No-Churn Mascarpone Ice Cream Cookie Cake

From backyard barbecues to birthday parties, this make-ahead freezer dessert is a fantastic finale to any meal.

Wisconsin Cheese No-Churn Mascarpone Ice Cream Cookie Cake Recipe
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Active Time
35 Minutes



Look for the Proudly Wisconsin Badge when shopping for cheese. Any brand of Wisconsin Mascarpone can be used in this recipe.


  1. Combine cookie crumbs and butter in a bowl. Press into a 9-inch square baking pan. Freeze for 15 minutes.
  2. Meanwhile, beat cream in a large bowl until stiff peaks form. Beat the sweetened condensed milk, mascarpone, vanilla and salt in another large bowl until blended. Fold in whipped cream.
  3. Divide mascarpone 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.
  4. Fold in 1/3 cup caramel topping and 1/4 cup chocolate into the second bowl. Spread over fudge layer. Sprinkle with remaining peanuts and chocolate.
  5. 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.

Cheesemonger Tip

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Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.

Mascarpone originated in the Lombardy region of Italy and was used strictly as a dessert cheese. Today, mascarpone is crafted from fresh, sweet cream, giving incredible richness to sweet and savory recipes.

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