Introduction

This Cold Brew Icebox Cake is a luscious and refreshing dessert that combines creamy mascarpone with bold coffee flavors. Layers of Oreo Thins and rich cold brew cream create a delightful treat perfect for coffee lovers. It’s easy to assemble and delivers impressive flavor with minimal effort.

A layered dessert bar is shown on a white plate, placed on a white marbled surface. The dessert has six main layers starting from the bottom: a light brown creamy layer with a smooth texture, a thin dark chocolate cookie layer, another light brown creamy layer, a second dark chocolate cookie layer, followed by a thicker light brown creamy layer, and a final dark chocolate cookie layer. On top, there is a thick layer of fluffy white whipped cream, which is unevenly spread with soft peaks. Scattered on the whipped cream are shiny and dark brown coffee beans or similar small round chocolate-covered pieces, adding a glossy touch. 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, espresso powder, salt, and 3/4 cup confectioners’ sugar using a rubber spatula until smooth.
Step 2: Switch to a handheld mixer and gradually beat in 1 1/2 cups heavy cream on medium-low speed, adding in 1/2-cup increments and 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. Arrange 8 Oreo Thins evenly in a 4 x 2 grid over the cream. Spread another cup of cream mixture over the Oreos, then repeat layers of Oreo Thins and cream three more times, finishing with cream on top.
Step 4: Transfer the remaining cream mixture to an airtight container and refrigerate. Fold the plastic wrap over the top layer of cream in the pan, cover, and refrigerate for at least 12 hours and up to 3 days (do not freeze).
Step 5: Remove the top layer of plastic wrap from the cake. Place a rectangular platter or large serving plate upside down on top of the loaf pan, then carefully invert the cake onto the platter. Remove the pan and peel off the plastic wrap from the cake.
Step 6: Frost the top and sides of the cake with the reserved cream mixture (you may not use all of it). Refrigerate the cake until ready to serve.
Step 7: In a large bowl, beat the remaining 3/4 cup heavy cream and 2 tablespoons confectioners’ sugar with a handheld mixer on medium speed until stiff peaks form, about 1 to 2 minutes.
Step 8: 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, increase the espresso powder by 1 teaspoon.
Substitute Oreo Thins with ladyfingers or your favorite chocolate wafer for a different texture.
If you prefer sweeter desserts, add an extra 2 tablespoons of confectioners’ sugar to the cream mixture.
Use a loaf pan size close to 8 1/2″ x 4 1/2″ for best layering results; adjust quantities slightly if using a different size.

Storage

Store the assembled cake tightly covered in the refrigerator for up to 3 days. Avoid freezing as it can change the texture of the cream. Before serving, let the cake sit at room temperature for 10 to 15 minutes for the best flavor and creaminess. Leftover cake can be gently covered and refrigerated again for up to one day.

How to Serve

Two slices of layered ice cream dessert sit on white plates placed on a white marbled texture. Each slice has four layers showing dark chocolate sandwich cookies embedded vertically inside a light brown ice cream base. On one side of each slice, there is a dollop of white whipped cream topped with small round dark chocolate pieces. Two glasses filled with iced coffee are positioned near the plates. A fork rests on the right plate beside the dessert. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular brewed coffee instead of cold brew concentrate?

Regular brewed coffee is possible, but cold brew concentrate provides a smoother, less acidic coffee flavor that works best in this recipe. If using brewed coffee, make it strong and cold before mixing.

Do I have to use Oreo Thins, or can I use other cookies?

Oreo Thins are ideal for their thin, crisp texture, but you can substitute other chocolate wafers, ladyfingers, or any thin, sturdy cookie. Just make sure they hold up well when layered with the cream.