This Icebox Cake features layers of Oreo® cookies and Nutella® chocolate cream, topped with whipped cream and crushed Oreos. No baking required!
The Best Icebox Cake
My favorite combo is Nutella and Oreos, so when I tried to perfect an Oreo icebox cake, I felt like something was missing.
Then I realized—it was Nutella! Adding it made all the difference. If you want an easy and delicious icebox cake, you’re in the right place. I’ve honestly never had one better.
It’s also easy to change up and is the best no-bake treat for summer. You’ve got to try it!
Ingredients
- Chocolate chips: Use good-quality chocolate for the best flavor. I like milk chocolate, but use what you enjoy.
- Nutella: Stick to the name brand for the best flavor.
- Dutch-process cocoa powder: Mix with very hot water so it dissolves fully.
- Heavy cream: Chill it before beating to make it fluffier.
- Powdered sugar: Add slowly while beating to stop clumps.
- Vanilla extract: Add while beating the cream so it mixes evenly.
- Whole milk: Dip cookies quickly so they don’t get too soft.
- Oreo cookies: Use the whole cookie, including the filling.
How To Make Icebox Cake
- Melt chocolate: Stir often so it doesn’t lump or burn.
- Mix cocoa and water: Stir cocoa with hot water until smooth, then let it cool slightly.
- Combine chocolate and cocoa: If it looks like it’s separating, keep stirring—it will come together.
- Whip cream: Gently mix it with the cocoa mixture to keep it light and fluffy.
- Dip the cookies: Don’t leave them in the milk too long, or they’ll fall apart.
- Layer cake: Spread the cream evenly to keep the layers neat.
- Make the topping: Chill your bowl and whisk to whip the cream faster.
- Decorate and chill: Cover the cake tightly so it stays fresh in the fridge.
Tips For Success
- Keep Cold: Chill the cream for 1 hour and the cake for at least 8 hours or overnight for the best results.
- Use Good Ingredients: Choose good-quality Oreos, whipping cream, cocoa powder, and chocolate chips for the best flavor.
- Melt Slowly: Heat the chocolate in short 15-second bursts, stirring each time, to avoid burning.
Variations
Icebox Cake Variations
- Lemon Inspired: Check out this Lemon Icebox Cake recipe.
- Pistachio Icebox Cake: Try this Pistachio Icebox Cake recipe.
- Chocolate Peanut Butter: Layer chocolate graham crackers and swap the Nutella for peanut butter in the whipped cream.
- Tiramisu: Use coffee-dipped ladyfingers and chocolate whipped cream.
- S’mores Inspired: Check out this S’mores Icebox Cake recipe.
Storage
Leftovers?
- Keep in the Fridge: Cover the icebox cake tightly and store it in the fridge. It will stay fresh for up to 1 week.
- Don’t Freeze: Freezing can change the texture and flavor, so it’s better not to freeze this dessert.
More Chocolate Desserts:
- Muddy Buddies no bake
- Chocolate Muffins moist and fluffy
- Hot Chocolate creamy and delicious
- Oatmeal Chocolate Chip Cookies made in one bowl
- Mini Oreo Cheesecakes with a cookie crust
Icebox Cake
This Icebox Cake layers Oreo cookies with Nutella chocolate cream, topped with whipped cream and crushed Oreos. No baking needed!
Equipment
- Hand mixer
- stand mixer
- Baking pan 9 x 12-inch
Ingredients
- 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 9×12-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.
Me, again. What is the purpose of the Nutella in your Ice Box Cake with Oreos? More to the point must it (or a substitute) be used? Sounds delicious
Yes it does need to be used for flavor and consistency of the mousse
What can I use INSTEAD of Nutella?
Sorry I haven’t tested this recipe with anything but nutella! If you wanted to change flavor profiles a bit I bet peanut butter would work fine just taste different
Thank you
Don’t like Nutella- can I use something else tin it’s place?
I made this and it was excellent.Looked and taste great.All were impressed !!
So happy to hear it! Thanks for the comment Susan! 🙂