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To make the Mocha Oreo Icebox Cake, you will need: - 2 cups heavy whipping cream - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon instant coffee granules - 2 cups brewed coffee, cooled - 24 Oreo cookies - 1/2 cup chocolate syrup - 1/4 cup cocoa powder You can make your cake even prettier with these optional garnishes: - Shaved chocolate - Crushed Oreos If you need to change some ingredients, here are a few ideas: - Use dairy-free cream for a vegan version. - Swap powdered sugar with granulated sugar if you don’t have it. - Try using mocha-flavored syrup instead of chocolate syrup for a fun twist. {{ingredient_image_1}} To start, grab a mixing bowl. You need to add 2 cups of heavy whipping cream. Next, add 1 cup of powdered sugar. Don’t forget 1 teaspoon of vanilla extract and 1 tablespoon of instant coffee granules. Now, use a hand mixer or stand mixer to whip the mix. Keep mixing until soft peaks form. This will give you a light and fluffy cream. Set it aside for layering later. Now, let’s prepare the Oreos. Take 24 Oreo cookies and dip one in cooled coffee for just a second on each side. This helps flavor the cookie without making it soggy. Lay the soaked Oreo in an 8-inch square dish. Start with a base layer of about 6 cookies. Spread a layer of your whipped coffee cream evenly over the cookies. Drizzle a tablespoon of chocolate syrup on top. Then, sprinkle 1 tablespoon of cocoa powder for that rich flavor. Repeat this process. Dip more Oreos, layer them over the cream, then add more whipped cream, syrup, and cocoa. Keep going until you use all your ingredients. Finish with one last layer of whipped cream on top. Cover the dish with plastic wrap. Place it in the fridge for at least 4 hours. For the best taste, let it chill overnight. This helps the Oreos soften and flavors blend. When you’re ready to serve, take the cake out of the fridge. You can add shaved chocolate and crushed Oreos on top for an eye-catching finish. Layering is key to a great Mocha Oreo Icebox Cake. Start with a clean dish. This helps each layer shine. Use fresh Oreos. Stale cookies can ruin the texture. Dip each Oreo briefly in cooled coffee. A second on each side is enough. Too long makes them soggy. When adding layers, spread whipped cream evenly. This keeps the cake from being too thick in some spots. Alternate layers of cookies and cream. This gives a nice balance of flavors. Finish with a thick layer of whipped cream on top. It looks good and tastes great. To make perfect whipped cream, start with cold ingredients. Chill the mixing bowl and beaters for best results. Mix heavy whipping cream, powdered sugar, and vanilla extract in the bowl. Use a hand mixer or stand mixer. Whip until soft peaks form. This takes about 3-5 minutes. Do not over-whip. It can turn into butter. Soft peaks mean the cream holds shape but is still soft. This gives a light texture to your cake. If you want a stronger coffee flavor, add a bit more instant coffee granules. Just a small amount can boost the taste. If you want to switch things up, there are many options. Try chocolate wafer cookies for a similar taste. They are easy to find and work well. For a gluten-free choice, use gluten-free chocolate cookies. They will give you that rich flavor without the gluten. You could also use homemade cookies. Just make sure they are thin and crisp. This helps them soak up the coffee without falling apart. If you like a different flavor, use mint chocolate cookies. This adds a fun twist to the classic mocha taste. Pro Tips Use Fresh Coffee: For the best flavor, use freshly brewed coffee and allow it to cool before soaking the Oreos. Don't Over-Dip: Be careful not to soak the Oreos for too long; a quick dip is enough to infuse flavor without making them soggy. Layer for Texture: Experiment with layering by alternating between the whipped cream and cocoa powder for varied texture and flavor. Chill Overnight: For the best results, refrigerate the cake overnight to allow the flavors to fully develop and the Oreos to soften perfectly. {{image_2}} You can add fun flavors to your Mocha Oreo Icebox Cake. Try adding a splash of peppermint extract for a minty twist. You might also mix in some hazelnut syrup for a nutty taste. For a richer flavor, consider using espresso instead of regular coffee. This will give your cake a bold kick! While heavy whipping cream makes the best texture, you can try other creams too. Use mascarpone cheese for a rich and creamy layer. Or, try a vegan whipped cream made from coconut cream for a dairy-free option. Just keep in mind that the taste and texture will change a bit. If you want a gluten-free version, there are tasty options. Look for gluten-free chocolate sandwich cookies at the store. Brands like Glutino offer great flavors. You can also use homemade cookies made with almond flour or oat flour. These will give you a similar taste and texture for your delicious cake! To store leftovers, cover the Mocha Oreo Icebox Cake with plastic wrap. This keeps it fresh. You can also use an airtight container. Make sure it is sealed tightly. Store the cake in the fridge. This way, it stays cool and tasty. You can freeze the Mocha Oreo Icebox Cake. First, let it chill in the fridge for at least 4 hours. Once chilled, slice the cake into pieces. Wrap each piece in plastic wrap. Then place the wrapped pieces in a freezer-safe bag. This helps keep them fresh for up to three months. The shelf life of this cake in the fridge is about five days. After that, the Oreos may lose their crunch. If you freeze the cake, it lasts much longer. Just remember to thaw it in the fridge before serving. This helps maintain the creamy texture and flavor. Yes, you can make this cake in advance. In fact, I recommend it! Making the Mocha Oreo Icebox Cake a day ahead allows the flavors to mix well. The Oreos will soften perfectly, creating a creamy texture. Just prepare the cake and chill it overnight. You can keep the icebox cake in the fridge for up to 4 days. Make sure to cover it well with plastic wrap. This will keep it fresh and tasty. If you have leftovers after 4 days, it’s best to discard them. If you don’t have instant coffee, you can use brewed coffee. Just make sure it is strong enough. Use about 1/4 cup of strong brewed coffee mixed into your whipped cream. You can also try espresso powder for a richer taste. To wrap it up, we explored the key ingredients and options for your Mocha Oreo Icebox Cake. I shared steps for making whipped cream and layering the cake perfectly. You learned tips for success and variations to try. Plus, I covered storage advice to keep your cake fresh. Now, you have all the tools to create this delicious dessert. Enjoy every bite and share your creations!

Mocha Oreo Icebox Cake

A delicious layered dessert combining whipped coffee cream and Oreo cookies, perfect for chocolate lovers.
Print Recipe Pin Recipe
Prep Time 30 minutes
Total Time 4 hours 30 minutes
Course Dessert
Cuisine American
Servings 8
Calories 350 kcal

Ingredients
  

  • 2 cups heavy whipping cream
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon instant coffee granules
  • 2 cups brewed coffee, cooled
  • 24 pieces Oreo cookies
  • 1 cup chocolate syrup
  • 1 quarter cup cocoa powder
  • to taste shaved chocolate and crushed Oreos for garnish

Instructions
 

  • In a mixing bowl, combine the heavy whipping cream, powdered sugar, vanilla extract, and instant coffee granules. Use a hand mixer or stand mixer to whip the mixture until soft peaks form.
  • Prepare the coffee by allowing it to cool to room temperature in a shallow dish. This will be used for soaking the Oreos.
  • Take one Oreo cookie at a time, briefly dip it into the cooled coffee (just a second on each side to avoid sogginess). Lay the soaked cookie in an 8-inch square dish to form the base layer.
  • Once you have a layer of Oreos (about 6 cookies), spread a layer of the whipped coffee cream mixture evenly over the cookies.
  • Drizzle a tablespoon of chocolate syrup over the whipped cream layer, and sprinkle a tablespoon of cocoa powder on top for added flavor.
  • Repeat the layering process: dip more Oreos in coffee, place them on top of the cream layer, add more whipped cream, drizzle syrup, and cocoa powder. Repeat this process until all ingredients are used, finishing with a layer of whipped cream on top.
  • Cover the dish with plastic wrap and refrigerate the cake for at least 4 hours, or preferably overnight, to allow the Oreos to soften and flavors to meld together.
  • When ready to serve, remove the icebox cake from the fridge and garnish with shaved chocolate and crushed Oreos on top for an attractive finish.

Notes

Slice into squares and serve chilled. Add a dollop of whipped cream and a sprinkle of cocoa powder for garnish.
Keyword dessert, icebox cake, mocha, Oreo