This icebox cake was inspired by my favorite childhood afternoon snack: milk and cookies. I loved coming home and pouring a glass of ice-cold milk to dunk Chips Ahoy cookies in. Transforming those nostalgic desserts into new creations is one of the things I love most about baking, and this recipe is a great way to get kids involved in the kitchen even at a young age. The way the cookies soften from the whipped cream is almost like magic!
Ingredients
4 cups heavy cream
2/3 cup mascarpone or cream cheese
2 teaspoons vanilla extract
1/2 teaspoon salt
2 tablespoons lemon juice
2 - 13-ounce boxes Chips Ahoy cookies (or other crunchy chocolate chip cookies)
Directions
Fit a stand mixer with the whisk attachment. Add the heavy cream to the mixing bowl and whip on medium speed for 2 minutes.
Add the mascarpone and increase the speed to high, until stiff peaks form.
Mix in the vanilla, salt, and lemon juice until combined.
Line a large flat plate with cookies, breaking a few in pieces to fill any gaps. Cover with a layer of whipped cream. Add another layer of cookies on top, and cover with more whipped cream. Repeat until you run out of whipped cream, ending with a layer of cookies.
Cover with plastic wrap and refrigerate overnight. The next day, slice and serve.
