Caramel Chocolate Oreo Icebox Cake
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Cool down with this easy to make Caramel Chocolate Oreo Icebox Cake. This cool dessert has 5 ingredients and takes less than 15 minutes to assemble until it’s chilled to perfection!
If you’re looking for more frozen desserts try my Cool Mint Dark Chocolate Fro Yo, Orange Creamsicle Popsicles, or my Peaches ‘N Cream Ice Cream Sundaes.
Table of Contents
Why You'll Love This Recipe
Cool Dessert: Indulge in this heavenly Oreo icebox cake with whipped cream. This decadent chilled dessert combines the rich flavors of caramel, chocolate, whipped cream, and the classic crunch of Oreo cookies (organic ones of course!). There’s nothing like a cool dessert on a hot summer day, and this Caramel Chocolate Oreo Icebox Cake checks all the boxes. It’s quick and easy to make, it’s impressive enough to serve for a backyard dinner party, and it’s insanely delicious!
So Easy: I love making icebox cakes because they are little effort with big reward! And this icebox cake with organic Oreo cookies is no exception. No turning on your oven and this cake only takes a small amount of time. You will love this Caramel Chocolate Oreo Icebox Cake because this is an impressive cool summer treat takes less than 15 minutes to whip up!
Chocolate + Caramel: Caramel, chocolate and Oreos – what more could anyone possibly want? I combine that with a homemade cool whip to create a cool dessert that is a huge crowd pleaser! This Caramel Chocolate Oreo Icebox cake is creamy, chocolaty, and includes caramel goodness!
Ingredients
Organic Valley Heavy Whipping Cream
Florida Crystals Organic Powdered Sugar
Simply Organic Vanilla Extract
Newman's Own Organic Chocolate O's
Tools Needed
Kana Sustainable 8-Inch Cake Pan (use code MIMIBAKES for 10% off Kana, they are my favorite sustainable cake pans!)
Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)
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Step by Step Instructions
Step 1
I like to make my Homemade Caramel Sauce for this recipe, so I make that first. If you’re too lazy or don’t have time, you can buy the King’s Cupboard Caramel Sauce. It’s good but it’s definitely not as good as making it from scratch!
Step 2
Line an 8-inch cake pan with parchment paper.
Step 3
In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, and gradually increase speed, until you’re at full speed and stiff peaks form.
Step 4
Add about one third of the cookies to the prepared cake pan, making sure you have an even layer. You can crush them up by hand or just break them, this does not need to be perfect, just try to make it even.
Add half of the whipped cream frosting into the prepared cake pan and spread evenly. Drizzle a layer of caramel sauce and swirl around.
Step 5
Repeat this process again, layer one third of crushed up cookies, the second half of the whipped cream, and caramel sauce. Then top the top of the cake with the remaining cookies and a drizzle of caramel sauce on top.
Step 6
Place the cake pan in the fridge for at least 4 hours or overnight. Remove cake from the pan and using a hot sharp knife, cut into slices and serve immediately.
FAQ's
No, you don't need a stand mixer, but you do need at least a hand mixer to make the whipped cream. So, feel free to use either one!
Yes! Feel free to swap for the original Newman's Own O's which are vanilla creme center. Or, you could even use the Vanilla Newman's Own O's (like golden oreos) or Peanut Butter! These would all be delicious with this recipe.
Icebox cake can be stored in the fridge if you're going to eat it right away. It's best chilled right out of the fridge so it's not completely frozen. But, if you plan to store it for longer than a couple days, the storing it in the freezer is best. To freeze an icebox cake, store it in an airtight freezer safe container.
Craving More?
Caramel Chocolate Oreo Icebox Cake
Ingredients
- ½ cup caramel sauce
- 3 cups heavy whipping cream
- 71 grams powdered sugar
- 1 teaspoon vanilla extract
- 20 ounces Newman’s Own Organic Chocolate O’s (1 ½ packages)
Instructions
- Line an 8-inch cake pan with parchment paper.
- In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream, powdered sugar, and vanilla extract. Mix on low to avoid splattering, and gradually increase speed, until you’re at full speed and stiff peaks form.
- Add about one third of the cookies to the prepared cake pan, making sure you have an even layer. You can crush them up by hand or just break them, this does not need to be perfect, just try to make it even.
- Add half of the whipped cream frosting into the prepared cake pan and spread evenly. Drizzle a layer of caramel sauce and swirl around.
- Repeat this process again, a layer one third of crushed up cookies, the second half of the whipped cream, and caramel sauce.
- Then top the top of the cake with the remaining cookies and a drizzle of caramel sauce on top.
- Place the cake pan in the fridge for at least 4 hours or overnight.
- Remove cake from the pan and using a hot sharp knife, cut into slices and serve immediately.
- Store leftover icebox cake in the fridge for a few days, or in the freezer for up to 1 month (wrap in plastic wrap to keep fresh).
Video
Notes
Nutrition
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