone, brown sugar, vanilla extract, and salt with an electric mixer (using the whisk attachment) until completely smooth (about 1 minute). Add in the heavy cream and whip until medium-stiff peaks form, about 3 minutes, scraping down the bowl halfway through.
  4. Using a small offset spatula, spread a thin layer of the mascarpone mixture onto the bottom of the pan.
  5. Working quickly, dip a cookie in the milk, immediately shake off the excess, and place in the bottom of the pan. Repeat with more cookies until there is one layer that covers the pan.
  6. Cut (or break) 4 cookies in half, dipping them in the milk as before, and fill in the empty spaces around the edge of the pan. It’s okay that the layer won’t be totally even, it’s more important to fill in the space.
  7. Spread ⅓ of the mascarpone mixture in an even layer on top of the cookies.
  8. Drizzle ¼ cup of chocolate sauce on top of the mascarpone.
  9. Repeat with another layer of the cookies and milk, mascarpone, and chocolate sauce as before.
  10. Add a final layer of cookies, as before.
  11. Spread ½ of the remaining mascarpone on top of the cookies.
  12. Add the remaining ¼ cup chocolate sauce in the bowl to the last of the mascarpone and mix together to make a chocolate cream.
  13. Pipe the chocolate cream around the edge of the pie, as desired.
  14. Garnish the top of the pie with any leftover cookies, crushed up (or use mini chocolate chip cookies as I did).
  15. Cover the assembled cake and let it set up in the refrigerator for at least 6 hours, or overnight.
  16. An hour before you are ready to serve, transfer the cake to the freezer to chill. This is optional, but it makes it easier to slice.
  17. Once ready to serve, remove from the freezer. 
  18. Slice and serve the cake while still chilled.