Sugar-Free Chocolate Chip Cookie Icebox Cake
You won't miss the sugar in this decadent dessert made with layers of chocolate chip cookies and whipped cream!
Servings: 8
Ingredients
- 2 cups heavy whipping cream
- ⅓ cup Swerve confectioners sugar
- ¾ tsp vanilla
- 2 packages Voortman Bakery Sugar-Free Chocolate Chip Cookies (8 oz each)
Instructions
- Add the whipping cream, Swerve, and vanilla to a medium bowl.
- Whisk the ingredients together using a hand mixer with the whisk attachment (or stand mixer or by hand) until stiff peaks form.
- Spread a layer of cookies along the bottom of an 8x8 pan, breaking cookies as needed to fill the spaces. This will probably take a little over half of the cookies in one package.
- Spread about ⅓ of the whipped cream mixture over the cookies.
- Place more cookies in another layer over the whipped cream, breaking cookies as needed.
- Spread another ⅓ of the whipped cream over the cookie layer.
- Arrange the rest of the cookies over the whipped cream, reserving 4 or 5 cookies for garnish.
- Spread the remaining whipped cream over the last cookie layer.
- Break the reserved cookies over the top layer of whipped cream, creating the cookie garnish.
- Cover the pan carefully and refrigerate for 4 to 6 hours, or overnight.
- Slice, serve, and enjoy!
Notes
For a 9x13 pan, double the recipe.
Other cookies may be substituted for the Voortman Bakery brand, but make sure they are still sugar-free (to maintain the sugar-free status) and that they are crispy/crunchy cookies (to maintain the texture of the dessert).
For my full-sugar version, click here.