Icebox Cake {With Oreos!}

This Icebox Cake is made with layers of Oreo® cookies and Nutella® chocolate cream. Topped with whipped cream and crushed Oreos No baking required!

Why We Love This Icebox Cake

1. No-Bake Ease: Requires no baking, ideal for convenience and simplicity.
2. Delicious Combo: Features a crowd-pleasing mix of Oreos and Nutella.
3. Prepare Ahead: Perfect for making in advance, it tastes better over time.
4. Versatile: Easily customizable to cater to different tastes.
5. Unique Texture: You get the best of both worlds with crunchy cookies and smooth cream.

Ingredients

• Chocolate Chips/Nutella: Provide the cake’s rich chocolate flavor.
• Cocoa Powder & Hot Water: Intensify the chocolate taste in the icebox cake.
• Heavy Cream: Creates a creamy texture and forms the cake’s layers.
• Vanilla Extract & Powdered Sugar: Sweetens and flavors the cream.
• Whole Milk: Softens the Oreos to a cake-like consistency.
• Oreo Cookies: Act as the no-bake cake layers, adding texture and flavor.

How To Make Icebox Cake

1. Melt Chocolate: Microwave chocolate chips; stir in Nutella.
2. Mix Cocoa: Blend cocoa powder with hot water; combine with chocolate mix.
3. Whip Cream: Whip 2 cups heavy cream with vanilla and sugar; fold into chocolate.
4. Layer Cake: Dip Oreos in milk, layer in pan, add chocolate cream, repeat, top with Oreos.
5. Top Layer: Whip remaining cream and sugar, spread over Oreos.
6. Chill: Refrigerate 8+ hours or overnight.

Tips For Success

• Chill Well: Chill cream for 1 hour and cake for 8+ hours, ideally overnight.
• Quality Matters: Use high-quality Oreos, whipping cream, cocoa powder, and chocolate chips in your icebox cake.
• Slow Melt: Melt chocolate in 15-second bursts, stirring between, to prevent burning.

• Lemon Icebox Cake: Layer lemon pudding with buttery shortbread cookies. 
• Pistachio Icebox Cake: Layers of graham crackers and fluffy pistachio pudding, and top it with whipped cream and crunchy pistachios.
• Chocolate Peanut Butter: Layer chocolate graham crackers with peanut butter whipped cream.
• Tiramisu Version: Use coffee-dipped ladyfingers and chocolate whipped cream.
• S’mores Version: Chocolate ganache, marhsmallow cream, and graham crackers layered to make a delicious no bake

More Chocolate Desserts:

• Muddy Buddies
• Chocolate Muffins
• Hot Chocolate
• Oatmeal Chocolate Chip Cookies
• Mini Oreo Cheesecakes

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5 from 2 votes

Icebox Cake

By Chelsea Lords

This Icebox Cake layers Oreo cookies with Nutella chocolate cream, topped with whipped cream and crushed Oreos. No baking needed!

Prep Time: 30 minutes minutes

Chilling Time: 9 hours hours

Total Time: 9 hours hours 30 minutes minutes

Servings: 24 pieces

Equipment

• Hand mixer
• stand mixer
• Baking pan 9 x 12-inch

Ingredients 

USMetric

 

1x2x3x

• ▢ 1-1/2 cups milk chocolate chips or high-quality chopped chocolate, see note 1
• ▢ 1/2 cup Nutella hazelnut spread
• ▢ 1/4 cup Dutch-process cocoa powder Hershey’s dark cocoa powder works here
• ▢ 1/2 cup hot water
• ▢ 3 cups heavy cream divided
• ▢ 2 teaspoons vanilla extract
• ▢ 1/4 cup + 2 tablespoons powdered sugar divided
• ▢ 1/2 cup whole milk 1% or 2% works
• ▢ 2 (13.29-ounce) packages Oreo cookies 50–53 total cookies

Instructions 

• Microwave chocolate chips in a large microwave-safe bowl, heating in 15-second bursts, stirring every 15 seconds. Ensure gentle heating and frequent stirring so it doesn’t seize when other ingredients are added.
• Stir in Nutella until smooth and set aside.
• In another bowl, combine cocoa powder and very hot water. Whisk until completely combined. Allow to slightly cool. (Both the melted chocolate mixture and this cocoa powder mixture should be about the same temperature.)
• Gradually add the cocoa powder mixture to the chocolate mixture while beating with a hand mixer until completely smooth. It might look like it’s not going to come together, but keep mixing—it will come together!
• Take 2 cups of cold heavy cream (you’ll whip the last cup later) and whip in a stand mixer until it reaches soft peaks. While whipping, add vanilla extract and 1/4 cup powdered sugar. Add half the whipped cream to the chocolate mixture and fold in gently.
• Take this mixture and add it all to the rest of the whipped cream. Gently fold until completely combined. The cream may seem a bit thin or even watery. Cover and place in the fridge to firm up for 1 hour. With a spatula, gently fold the cream again after chilling.
• Fill a bowl with the milk. Separate the Oreos (no need to remove or separate the creme filling). Dunk the halved cookies in the milk (no need to soak; just a dip). Place the cookie on the bottom of a 9x12-inch pan. Repeat with each halved Oreo, forming a single layer of cookie halves on the bottom of the pan. Once the cookies are in an even layer, spread half the chocolate cream over the Oreo layer.
• Repeat the Oreo layer and the chocolate cream layer, using the rest of the chocolate cream. Add one last layer of dunked and halved Oreos.
• In the stand mixture, whip the remaining 1 cup heavy cream with the remaining 2 tablespoons powdered sugar. Whip until you reach soft peaks. Spread evenly over the top of the Oreos. Crush up (with your hands) 2–3 Oreos to decorate the top of the cake. Cover and refrigerate for at least 8 hours and preferably overnight.
• When ready to serve, remove from fridge and cut into squares. Serve and return any leftovers promptly to the fridge.

Recipe Notes

Note 1: You can use chopped chocolate (if preferred, use semi-sweet or dark chocolate).

Storage: Icebox cake lasts up to 1 week in the fridge. Unfortunately, this cake doesn’t freeze and thaw well.

Nutrition

Serving: 1serving | Calories: 157kcal | Carbohydrates: 9g | Protein: 1g | Fat: 13g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 17mg | Potassium: 68mg | Fiber: 1g | Sugar: 7g | Vitamin A: 446IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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