Layered with whipped cream, mini chocolate chips, and crushed Oreos, this no-bake Cookies And Cream Icebox Cake is so simple to make.
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 wouldn’t end.
Maybe it’s 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. Or maybe it is because we are about to move to the beach, and the movers are coming in three weeks.
Whatever the reason, I am beyond thrilled for summer to start.
While leafing through a magazine yesterday, I came across mention of icebox cakes and how easy and nostalgic they are. I suddenly remembered how my mother used to make them when we were little and immediately knew it would be the perfect treat for our annual Memorial Day barbecue.
So, guess what? I came up with this awesome recipe! And it only took about 10 minutes to make. I love not having to turn on the oven, and the kids were so happy when I came out with this beautiful treat. It’s creamy, light, and full of crushed Oreos. We loved it.
Icebox cakes are a favorite dessert because they look impressive yet don’t take much effort. All you need is whipped cream, a bag of Oreos, and enough patience to let your freezer do its magic. In about eight hours, you’re ready to serve a Baskin-Robbins-worthy cake!
Why freezing time matters
Icebox cake is wholly dependent on time. In fact, it’s just as important as any of the ingredients. As the cake chills, the cookie crumbs soften and meld with the whipped cream. That’s what gives you that sliceable texture rather than a mess of crumbs and cream. Can you enjoy this before the recommended eight hours? Definitely. You’ll get a mousse-like texture, almost like a mud pie. Personally, I’d go with the overnight chill—I find the taste and texture more satisfying.
How do I store leftovers?
Icebox cake has a similar consistency to those ice cream cakes from Baskin-Robbins. But don’t let that trick you—it’s not, strictly speaking, ice cream. That’s why, for the best texture and flavor, store any leftovers in the freezer and enjoy within 2 weeks of making the cake. Make sure the cake is wrapped in plastic and inside an airtight container. Before serving, let the cake sit at room temperature for 5 to 10 minutes so that the slices are easier to cut.
If you want a softer, more mousse-like consistency, you can store it in the fridge for up to 2 days. 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.
Serving suggestions
Personally, I like to add extra crushed Oreos on top, along with either The Best Chocolate Sauce Ever or our Homemade Caramel Sauce—the richer the better. A dollop of Sweetened Whipped Cream is never a bad idea, either. And don’t forget a pot of coffee!
Cookies And Cream Icebox Cake
Ingredients
- 2 cups crushed Oreos
- 2 tablespoons melted butter
- 2 cups heavy cream
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup mini chocolate chips
Instructions
- Line a 9-inch loaf pan with plastic wrap, letting it hang over the sides.
- In a bowl, mix together the crushed Oreos and melted butter until the crumbs are evenly coated.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Gently fold the mini chocolate chips into the whipped cream, being careful not to deflate it.
- Add 1/3 of the Oreo crumb mixture to the bottom of the lined loaf pan, pressing gently into an even layer. Next, spoon half of the whipped cream mixture over the crumbs and spread it into an even layer. Add another 1/3 of the Oreo crumb mixture, then the remaining whipped cream, spreading evenly. Finish with the last 1/3 of Oreo crumbs on top.
- Wrap the plastic wrap over the top to cover the cake. Freeze it for at least 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.
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