Or, as my son likes to call it: Tornado Cake. This recipe has the innate power to single-handedly save an otherwise hum-drum, chilly, gray weekend. Cookies and Cream Icebox Cake. It’s just got a nice ring to it, I think. This cookies and cream icebox cake is sort of a “how bad can this be?” type of thing. The components of this classic Oreo icebox cake recipe are just all so safe – so delicious – that even if you totally mess things up as you’re putting it together, you’re still going to wind up with a winner on your hands. How’s that for a selling point? It’s part of the beauty of a great icebox cake, you know?
Why we love this Cookies and Cream Icebox Cake
Well for starters, there’s no serious or intimidating baking science involved here, like there is with sponge cake making. It’s a lovely truth, that cake making doesn’t always have to involve cake baking. It can be as sweetly simple as whipping up some cream, crushing up some Oreo’s and drizzling in some melty, velvety chocolate. Mindless cake-making; it’s a beautiful thing to be sure. Icebox cakes have to be among my favorite types of confections to make.
After whipping this cookies cream icebox cake up, I took one bite and it was so good that it sort of made my eyes get wider and my pulse quicken all at once. You know, that sort of thing.
I’m not even the world’s most loyal lover of chocolate, but good is as good does and this dessert is GOOD. We’re talking stratified layers of crushed Oreos (or you can use minty chocolate cookies for a fun spin), chocolate cream, vanilla cream, and crunchy, buttery toffee bits. This takes only a few easy breezy minutes to whip up and then you let it hang for a spell in the arctic tundra that is your freezer and then, voila – you’ve got one incredibly perfect dessert on your hands, that is somehow much greater than the sum of its already great parts.
What you’ll need to make this Cookies and Cream Icebox Cake
This one’s definitely for the chocolate lovers, that’s for sure. We’ll fold luscious melted chocolate into some whipped cream and then layer it over some cloud-like vanilla whipped cream to start. But the real addictive bit here is the crunch factor we’ll get from the crushed Oreos and Heath toffee bits. I’m a total sucker for both sweets myself, and love showing them off in this ultra delicious cookies and cream icebox cake.
Cookies and Cream Icebox Cake INGREDIENTS
- 25 Oreos, give or take
- 6 cups heavy whipping cream
- 2 teaspoons vanilla extract or vanilla bean paste
- ¼ cup confectioner’s sugar
- 12- ounces semi-sweet chocolate chips, melted and cooled for 5 minutes
- 1 cup chocolate toffee bits, such as Heath
How to make this Cookies and Cream Icebox Cake
This “cake” is really nothing more than stratified layers of flavored cream. A geologist’s confectionary dream! It’s a very quick recipe to throw together, you’ll mostly just need to grab a few bowls so you can portion out the cream accordingly. Some of the cream will be flavored with the melted chocolate, while some will be flavored with vanilla.
Cookies and Cream Icebox Cake DIRECTIONS
- Process/crush the Oreos in a food processor, until they’re all fine, creamy crumbs. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl with a hand-held mixer), whip the cream until stiff peaks form (you can do this in batches, if that’s easier). Transfer half of the whipped cream to another bowl. To one of the bowls, add the vanilla extract and confectioner’s sugar. Gently fold it in to mix. Boom! Now you’ve got vanilla cream. If you taste it and want it sweeter, go ahead and add a little more confectioner’s sugar. No harm, no foul.
- In the other whipped cream bowl, gently fold in the melted chocolate, until you have a well-mixed, smooth chocolate cream (mousse).
- Spray an 8 to 10-inch spring-form pan (the size can be a little flexible, it will just be a thinner cake the bigger you go) with nonstick spray all over (sides included). Begin layering your cake by putting down a thick layer of cookie crumbs. I like to spray a drinking glass with non-stick spray and use that to press down on the cookies to get them really packed in there. Follow with some chocolate cream, then vanilla cream, then a sprinkling of toffee bits. Repeat this pattern and finish the cake with a final dusting of toffee bits and cookie crumbs. Transfer the cake to the freezer to firm/set up for at least 4 hours before serving.
- When you remove it from the freezer, let it sit on the counter for about 5 to 10 minutes, before removing the pan and slicing. This will make it easier to do so.
Icebox Cake FAQ’S
What is an icebox cake?
A traditional icebox cake is a no-bake dessert made by layering cookies or crackers with whipped cream or pudding. The cake is then refrigerated overnight, allowing the cookies to soften and meld together, creating a cake-like texture.
How long will an icebox cake last in the refrigerator?
An icebox cake can typically last in the refrigerator for up to 3-4 days.
What do icebox cakes taste like?
Icebox cakes taste creamy, sweet, and indulgent. They have a smooth texture and a rich flavor that comes from the combination of ingredients, usually including cream, cookies or graham crackers, and sometimes additional flavors like chocolate or fruit.
If you like the looks of this recipe, you might also want to try:
One-Bowl Texas Chocolate Cake with Milk Chocolate Frosting
Black Pepper and Bourbon Pumpkin Pie
Stovetop Apple Crisp with Bourbon Cornflake Crunch
Whipped Cornbread Cookies with Salty Cornflake Crunch
Cookies and Cream Icebox Cake
A simple, six-ingredient confection that is perfect for any Cookies and Cream lover, this Oreo and Heath studded creamy icebox cake is summer’s perfect dessert.
- Yield: 6 to 8 servings 1x
Ingredients
- 25 Oreos, give or take
- 6 cups heavy whipping cream
- 2 teaspoons vanilla extract or vanilla bean paste
- 1/4 cup confectioner’s sugar
- 12– ounces semi-sweet chocolate chips, melted and cooled for 5 minutes
- 1 cup chocolate toffee bits, such as Heath
Instructions
- Process/crush the Oreos in a food processor, until they’re all fine, creamy crumbs. Set aside.
- In the bowl of a stand mixer (or in a large mixing bowl with a hand-held mixer), whip the cream until stiff peaks form (you can do this in batches, if that’s easier). Transfer half of the whipped cream to another bowl. To one of the bowls, add the vanilla extract and confectioner’s sugar. Gently fold it in to mix. Boom! Now you’ve got vanilla cream. If you taste it and want it sweeter, go ahead and add a little more confectioner’s sugar. No harm, no foul.
- In the other whipped cream bowl, gently fold in the melted chocolate, until you have a well-mixed, smooth chocolate cream (mousse).
- Spray an 8 to 10-inch spring-form pan (the size can be a little flexible, it will just be a thinner cake the bigger you go) with nonstick spray all over (sides included). Begin layering your cake by putting down a thick layer of cookie crumbs. I like to spray a drinking glass with non-stick spray and use that to press down on the cookies to get them really packed in there. Follow with some chocolate cream, then vanilla cream, then a sprinkling of toffee bits. Repeat this pattern and finish the cake with a final dusting of toffee bits and cookie crumbs. Transfer the cake to the freezer to firm/set up for at least 4 hours before serving.
- When you remove it from the freezer, let it sit on the counter for about 5 to 10 minutes, before removing the pan and slicing. This will make it easier to do so.
