Old-Fashioned Chocolate Icebox Cake
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
In a large mixing bowl combine the heavy cream, mascarpone, sugar, Kahlua, cocoa powder, and vanilla.
Using a hand mixer, mix on low speed to combine. Slowly raise the speed until it forms firm peaks.
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.
Spread a fifth of the whipped cream evenly over the cookies.
Place another layer of cookies on top, lying flat and touching, followed by another fifth of the cream.
Continue layering cookies and whipped cream until there are 5 layers of each, ending with a layer of cream.
Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a thin knife around the outside of the cake and remove the sides of the pan.
Sprinkle the top with the shaved chocolate, cut in wedges, and serve cold.
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!
Monday, June 10, 2019 - 6:09pm