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Chocolate Chip Ice Box Cake Recipe

Chocolate Chip Ice Box Cake Recipe

An icebox cake is a super fun party cake, and this recipe is my take on a classic. Chocolate chip cookie stripes appear when you slice into this delicious dish, which make it whimsical yet sophisticated. This is the perfect dessert for the kiddos (think frozen cookies and milk!), but elegant enough for a grown-up dinner party.

by Lucy Schaeffer

What you'll need

  • 2 ¾ cup heavy cream
  • ¼ cup granulated sugar
  • 30 Chips Ahoy (or similar) cookies
  • ¼ cup shaved chocolate (optional)

Helpful Tip:

This cake will melt quickly! Place it back in freezer after serving to preserve it. The trick to making neat slices in any ice cream or ice box cake? Run sharp knife under hot water and wipe dry before cutting cake. Crush up some of the chips ahoy cookies and sprinkle over icing before freezing the cake for the final time. Add colorful sprinkles to the top of the cake for a more, festive, party look. Add 1 tablespoon of instant espresso powder or vanilla extract to the cream before whipping to add another level of sophistication to the dessert.


If you plan on freezing for longer than 3 more hours, cover cake with plastic wrap or foil after cake has been in the freezer for about an hour and icing is set. This will ensure that cake does not pick up odors from your freezer.

How to make it

  1. Whip 1 ½ cups of the heavy cream with 2 tablespoons of the sugar with an electric mixer until soft peaks form to make whipped cream.
  2. Stack 6 cookies on top of each other, spreading about 1 tablespoon of your fresh whipped cream mixture in between each cookie. Repeat until you have 5 stacks of 6 cookies with cream centers.
  3. Position cookie stacks on their sides, next to one another on a baking or long platter sheet that's small enough to fit in your freezer. Carefully cover the stacks with foil or plastic wrap and freeze immediately until firm (at least 3 hours and up to 1 week).
  4. Combine the remaining 1 ¼ cups of heavy cream with the remaining sugar and whip in mixer until stiff peaks form to make whipped cream.
  5. After at least 3 hours, remove cookie stacks from freezer.
  6. Make sure stacks are lined up next to each other in an even row andspread the fresh whipped cream evenly over cookie stacks to form one long log/rectangle. Use an offset or rubber spatula to smooth out the cream.
  7. Place mini chips ahoy in a straight line down the top of the cake, and put cake back into the freezer, uncovered for at least 3 more hours or until completely frozen.
  8. Before serving, sprinkle with shaved chocolate, if desired.
  9. Slice cake into thin slices with a sharp knife and serve immediately after removing from freezer.