No-Churn Mascarpone Ice Cream Cookie Cake

No-Churn Mascarpone Ice Cream Cookie Cake
Active Time
35 minutes plus freezing



Ingredients List

Mouthwatering mascarpone cheese ice cream, cookies, rich hot fudge, chocolate, salty peanuts and sweet-salty caramel … it's hard to resist all of these delectable flavors! From backyard barbecues to birthday parties, this make-ahead freezer dessert is a fantastic finale to any meal.


  1. Combine cookie crumbs and butter in a medium bowl. Press onto the bottom of 9-inch square baking pan. Freeze for 15 minutes.
  2. Meanwhile, beat cream in a large bowl until stiff peaks form. Beat sweetened condensed milk, mascarpone, vanilla and salt in another large bowl until blended. Fold in whipped cream. Divide mixture evenly into two bowls. Fold in cocoa and 1/4 cup chocolate into one bowl; spread over crust. Sprinkle with 1/2 cup peanuts and 1/4 cup chocolate. Drizzle hot fudge over top.
  3. Fold in 1/3 cup caramel topping and 1/4 cup chocolate into the second bowl. Spread over fudge layer. Sprinkle with the remaining peanuts and chocolate. Cover and freeze at least 6 hours or until firm. Remove from freezer 5 minutes before serving. Drizzle pieces with remaining caramel topping. Store leftovers in the freezer.

Recipe Tip

Any brand of Wisconsin mascarpone cheese can be used.

Cheesemonger Tip

Mascarpone originated in the Lombardy region of Italy, and it was used strictly as a dessert cheese. Today, Crave Brothers Farmstead Mascarpone cheese is crafted from fresh, sweet cream giving wonderful richness to both sweet and savory recipes.