Tiramisu-y Cookie Ice Box Cake

Slice of Tiramisu Cookie Ice Box Cake


  • 1 box Chocolate Chip Cookies or Salted Caramel and Dark Chocolate Cookies – each puck cut in half and flattened into a round cookie
  • 360g whipped cream
  • 1/2 chocolate bar shaved
  • 355.5 g strong coffee
  • 1 tbsp cocoa powder for dusting on top

Cookies and coffee have always gone so well together, this recipe just proves it!


  1. Spread a thin layer of whipped cream on the bottom of your baking dish.
  2. Dip each cookie in the coffee, just for a second or two.
  3. Place the dipped cookies into a single, even layer out over the top of the whipped cream.
  4. Repeat each whipped cream and cookie layer two more times, for a total of three layers each.
  5. Finish by spreading on a final layer of whipped cream. Spread it smoothly out over the top.
  6. Cover the dish tightly with cling wrap and freeze (flat) for 4-5 hours, or until frozen through.
  7. Remove the ice box cake from the freezer and remove the cling wrap. Using the smallest holes on a cheese grater, grate the chocolate bar and spread the shavings judiciously out over the top of the cake.
  8.  Slice the cake and serve. Enjoy!


Cook’s Tip

This Tiramisu Cookie Ice Box Cake is so easy, but follow these tips and tricks for a winning dessert each time.

  • Use your favorite brewed coffee, but make it strong so the flavour comes through.
  • Let the coffee cool before dipping the cookies in, so the whipped cream doesn’t melt.
  • Doughlicious baked cookies or store bought chocolate chip cookies are fine in this, but you can use your favourite, completely cooled homemade cookies instead.