Milk ‘N’ Cookies Icebox Cake Recipe
Introduction
Milk ‘N’ Cookies Icebox Cake is a nostalgic dessert that combines the rich creaminess of whipped cream and cream cheese with the chocolaty crunch of chocolate chip cookies. Easy to assemble and chill, it’s perfect for a no-bake treat that’s sure to delight both kids and adults alike.
Ingredients
- 2 (13-oz.) boxes store-bought chocolate chip cookies
- 3 cups heavy cream
- 1 (8 oz) block cream cheese, softened
- 2 Tbsp. powdered sugar
Instructions
- Step 1: Place 15 chocolate chip cookies in a large resealable bag and crush them with a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup, reserving some for decorating later. Add the heavy cream to the crushed cookies and let the mixture sit for 10 minutes.
- Step 2: Pour the heavy cream through a strainer into a large bowl, discarding the crushed cookies left in the strainer.
- Step 3: In another large bowl, beat the softened cream cheese with a handheld electric mixer until fluffy, about 1 minute. Add powdered sugar and continue beating until smooth. Gradually add the cookie-infused cream and beat until soft peaks form.
- Step 4: Spread a thin layer of the whipped cream mixture on a cake plate. Arrange 8 whole cookies side by side in a circle and place 3 cookies in the center. Spread a layer of whipped cream on top, then add another layer of cookies, alternating so they don’t stack directly on the cookies below. Repeat this layering process until you have six layers, finishing with a layer of whipped cream.
- Step 5: Sprinkle the top with the reserved crushed cookies. Wrap the cake loosely with plastic wrap and refrigerate until very soft, about 6 hours.
Tips & Variations
- For extra flavor, add a teaspoon of vanilla extract to the cream cheese mixture before beating.
- Use different cookie varieties like peanut butter or oatmeal for a unique twist.
- Chill the cake overnight for a firmer texture that slices neatly.
Storage
Store the icebox cake covered in the refrigerator for up to 3 days. When ready to serve, remove from the fridge and let sit at room temperature for 10 minutes for easier slicing. The cake is best enjoyed chilled but will soften if left out too long.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade cookies instead of store-bought?
Yes, homemade chocolate chip cookies work great and add a personal touch. Just make sure they are firm enough to hold their shape during layering.
What if I don’t have cream cheese?
You can substitute mascarpone or ricotta cheese for a slightly different texture and flavor, but cream cheese gives the classic tangy richness that pairs beautifully with the cookies.
PrintMilk ‘N’ Cookies Icebox Cake Recipe
Milk ‘N’ Cookies Icebox Cake is a no-bake dessert featuring layers of rich whipped cream infused with chocolate chip cookie crumbs and whole cookies for texture. This creamy, soft cake is assembled with layers of cookies and a fluffy sweetened cream cheese and heavy cream mixture, chilled until luscious and cake-like. It’s a delightful treat perfect for summer or anytime you want an easy but impressive dessert.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 6 hours 15 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Cookies
- 2 (13-oz.) boxes store-bought chocolate chip cookies
Cream Mixture
- 3 cups heavy cream
- 1 (8 oz) block cream cheese, softened
- 2 Tbsp. powdered sugar
Instructions
- Crush Cookies and Infuse Cream: Place 15 chocolate chip cookies in a large resealable bag and crush them using a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup and add the 3 cups of heavy cream. Let this mixture sit for 10 minutes to infuse the cream with cookie flavor.
- Strain Cream: Pour the heavy cream through a strainer into a large bowl, discarding the crushed cookie bits. This results in a cookie-infused cream to be used for whipping.
- Prepare Whipped Cream Mixture: In a separate large bowl, beat the softened cream cheese with a handheld electric mixer for about 1 minute until fluffy. Add the powdered sugar and continue beating until smooth. Then, add the cookie-infused cream and beat the mixture until soft peaks form.
- Assemble the Icebox Cake: On a cake plate, spread a thin layer of the whipped cream mixture. Arrange 8 whole cookies side by side in a circle, with 3 cookies in the center. Spread a layer of whipped cream mixture on top and place another layer of cookies over that, staggering so cookies do not align directly with the layer below. Repeat this layering process to create six layers total, finishing with a layer of whipped cream on top.
- Decorate and Chill: Sprinkle the top with some of the reserved crushed cookies for decoration. Wrap the cake loosely with plastic wrap and refrigerate for approximately 6 hours or until very soft and set.
Notes
- Letting the cream sit with crushed cookies allows the cream to absorb a rich cookie flavor without the cookie bits.
- Softened cream cheese is essential for smooth mixing and a fluffy texture.
- Chilling time of about 6 hours or overnight is crucial to let the cookies soften and the layers meld together.
- For best results, use sturdy store-bought chocolate chip cookies to maintain some texture after chilling.
Keywords: icebox cake, no bake dessert, chocolate chip cookies, whipped cream cake, easy cake recipe
