An oreo ice box cake is a cake made with oreos and a vanilla cream that doesn’t need baking! it’s an easy-to-make dessert that is perfect for summer. It’s just like an oreo ice cream. It is the best dessert for when what we want is something quick, to have when we crave something sweet, and above all something fresh.Jump to recipe
This is probably one of the easiest desserts we have on the blog, and that’s because when it’s very hot we don’t feel like making recipes that are too long or where you have to use the oven, or cook in front of the stove or fire. So lately we are making fresh recipes, more freezer than oven, to have sweet things at home easily and without much complication.
Also, this is a recipe for which you don’t need many ingredients, in fact it’s just oreo cookies, and some things that most of us who make a lot of desserts or cook a lot at home usually already have in our kitchens or cupboards.
The part that takes longer is the fact of refrigerating the carlota, because it takes about 8 hours for it to hold its shape and to be able to split it to serve and eat.
Another important point to mention here is that when you are beating the whipping cream, it is important to whip only until firm peaks form, when this happens do not continue whipping anymore, because very quickly the mixture can turn and have a custard like texture. You must be patient when whipping, because in the blink of an eye, the cream will be liquid and then all of the sudden will form peaks.
If you like this recipe, then you have to check out our oreo cheesecake, which you will love. Cheesecakes are one of our specialties, and a cheesecake with oreo always, but always, looks good.
Oreo ice box cake
- 60 pieces oreo cookies, whole
- 3 C (24,34 fl oz) (720 ml) whipping cream, really cold
- 3/4 C (6 oz) (170 gr) cream cheese, at room temperature
- 1/4 C (1 oz) (30 gr) confectioners sugar (powdered sugar)
- 2 tsp (0.34 fl oz) (10 ml) vanilla extract
- Take 12 oreo cookies and crush them; this can be done in a food processor, with your hands directly in a bowl or using a rolling pin having the cookies inside a zip lock bag and beating them.
- Place the cream cheese with the powdered sugar and vanilla extract in a large bowl and beat with an electric mixer or hand whisk for 1 minute until soft.
- Add the whipping cream and beat for 4-5 minutes more until stiff peaks form (it is important not to overbeat because the cream will turn like custard)
- Once the cream is ready, take a deep rectangular mold of approximately 13 inches (33 cm) x 9 inches (22 cm) and form a layer with half of the whole oreo cookies. Add half of the cream on top and spread with a spoon so that it evenly covers the entire surface.
- Repeat the previous step to form another layer of oreo cookies with another layer of cream on top. At the end, add the crushed oreo cookies and cover the mold with plastic wrap and refrigerate for 8 hours for it to firm up before eating.