Few desserts are as easy as an icebox cake. (Okay, we see you 3-ingredient sugar cookies.) If you can whip cream, you’re basically halfway there! For a chocolate version, add 1 to 2 tablespoons cocoa powder into your whipped cream mixture. Or, for a zesty variation, swap out chocolate cookies for vanilla cookies and add 2 tsp citrus zest to your whipped cream, or go for a peanut butter icebox version! Oreo Thins make a great cookie base because they can soften perfectly all the way through, but, honestly, a a regular Oreo will work just as well if you have those on hand.
Made it? Let us know what you think in the comments below!
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- Total Time:
- 4 hrs 20 mins
- 3 c.
heavy cream, cold
- 1/2 c.
- 1 tsp.
pure vanilla extract
Oreo thins or chocolate wafers, plus more for serving
- Step 1 In a large bowl using a hand mixer (or in the bowl of a stand mixer using the whisk attachment), beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
- Step 2Spread a very thin layer of whipped cream onto the bottom of an 8″ springform pan, then top with an even layer of whole Oreos or cookies. (You should need 16!) Spread more whipped cream on top of cookies and repeat layering process until you have 4 layers of cookies.
- Step 3Spread a final layer of whipped cream on top. Refrigerate cake until cookies have softened, at least 4 hours and up to overnight.
- Step 4When ready to serve, garnish with crushed cookies and slice.
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Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.