Introduction

This Cold Brew Icebox Cake is a delightful no-bake dessert that combines rich mascarpone cream with the bold flavors of cold brew and espresso. Layers of crunchy Oreo Thins add texture, making it a perfect treat for coffee lovers looking for an easy yet elegant dessert.

A rectangular layered dessert on a white plate with a thin black rim, placed on a white marbled surface. The bottom layer is a light brown creamy mixture with embedded dark chocolate sandwich cookies arranged horizontally in multiple rows. Above the cookie layers is a thick layer of light brown creamy mixture, topped with a generous layer of white whipped cream. Scattered evenly across the whipped cream are shiny round dark chocolate balls, adding texture and contrast. The dessert has a soft, smooth texture on the outer layers with the cookies providing a crunchy middle. 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, using a rubber spatula, gently stir mascarpone, cold brew concentrate, espresso powder, salt, and 3/4 cup confectioners’ sugar until smooth.
Step 2: Switch to a handheld mixer. Gradually beat in 1 1/2 cups heavy cream on medium-low speed, adding in 1/2-cup increments and beating just until incorporated after each addition. Increase speed to medium-high and beat until stiff peaks form, 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 prepared pan. Top with 8 Oreo Thins, arranging in an even 4 x 2 grid. Spread another 1 cup of cream mixture over the Oreos, then repeat layers of Oreo Thins and cream 3 more times, ending with a layer of cream mixture.
Step 4: Transfer remaining cream mixture to an airtight container and refrigerate. Fold plastic wrap over the top to cover the last layer of cream. Refrigerate at least 12 hours (do not freeze) and up to 3 days.
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 invert the cake onto the platter. Remove the pan and carefully peel off the plastic wrap.
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, using a handheld mixer on medium speed, beat the remaining 3/4 cup heavy cream with 2 Tbsp. confectioners’ sugar until stiff peaks form, about 1 to 2 minutes.
Step 8: Using a spoon, dollop the whipped cream onto the top of the cake, creating irregular peaks and valleys. Sprinkle with chocolate-covered espresso beans before serving.

Tips & Variations

Use cold brew concentrate with your preferred strength to adjust the coffee flavor intensity.
For a gluten-free option, substitute Oreo Thins with gluten-free sandwich cookies.
Chill the mascarpone ahead of time for easier mixing and a smoother texture.
Decorate with shaved dark chocolate or cocoa powder for an added chocolate touch.

Storage

Store the cake covered in the refrigerator for up to 3 days. Keep the reserved cream mixture airtight to maintain freshness. Reheat is not recommended as this is best enjoyed chilled and fresh.

How to Serve

The image shows a layered ice cream dessert on a white plate with a dark rim, placed on a white marbled surface. The dessert has three visible layers: the bottom and middle layers are thick, rough-textured blocks of light brown ice cream with embedded long, dark chocolate biscuit sticks creating a striped pattern inside; the top layer is smooth white whipped cream, spread evenly, with some small, round, glossy dark chocolate-covered coffee beans scattered on it. A small white bowl with more coffee beans can be seen in the corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular coffee instead of cold brew concentrate?

Regular coffee can be used, but it should be very strong and cooled completely to avoid making the cream mixture too liquid. Cold brew concentrate provides a smoother, richer coffee flavor.

How long should the cake chill before serving?

The cake needs at least 12 hours in the refrigerator to allow the cookies to soften and the flavors to meld. Chilling longer, up to 3 days, is fine and improves texture.