Chocolate Chip Cookie Ice Box Cake

A simple 4 ingredient Chocolate Chip Cookie Icebox Cake perfect for summer! ☀

Have you ever had an Icebox Cake? They're one of my favorite summer desserts and only require a few simple ingredients, depending on the variety you make. If you're not familiar with an icebox cake it involves layering cookies with fresh whipped cream and letting it sit in the refrigerator overnight, so the flavors mingle together and the cookies have time to soften. 

When it comes to this old fashioned style icebox cakes the flavor possibilities are endless, so just go with your favorite. I made a Chocolate Chip Cookie version because that's my families favorite cookie. You can use homemade chocolate chip cookies or store bought like I used. 

Icebox cakes are meant to be simple, so unless I have leftover homemade chocolate chip cookies lying around store bought cookies are just as good. You can certainly bake up your your favorite chocolate chip cookies, but who wants to turn the oven on when it is 100+ degrees outside. Not me!!! 


For this Icebox cake I used one package of Chips Ahoy cookies, but I recommend using two so you can add three layers instead of just two, so I adjusted the recipe to reflect two packages. I used homemade whipped cream sweetened with a bit of powdered sugar and vanilla. I don't recommend using cool whip for this recipe. 

It's best to use the crunchy Chips Ahoy versus the soft and chewy, because the whipped cream softens up all the cookies. I finished off the top of this ice box cake with additional crushed cookies and milk chocolate chips. That's it just refrigerate for at least 8 hours or overnight and enjoy!   

This icebox cake is simple to make, so let's get started (see recipe below). Prepare the sweetened whipped cream ahead of time. Line the bottom of a 9 x 3 inch round spring form pan with a layer of cookies (breaking a few cookies to make the fit). 

Spread 1/3 of the whipped cream evenly over the cookies repeating with two more layers and ending with whipped cream. Crush additional cookies and sprinkle on top of cake with milk chocolate chips. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight (is best). 

Slice and enjoy!!!! 

Chocolate Chip Cookie Ice Box Cake

2 - 13 ounce packages store bought chocolate chip cookies, like Chips Ahoy or homemade
4 - cups heavy cream, prepared
1/2 - cup powdered sugar
1 - teaspoon vanilla extract
additional crushed chocolate chip cookies for garnish
1/2 - cup milk chocolate chips

Add the heavy cream, powdered sugar and vanilla extract to a large bowl or stand mixer, beat on high speed until stiff peaks form; set aside. 

Line the bottom of a 9 x 3 inch round spring form pan with a layer of cookies (breaking a few cookies to make the fit). 

Spread 1/3 of the whipped cream evenly over the cookies repeating with two more layers and ending with whipped cream. 

Crush additional cookies and sprinkle on top of cake and add chocolate chips. Cover cake with plastic wrap and refrigerate at least 8 hours or overnight (is best). 

servings: 10 -12

Cook's Note: I don't recommend substituting cool whip for fresh whipped cream. Whipped topping (cool whip) contains oil and doesn't soak into the cookies making them soft enough. I also think it might be too sweet using cool whip.

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