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
Units
Scale
- 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.