No Bake Chips Ahoy Icebox Cake Recipe 425
NO BAKE CHIPS AHOY! ICEBOX CAKE (4 INGREDIENTS)
This Chips Ahoy Icebox Cake Recipe needs just a few ingredients and only about 10 minutes of prep! It's so easy to make and even easier to make with a fluffy whipped cream and deliciously soft cakey layers of cookie!
Provided by Holly Nilsson
Categories Dessert
Time 10m
Number Of Ingredients 4
Steps:
- Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
- Lay cookies out to cover the bottom of a 9×13 pan. (My rows were 3 x 15 cookies). Spread ⅓ of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream.
- Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
Nutrition Facts : Calories 493 kcal, Carbohydrate 33 g, Protein 3 g, Fat 39 g, SaturatedFat 22 g, Cholesterol 111 mg, Sodium 178 mg, Fiber 1 g, Sugar 16 g, ServingSize 1 serving
NO BAKE CHIPS AHOY! ICEBOX CAKE
Steps:
- 1. Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! Lay cookies out to cover the bottom of a 9x13 pan. (My rows were 3 x 15 cookies). Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two more times finishing with a layer of whipped cream. Crush remaining cookies and sprinkle on top of cake. Cover and refrigerate for 6 hours or overnight.
NO BAKE CHIPS AHOY ICEBOX CAKE RECIPE - (4.2/5)
Provided by kelsbe
Number Of Ingredients 5
Steps:
- 1. Place cold cream, sugar & vanilla in a large bowl. Beat on high until stiff peaks form, set aside. 2. Pour milk into a bowl. Dip each cookie into the milk for just a couple of seconds. You don't want the cookies to get soggy or your cake will be too soft! 3. Lay cookies out to cover the bottom of a 9"x13"pan ( 3 rows of 5). Spread 1/3 of the whipped cream on top of the cookie layer. Repeat two times finishing with a layer of whipped cream. 4. Crush remaining cookies & sprinkle on top of cake. Cover & refrigerate overnight.
CHOCOLATE CHIP COOKIE ICEBOX CAKE
Incredible icebox cake made with chocolate chip cookies and whipped chocolate cream.
Provided by Jessica Holmes
Categories Dessert
Time 9h
Number Of Ingredients 6
Steps:
- Line an 8 or 9 inch springform cake baking with baking or parchment paper.
- Start by whipping your cream using an electric beater until it forms stiff peaks. Sift in cocoa powder and sugar. Stir until chocolate cream is smooth and creamy.
- To assemble, dip your cookies, one at a time, in milk. Then arrange cookies in the bottom of your cake tin in one layer. Break up a few cookies to fill in the gaps (it's ok if it's not perfect).
- Add a little less than half of your cream. Spread it across the cookies in one even layer.
- Repeat with another layer of cookies. Dipping them in milk and then adding them on top of your cream. Add the remaining cream and smooth it out to form an even layer. Cover and place in the fridge for at least 8 hours or even better, overnight.
- Before serving, sprinkle over the chocolate chips. Gently run a butter knife around the edges and then loose and remove the side of the tin. Cut and serve.
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- Place the cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, then set aside.
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5/5 (3)Total Time 6 hrs 20 minsCategory DessertCalories 336 per serving
- Using a stand mixer fitted with the whisk attachment, beat cream, mascarpone cheese, powdered sugar, and vanilla extract. Start the mixer slow, then gradually increase the speed to medium-high and beat until stiff peaks form (this took me about 3-4 minutes). Before the mixture is fully whipped, I recommend that you taste it and add more powdered sugar if desired. I like this mixture moderately sweet (since it's being layered with cookies) but if you'd prefer it sweeter you can add 2-3 more tablespoons of powdered sugar.
- Assembly: Place one layer of cookies in the bottom of an 8x8 square baking dish. Break the cookies as needed to cover the bottom as much as possible; I used about 6 cookies. Top with one-quarter of the whipped cream mixture, spreading it into an even layer. Repeat three more times: cookies, whipped cream - cookies, whipped cream - cookies then the remaining whipped cream. Cover with plastic wrap and refrigerate at least 6 hours, up to overnight.
- To serve: sprinkle the top with mini chocolate chips and cut into squares. Drizzle chocolate sauce on top of each slice, if desired.
WINTERMINT CHIPS AHOY! ICEBOX CAKE - LAUREN'S LATEST
From laurenslatest.com
Cuisine AmericanTotal Time 8 hrs 30 minsCategory DessertCalories 752 per serving
- Line the bottom of a 9-inch springform pan with CHIPS AHOY! Cookies, breaking apart to fill in the small spaces.
- In the bowl of a stand mixer, mix cream cheese, sugar, vanilla and peppermint extract together until smooth, using the paddle attachment. Scrape the sides and mix again briefly. With the mixer on low, slowly stream in heavy cream to mix evenly and ensure no lumps form. One all the cream has been added in, scrape the sides and bottom. Increase speed to high and whip until stiff peaks form, 3-4 minutes.
- Continue layering cookies and cream until you have 4 layers of each. Cover with plastic wrap and refrigerate 8 hours to overnight. Run a sharp knife along the edge of the cake before unlatching the springform to remove the sides.
RAINBOW CHIPS AHOY ICEBOX CAKE - SALT & LAVENDER
From saltandlavender.com
Reviews 8Servings 8Cuisine AmericanCategory Dessert
- Make the whipped cream by beating the cream and vanilla extract together until it's fluffy/has soft peaks (use a hand mixer, stand mixer, or a whisk and some elbow grease). Using a spatula, divide the cream into four sections in the bowl (those will be your layers).
- Add a really thin layer of whipped cream to the bottom of the baking dish. Add a layer of graham crackers on top (you make need to break some up to fit).
- Add cream on top of the graham crackers then 1/3 of the rainbow cookies (I break them into smaller pieces). It doesn't have to be perfect and it's ok if there are still some small gaps. Feel free to fill in any gaps with leftover graham crackers. Repeat this process until you've used all the cookies and are left with a layer of whipped cream on top.
NO BAKE CHIPS AHOY ICEBOX CAKE - RECIPES - FAXO
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- Place cold cream, sugar and vanilla in a large bowl. Beat on high until stiff peaks form, set aside.
- Spread ⅓ of the whipped cream on top of the cookie layer. Repeat with cookies and then whipped cream two more times, finishing with a layer of whipped cream.
- Crush remaining cookies and sprinkle them on top of the cake. Cover and refrigerate for 6 hours or overnight.
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