4 Ingredient Chocolate Icebox Cake
Ready for a no bake dessert that you can prep in advance in just 15 minutes? This chocolate icebox cake has just 4 ingredients and is so easy to make, even your kids can do it! No need to turn on the oven, let the freezer do all the work. This classic summer dessert will be a family favorite to bring to parties and bbqs!
When I was testing the recipe for this chocolate icebox cake, (and this strawberry icebox cake) I wanted to make it differently then most of the other versions I had seen online. Instead of making it into a log and having to slather each cookie (there’s 54 of them!) with whipped cream, I decided to make this in a round 9″ cake pan for a classic cake shape.
I like doing it this way better because:
- It cuts down on time– instead of frosting each cookie, you frost a layer of cookies instead.
- The shape – I like the round shape better, it feeds more people and you don’t have to frost the sides.
- The design– When you lift off the spring form pan, it looks really cool and more impressive with the cookies peaking out of the sides.
As a trained pastry chef I love playing with classic recipes and seeing how I can put my own twist on it. For this recipe I used Oreo thins instead of chocolate wafers because they are easier to find and are the perfect size.
This cake is like biting into a cold refreshing cloud with bits of chocolate cookies in it. Its seriously perfect for a hot summer day.
Truly a simple, easy, no bake, summer dessert. For more summer loved desserts try these s’mores brownies, cherry coffee cake, or Puff Pastry apple pie.
Time and yield
The actual prep of the cake takes about 15 minutes but since it needs to firm up in the freezer, you’ll need a minimum of 4 hours to allow it to set. It’s best to make this the night before and let it freeze overnight.
The cake will feed 10-15 people depending on how big you cut the slices.
Ingredients
All you need for this cake are:
- Thin chocolate wafers or Oreo thins- I used Oreo thins. You’ll need 1 1/2 packages for the actual cake but you can use the leftovers as garnish.
- Heavy cream – not half n half, you need heavy whipping cream
- Powdered sugar- not granulated sugar
- Vanilla extract
For the cookies, you want to make sure they are thin so the cake is easy to slice through. A thicker cookie will get too firm in the freezer and make it harder to cut and bite into.
Make the cake
Start by adding the whipping cream, powdered sugar, and vanilla extract into the bowl of a stand mixer or hand mixer fitted with the whip attachment.
Whisk on medium-high speed just until stiff peaks form. You’ll know it’s ready when you stop the mixer, flip over the beater, and the cream sticks up. This can happen fast, in 1-2 minutes so make sure to watch it.
Then, on the bottom of a spring form pan ( I lined just the sides, not bottom, with plastic but you don’t have to ) spread a thin layer of whipped cream. Top with a layer of cookies around the pan. You can see I use about 19 per layer.
Continue layering whipped cream and cookies on top, finishing with a layer of whipped cream. You should use about 54-56 cookies.
Stick the cake in the freezer for 4 hours or overnight.
Serving
When your’e ready to serve, you can crush up the leftover oreso and put them on top as decoration.
Take the cake out 10 minutes before to let the sides come loose from the pan. You may need to loosen the edges with a knife. Then cut like a regular cake and look at the fun layers of cookies and whipped cream!
This is a really fun activity and a great summer dessert to do with your kids especially because there’s no use of a hot oven. My 8 year old daughter was so excited to make this with me!
4 Ingredient easy icebox cake
Ingredients
- 3 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp Vanilla Extract
- 1 1/2 packages oreo thins, about 54 cookies
Equipment
Instructions
- In the bowl of a hand or stand mixer fitted with the whip attachment, add the 3 cups heavy whipping cream, 1/2 cup powdered sugar and 1 tsp vanilla extract. Whip on medium- high speed until stiff peaks form. This can happen fast so keep an eye on it! About 1-2 minutes.
- Spread a thin layer of whipping cream on the bottom of a spring form pan, then top with a layer of Oreo Thins wafers around the pan. I used about 19.
- Continue alternating between a layer of whipped cream and a layer of cookies. Ending with a top layer of cream. You should use around 54 cookies.
- Put the cake in the freezer and freeze for 4 hours minimum or overnight.
- When ready to serve, take out 10 minutes before to let the sides of the pan release from the cake. You make need to use a knife around the sides to loosen.
- Crush the rest of the Oreo thins and add them to the top as garnish.
