Chocolate Chip Cookie Icebox Cake takes about 5 minutes to make and has four ingredients! Be sure to make it ahead because it needs a few hours to hang out in the fridge! You can easily adapt the recipe to make a huge pan or a single serving!
Thanks to Dairy West for sponsoring today’s post! #UndeniablyDairy
No bake desserts are all the rage right now and there’s a good reason for it! They’re incredibly quick and easy to throw together and they usually require just a few ingredients.
The hot summer days are right around the corner and that means we are all cringing at the thought of heating the house up just to bake a dessert. Since going without dessert isn’t going to work at my house, no bake desserts are the answer!
This one happens to be a make ahead cake too which makes me a happy girl! Make ahead is how I survive!
For this Cookies and Cream dessert you only need 3 simple ingredients.
Grab a couple packages of store bought chocolate chip cookies. You are welcome to use whatever brand you like. Just be sure to use the crispy, crunchy ones. Soft baked cookies won’t work for this recipe!
You’ll need about ½ a cup of regular milk.
You also need 1 ½ cups heavy whipping cream. You aren’t going to get the same results if you buy whipped topping in those tubs in the freezer section. So do me, and yourself, a favor and grab real whipping cream from the dairy case!
Next you will need a little sugar for sweetening your whipping cream. You may add vanilla if you’d like!
Why you should always whip your own cream:
Have you ever looked at the ingredient label on frozen whipped topping? If you haven’t checked it out you might be surprised to know it’s made from water, vegetable oil, high fructose corn syrup, sodium, and skim milk, artificial flavors, and some other things I don’t know how to pronounce! Yuck!
The main ingredient in heavy whipping cream is cream! Plain and simple!
How to assemble No Bake Cookies and Cream Icebox Cake:
Whip heavy whipping cream with sugar and vanilla until it forms soft peaks.
Quickly dip each cookie in milk. You don’t want to let it sit in the milk for very long or it will get too soggy. Just a quick dip does the trick.
Set the cookies in a pan. Use enough cookies to cover the bottom of the pan.
Spread a fourth of whipped cream over first cookie layer.
Repeat cookies and cream layers until you have four cookie layers and a final cream layer.
Refrigerate cake for at least two hours. Letting it sit longer only makes it better! I’ve fallen in love with make ahead desserts!
Fun ways to dress up the cake before serving:
I always add a few crushed cookies to the cake before serving it. I like to wait right before serving so they don’t get soggy.
Adding a drizzle of hot fudge sauce is always a popular option.
Get as crazy as your imagination allows you and add toffee chips, a whole cookie, sprinkles, caramel sauce, chocolate curls, or chopped up candy bars!
Regardless of what you put on it this cake is always a hit!
Now here’s a quick look at what’s happening on the farm today:
Today is Memorial Day and I might be just a little bit jealous that it’s a holiday and we are stuck here on the farm working. That’s life when you own a dairy farm though.
And you know what? If I asked my kids what they want to do on their day off from school all three of them would say they want to go to work. They love it and I love that they love it…but, I still kind of wish we were ATVing in the mountains, mountain biking, or something!
It’s been raining every single day here. I have to admit the rain is really good for our crops. They are growing like crazy and that’s a blessing.
However, the rain isn’t so good for the cows. It makes a big mucky mess everywhere. It’s hard to keep the cows beds dry and clean when it’s so wet out.
When the cows are constantly wet they get sick more easily, and that means we spend more time getting them better.
Today the guys are working on adding fresh straw to the cows beds, moving baby calves from hutches to bigger pens and scraping the corrals clean. I’m sure they will find a million other things to do, but that’s that priority.
So today instead of visiting grave sites, going on a picnic, having a barbecue or going to a parade we are home trying to get things dried out so our cows will be healthy. It’s all good though because this is where my boys want to be anyway!
I hope you all had a fantastic Memorial Day weekend! Let the summer activities begin! If I had one suggestion for you it would be to add this No Bake Chocolate Chip Cookies and Cream Icebox Cake to your list of super easy, no oven needed, make ahead desserts! You’re going to love it!
Oh and one last thing, if you pray for rain can you please pray that it will miss the dairy! Thanks! xoxo
Here’s the recipe:
No Bake Chocolate Chip Cookies and Cream Icebox Cake
- 1 1/2 c. heavy whipping cream
- 2 T. sugar
- 1 tsp vanilla optional
- 2 packages of chocolate chip cookies make sure they are the crunchy kind
- 1/2 - 1 c. milk
- Grease an 11" x 7" pan. You can use a smaller pan or a bigger pan to if you'd like to make more or less dessert. Be sure to adjust the ingredient amounts accordingly.
- Whip heavy whipping cream with sugar and vanilla until it forms soft peaks. Quickly dip each cookie in milk. You don’t want to let it sit in the milk for very long or it will get too soggy. Just a quick dip does the trick.
- Set the cookies in a pan. Use enough cookies to cover the bottom of the pan.
- Spread a fourth of whipped cream over first cookie layer.
- Repeat cookies and cream layers until you have four cookie layers and a final cream layer.
- Refrigerate cake for at least two hours. Letting it sit longer only makes it better! I’ve fallen in love with make ahead desserts!
- Crush extra cookies and sprinkle over the top of the cake. You can also drizzle top of cake with hot fudge topping, or caramel topping.