I found this icebox cake recipe and thought to myself, ‘Self, you have everything you need to make this right this minute.’ So guess what? I made it.
Happy Memorial Day weekend! I don’t know about you, but I am pretty excited about summer. I feel like this was the school year that would not end.
Maybe it is because we still have a month left of school. We had 12 snow days and need to make up what feels like a million of them.
Maybe it is because we are about to move to the beach and the movers come in 3 weeks.
Maybe it is because I don’t want to have to pack another lunch.
Maybe I just want to not be so pasty and pale for a little while.
Whatever the reason, I am beyond excited for summer to start.
I have been doing some photography work for Dixie Crystals and I found this icebox cake recipe on their website. I thought to myself, Self, you have everything you need to make this right this minute.
So, guess what? I made it. And it took about 10 minutes from start to finish. I love not having to turn on the oven and the kids were so happy with me when I gave them this as an after-school treat. It is creamy and light and full of crushed Oreos. We loved it.
2 cups crushed Oreos
2 tablespoons melted butter
2 cups heavy cream
1 cup powdered sugar
1 teaspoon vanilla
1 cup mini chocolate chips
How To // The Steps
Step 1. Line a 9-inch loaf pan with plastic wrap. Let the plastic wrap hang over the sides.
Step 2. Mix together Oreos and butter until coated.
Step 3. Whip the cream, sugar, and vanilla until it forms stiff peaks.
Step 4. Gently fold in the chocolate chips.
Step 5. Add 1/3 of the Oreo crumbs to the bottom of the pan, add half of the whipped cream.
Step 6. Repeat until you have 3 layers.
Step 7. Wrap the plastic wrap around the cake. Freeze for 8 hours, or overnight.
Step 8. Remove the plastic wrap and place your serving platter on top. Carefully flip over and remove the plastic wrap.
If the cookies are dry or stale, they may be more prone to crumbling when layered in the icebox cake. If the icebox cake is frozen for an extended period of time, the cookies may become too hard and brittle, leading to crumbling when sliced. Try to slice and serve the cake while it is still slightly frozen but not rock hard. If the cookies are not coated with a sufficient amount of filling, they may not adhere to each other and may crumble when sliced. Be sure to spread an even layer of filling between each cookie layer and coat the top and sides of the cake with filling.
Can you really go wrong with ANY type of cookie! Readers, though, have tried chocolate chip cookies and mint thins with great success.
It won’t slice the same, but you can make it in a round versus a loaf.
How To Store Your Icebox Cake //
To prevent the cake from drying out or absorbing odors from other foods in the refrigerator, be sure to cover it tightly with plastic wrap or aluminum foil. Icebox cakes can be stored in the refrigerator or freezer, depending on your preference and how long you plan to store the cake. If stored in the refrigerator, the cake should be eaten within a few days. If stored in the freezer, the cake will last for several weeks, but the texture may become slightly hard and icy.
More Dessert Recipes //
Cookies and Cream Icebox Cake
- 2 cups crushed Oreos
- 2 Tablespoons melted butter
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla
- 1 cup mini chocolate chips
- Line a 9-inch loaf pan with plastic wrap. Let the plastic wrap hang over the sides.
- Mix together Oreos and butter until coated.
- Whip the cream, sugar, and vanilla until it forms stiff peaks.
- Gently fold in the chocolate chips.
- Add 1/3 of the Oreo crumbs to the bottom of the pan, add half of the whipped cream. Repeat. Wrap the plastic wrap around the cake. Freeze for 8 hours, or overnight.
- Remove the plastic wrap and place your serving platter on top. Carefully flip over and remove the plastic wrap. Slice and serve.