Chocolate chip icebox cake

By Charmian Christie
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  • 25 centimeter serving plate or cake stand
  • 3 cups (750 milliliters) cold heavy or whipping (35%) cream
  • 1/2 cup (65 grams) confectioners’ (icing) sugar
  • 3 packages (each 300 grams) chocolate chip cookies (about forty 5 centimeter cookies)


  1. In a large bowl, using an electric mixer on low speed, combine the cold cream and confectioners’ sugar. Slowly increase the speed to high and beat until stiff peaks form.
  2. Spread 1/4 cup (60 milliliters) whipped cream in a 23 centimeter circle on the serving plate, leaving a 2.5 centimeter border around the edge of the plate. Arrange the cookies over the cream in a single layer (you’ll need about ten cookies).
  3. Spread a quarter of the remaining whipped cream evenly over the cookies. Top with a second layer of cookies. Continue layering the cookies and cream until there are four layers of cookies, then finish with a layer of cream. Smooth the top of the cake. Crumble a few remaining cookies and sprinkle over the top. (A few cookies might still be left in the bag. Enjoy them as a reward for work well done, or crumble them up and pile them on top of the cake — your choice.)
  4. Insert toothpicks around the edges of the cake and a few in the center, leaving 2.5 centimeter of toothpick exposed (this will prevent the plastic wrap from touching the whipped cream). Drape a long strip of plastic wrap over the top and gently secure it under the plate. Repeat with a second strip of plastic wrap, going in the opposite direction. Don’t wrap tightly, or the toothpicks will pierce the plastic. Refrigerate until the cookies soften, at least six hours, or overnight.


  1. Leftover cake can be rewrapped and refrigerated for up to three days, or frozen for up to one month.


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The 3 Ingredient Baking Book

This recipe appears in The 3 Ingredient Baking Book (© 2019)

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