Old-Fashioned Chocolate Icebox Cake
Ingredients
2 cups cold heavy cream
12 ounces mascarpone cheese
1/2 cup sugar
1/4 cup Kahlua liqueur
2 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
3 (7 ounce) bags of Tate's Bake Shop Gluten Free Chocolate Chip Cookies
shaved chocolate, for garnish
Preparation
1
In a large mixing bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, and vanilla.
2
Using a hand mixer, mix on low speed to combine. Slowly raise the speed until it forms firm peaks.
3
Arrange the gluten free cookies flat in an 9-inch springform pan, covering the bottom as much as possible. Break up some of the cookies to fill in the gaps.
4
Spread a fifth of the whipped cream evenly over the cookies.
5
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
6
Continue layering cookies and whipped cream until there are 5 layers of each, ending with a layer of cream.
7
Smooth the top, cover with plastic wrap, and refrigerate overnight.
8
Run a thin knife around the outside of the cake and remove the sides of the pan.
9
Sprinkle the top with the shaved chocolate, cut in wedges, and serve cold.
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About
This chocolate icebox cake recipe is quick and easy to prepare. It’s a sweet and tasty no-bake dessert, that’s also gluten free. Add this Old-Fashioned Chocolate Icebox Cake to your list of must-make summer desserts!
Added:
Monday, June 10, 2019 - 6:09pm
