After trying Julie’s Double Chocolate Icebox Cake last week I was inspired to create my own version. This time I created individual portions because portion control is so hard with this delicious cake!
These are also perfect for parties, so you won’t have to cut cake slices with hungry guests watching over your shoulder. I catered this recipe towards creating a sweet treat for my Mom, who is a chocolate and coffee lover and she was over the moon for the taste!
4tablespoonsorganic coffee concentrate(I used homemade cold brew concentrate)
1cuporganic mini chocolate chips
1 – 12 ounce packageorganic crispy oatmeal cookies(Whole Foods 365 brand perfectly fits the diameter of the small mason jars I used)
Making your own whipped cream is highly recommended, though a premade whipped cream could be used (if so skip to step 2.) Combine heavy cream and sugar in the bowl of an electric mixer. Whip until just before stiff peaks.
Add coffee concentrate and continue to combine on slow setting. The coffee won’t change the color of the cream, but a difference should be noted when tasted.
Layer a spoonful of cream in the bottom of the jar then a small handful of chocolate chips. Add a cookie on top, then cream and chocolate chips. Repeat layers until jar is full, finishing with a final layer of whipped cream and a few chocolate chips.
Since the cream needs some time to set and the cookies to soften. Place lids on jars (see this post on a great zerowaste way to label the jars) and refrigerate overnight or at least 4 hours (cookies won’t be as soft as overnight, but still firm.)