We published the recipe for this oreo ice box cake more than a year ago. The truth is that at that time we did everything we could, and, as always, our recipes are what we have always paid a lot of attention to. But now we are much better at taking the photos of all our recipes and we also record them and share these videos on social media. So, this time, we republish this oreo ice box cake to readjust the recipe a bit, make prettier photos and record the video version!
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Everytime we revisit a recipe because we decide to republish it, I always have this feeling of reading something written by a different person. And in truth if it is indeed written by someone else, by my past self, which is very different from my current self. It’s weird to have that feeling and at the same time nice to notice the improvement and change. So, without further ado, here you have it.
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.
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.
Ingredients
Equipment
Method
- Crush 12 oreo cookies. This can be in a food processor, with your hands directly in a bowl or by using a rolling pin to crush the cookies inside a zip lock bag.
- Place the cream cheese in a large bowl and beat with an electric mixer or balloon whisk for 30 seconds to smooth. Add the powdered sugar along with the vanilla extract and beat again for 1 minute until smooth.
- Add the whipping cream and whip for 3 more minutes until slightly stiff peaks form, but it is important not to over whip because the cream could split.
- To assemble the carlota, in a 33 cm by 22 cm rectangular mold with high walls, pour a little of the cream mixture and spread it evenly with a spoon. Then place a layer with half of the whole oreo cookies on top. If necessary, the cookies can be cut to fit well in the mold. Add half of the rest of the cream on top and spread it with a spoon so that it covers all the cookies.
- Repeat the same process to form another layer of oreo cookies and another layer of cream. At the end, add the crushed oreo cookies on top to decorate. Cover the mold with plastic wrap and refrigerate the cake for at least 4 hours or preferably overnight. Keep refrigerated before serving and consume cold.
Tried this recipe?
Let us know how it was!
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