Mocha chocolate icebox cake from Barefoot Contessa How Easy Is That?: Fabulous Recipes & Easy Tips (page 206) by Ina Garten

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Refrigerate overnight before serving.

  • jessicalang on October 14, 2025

    Super simple and delicious. If you don't want to fuss with a springform pan and breaking cookies into pieces, I find that the Tate's cookies fit perfectly into ramekins as-is. You won't see the layers from cutting into a full cake, but it makes serving a breeze!

  • julesamomof2 on August 19, 2017

    This is a super simple and delicious dessert, loved by all. The Tate's chocolate chip cookies make it extra decadent and special.

  • anya_sf on April 30, 2017

    The best! And easy too. Definitely must be made a day ahead. I made 2/3 recipe to fit in a 7" springform pan. It served 8, so I think the original would serve 12 - it's rich. It would also be good with chocolate wafer cookies instead of chocolate chip cookies.

  • DKennedy on October 31, 2013

    This is an easy and impressive dessert. I make mine kid friendly by substituting 1/4 c. decaf expresso in place of the liquor and I also use store bought gluten free Tate's chocolate chip cookies, sold at TJs.

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