Oreo Icebox Cake

One of my all-time favorite ice cream flavors is cookies & cream. I’ve tasted and reviewed every flavor of Oreo on my Instagram highlights, so you might say I’m something of an expert on the topic. 

Oreo Icebox Cake = Cookies & Cream Remixed

This super-easy recipe is better than ice cream and more satisfying than pie. Who wouldn’t want that?  It uses fewer than ten ingredients and I promise you, both kids and adults will love it.

The goal of the Oreo Ice Box Cake is for EACH BITE to taste like the chunk of Oreo you get in cookies & cream ice cream...but without having to dig for it. 

[Watch the how-to here.]

A note for my fellow impatient bakers: this is one of those recipes that needs to rest overnight in the refrigerator. If you can’t resist digging in, save a few Oreos for you and the kids to nosh on while you bake. Honestly, the more Oreos you have on hand, the better.

Ingredients for Oreo Icebox Cake

  • 2 packs Oreos (14.3 fl oz, the container with 3 sleeves!)

  • 1 pack (8 oz) Philadelphia Full Fat Cream Cheese (ROOM TEMP!)

  • 1 stick melted, unsalted butter  

  • ½ cup granulated sugar

  • 1 “If You Care” Paper Pie Pan (fits a 9″ & 10″ pie)

  • Juice ½ lemon 

  • ½ teaspoon lemon zest

  • 1 teaspoon vanilla extract 

  • 2 cups (1 pint) heavy cream 

  • ½ teaspoon salt 

  • Rainbow sprinkles (always!)

How to Make Your Oreo Icebox Cake

Before you start, make sure all your ingredients are at room temperature. This is your cue to take that cream cheese and butter out of the fridge now. 

  1. Put the first package of Oreos (yes, all 3 sleeves’ worth!) into your food processor. Mix until you have a sandy texture. Add one stick of melted, unsalted butter. Combine ingredients.
  2. Press your crust along the side of a pie tin. Don’t worry about greasing the pan because there’s butter in the crust. I love disposable paper tins like the If You Care brand at Whole Foods. They make clean-up so easy.
  3. Use a small drinking glass to press the crust down into an even shape. Be patient on this step! An even crust will look really beautiful, even if it takes a few extra minutes. 
  4. Take the second pack of Oreos and remove two sleeves. Chop the cookies coarsely into quarters, or whatever size cookie chunks you like the best. (I loooove a chunky cookies & cream experience.)
  5. Pour the pint of heavy cream into a standing mixer with whisk attachment and whip to whipped cream consistency, then add room-temp cream cheese and mix. 
  6. Add a ½ cup of granulated sugar, a teaspoon of vanilla extract, ½ tsp of salt, the juice of half of a lemon, and a ½ tsp of lemon zest. Lemon will really brighten up the entire flavor profile. 
  7. Mix until combined. Add the rest of your quartered Oreos to the mix, then pour into your Oreo-crusted tin. (Add until you get the oreo to cream ratio YOU love most!
  8. If you have any remaining Oreos from the crust mix or your last sleeve of cookies, use them to decorate your ice box cake. I add rainbow sprinkles to the top (because—well, this is me we’re talking about.) 
  9. This is the hard part: put your Oreo Ice Box Cake into the refrigerator overnight. Serve 24-48 hours later.

Did you make this recipe? We want to know! Tag us in your baking creations on instagram @bakedbymelissa!