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- Mocha Cookies and Cream Icebox Cake
Mocha Cookies and Cream Icebox Cake
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Name a better combo than cookies and cream. I’ll wait–oh wait….I stand corrected, because MOCHA and cookies and cream has to be the best flavor throuple of all time. You’ll love this easy mocha cookies and cream icebox cake for all your hot weather occasions!
Mocha Cookies and Cream Icebox Cake
Name a better combo than cookies and cream. I’ll wait–oh wait….I stand corrected, because MOCHA and cookies and cream has to be the best flavor throuple of all time. When I was in high school, my friends and I would make this amazing concoction: vanilla soft serve stirred with crushed up Oreo cookies and drizzled with hot coffee. It was a poor man’s affogato and really hooked me on that coffee Oreo flavor combo.
So when we started brainstorming icebox cake flavors for the summer, we just had to make a mocha cookies and cream icebox cake! She’s a decadent cookies and cream icebox cake loaded up with Oreo cookies, freshly whipped cream, and a sumptuous mocha fudge. Need I say more?
What is a mocha cookies and cream icebox cake?
If you’re not familiar with icebox cakes, I’m so sorry. Icebox cakes are a the perfect, easy dessert to throw together in the summer. They call for minimal ingredients and require verrrrry little effort. And yet, they always turn out beautifully and tasty. They’re a no frills, crowd pleaser that everyone will assume is fancier than it is.
So it comes as no surprise that this girl loves an icebox cake. But this mocha cookies and cream icebox cake might be my favorite I’ve ever made. It’s creamy, crunchy, chocolatey, and full of bold coffee flavor without being too overwhelming. It is sheer perfection.
Ingredients for Mocha Cookies and Cream Icebox Cake
You’ll only need 6 ingredients to make this delicious frozen dessert. This ingredient list is what I like to call a “corner store” list AKA staple ingredients you could find at your tiny corner bodega. No need to run to a big grocery store or grab any special ingredients!
- Brewed Coffee
- Oreo Cookies
- Espresso Powder
- Chocolate Chips
- Heavy Cream
- Powdered Sugar
How to store your mocha cookies and cream icebox cake:
Another wonderful feature of icebox cakes is that they’ll keep in your freezer for a decent amount of time. If you don’t finish your whole mocha cookies and cream icebox cake in one sitting, simply wrap it tightly in plastic wrap and place in the freezer until ready to eat again! Our icebox cake lasted 2 months in the freezer before it started to taste a little freezer burnt. But I can guarantee yours will never last that long 🙂
We hope you enjoy this mocha cookies and cream icebox cake just as much as we do. SO LIKE A LOT.
XXX
Print
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 0 minutes
- Total Time: 3hrs 15mins
- Yield: 16 servings
- Category: dessert
- Method: no bake
- Cuisine: american
Mocha Cookies and Cream Icebox Cake
Name a better combo than cookies and cream. I’ll wait–oh wait….I stand corrected, because MOCHA and cookies and cream has to be the best flavor throuple of all time. You’ll love this easy mocha cookies and cream icebox cake for all your hot weather occasions!
- Prep Time: 15 minutes
- Chill Time: 3 hours
- Cook Time: 0 minutes
- Total Time: 3hrs 15mins
- Yield: 16 servings
- Category: dessert
- Method: no bake
- Cuisine: american
Ingredients
For the mocha cookies and cream cake
- 2 cups semi-sweet chocolate chips
- 2 Tablespoons espresso powder
- 3 cups heavy cream, divided
- 1 teaspoon vanilla extract
- 1/4 cup powdered sugar
- 1/2 cup brewed coffee
- 33 Oreo Cookies
For the cookies and cream whipped frosting
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 Tablespoon Oreo cookie crumbs (about 3 cookies)
- 10 Oreo cookies, optional garnish
Instructions
- Place chocolate chips and espresso powder in a microwave safe bowl. Set aside.
- In a small saucepan over low heat, heat 1 cup of the heavy cream until scalding (not boiling!). Remove from heat and pour onto the chocolate chips.
- Allow mixture to sit for 5 minutes, then stir with a whisk to combine. By this point, chocolate should be fully melted. If it’s not, place in the microwave for 15 seconds and stir. Spoon into a piping bag and place in the fridge until ready to layer.
- In a standing mixer fitted with a whisk attachment, beat the remaining 2 cups of heavy cream until soft peaks form. Add the powdered sugar, vanilla extract and salt and beat well. Set aside.
- Line the inside of a standard-sized loaf pan with plastic wrap on all sides. Working in layers and starting with the whipped cream mixture, spoon and spread the whipped cream, pipe and spread the ganache, and dunk Oreo cookies in coffee before layering on top of the fudge. It’s completely up to you how much you spoon on each layer– if you want more whipped cream, do it! More chocolate, do it!
- Repeat layers until your loaf pan is full, finishing with a layer of whipped cream.
- Cover with plastic wrap and place in the freezer to set for at least 3 hours.
- When ready to serve, take the icebox cake out of the freezer. Beat the heavy cream with a whisk until medium-stiff peaks form. Add the powdered sugar and beat well. Last, fold in the Oreo cookie crumbs until evenly distributed.
- Remove ice box cake from the loaf pan and place on a serving tray. “Frost” with the whipped cream, using a spoon to make big swirls. If desired, top with crumbled cookies. Use a hot, sharp knife to slice and serve! Enjoy.
Oops, wrote a big long comment but forgot to give it five freakin stars!!!
I made this (AMAZING) recipe twice over the weekend since I was too scared to ruin a double batch. I was able to use some lessons learned on the second one, so hopefully this helps someone else too! It’s super simple and I swear your friends will be SO impressed.
A few learnings:
-I am terrified of scorching milk so the most time-consuming part of the recipe was scalding the cream. If you are not a weenie, I feel like this recipe really should take 10-15 mins tops, so the time estimate included is accurate.
-I had better luck (and 1/4 the mess) with a big serving spoon to spread the ganache instead of a piping bag. (I tried both.)
-Because my first attempt with the piping bag was so sloppy, I only ended up using a little over half of the ganache. It was still very delicious, though! I think if you don’t love super rich chocolatey stuff, you’d be okay with less ganache.
-I was skeptical with my first cake, but you CAN fit three layers of oreos, really! Just lightly squish everything down all snug and it WILL fit. (The two-layered version was also delicious, though, if you have a smaller loaf pan.)
-I am not sure if the whole oreo cookies help with the structure…? But next time I might consider using oreo crumbs instead of whole oreos.
-It looks small, but I kid you not we had enough for more than 15? people–it’s SO rich especially if you use all the ganache!
-I brought this to a picnic and prepped the whipped topping 2 hours ahead of time in a Tupperware. The cake stayed firm in the cooler, the topping held up great, and it all came together quickly and perfectly at the park.
I will absolutely make this again and again, and maybe will even try a riff or two- I kind of want to try an oatmeal creme pie version. 👀
This looks delicious. If we wanted to try one without the 1/2 cup of brewed coffee, do you recommend replacing it with milk (or another ingredient) or leaving it out altogether? Thanks so much!!!
Yes! I would just dip the cookies in milk 🙂