Easy Oreo Ice Box Cake

by Sabrina Snyder

Last Update:

10 Comments

5 from 5 votes
8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Refrigerate 4 hours
Total Time 4 hours 10 minutes
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Oreo Ice Box Cake is an easy no bake dessert with Oreos and an easy homemade whipped cream (or cool whip) you can serve all summer!

I’ve made quite a few Cake recipes, from the traditional like Angel Food Cake to extravagant and unusual ones like Mixed Berry Trifle and Chocolate Lava Cake, and here’s another one: Ice Box Cake is an unusual, classic American dessert.

Sabrina’s Oreo Ice Box Cake

Oreo Ice Box Cake is more cake-like rather than being actual cake, but it’s a delicious, easy recipe that you can make the night before for a restaurant ready dessert you’ll love. Plus, you get soft delicious Oreos covered in homemade whipped cream. Did I mention the Oreos soften to make them chewy and delicious? That is the best part of this cake, chewy and soft Oreos. This cake will be one of your favorite desserts because of how customizable it is: you can use the basic recipe as many times as you want for any occasion.

Recipe Card

Dinner, then Dessert

Oreo Ice Box Cake Recipe

Oreo Ice Box Cake is an easy no bake dessert with Oreos and an easy homemade whipped cream (or cool whip) you can serve all summer!
Yield 8 servings
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder
cake with slice taken to see all the Oreo layers
PrintRate

Ingredients
 

  • 3 cups heavy cream
  • 1/3 cup powdered sugar
  • 46 Oreo cookies

Instructions

  • In a stand mixer, add the heavy cream and powdered sugar together on low speed until the sugar is mixed in.
  • Increase the speed to high for 1-2 minutes until the whipped cream is light and fluffy but do not let it go too long or you will make sweetened butter.
  • In a 9″ springform pan layer whipped cream and Oreos until you reach the top of the pan.
  • Cover the pan with plastic wrap gently and refrigerate for 4 hours.
  • If not serving right away freeze until you are serving (thaw before you serve, but remember the 4 hours in the refrigerator is needed for softening the cookies, so don't skip that step.)

Nutrition

Calories: 643kcal | Carbohydrates: 57g | Protein: 6g | Fat: 45g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.04g | Cholesterol: 101mg | Sodium: 292mg | Potassium: 246mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1313IU | Vitamin C: 1mg | Calcium: 73mg | Iron: 8mg

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About This Recipe

Ice Box Cake was invented during World War 1 when certain food and ingredients were heavily rationed. Things like sugar, were in short supply, so baking became more and more difficult. People started experimenting with desserts and came up with cakes that used already packaged ingredients. Pudding mix, Wafer cookies and the fruit people grew in individual gardens and were really popular ingredients, and some of the most beloved recipes, like vanilla or lemon icebox cake came about. Of all of the flavors though, chocolate was the clear favorite from the very beginning. Ice Box Cake got its name from sitting overnight in the “ice box” or refrigerator overnight to firm up.

How to Store

Serve: You shouldn’t leave your cake out at room temperature for long or it will melt. Make sure to let it chill in the fridge overnight so that the layers are firm and not runny.
Store: Your Ice Box cake should be good for 3 days in the fridge as long as it’s in an airtight container.
Freeze: Don’t freeze this cake for more than about 1 week. You may want to skip freezing altogether, since it doesn’t thaw well.

Variations

  • Berries: Use berries on the cake to give it a pretty, and delicious, look. I would recommend using blackberries, blueberries, sliced strawberries or all three. Definitely add the berries right before serving your cake or the whipped cream will be stained by the juice.
  • Frosting: Once the cake is chilled and firm, ice the top with homemade Cream Cheese Frosting, thick, Classic Buttercream Frosting, or you can even use a premixed spread like Nutella.
  • Nuts: Arrange sliced or crushed nuts on the top of the cake in patterns or imitate Jackson Pollock. Nuts are a crunchy, rich topping that look amazing.
  • Vanilla Ice Cream: Ice Cream made from scratch and served with this cake is a dessert that you shouldn’t miss. The Vanilla Ice Cream and the rich, sweet Ice Box cake go well together, and the rich flavor of the Oreos only adds to the deliciousness.
  • Sauce: A spoonful of Chocolate Ganache or melted Salted Caramel drizzled over the top give the cake a marbled look, and they taste delicious to boot.
  • Ice Box Cupcakes: If you’re having a party and want to give everyone a small, personal dessert, this is a fun recipe to try. (You need a steady hand for this one.) Use parchment paper to line bottoms of the pan, and leave enough hanging out of the top to grab onto to get the mini cakes out. Make your cookie and whipped cream layers much thinner layers in order to get the same textured feel.

More No Bake Treats

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  2. OMG – OMG – OMG! I am literally bookmarking this recipe right now! How delicious. What a treat!!

    Reply

  3. I was going to look for a cake I could make this Sunday but it looks like I don’t need to now because I’ve stumbled upon this recipe, and it is just what I need – thank you!

    Reply