Caramel Chocolate Oreo Icebox Cake
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, then it’s chilled to perfection!
If you’re looking for more summer desserts try Cool Mint Dark Chocolate Fro Yo, Orange Creamsicle Popsicles, Healthy Homemade Cherry Frozen Yogurt, or Organic Rocky Road Ice Cream.
A Quick Look At The Recipe
- Recipe Name: Caramel Chocolate Oreo Icebox Cake
- Ready In: 4 hours 15 minutes
- Makes: 8-inch cake
- Main Ingredients: heavy whipping cream, organic Oreo cookies, caramel sauce
- Flavor Profile: chilled chocolate caramel cake that melts in your mouth
- Dietary Info: eggless, gluten free swap option
- Difficulty: Easy!
- Why You’ll Love It: a nostalgic treat using organic ingredients
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Why You'll Love This Recipe
- Cool Dessert: Indulge in this heavenly icebox cake. This decadent chilled dessert combines the rich flavors of caramel, chocolate, whipped cream, and the classic crunch of organic Oreos!
- So Easy: I love making icebox cake because they are little effort with big reward! And this icebox cake with organic Oreos is no exception. 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!
- No Bake Dessert: No turning on your oven and this cake only takes a small amount of time.
- Chocolate + Caramel: Caramel, chocolate and Oreos – what more could anyone possibly want? I combine that with a homemade whipped cream to create a cool dessert that is a huge crowd pleaser! Also try Homemade Chewy Chocolate Caramel Candy if you love chocolate and caramel!
- Organic Cake: I love this icebox cake because it's made with organic Oreos! I use Newman's Own Organic O's, which taste just like the originals but made with mindful ingredients. I'm using the chocolate version in this recipe, but the originals will also work too.
What is icebox cake?
Icebox cake got its name from needing to be stored in the fridge (the icebox). While it is called a cake, it's really a layered no bake dessert recipe that layers cookies, whipped cream, and toppings together.
The toppings can be anything from dessert sauces like caramel, Brown Butter Butterscotch Sauce, Homemade Blueberry Syrup or Homemade Chocolate Ganache. And the toppings can range from fresh fruits to chocolate or sprinkles. As the cookies soften and meld into the whipped cream and toppings, it creates a soft texture that resembles cake. This is why it's called icebox cake!
Try other icebox cake recipes like Neapolitan Icebox Cake or Banoffee Icebox Cake too!
Ingredients
- Heavy Whipping Cream: I use organic heavy whipping cream to make homemade whipped cream.
- Powdered Sugar: I use organic powdered sugar, so this whipped cream resembles cool whip.
- Caramel Sauce: I use my Homemade True Caramel Sauce recipe. But, if you prefer to buy it, you can do that too.
- Organic Oreos: I use Newman's Own Organic Chocolate O's here. These have a chocolate cream filling for even more chocolate in this icebox cake! You can use the regulars if you prefer.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Caramel Chocolate Oreo Icebox Cake
- You can use a hand mixer or stand mixer, either works. I find the stand mixer is much faster than the hand mixer though!
- I use chocolate filled Newman's Own cookies, but traditional vanilla filled also works too. You can even use vanilla Oreos too!
- Use a gluten free cookie option for gluten free.
- I use Homemade True Caramel Sauce, but store bought caramel is okay if you prefer.
- You can also use another dessert sauce like Brown Butter Butterscotch Sauce, Homemade Caramel Sauce with Bone Broth or Homemade Blueberry Syrup to switch up the flavor!
- Store in the fridge or you can even freeze in an airtight container to make it last longer! It will stay fresh in the fridge for up to 3 days and the freezer for up to 3 months.
How to Make Caramel Chocolate Oreo Icebox Cake
- 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.
- Spread evenly.
- Drizzle a layer of caramel sauce.
- Swirl around with the back of a spoon (see video).
- 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.
Recipe 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.
More Cool Treats
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Caramel Chocolate Oreo Icebox Cake
Equipment
- Digital Food Scale
- Stand Mixer
- 8-inch Cake Pan
- Parchment Paper Cake Rounds
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 3 days, or in the freezer for up to 3 months (wrap in plastic wrap to keep fresh).
Video
Notes
- You can use a hand mixer or stand mixer, either works. I find the stand mixer is much faster than the hand mixer though!
- I use chocolate filled Newman's Own cookies, but traditional vanilla filled also works too. You can even use vanilla Oreos too!
- Use a gluten free cookie option for gluten free.
- I use Homemade True Caramel Sauce, but store bought caramel is okay if you prefer.
- You can also use another dessert sauce like Brown Butter Butterscotch Sauce, Homemade Caramel Sauce with Bone Broth or Homemade Blueberry Syrup to switch up the flavor!
- Store in the fridge or you can even freeze in an airtight container to make it last longer! It will stay fresh in the fridge for up to 3 days and the freezer for up to 3 months.
Nutrition
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The easiest summer cake!