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Stale Chocolate Chip Cookie Icebox Cake

Serves: Makes 8 slices

Learn more about Scraps

Ingredients:

  • 2 cups cold heavy cream
  • 8 ounces mascarpone cheese
  • ¼ cup powdered sugar
  • 2 tablespoons cocoa powder, divided, plus more for garnish
  • 1 teaspoon pure vanilla extract
  • Fine sea salt
  • 15 stale chocolate chip cookies
  • Crushed cookies, for garnish


Procedures:

In the bowl of your KitchenAid® Artisan Series Stand Mixer fitted with the whip attachment, add heavy cream, mascarpone, sugar, 1 tablespoon cocoa powder, vanilla and a pinch of salt. Beat on speed 2, increasing to speed 6 until soft peaks form, about 4 minutes.

To assemble, line the bottom and sides of a 9" x 5" loaf pan with plastic wrap, letting some hang over the edges. Add two-thirds of the whipped cream to the loaf pan and spread evenly. Nestle each cookie into the bed of whipped cream creating 3 rows of 5. Top with remaining whipped cream and spread evenly to fill in any cracks. Fold plastic wrap over to cover the whipped cream and gently press the top. Refrigerate overnight.

When ready to serve, unfold plastic wrap and place a plate on top of the pan and carefully invert. Lift off loaf pan and remove plastic wrap. Garnish with a dusting of cocoa powder and crushed cookies. Slice and serve immediately.

Recipe courtesy of Scraps

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