Ina Garten Icebox Cake With Tate’s Cookies Recipe

This Ina Garten Icebox Cake With Tate’s Cookies is a no-bake and creamy dessert recipe, which includes mascarpone cheese and crisp Tate’s Bake Shop chocolate chip cookies. It’s a classic, foolproof recipe, ready in just 10 minutes of prep.

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Ina Garten Icebox Cake With Tate’s Cookies Ingredients

• 2 cups cold heavy cream
• 1 (8-ounce) container mascarpone cheese, softened
• 1/4 cup granulated sugar
• 2 teaspoons pure vanilla extract
• 1 (8-ounce) package of Tate’s Bake Shop chocolate chip cookies
• Cocoa powder or chocolate shavings, for garnish

How To Make Ina Garten Icebox Cake With Tate’s Cookies

1. Prepare the cream mixture: In a large bowl, beat heavy cream, mascarpone, sugar, and vanilla extract until soft peaks form.
2. Layer the base: Spread a thin layer of the cream mixture on the bottom of a 9-inch springform pan or deep dish.
3. Add cookies: Arrange a layer of Tate’s cookies over the cream, covering as much surface as possible.
4. Repeat layers: Continue layering cream and cookies, ending with a layer of cream on top.
5. Chill the cake: Cover and refrigerate for at least 6 hours or overnight so the cookies soften into a cake-like texture.
6. Garnish and serve: Just before serving, dust with cocoa powder or top with chocolate shavings. Slice and enjoy!

Recipe Tips

• Can I use another cookie brand? Yes, but Tate’s thin and crisp cookies work best for absorbing the cream.
• How long should it chill? Overnight is best for the cookies to soften fully.
• Can I make it ahead of time? Absolutely—this is an ideal make-ahead dessert.
• What can I use instead of mascarpone? Cream cheese is a good substitute, but it’s tangier and thicker.
• Can I freeze this cake? Not recommended, as freezing can affect the texture of the cream.

What To Serve With Icebox Cake

This easy dessert pairs well with:

• Fresh berries or fruit salad
• Espresso or coffee
• A scoop of vanilla ice cream
• Sparkling wine or dessert wine

How To Store Icebox Cake

Refrigerate: Store covered in the refrigerator for up to 3 days. Best enjoyed within 48 hours.

Freeze: Not ideal for freezing as the texture may become icy and grainy.

Icebox Cake Nutrition Facts

• Serving Size: 1 slice (based on 10 slices)
• Calories: ~410
• Fat: 32g
• Saturated Fat: 18g
• Cholesterol: 115mg
• Sodium: 180mg
• Carbohydrates: 27g
• Sugar: 16g
• Protein: 4g
• Calcium: 80mg

Nutrition information is estimated and may vary based on ingredients and portion sizes used.

FAQs

Can I use flavored mascarpone or add extracts?
Yes, you can add almond or coffee extract for a twist.

How do I prevent the cake from sticking to the pan?
Use a springform pan and run a warm knife around the edge before releasing.

Can I make it in a regular dish?
Yes, a deep dish or loaf pan works—just layer and slice carefully.

What if I don’t have cocoa powder or chocolate shavings?
Top with mini chocolate chips, crushed cookies, or even a drizzle of chocolate sauce.

Try More Recipes:

• Ina Garten Italian Plum Tart Recipe
• Ina Garten Pumpkin Banana Mousse Tart Recipe
• Ina Garten Apple Spice Cake Recipe