Summer Chocolate Chip Cookie Icebox Cake
Summer is the perfect time for a delightful dessert that combines the joy of cookies with the freshness of a cake. The Summer Chocolate Chip Cookie Icebox Cake is a cool treat that layers rich, chewy chocolate chip cookies with light, fluffy cream. It’s easy to make, requires no baking skills, and is sure to impress your family and friends.
Why Make This Recipe
This recipe is an excellent choice for summer gatherings. It’s simple, delicious, and you can make it ahead of time. The layers of chocolate chip cookies and whipped cream create a beautiful presentation and a delightful taste. Plus, it’s a fun way to enjoy classic chocolate chip cookies in a whole new way!
How to Make Summer Chocolate Chip Cookie Icebox Cake
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups mini chocolate chips
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup cream cheese (optional)
- 1 cup whipped cream (for topping swirl)
- Extra chocolate chips for garnish
- Chocolate ganache drizzle (optional)
Directions
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Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter with the brown and granulated sugars until fluffy. Then, add the eggs and vanilla extract. Gradually mix in the dry ingredients and stir in the mini chocolate chips.
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Divide the cookie dough evenly into three greased round cake pans. Flatten the dough in the pans, and then bake for 15-18 minutes or until golden. Let the cookies cool completely in the pans.
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Next, in a clean bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. If you are using cream cheese, beat it in a separate bowl and gently fold it into the whipped cream.
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Now it’s time to assemble your cake! Place one cookie layer on a serving plate and spread whipped cream over the top. Repeat this step with the second cookie and more cream, then add the final cookie layer on top. Add a swirl of whipped cream on the top and decorate it with extra chocolate chips.
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For the best results, refrigerate your cake for at least 4 hours or freeze it if you prefer a firmer texture.
How to Serve Summer Chocolate Chip Cookie Icebox Cake
Slice the cake into wedges and serve it on dessert plates. You can add extra whipped cream or chocolate syrup on top for a gourmet touch. This cake is perfect for summer BBQs, birthdays, or simply as a sweet treat after dinner.
How to Store Summer Chocolate Chip Cookie Icebox Cake
Store any leftover cake in an airtight container in the refrigerator. It will keep well for up to 3 days. If frozen, wrap the cake tightly in plastic wrap and aluminum foil, and it will last for up to a month.
Tips to Make Summer Chocolate Chip Cookie Icebox Cake
- Make sure your butter is at room temperature for easy creaming with sugars.
- Don’t overmix the batter; mix until just combined to keep the cookies soft.
- For a richer flavor, consider adding nuts or using dark chocolate chips instead.
- Experiment with different flavors for the whipped cream by adding a splash of almond extract or a hint of cocoa powder.
Variation
If you want to try a different flavor, you can replace the chocolate chips with peanut butter chips or even white chocolate chips. For a fruity twist, add layers of fresh strawberries or bananas between the cookie layers.
FAQs
1. Can I make this cake ahead of time?
Yes! The Summer Chocolate Chip Cookie Icebox Cake can be made a day in advance, which makes it perfect for parties.
2. What if I don’t have round cake pans?
You can use any shape of pan you have, just be sure to adjust the baking time accordingly.
3. Is it okay to skip the cream cheese in the whipped cream?
Absolutely! The cream cheese adds richness, but the cake will still be delicious without it.
