I’m sharing my four-ingredient Cookies And Cream Icebox Cake with layers of Oreo cookies and freshly whipped cream, and one small trick in the method will have you intrigued to see how it all comes together.

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I keep finding reasons to make this Oreo Icebox Cake, it looks simple but every time the layers of whole Oreo cookies and cold heavy whipping cream somehow turn into something that surprises people, like a dessert that slowly reveals itself. I tell guests different names depending on mood, Oreo Icebox Pie for the relatives who want tradition or Cookies And Cream Icebox Cake for friends chasing childhood vibes.

The texture tricks you first crunchy then soft and creamy makes everyone ask what did you do, and i never tell right away. I mess up measurements sometimes but that imperfect bit seems to make it better.

Ingredients

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Oreo cookies: crunchy chocolate wafers and sweet filling adds texture lots of carbs
Heavy whipping cream: brings rich creamy mouthfeel and fat for stability when whipped
Powdered sugar: sweetens smoothly dissolves fast mostly carbs little nutrients
Vanilla extract: adds warm aroma boosts sweetness perception without added sugar

Ingredient Quantities

About 24 whole Oreo cookies, roughly 1 standard pack

2 cups heavy whipping cream, cold

1/2 cup powdered sugar (confectioners)

1 teaspoon vanilla extract

How to Make this

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1. Put a mixing bowl and beaters in the fridge for 10-15 minutes so they’re nice and cold, and line an 8×8 inch pan (or loaf pan) with plastic wrap for easy removal.

2. Pour 2 cups cold heavy whipping cream into the chilled bowl, add 1/2 cup powdered sugar and 1 teaspoon vanilla extract.

3. Beat the cream on medium-high until it holds stiff peaks but isn’t grainy, stop before it starts to turn buttery. Scrape the sides once or twice.

4. Spread a thin layer of whipped cream on the bottom of the prepared pan so the cookies stick and won’t slide around.

5. Arrange a single layer of whole Oreo cookies over the cream to cover the bottom; set aside 3-4 cookies to crush for garnish if you want.

6. Spread another even layer of whipped cream over the cookies (about 1/4 to 1/3 inch), then add another single layer of Oreos. Repeat until you use up the cookies or reach your desired height, finishing with a thick layer of whipped cream on top.

7. Crush the reserved Oreos and sprinkle them over the top, or press some crumbs on the sides for a fancier look. You can also press whole halves into the top for decoration.

8. Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, so the cookies soften and the cake sets into slices. If you’re impatient, freezing for 2-3 hours firms it up quick, but texture is best after chilling.

9. To serve, lift the cake from the pan using the plastic wrap, run a sharp knife under hot water and dry it between cuts for clean slices, and keep leftovers chilled for up to 3 days (or freeze up to a month).

Equipment Needed

1. Large mixing bowl (metal or glass) — chilled in the fridge first
2. Electric hand mixer with beaters (or a stand mixer)
3. 8×8 inch square pan or loaf pan, plus plastic wrap to line it for easy removal
4. Rubber spatula for scraping and spreading the whipped cream
5. Measuring cups and measuring spoons (2 cups, 1/2 cup, 1 tsp)
6. Rolling pin or heavy can and a zip top bag to crush reserved Oreos
7. Sharp knife and a heatproof cloth or warm water for clean slices between cuts
8. Refrigerator or freezer for chilling/firms the cake before serving

FAQ

Q: How long does the cake need to chill? A: At least 4 hours, but I usually let it sit overnight for best texture. The cookies soften and the cream sets so you get clean slices. If youre in a rush 2-3 hours will do but it wont be as creamy.

Q: Can I use Cool Whip or other whipped topping instead of whipping cream? A: Yes, you can use Cool Whip, its easier and more stable so you may skip extra powdered sugar. It tastes different though, less fresh than real whipped cream.

Q: Should I crush the Oreos or leave them whole? A: You can do either. For the classic look layer whole cookies with about 1/4 to 1/2 inch of whipped cream between layers. If you want more cookie in every bite crush some and sprinkle between layers. Dont overpack it or the cake gets too dense.

Q: How do I get the whipped cream to the right stiffness? A: Use a very cold bowl and beaters, start slow then speed up. Add powdered sugar and vanilla as it thickens. Watch it carefully because if you overwhip itll go grainy and start turning into butter.

Q: Can I make this ahead and how long will it keep? A: Yes make it a day ahead, its even better the next day. Keep it covered in the fridge for 3 to 4 days. Freezing is possible but the texture changes and it can get icy.

Q: Any swaps or add ins? A: Golden Oreos, mint Oreos or other sandwich cookies work fine. You can fold chopped Oreos into the cream or drizzle melted chocolate on top. Avoid watery add ins or the cake will get soggy.

Oreo Icebox Cake Recipe Substitutions and Variations

Oreos: swap with chocolate sandwich cookies, or use graham crackers for a lighter, sweeter cake, or pick gluten free sandwich cookies if you need GF
Heavy whipping cream: use 2 cups chilled full fat coconut cream from a can for a dairy free version, or 16 oz thawed whipped topping like Cool Whip for an easier make ahead option
Powdered sugar: replace with 1/2 cup granulated sugar pulsed in a blender to make confectioners style sugar, or about 1/4 cup honey or maple syrup but know it will make the filling a bit softer
Vanilla extract: swap for 1 teaspoon vanilla bean paste for more vanilla flavor and specks, or use 1/2 teaspoon almond extract for a nutty twist, or 1 teaspoon rum extract for added depth

Pro Tips

1) Stabilize the cream so slices hold up: fold in about 4 oz softened cream cheese, beaten smooth, or use 1 tsp unflavored gelatin bloomed in 1 tbsp cold water then warmed a bit and whisked into the cream. Both tricks stop the filling from weeping and make cleaner slices, especially if you plan to keep it more than a day.

2) Add texture between layers: mix a handful of finely crushed Oreos into some of the whipped cream before spreading, it gives cookie pockets so the cake isn’t just soft cookie mush and the layers bind better.

3) Get perfect slices every time: heat a sharp knife under hot water, dry it, then slice, wiping the blade between cuts. Also let the cake sit 5 to 10 minutes at room temp after taking it out of the fridge so the cookies arent rock hard and crumble less.

4) Speedy chilling and storage hacks: if you need it fast freeze for 2 to 3 hours then move to the fridge before serving so it softens a bit. Store tightly covered in the fridge up to 3 days or freeze up to a month, but dont refreeze after thawing.

Oreo Icebox Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

Servings

servings

Calories

393

kcal

Equipment: 1. Large mixing bowl (metal or glass) — chilled in the fridge first
2. Electric hand mixer with beaters (or a stand mixer)
3. 8×8 inch square pan or loaf pan, plus plastic wrap to line it for easy removal
4. Rubber spatula for scraping and spreading the whipped cream
5. Measuring cups and measuring spoons (2 cups, 1/2 cup, 1 tsp)
6. Rolling pin or heavy can and a zip top bag to crush reserved Oreos
7. Sharp knife and a heatproof cloth or warm water for clean slices between cuts
8. Refrigerator or freezer for chilling/firms the cake before serving

Ingredients

About 24 whole Oreo cookies, roughly 1 standard pack
2 cups heavy whipping cream, cold
1/2 cup powdered sugar (confectioners)
1 teaspoon vanilla extract

Directions

Put a mixing bowl and beaters in the fridge for 10-15 minutes so they're nice and cold, and line an 8×8 inch pan (or loaf pan) with plastic wrap for easy removal.
Pour 2 cups cold heavy whipping cream into the chilled bowl, add 1/2 cup powdered sugar and 1 teaspoon vanilla extract.
Beat the cream on medium-high until it holds stiff peaks but isn't grainy, stop before it starts to turn buttery. Scrape the sides once or twice.
Spread a thin layer of whipped cream on the bottom of the prepared pan so the cookies stick and won't slide around.
Arrange a single layer of whole Oreo cookies over the cream to cover the bottom; set aside 3-4 cookies to crush for garnish if you want.
Spread another even layer of whipped cream over the cookies (about 1/4 to 1/3 inch), then add another single layer of Oreos. Repeat until you use up the cookies or reach your desired height, finishing with a thick layer of whipped cream on top.
Crush the reserved Oreos and sprinkle them over the top, or press some crumbs on the sides for a fancier look. You can also press whole halves into the top for decoration.
Cover tightly with plastic wrap and refrigerate at least 6 hours, preferably overnight, so the cookies soften and the cake sets into slices. If you're impatient, freezing for 2-3 hours firms it up quick, but texture is best after chilling.
To serve, lift the cake from the pan using the plastic wrap, run a sharp knife under hot water and dry it between cuts for clean slices, and keep leftovers chilled for up to 3 days (or freeze up to a month).

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.