We’re always looking for better-for-you ways to enjoy our classic favorites – especially when it comes to desserts! If this resonates with you, then add this no-bake chocolate icebox cake to your list. It’s layered with chocolate graham crackers, homemade coconut whipped cream, gluten-free chocolate cookie sandwiches, cacao-based chocolate mousse and chocolate ganache. Calling all chocolate lovers – this one’s for you!
Chocolate Cookies ‘N’ Cream Icebox Cake
Prep Time 20 minutes
Refrigerate 15 minutes
Total Time 35 minutes
Servings 8
Calories 979 kcal
Ingredients
- 14.4 oz. box chocolate graham crackers
- 8 oz. box chocolate sandwich cookies
Coconut whipped cream
- 2 (14 oz.) cans full-fat coconut milk, chilled overnight
- 6 Tbsp. powdered sugar
- 2 tsp. vanilla extract
Chocolate mousse
- 8 oz. cream cheese, room temperature
- ½ cup cane sugar
- 3 Tbsp. almond milk
- ½ cup cacao powder or cocoa powder
- 8 oz. coconut whipped cream, recipe above
Chocolate ganache
- 2 cups semi-sweet chocolate chips
- ¾ cup almond milk
Topping
- Chocolate sandwich cookies, crushed
Instructions
Coconut whipped cream
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In electric mixer, use whisk attachment to combine all ingredients on high speed until stiff peaks form. Set aside.
Chocolate mousse
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In stand mixer (or use hand mixer), combine cream cheese, sugar and milk until completely combined. Add cacao powder (or cocoa if using) and continue to mix until smooth.
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Fold in about 2 cups of coconut whipped cream.
Chocolate ganache
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Pour chocolate chips in metal bowl.
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Microwave almond milk until it starts to boil. Remove from microwave and pour over chocolate chips.
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Cover bowl with plastic wrap for 5-7 minutes, then whisk everything together until smooth.
Assembly
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In standard square baking dish, add a single layer of graham crackers on the bottom.
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Top with half the chocolate mousse mixture and spread out evenly.
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Add a single layer of chocolate sandwich cookies.
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Top cookies with coconut whipped cream. Place another layer of graham crackers on top.
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Spread remaining mousse mixture on top of graham crackers.
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Add remaining coconut whipped cream and spread out evenly. Layer on chocolate sandwich cookies.
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Top cake with chocolate ganache evenly. Then, evenly layer on crushed chocolate sandwich cookies.
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Cover cake with plastic wrap and refrigerate for 15 minutes before slicing.
Recipe Notes
- Follow our Vegan Graham Crackers recipe to make your own. Simply add some cacao into the mix for a chocolatey touch.
- Order the ingredients you need to make this recipe at Vitacost.com!
Nutrition Facts
Chocolate Cookies ‘N’ Cream Icebox Cake
Amount Per Serving (1 g)
Calories 979
Calories from Fat 531
% Daily Value*
Fat 59g91%
Saturated Fat 35g175%
Trans Fat 1g
Cholesterol 62mg21%
Sodium 409mg17%
Potassium 531mg15%
Carbohydrates 112g37%
Fiber 9g36%
Sugar 67g74%
Protein 9g18%
Vitamin A 403IU8%
Vitamin C 2mg2%
Calcium 135mg14%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.