Why Make This Recipe
Summer Chocolate Chip Cookie Icebox Cake is a delightful dessert that combines the beloved taste of chocolate chip cookies with the cool, creamy texture of whipped cream. It’s perfect for warm summer days when you want something sweet without turning on the oven for too long. This no-bake cake is simple to make and is sure to impress friends and family at gatherings.
How to Make Summer Chocolate Chip Cookie Icebox Cake
Ingredients:
- 21⁄2 cups all-purpose flour
- 1 tsp baking soda
- 1⁄2 tsp salt
- 3⁄4 cup unsalted butter, softened
- 3⁄4 cup brown sugar
- 1⁄2 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 11⁄2 cups mini chocolate chips
- 2 cups heavy whipping cream
- 1⁄2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cream cheese (optional)
- 1 cup whipped cream (for topping swirl)
- Extra chocolate chips for garnish
- Chocolate ganache drizzle (optional)
Directions:
- Preheat your oven to 350°F (175°C). In a bowl, whisk the flour, baking soda, and salt together. In another bowl, beat the softened butter with brown sugar and granulated sugar until fluffy. Add the eggs and vanilla, mixing well. Gradually mix in the dry ingredients. Stir in the mini chocolate chips.
- Divide the cookie dough into three greased round cake pans. Flatten the dough evenly in each pan. Bake for 15–18 minutes or until the cookies are just golden. Let them cool completely.
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. If you are using cream cheese, beat it separately until smooth, then gently fold it into the whipped cream.
- On a serving plate, place one cookie layer down. Spread a generous amount of whipped cream on top. Repeat this with the second cookie layer and more whipped cream. Add the final cookie layer on top. Swirl some whipped cream on the top and decorate with plenty of chocolate chips.
- Refrigerate for at least 4 hours to let the flavors meld or freeze for a firmer texture.
How to Serve Summer Chocolate Chip Cookie Icebox Cake
Serve your Summer Chocolate Chip Cookie Icebox Cake chilled. You can slice it into wedges just like a cake. It’s great on its own, but you can also add a drizzle of chocolate ganache or a scoop of vanilla ice cream for extra indulgence.
How to Store Summer Chocolate Chip Cookie Icebox Cake
Store any leftovers in the refrigerator, covered tightly. This cake can stay fresh for about 4-5 days. If you freeze it, wrap it securely, and it can last for up to a month. Just make sure to let it thaw in the fridge before serving.
Tips to Make Summer Chocolate Chip Cookie Icebox Cake
- Make sure your butter is softened to room temperature for easier mixing.
- Use mini chocolate chips for easier spreading and a more pleasant texture.
- Chill the cake overnight for the best flavor and texture.
- If you want a richer taste, consider using a mix of dark and milk chocolate chips.
Variation
You can customize this icebox cake by adding layers of fruits like bananas or strawberries between the cookie layers. For a nutty flavor, sprinkle some chopped nuts such as walnuts or pecans along with the chocolate chips.
FAQs
Q: Can I use store-bought cookies instead of making them?
A: Yes, you can use store-bought chocolate chip cookies to save time. Just layer them with whipped cream as directed.
Q: Can I make this cake gluten-free?
A: Yes, by substituting the all-purpose flour with a gluten-free flour blend, you can make this cake gluten-free.
Q: How can I make the whipped cream stable?
A: Adding cream cheese to the whipped cream helps to stabilize it, making it hold its shape longer. You can also use instant pudding mix for extra stability.
Summer Chocolate Chip Cookie Icebox Cake
Ingredients
For the cookie layers
- 2.5 cups all-purpose flour
- 1 tsp baking soda
- 0.5 tsp salt
- 0.75 cups unsalted butter, softened Make sure your butter is softened to room temperature.
- 0.75 cups brown sugar
- 0.5 cups granulated sugar
- 2 pcs eggs
- 1 tbsp vanilla extract
- 1.5 cups mini chocolate chips Use mini chocolate chips for better texture.
For the whipped cream layers
- 2 cups heavy whipping cream
- 0.5 cups powdered sugar
- 1 tsp vanilla extract
- 0.5 cups cream cheese (optional) Helps stabilize the whipped cream.
- 1 cup whipped cream (for topping swirl)
- Extra chocolate chips for garnish
- Chocolate ganache drizzle (optional)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat the softened butter with brown sugar and granulated sugar until fluffy.
- Add the eggs and vanilla extract, mixing well.
- Gradually mix in the dry ingredients.
- Stir in the mini chocolate chips.
- Divide the cookie dough into three greased round cake pans and flatten the dough evenly in each pan.
- Bake for 15–18 minutes or until the cookies are just golden. Let them cool completely.
Assembly
- In a large bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form.
- If using cream cheese, beat it separately until smooth, then gently fold it into the whipped cream.
- On a serving plate, place one cookie layer down and spread a generous amount of whipped cream on top.
- Repeat this with the second cookie layer and more whipped cream.
- Add the final cookie layer on top, swirl some whipped cream on the top, and decorate with chocolate chips.
- Refrigerate for at least 4 hours to let the flavors meld or freeze for a firmer texture.