Mocha Icebox Cake
This creamy Mocha Icebox Cake is the perfect frozen dessert for summer, holidays, and family gatherings! You will want this no-bake recipe again and again.
If there is anything better than a decadent, frozen dessert on a hot summer day, I haven’t found it! This unbelievable icebox cake recipe is loaded with chocolate and coffee flavor with easy cookie layers for amazing texture. With just 15 minutes of prep work with an electric mixer and 8 hours of chilling time, you will have your new favorite dessert ready to serve!
Why you will love this dessert:
- Easy – There is no cooking involved, just mixing, assembling, and freezing! Beginner cooks, children, and busy folks can easily make this perfectly.
- Versatile – While this version is delicious, this is also a great recipe for substitutions to create new flavor combinations! Omit the espresso powder, use chocolate cookies, or create a lemon version with vanilla cookies and extract!
- Meal Prep Friendly – Summer gatherings can be chaotic, but this dessert can be made well in advance, then stored in the freezer until the perfect occasion! You can focus on visiting guests, making dinner, and being the perfect host instead of making this sweet treat.
Mocha Icebox Cake Ingredients
As always, here is a quick overview for what you will need for this dessert. Find exact measurements in the printable recipe card below.
- Chocolate Chip Cookies – I used Glutino’s to keep this gluten-free. These cookies create a wonderful chewy layer and crust. Feel free to replace these with gluten-free graham crackers, double-chocolate cookies, or a vanilla version if you prefer.
- Cream Cheese and Heavy Cream – This creamy mixture gets whipped into a smooth filling for the cake. I have not used low-fat cream cheese, but it likely would work, too. Your cream cheese should be softened before mixing.
- Powdered Sugar, Unsweetened Cocoa Powder, Espresso Powder, and Vanilla Extract – Our flavor makers! These give it the sweet mocha taste.
How to make a gluten-free icebox cake
You will need an electric mixer, a loaf pan, and some plastic wrap. This no-bake dessert is quick and simple, but I’ve made a step-by-step guide to make it even easier!
Make the creamy mocha filling
Place your softened cream cheese in the bowl of a stand mixer and use the whisk attachment to whip until smooth (usually about 2-3 minutes). Pour the heavy cream in and whip until smooth, scraping down the sides of the bowl occasionally if necessary. Once nice and smooth, add in your powdered sugar, cocoa powder, espresso powder, and vanilla extract. Whip until stiff peaks form, then set the bowl aside for now.
Assemble the icebox cake
Cut a large piece of plastic wrap and place it into the loaf pan, spreading it to cover the bottom and sides of the pan. Place an even layer of cookies on the bottom, breaking them if needed to cover as much surface area as possible. Stand the cookies up along all four sides, lining the entire pan.
Add about half the mocha cream filling and spread it evenly over the cookies. Add another layer of cookies, and then top those with the remaining filling. Smooth out the top, cover with plastic wrap, and refrigerate for at least eight hours or freeze for four hours.
How to serve icebox cake
When ready to serve, remove from the fridge or freezer. Carefully invert the cake onto a serving platter. Remove the plastic wrap, slice into 8 equal pieces and serve immediately. For the cleanest slices, I recommend placing the dish in the freezer for 30 minutes or more, then slicing with a knife that has been warmed under hot water. Wipe the knife clean after each slice.
I know that ice box cakes are traditionally served from the fridge, but I prefer it straight from the freezer! Try it both ways and decide which texture you like the most.
More mocha recipes
- No Bake Mocha Cheesecake
- Caramel Mocha Cheesecake Bars
- Peppermint Mocha Protein Shake
- No Bake Peppermint Mocha Pie
- Salted Caramel Mocha Frappuccino
Get the Recipe: Mocha Icebox Cake
Ingredients
- Gluten-free chocolate chip cookies, about 20
Filling:
- 16 oz cream cheese, softened to room temperature
- 2 cups heavy cream
- 2 cups powdered sugar
- 2 tbsp unsweetened cocoa powder
- 1 tbsp espresso powder
- ½ tsp vanilla extract
Equipment
- 1 loaf pan
Instructions
- Add the softened cream cheese to a stand mixer or a large mixing bowl and (using the whisk attachment), whip with an electric mixer until smooth (about 2-3 minutes).
- Add the heavy cream and whip until smooth, pausing to scrape the sides of the bowl if necessary.
- Add the powdered sugar, cocoa powder, espresso powder, and vanilla extract. Using the whisk attachment or electric hand mixer, whip the mixture until stiff peaks form. Set aside.
- Line the bottom and edges of a metal loaf pan with plastic wrap. Cover the bottom of a metal loaf pan with an even layer of cookies (break them if necessary).
- Add about half of the mocha filling and spread it evenly over the cookies. Add another layer of cookies, then top with the remaining mocha filling, smoothing the top.
- Cover and refrigerate for at least 8 hours (or freeze for 4 hours).
- When ready to serve, remove from the fridge and carefully invert the cake on a serving platter. Remove the plastic wrap, sllice and serve!
Notes
- Traditionally ice box cakes are served from the fridge, but I actually like it frozen more! It’s also easier to slice when frozen!
- You can use gluten-free graham crackers instead of cookies if desired!
