Any crunchy cookie should and ought to make its way into an icebox cake. That mantra inspired this chocolate chip cookie icebox cake, which tastes as if the cookies have just been dipped into a nice cold glass of milk. The chocolate chips stay crunchy, so there's still textural contrast. I didn't sweeten the whipped cream, as I think the cookies and chocolate chips add enough flavor — but feel free to splash a bit of vanilla and a few tablespoons of sifted powdered sugar. Be prepared for this cake to go fast. Really fast.
— Additional reporting by Haley Lyndes
- 3 cups heavy cream
2 packages crunchy store-bought chocolate chip cookies, like Chips Ahoy
- In a large bowl, beat cream on high speed until soft peaks form.
- On a flat serving plate, arrange 7 to 8 cookies side by side in a circle, keeping one cookie in the center.
- Spread 1/2 cup whipped cream on top, making a 7-inch circle. Repeat with remaining cookies and cream, making 5 to 6 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with a cake caddy or plastic wrap, and refrigerate overnight.
- Serve by slicing into the cake with a sharp knife.
- Desserts, Cake
- North American
- 8-12 servings