Chocolate Oreo Ice Box Cake
Ice box cakes are easy to make and so delicious – and this chocolate Oreo ice box cake does not disappoint. With layers of soft Oreos surrounded by a fluffy chocolate whipped cream, this no bake recipe is perfect for the hottest summer days when you just want an easy dessert with little preparation. Whether it’s for a summer BBQ, late night hang, or simply to indulge in your sweetest cravings, you will love this chocolate Oreo ice box cake.
Made with only 5 ingredients and no bake time, this dessert simply involves layering the cookies with the whipped cream and placing it in the fridge to set. While setting, the Oreos will get super soft (almost like cookies in milk!) so each bite melts in your mouth.
What is an ice box cake?
Typically, an ice box cake is a no bake dessert made by layering things like wafers, cookies, cream, fruit, etc., and is set in the refrigerator. What is great about an ice box cake is that you are the captain of your own experience – meaning you can layer as much of each component as your heart desires.
Why you will love this chocolate Oreo ice box cake
- No bake convenience: Say goodbye to oven heat! This recipe requires no baking, making it a perfect treat for hot days or something with little prep.
- Decadent and lightly sweetened. Layers of Oreo cookies paired with a velvety, lightly sweetened chocolate whipped cream makes for the perfect rich and airy dessert.
- Effortless assembly. With just a few simple steps, you can assemble this impressive dessert. No intricate techniques or elaborate decorations needed – the layered effect speaks for itself.
- Irresistible flavor combination. The combination of rich chocolate and the beloved Oreo cookie cannot be beat!
Key ingredients
- Heavy whipping cream: the heavy whipping cream is whipped to create a creamy and airy chocolate whipped cream. Its thickness and fat content contribute to the rich texture and flavor of the dessert.
- Powdered sugar: the powdered sugar adds sweetness to the whipped cream, balancing the bitter notes of cocoa powder. The whipped cream is not too sweet, so it pairs perfectly with the Oreo cookies.
- Unsweetened cocoa powder: regular unsweetened cocoa powder provides the deep chocolate flavor and color for the dessert.
- Vanilla extract: adds to the flavor profile of the dessert.
- Oreos: the Oreos form the layers of the dessert. They provide a wonderful contrast in texture to the creamy whipped cream, and that classic Oreo flavor cannot be beat. I liked to use Oreo Thins, but the regular cookie would work, too!
Steps
- Prepare pan. Line an 8 or 9 inch springform pan with parchment paper.
- Make the whipped cream. To start, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract and beat until stiff peaks form. Stop to scrape down the bottom and sides of the bowl as necessary when whipping.
- Layer the Oreos. Begin by layering Oreos on the bottom of the pan – you can break up pieces of the Oreos to fit in all of the crevices, if you desire.
- Layer the whipped cream. Then, spread the whipped cream on top of the Oreos in an even layer.
- Keep layering. Continue to layer the cake with Oreos and whipped cream – I usually do 3-4 layers of Oreos. This gives me enough whipped cream left over to save and frost the remainder of the cake. Make sure you finish with whipped cream as the top layer.
- Leave in the fridge to set. Finally, cover and put the cake in the fridge overnight or for at least 12 hours. Once ready, release the cake from the springform pan and use the saved whipped cream (if any) to frost the tops and sides of the cake. Sprinkle on additional Oreos/Oreo crumbs if desired.
FAQ
Absolutely! Experiment with other types of cookies to create different variations of the ice box cake – graham crackers, chocolate chip cookies, or even thin mint cookies could work well, as an example.
This cake is perfect for making ahead of time. It’s recommended to prepare it a day in advance to allow the flavors to meld together and the layers to set properly. Just be sure to store it in the refrigerator until you’re ready to serve.
Yes! You can adjust the amount of powdered sugar to your taste preference for the whipped cream layer. Keep in mind that the sweetness of the Oreos will also contribute to the overall flavor.
Absolutely! This cake provides a great canvas for creativity. You can top it with additional crushed Oreos, chocolate shavings, drizzles of chocolate sauce, or even fresh berries for added flavor and visual appeal.
If your whipped cream is too runny, it may not have been whipped enough. Continue beating until it reaches the desired consistency. If it becomes curdled or starts to separate, you might have over-beaten it. To fix this, try adding a little more cold heavy cream and gently whisking it in until smooth.
Yes, you can make whipped cream ahead of time. However, it’s best to whip it just before assembling the cake for the freshest and fluffiest texture. If you need to make it in advance, store it in an airtight container in the refrigerator and give it a gentle fold before using.
Baking in grams
While I provide volume measurements for the recipes on my blog, I highly suggest baking these recipes using weight. It is the most standardized and accurate way to bake. I carefully recipe test all of my recipes using a kitchen scale, not by using cups, and therefore I cannot guarantee the success of my recipes when using volume measurements.
Other recipes you may like
- Homemade Chocolate Mousse
- S’mores Chocolate Mousse Ice Box Cake
- The Ultimate Chocolate Cake
- Coffee Chocolate Chip Ice Cream (No Churn)
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Chocolate Oreo Ice Box Cake
Ingredients
- 3 cups (720 grams) heavy whipping cream, cold
- 6 tablespoons (45 grams) powdered sugar
- 6 tablespoons (30 grams) regular unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1 package Oreos, I used Oreo Thins
Equipment
Instructions
- Line an 8 or 9 inch springform pan with parchment paper. Set aside.
- In the bowl of a stand mixer fitted with the whisk attachment, or a large bowl if using a handheld mixer, combine the heavy cream, powdered sugar, cocoa powder, and vanilla extract and beat on medium-high speed until stiff peaks form. Scrape down the bottom and sides of the bowl as necessary.
- Line the bottom of the pan with the Oreos – you can break some in half to fit in the spaces between the Oreos if you wish. Scoop and spread some of the chocolate whipped cream on top of the Oreos into an even layer. The great part about ice box cakes is that it doesn’t have to be perfect – put as many Oreos or whipped cream in each layer as you want.
- Place another layer of Oreos on top of the whipped cream, followed by another layer of whipped cream. Continue to layer on Oreos and whipped cream as desired, making sure to finish off with whipped cream. I usually do 3-4 layers of Oreos, which leaves me with enough whipped cream to save for frosting the whole cake once set. Once you are done layering, if you have any whipped cream left over, put it in an airtight container in the fridge.
- Cover and put the cake in the fridge overnight or for at least 12 hours. Once ready, release the cake from the springform pan and use the saved whipped cream (if any) to frost the tops and sides of the cake. Sprinkle on additional Oreos/Oreo crumbs if desired.
- Slice and enjoy! Store in the fridge.
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