This oreo icebox cake is a chocolate lover's dream dessert! Layers of chocolate oreo cookies and homemade chocolate whipped cream are topped with mini chocolate chips and stored in the refrigerator until soft and ready to serve.
If you love chocolate and oreo cookies, this icebox cake is a must try! Chocolate oreo sandwich cookies, homemade chocolate whipped cream, and mini chocolate chips make this no-bake dessert a chocolate lover's ultimate dessert!
Never made an icebox cake before? You'll be shocked at how easy it is to assemble. An icebox cake is a cake that is assembled with layers of cookies and whipped cream, then stored in the refrigerator.
The resting time in the refrigerator allows the cookies to slowly soften to a cake-like consistency. The only hard part about this recipe is waiting to dig in!
Since it's served cold, this oreo icebox cake is the perfect dessert for summer, but can be enjoyed year round. Make an icebox cake for your next picnic, barbecue, birthday, or just because.
Ingredients and substitutions
Oreo cookies can be substituted with any flavor of oreo cookies, vanilla wafers, or graham crackers. Keep in mind that graham crackers will soften after about 1-3 hours, while oreo cookies take 12-18 hours to fully soften.
Heavy cream is necessary to make your own homemade whipped cream. Any other dairy, like milk or half & half, will not work as a substitute. They do not contain enough milkfat to whip into whipped cream.
The whipped cream portion of the recipe can be substituted with 4 cups of Cool Whip topping if desired. However, I highly recommend trying to make your own. It tastes better and contains no preservatives or extra ingredients.
Whipped cream tips and tricks
Never made whipped cream before? If you'd like some extra information, check out my post on whipped cream, which contains extra photos and tips: Homemade Whipped Cream
My favorite tips for successful homemade whipped cream:
- Use a large bowl - your cream will double in size and there will be some splatter while whipping.
- Make sure your heavy cream is very cold, straight from the refrigerator.
- Use a stand mixer or a hand mixer instead of a whisk. While a hand whisk will work, it takes a lot of elbow grease and can take up to twice as long.
Layering your icebox cake
One container of oreo cookies contains about 36 cookies. You're making three cookie layers, so portion your oreos so that you're using about 12 per layer.
You'll want to start with a thin layer of whipped cream on the bottom. After that, ⅓ of your cookies, topped with ⅓ of your remaining whipped cream.
Repeat this 2 more times, ending with a layer of whipped cream on top.
Lastly, sprinkle your mini chocolate chips on top.
The great part about this oreo icebox cake is that it must be made ahead of time. I suggest making your cake a minimum of 12 hours in advance. After 12 hours, your cookies will be mostly softened, but still have a little firmness in the middle.
I find that this cake is ideal after 18-24 hours of refrigeration. At this point, your cookies will have softened to a tender, cake-like consistency.
If you're substituting the oreo cookies with something thinner, like chocolate graham crackers, your cake will only need between 1-3 hours of resting time. If so, I recommend checking out my recipe for strawberry icebox cake, which uses graham crackers.
Chocolate Lover's Oreo Icebox Cake
- 2 cups (454 g) heavy cream, very cold
- ¼ cup (29 g) confectioner's sugar
- ¼ cup (21 g) natural cocoa powder
- 36 oreo cookies, one 14 ounce package
- 3 tablespoons mini chocolate chips
- In a large bowl, add cold heavy cream, confectioner's sugar, and cocoa powder. Whip with a hand mixer or stand mixer until medium peaks have formed.
- In an 8x8 square pan, add a thin layer of whipped cream (this layer is not repeated). Top with ⅓ of your oreo cookies, arranged in a single layer. Top the cookie layer with a ⅓ of your remaining whipped cream, spread into an even layer. Repeat these layers two more times, for 3 layers each of cookies and whipped cream. Sprinkle top layer with mini chocolate chips.
- Cover and refrigerate for a minimum of 12 hours, up to 24 hours, to allow cookies to soften to a cake-like consistency.
- Slice and serve cold.
- Heavy cream, confectioner's sugar, and cocoa powder can be substituted with 4 cups of Cool Whip.
- Whipped cream can only be made with heavy cream or heavy whipping cream - light cream, half & half, or whole milk cannot be substituted.
- Icebox cake will keep for 3 days covered and stored in the refrigerator.
- If substituting oreo cookies with chocolate graham crackers, cake will only need 1-3 hours to soften in the refrigerator.
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