Chocolate Oreo icebox cake is an easy no-bake potluck dessert. Layers of Oreo cookies and homemade chocolate whipped cream are topped with mini chocolate chips and stored in the refrigerator until ready to serve.
If you love chocolate and Oreo cookies, this icebox cake is a must try! Oreo cookies, chocolate whipped cream, and mini chocolate chips are combined to create the ultimate chocolate treat.
Never made an icebox cake before? You'll be shocked at how easy it is to assemble. An icebox cake is assembled with layers of cookies and whipped cream that's refrigerated until ready to serve. The cookies slowly soften into a dreamy cake-like consistency.
Since it's served cold, this Oreo icebox cake is the perfect dessert for summer potlucks, barbecues, and picnics. For lemon lovers, try my lemon icebox cake make with golden Oreo cookies!
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 and wafers take significantly less time to soften compared to Oreo cookies. See notes in the recipe card for chilling times.
- Heavy cream - 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.
- Confectioner's sugar - Lightly sweetens the whipped cream layer and balances with the bitterness of the cocoa powder.
- Cocoa powder - Natural cocoa powder (shown) or Dutch process cocoa powder works in this recipe. Dutch cocoa has a darker color and softer chocolate flavor.
- Mini chocolate chips - Used as a garnish on top of your icebox cake. You could also garnish your cake with additional crumbled Oreo cookies or chocolate curls.
Whipped cream tips and tricks
Never made whipped cream before? Check out my post on homemade whipped cream for even more details and step-by-step photos.
Use very cold heavy cream - Make sure your heavy cream is very cold and straight from the refrigerator. Even better, chill your bowl and whisk in the refrigerator for 10 minutes before starting.
Add dry ingredients before mixing - This process helps to fully incorporate the confectioner's sugar and cocoa powder throughout the cream. The dry ingredients also help add structure to stabilize the cream and make it easier to whip.
Making whipped cream - The entire process will take about 2-3 minutes as your cream goes from frothy to thick and creamy. You're looking for medium peaks that mostly hold their shape but eventually droop slightly.
Assembly tips and tricks
Layering your cake - In an 8x8 or 9x9 square pan, add a thin layer of whipped cream (this layer is not repeated). Next, add a layer of Oreo cookies. Then add about ⅓ of your remaining whipped cream and spread into an even layer.
Repeat 2x more - Repeat these layers two times more for a total of three Oreo layers and three whipped cream layers.
Garnish - Top your icebox cake with mini chocolate chips, crumbled Oreo cookies, or chocolate curls.
Storage
After assembly, store your icebox cake covered in the refrigerator. Oreo icebox cake will keep for about 3 days in ideal conditions.
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.
An Oreo icebox cake is ideal after 18-24 hours of refrigeration. At this point, your cookies will have softened to a tender, cake-like consistency.
Frequently asked questions
Oreo icebox cake must be made at least 12 hours before serving to allow the Oreo layers to soften. For a slightly firm cake, serve after 12 hours. For soft, cakelike layers, wait about 18-24 hours before serving.
Icebox cake will last for about 3 days in the refrigerator. The Oreo layers eventually get very soft and mushy once you hit about day 3. I recommend serving icebox cake to guests within the first 24 hours for ideal texture.
Yes, Oreo cookies can be substituted with generic sandwich cookies, chocolate wafers, or even graham crackers. Chocolate wafers and graham crackers will take significantly less time to soften than Oreo cookies. See the notes in the recipe card for adjusting the chilling time.
Recommended
📖 Recipe
Chocolate Oreo Icebox Cake
Ingredients
- 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
Instructions
- 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 the remaining whipped cream and spread into an even layer. Repeat these layers two more times, for a total of 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.
Equipment Recommendations
Notes
- 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. If substituting with Chocolate wafers, cake will need 4-6 hours of chilling time.
- Chocolate chips can be substituted with additional crumbled Oreo cookies or chocolate curls/shavings if desired.
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