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This coffee cookies and cream icebox cake is the easiest dessert you will ever make. It’s a cake made of layers of cookies and coffee whipped cream. Literally all you need to do is whip some cream, layer it with cookies and let it chill. The preparation will take you just 10 minutes.
However, the fact that it’s simple does not make it any less delicious. The cookies soften in the cream to become fudgy and the coffee cream filling is fluffy and melts in your mouth. The cake is also topped with a pillow of fresh whipped cream and crisp cookies for some extra crunch.
So make this cake when you’re feeling tired or lazy. It’s well worth your time!
Why you’ll love this cake
- The fastest and easiest cake ever!
- No baking involved. It’s the perfect no bake dessert for the summer.
- Only 4 ingredients.
Ingredients
- Chocolate sandwich cookies: These cookies provide the base flavour for this cake, so make sure to choose a cookie you love. I use Oreos, but crispy chocolate chip cookies would be delicious too.
- Heavy cream: Heavy cream is used for the coffee cream filling and to make whipped cream to top the cake. It should be 33-35% heavy cream. If the fat percentage is lower, the cream won’t whip up properly. You could use cool whip instead, but homemade coffee cream tastes significantly better.
- Espresso powder: Espresso powder is used to add coffee flavour to the cream filling.
- Vanilla extract: Vanilla extract adds depth of flavour.
Equipment
I used a 7×3.5 inch loaf pan, but you can double the recipe to fit a 9×5 loaf pan. You can also use a springform pan if you want easy removal without using plastic wrap.
The measurements are in grams for this recipe, but since the recipe is quite forgiving, feel free to convert the recipe to volume measurements if desired. Learn more about measuring with volume versus weight here.
Storage
Store the icebox cake in the fridge for up to 4 days. Just note that the cookies will soften more overtime, so depending on your preferred texture, you may not want to store it for many days.
If you’re making the cake in advance, prepare the cake and let it chill in the fridge for up to 4 days. Then make the plain whipped cream the day you’re serving it and top with whipped cream and fresh cookies.
Let’s bake!
This coffee cookies and cream icebox cake is the perfect easy dessert for hot summer days where turning on the oven is a nightmare. It’s also nice if you have special occasions you don’t have lots of time to prepare for. It’s fast to prepare and is sure to be a crowd pleaser!
When you make it, please tag me on Instagram @bakewhenitrains so I can see your beautiful icebox cake. Also, don’t forget to leave a comment and rating below. I’d love to hear your feedback!
With love,
Your baking friend Sherene ❤️
Coffee Cookies and Cream Icebox Cake
Ingredients
Icebox cake
- 32 chocolate sandwich cookies
- 340 grams 33-35% heavy cream
- 2 tbsp espresso powder
- 1 tsp vanilla extract
Topping
- 120 grams 33-35% heavy cream
- 6 chocolate sandwich cookies cut in half or into small pieces
Instructions
- Line a 7×3.5 inch loaf pan with plastic wrap.
- Combine the heavy cream for the icebox cake, espresso powder and vanilla extract.
- Whip the cream until it reaches stiff peaks. You can do this by hand or with an electric mixer equipped with the whisk attachment.
- Spread around 3/4 cup of the cream on the bottom of the loaf pan.
- Add a layer of cookies on top. You should need around 8 cookies per layer, but this may vary depending on the size of your cookies. As long as it's an even layer, it's good.
- Repeat the process 4 times.
- Cover the loaf pan with plastic wrap and chill for 24 hours.
- Whip the cream for the topping. It should be at soft peaks, so if you lift the whisk out of the mixture, there should be a visible peak that bends over a bit.
- Unmold the cake by flipping the loaf pan onto a plate and removing the plastic wrap. If desired, use an offset spatula to smooth out any ridges in the cream.
- Transfer the whipped cream on top of the cake and sprinkle the 6 sandwich cookies on top. You can also use a piping bag and pipe a pretty design with the whipped cream.
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