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Summer Oreo Ice Box Cake Recipe
Youssef Hb

Summer Oreo Ice Box Cake Recipe

A no-bake, customizable dessert layered with crushed Oreos and chilled whipped cream. Perfect for hot summer days with 15-minute prep and 6 hours of refrigeration.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 12 servings
Course: DESSERTS
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Oreo cookies, 36-40 (3 9-ounce packages)
  • Heavy cream, 2 cups or 1 tub (chill 1 hour before use)
  • Powdered sugar, ½ cup (optional, for whipped cream)
  • Vanilla extract, 1 tsp (pure recommended)
  • Cream cheese (optional), 8 oz (softened to room temperature)

Method
 

  1. Chill stainless steel mixing bowl in freezer for 1 hour
  2. Beat heavy cream with electric mixer on medium speed
  3. Add powdered sugar (if using) and vanilla; increase to high until stiff peaks form
  4. Spread ¼ cup filling in a 9x13-inch dish
  5. Arrange 12 Oreos in single layer overlapping edges
  6. Apply ½ cup filling between layers (repeat for 6 layers)
  7. Double cream topping thickness on final layer
  8. Cover with parchment paper and refrigerate for 6 hours
  9. For optional cream cheese: soften cheese, remove air bubbles with knife, and fold gently into whipped cream before layering

Notes

Use 60°F (15°C) fridge for optimal texture
Double Pyrex layers firm better for transport
Optional decorations: sprinkle Oreo crumbles or chocolate shavings on top
Best served chilled (40°F/4°C)