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–+ servings

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.
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Prep Time 8 minutes
Chill Time 12 hours
Total Time 12 hours 8 minutes
Servings 8 servings

Equipment

Ingredients
 

  • 3 cups (720 grams) heavy whipping cream cold
  • 6 tablespoons (45 grams) powdered sugar
  • 6 tablespoons (30 grams) regular unsweetened cocoa powder
  • 1 ½ teaspoons vanilla extract
  • 1 package Oreos I used Oreo Thins

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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