Oreo Ice Box Cake Recipe
Oreo Ice Box Cake is a simple, no-bake dessert perfect for summer. Layers of crunchy Oreo cookies and fluffy homemade whipped cream come together in a chilled springform pan, creating a creamy, indulgent treat that requires minimal effort and no oven. Ideal for gatherings or a quick sweet fix.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 10 minutes
- Yield: 8 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Ingredients
Whipped Cream
- 3 cups heavy cream
- 1/3 cup powdered sugar
Cookies
- 46 Oreo cookies
Instructions
- Prepare the Whipped Cream: In a stand mixer, combine the heavy cream and powdered sugar on low speed until the sugar is fully incorporated. Then increase the speed to high and whip for 1-2 minutes until the cream becomes light and fluffy. Be careful not to over-whip or you will end up making sweetened butter.
- Layer the Cake: In a 9-inch springform pan, start with a layer of whipped cream, then add a layer of Oreo cookies. Continue alternating layers of whipped cream and Oreos until you reach the top of the pan.
- Chill to Set: Cover the pan gently with plastic wrap and refrigerate the cake for at least 4 hours to allow the cookies to soften and the flavors to meld.
- Optional Freezing: If not serving immediately, you can freeze the cake. Before serving, thaw the cake properly and remember to refrigerate it for 4 hours to soften the cookies for the perfect texture.
Notes
- Do not overwhip the cream to avoid turning it into butter.
- Use a springform pan for easy removal and serving.
- Freezing is optional but helps with storage; always thaw and refrigerate before serving.
- For a sweeter whipped cream, you may increase powdered sugar slightly.
Find it online: https://lauracooks.com/oreo-ice-box-cake-recipe/