Old-Fashioned Chocolate Icebox Cake
By: Connie Gard
Published: Monday, June 10, 2019 - 6:09pm

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.

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!