Oreo Icebox Cake

Oreo Icebox Cake recipe

I fell in love with Icebox cakes when I made this Biscoff one last year. It’s such a simple idea, easily thrown together, easily devoured. I created this Oreo Icebox Cake when we were in the Isle of Wight a couple of weeks ago; I needed a quick pud and I only had 3 ingredients to hand. The resulting soft, creamy affair is just too good to be true.

I am so bad at writing down my recipes as I go along. I have so many odd notebooks and scraps of paper with my notes on, I lose them all the time. Luckily, when I made this recipe, I made a mental note of the numbers involved as 4, 3, 2. 400ml double cream, 3 tablespoons Nutella and 2 packets of Oreos. It really is as simple as that. Whip the cream and the Nutella, layer with the biscuits, then leave for an agonising overnight spell in the fridge. The biscuits turn into a sort of cakey layer so you can serve this Icebox Cake in modest, or not so modest, slabs.

A pudding is seen as a treat in our house, reserved for weekends or dinner parties. But if you can pop this together with just 3 ingredients, why would you keep it for special occasions?

4, 3, 2 makes 1 lovely dessert. It really is as simple as that. Please admire the change of scenery too as I photographed this recipe in the Isle of Wight. This was actually the second time I made this pud in a week, such was it’s popularity with the family.

Make sure you plan making this Oreo Icebox Cake the day before you want to eat it as it needs an overnight spell in the fridge. And that’s the most complicated aspect of this dessert. Other than maybe lining the loaf tin with cling film, leaving an overhang for covering later. Next, add the Nutella or other chocolate hazelnut spread into a large bowl. You could use your stand mixer for this.

Pour on the double cream and whisk until it holds soft peaks and is well mixed.

Now start the layering. Put a quarter of the chocolate cream into the base of the tin. Then layer on enough Oreos to roughly cover that layer.

Add another quarter of the cream on top of the biscuits, then more biscuits, more cream, you get the idea. Carry on until you have three layers of biscuits then top with the final quarter of cream. You should have a couple of spare biscuits to crumble as a garnish later.

Fold the clingfilm over the top of the tin and pop in the fridge overnight. I have left it for 6 to 8 hours, but the biscuits take on a much more cakey texture if you leave overnight. When you’re ready to serve, unfold the cling and turn the Icebox Cake out onto a serving plate.

Crumble over your reserved Oreos to garnish then serve away. I had to move quite quickly as it was a bloody hot day.

I love a big portion *oh come on* but even I think this is best served in modest slices. And you can always go back for seconds unless, like mine, your enormous man-like children haven’t eaten it first.

Lucy x

Oreo Icebox Cake recipe

Serves 4 to 6

You will need a 1kg loaf tin lined with cling film and a bowl, whisk or stand mixer

400ml double cream

3 heaped tablespoons chocolate hazelnut spread

2 x 154g packets Oreos

Take your loaf tin and line with cling film, leaving enough of an overhang to cover the top.

Take a large bowl and measure in the chocolate spread. Pour in the double cream and whisk with a hand whisk until the cream holds soft peaks and is well blended.

Add a quarter of the whipped cream to the base of the tin. Place on around 8 of the biscuits in a layer covering as much of the cream as you can. Add another quarter of cream, repeat, more cream, repeat with more biscuits then finish covering the top with the final quarter of the cream. You will have three layers of biscuits in total. You should have a couple of biscuits left for decoration.

Fold over the cling film overhang, covering the top. then put into the fridge overnight.

When you’re ready to serve, remove the cake from the fridge, fold back the cling film and turn out onto a serving plate. Crumble over the reserved Oreos for decoration. Serve in thick slices and devour. Any leftovers will keep in the fridge for a couple of days at least.