With the end of July quickly approaching, it seems that each day is hotter and muggier than the last. To us at Delish, this means a few things. One, that we'd prefer to eat ice cream for every meal. And two, that we'd take any excuse not to turn on the oven. No-bake desserts are our jam any time of year, but they're especially crucial now!
Enter, this heavenly Milk N' Cookies Icebox Cake. Is there any better combo than milk and chocolate chip cookies? I think not. For this particular recipe, you don't even have to bake the cookies yourself! Although if you wanted to, we'd commend you. The beautiful thing about using Chips Ahoy in this case, besides the nostalgic taste, is their magical absorption powers. While they're crunchy on their own, the second they hit milk ... BOOM! Chips Ahoy absorb liquid like a sponge while still maintaining their structure, which is ideal for icebox cake. (Check out our S'mores one here.)
All you need to make this showstopper are 4 ingredients: Chips Ahoy, heavy cream, cream cheese and powdered sugar. To make the most out of those ingredients and take our icebox cake to the next level, we infused the heavy cream with crushed cookies, resulting in a bomb.com cookie-flavored whipped cream. We also added cream cheese to ours for heft and tang. Side note, feel free to steal that genius innovation and use it wherever whipped cream is needed (ice cream sundaes, on top of a pile of strawberries ... you get the idea). Alternate layers of cookie cream and Chips Ahoy until you reach your desired height (ours was 18 layers total). Then, let it sit in the fridge for a few hours so all the flavors and textures can meld, and prepare to have your mind blown.
GET THE RECIPE HERE.
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