Name: Milk ‘N’ Cookies Icebox Cake Recipe
Prep time: 15 min
Total time: 6 h 15 min
Cuisine: American
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

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Introduction

Milk ‘N’ Cookies Icebox Cake is a delightful no-bake dessert that combines rich creamy layers with the nostalgic crunch of chocolate chip cookies. It’s an easy, crowd-pleasing treat perfect for warm days or any time you want a simple yet indulgent dessert.

A tall layered cake made with alternating layers of round golden brown chocolate chip cookies and thick white whipped cream filling, stacked about six layers high. The top layer is fully covered with whipped cream and sprinkled densely with crumbled cookie pieces. A slice is being lifted, revealing the soft cream and cookie layers tightly packed inside with some cookie crumbs sticking out. The cake stands on a clear glass cake stand against a white marbled surface and soft blue background. photo taken with an iphone --ar 4:5 --v 7

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: In a large resealable bag, crush 15 chocolate chip cookies with a rolling pin. Transfer most of the crushed cookies to a large liquid measuring cup (reserving some for decorating later) and add the heavy cream. Let the mixture sit for 10 minutes to infuse the cream with cookie flavor.
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, add the softened cream cheese. Using a handheld electric mixer, beat it until fluffy, about 1 minute. Add the powdered sugar and beat until smooth. Then, add the cookie-infused cream and beat until soft peaks form.
Step 4: Spread a thin layer of the whipped cream mixture onto a cake plate. Arrange 8 cookies side by side in a circle, then place 3 cookies in the center. Spread a layer of the whipped cream on top, then add another layer of cookies, alternating their placement so they don’t sit directly on top of the previous layer. Repeat this layering process until you have six layers, ending with a final layer of whipped cream.
Step 5: Sprinkle the reserved crushed cookies on top for decoration. Wrap the cake loosely with plastic wrap and refrigerate until very soft and set, about 6 hours before serving.

Tips & Variations

For added flavor, stir 1 teaspoon of vanilla extract into the cream cheese mixture before whipping.
Try using different types of cookies such as snickerdoodles or peanut butter cookies for a twist on the classic.
If you prefer a firmer texture, reduce the soaking time in the fridge to 4 hours.

Storage

Store the icebox cake covered in plastic wrap in the refrigerator for up to 3 days. To serve after storing, allow it to sit at room temperature for 10-15 minutes to soften slightly. This cake is not recommended for freezing as it may affect the texture.

How to Serve

A slice of layered cookie and cream dessert rests on a white plate, placed on a white marbled surface. The slice has about six layers of light brown cookie with chocolate chips, alternating with thick, fluffy white cream layers. The top is decorated with broken cookie pieces, adding texture and a crunchy look. A fork is stuck into the right side of the slice, ready to take a bite, and crumbs are scattered on the plate and surface. The background is soft blue, making the dessert stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake actually improves if made ahead. Refrigerate it for at least 6 hours or overnight for best texture and flavor.

What if I don’t have cream cheese?

Cream cheese adds richness and structure, but you can substitute with mascarpone or use all heavy cream whipped with powdered sugar for a lighter version.