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–+ servings
caramel chocolate oreo icebox cane cut into slices on a white marble serving board.

Caramel Chocolate Oreo Icebox Cake

Mimi Council
Cool down with this easy to make Caramel Chocolate Oreo Icebox Cake. This frozen dessert has 5 ingredients and takes less than 15 minutes to assemble until it’s frozen to perfection!
5 from 1 vote
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Prep Time 15 minutes
Chill Time 4 hours
Total Time 15 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 579 kcal

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

Tips
  • 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.
High Altitude — Follow the recipe as noted.

Nutrition

Calories: 579kcalCarbohydrates: 51gProtein: 5gFat: 41gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gTrans Fat: 0.02gCholesterol: 101mgSodium: 247mgPotassium: 200mgFiber: 1gSugar: 38gVitamin A: 1326IUVitamin C: 1mgCalcium: 75mgIron: 6mg
Want more recipes?Follow along on @mimisorganiceats for more inspiration!