This Sleeper Ina Garten Cake Recipe Is My Absolute Favorite No-Bake Dessert

When I was growing up, my sister and I often treated ourselves to episode after episode of Barefoot Contessa when we came home from school. Whether she was making a layered cake or sliding a casserole into the oven, Ina Garten made everything look so effortless and, most importantly, incredibly delicious. While there are recipes of hers many home cooks are well-acquainted with (like her roast chicken with over a thousand five-star review and the famous chocolate cake), there are others that fly under the radar. Her icebox cake is one of them — it’s the definition of a sleeper hit.

Thanks to a handful of smart upgrades by the queen herself (think: chocolate chip cookies instead of chocolate wafers and a touch of espresso powder), this recipe has quickly become my go-to summer dessert. We even included it in our icebox cake recipe showdown, where it scored a perfect 10/10. Give it a try before summer wanes — it’s seriously that good. 

• It calls for chocolate chip cookies! This retro dessert often relies on crisp chocolate cookies (like Oreos) or graham crackers, but what really sets Ina’s recipe apart is the use of chocolate chip cookies. She specifically calls for thin, crisp Tate’s cookies, which soften perfectly and infuse this no-bake dessert with big cookie energy. 
• The whipped cream has so much flavor. At its most basic, icebox cakes simply call for sweetened whipped cream. But not Ina’s! She levels it up by adding mascarpone, coffee liqueur, cocoa powder, and espresso powder, which contributes to a cake with a more robust flavor. The addition of coffee liqueur doesn’t make it taste boozy, but rather elevates the espresso and cocoa powders. 

1. Make the whipped cream. Simply whisk together heavy cream, mascarpone, sugar, coffee liqueur, cocoa powder, espresso powder, and vanilla extract until stiff peaks form.
2. Assemble the icebox cake. Place alternate layers of chocolate chip cookies and whipped cream in a springform pan; you’ll have five layers of each, ending with a layer of cream on top. 
3. Chill. Refrigerate overnight. Gently remove the cake from the pan, sprinkle with chocolate, cut into wedges, and serve cold. 

• 3 packages of cookies are all you need. Ina calls for 3 (8-ounce) packages of Tate’s Bake Shop Chocolate Chip Cookies, but these days they’re sold in 7-ounce packs. No need to worry about buying more (unless you’re in a snacking mood) — we’ve confirmed that 3 (7-ounce) packs are enough. 
• The chocolate on top is a must, but it doesn’t need to be fussy. Ina calls for shaved semi-sweet chocolate for garnish, but sometimes I can’t be bothered. Instead, I reach for mini chocolate chips as the sweet finish on top. Plus, it adds a nice crunch.