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Nutella Oreo Icebox Cake Recipe

Prep Time25 minutes
Freeze Time4 hours
Total Time4 hours 25 minutes
Calories: 320kcal

Ingredients

  • Oreos – Classic works best. No need to overthink it.
  • Nutella – The star of the show. Generous scoops encouraged.
  • Heavy cream – This whips up into fluffy magic.
  • Powdered sugar – Just enough sweetness without overpowering.
  • Vanilla extract – Optional but adds that bakery-style vibe.
  • Milk – For dipping the Oreos so they soften perfectly.
  • Pinch of salt – Tiny amount big difference.

Instructions

  • Whip the cream.
  • Pour the cold heavy cream into a bowl. Add powdered sugar and vanilla, then whip until soft peaks form. Stop before it turns stiff—this cake likes soft and fluffy, not butter vibes.
  • Mix in the Nutella.
  • Gently fold Nutella into the whipped cream. Don’t overmix. You want a smooth, light chocolate-hazelnut cream, not a sad deflated mess.
  • Prep the Oreos.
  • Quickly dip each Oreo into milk. One second per side is plenty. If you soak them, they’ll fall apart and ruin the vibe.
  • Start layering.
  • Line the bottom of your dish with dipped Oreos. Spread a thick layer of Nutella cream on top. Repeat the layers until you run out, finishing with cream on top.
  • Chill like a pro.
  • Cover and refrigerate for at least 6 hours, but overnight is even better. This is where the magic happens—the cookies soften and turn cake-like.
  • Final touch.
  • Before serving, add crushed Oreos or a drizzle of Nutella on top if you’re feeling fancy (and you should).