Introduction

This Cold Brew Icebox Cake is a delightful no-bake dessert that combines rich mascarpone cream with the bold flavor of cold brew coffee. Layered with crisp Oreo Thins and topped with chocolate-covered espresso beans, it’s a perfect treat for coffee lovers.

A rectangular layered dessert with six visible layers of dark brown chocolate cookies sandwiched between lighter tan coffee or caramel cream, topped with a thick, fluffy white whipped cream layer that has a soft texture and peaks. On top of the whipped cream, there are round, glossy dark chocolate balls arranged evenly. The dessert sits on a white square plate with a black rim, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 oz. mascarpone, room temperature (we used Belgioso)
1/2 cup cold brew concentrate
1 tbsp. espresso powder
1/4 tsp. kosher salt
3/4 cup plus 2 tbsp. confectioners’ sugar, divided
2 1/4 cups heavy cream, divided
32 Oreo Thins, divided
1/4 cup chocolate-covered espresso beans

Instructions

Step 1: In a large bowl, gently stir mascarpone, cold brew concentrate, espresso powder, salt, and 3/4 cup confectioners’ sugar with a rubber spatula until smooth.
Step 2: Using a handheld mixer on medium-low speed, gradually beat in 1 1/2 cups of heavy cream in 1/2-cup increments, mixing just until incorporated after each addition. Then increase speed to medium-high and beat until stiff peaks form, about 2 to 4 minutes.
Step 3: Line an 8 1/2″ x 4 1/2″ loaf pan with plastic wrap, leaving about a 3″ overhang on all sides. Spread 1 cup of the cream mixture into the bottom of the pan.
Step 4: Arrange 8 Oreo Thins over the cream in an even 4 x 2 grid. Spread another cup of cream mixture on top, then repeat layering Oreo Thins and cream three more times, finishing with a layer of cream mixture.
Step 5: Transfer any remaining cream mixture to an airtight container and refrigerate. Fold plastic wrap over the top layer of cream in the pan and refrigerate the cake for at least 12 hours and up to 3 days (do not freeze).
Step 6: To serve, remove the top layer of plastic wrap. Place a rectangular platter or large serving plate upside down on the pan and invert the cake onto the platter. Remove the pan and peel off the plastic wrap.
Step 7: Frost the top and sides of the cake with the reserved cream mixture (you may not use it all). Refrigerate until ready to serve.
Step 8: In a large bowl, beat the remaining 3/4 cup heavy cream with 2 tablespoons confectioners’ sugar on medium speed until stiff peaks form, about 1 to 2 minutes.
Step 9: Spoon dollops of the whipped cream onto the top of the cake, creating irregular peaks and valleys. Sprinkle with chocolate-covered espresso beans before serving.

Tips & Variations

For a stronger coffee flavor, use a more concentrated cold brew or add a splash of coffee liqueur to the cream mixture.
Substitute Oreo Thins with graham crackers or chocolate wafer cookies for a different texture and flavor.
Gently folding ingredients helps maintain a light and airy texture in the cream layers.

Storage

Store the icebox cake covered in the refrigerator for up to 3 days. Avoid freezing, as it will affect the texture. When ready to serve, let the cake sit for a few minutes at room temperature for easier slicing.

How to Serve

Two white plates each hold a rectangular slice of layered ice cream cake. Each slice has multiple alternating layers of beige ice cream and dark chocolate cookie bars with white cream filling. One plate’s slice is garnished with a dollop of white whipped cream and several small round chocolate pieces on top and beside it. A silver fork rests on the edge of the plate with the whipped cream garnish. Two glasses filled with iced coffee with visible ice cubes sit next to the plates on a white marbled surface with a slight blue tint. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, it’s perfect as a make-ahead dessert. Prepare it up to 3 days in advance and keep it refrigerated until serving.

What if I don’t have cold brew concentrate?

You can use strong brewed coffee cooled to room temperature, but cold brew concentrate provides a smoother flavor that works best in this recipe.