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Slice of coffee cookies and cream icebox cake

Coffee Cookies and Cream Icebox Cake

This easy dessert is made of softened fudgy cookies and a fluffy coffee cream filling. Then it's topped with homemade whipped cream and crisp cookies.
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Prep Time:10 minutes
Chilling time:8 hours
Total Time:8 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: coffee, cookies, icebox cake
Servings: 4 large slices
Calories: 788kcal

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 7x3.5 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. 

Notes

Feel free to add some fresh fruit before serving for some lightness to balance out the richness of this cake!