Dessertscakemehometonight
Oreo Icebox Cupcakes
These Oreo icebox cupcakes are the ultimate easy, no bake summer dessert—cool, creamy, and packed with cookies-and-cream goodness! Made with layers of Oreo cookies and fluffy Oreo whipped cream, they’re quick to assemble and perfect for warm-weather cravings. Chill them in the fridge, serve them cold, and enjoy a sweet treat that’s as effortless as it is delicious.
👥 12 Servings⏱️ Prep & Cook: 12h 30m⏳ Prep: 30 min👤 Courtney📖 cakemehometonight
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- bowl
- mixing bowl
- whisk
- spatula
📝 Preparation Steps
1
Line a cupcake pan with 24 cupcake liners, two liners in each cup.
2
First, make the Oreo whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until soft peaks form. Fold in the Oreo cookie crumbs. Fill a piping bag with the tip cut off with the Oreo whipped cream.
heavy cream1 cupvanilla extract1 tsp½ cup Oreo cookie crumbs (about 5-6 cookies)Oreo cookie crumbs2 tbsp
3
Pipe the Oreo whipped cream into each of the cupcake liners to create an even layer. Dip 12 of the Oreo cookies in milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
Oreo cookies24Oreo cookies (halved)6
4
Pipe another layer of the Oreo whipped cream on top of the Oreos until they are fully covered. Dip another 12 of the Oreo cookies in the milk and place one in each cup on top of the Oreo whipped cream, pressing down gently.
Oreo cookies24Oreo cookies (halved)6
5
Pipe the remaining Oreo whipped cream on top of the Oreo cookie layer, creating a round mound of whipped cream. Use an offset spatula to smooth the whipped cream.
6
Chill the Oreo icebox cupcakes in the refrigerator for at least ⏱️ 12 hours.
7
Next, make the vanilla whipped cream. In a large mixing bowl with an electric hand mixer or in the bowl of a stand mixer fitted with a whisk attachment, whip the heavy cream, powdered sugar, and vanilla extract for a few minutes until medium-stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream.
heavy cream1 cupvanilla extract1 tsp
8
Remove the Oreo icebox cupcakes from the cupcake pan. Pipe a generous swirl of whipped cream on top of each cupcake. Decorate the cupcakes with Oreo cookie crumbs and halved Oreo cookies. (I recommend adding the decorative Oreos and Oreo crumbs until immediately before serving for best results).
½ cup Oreo cookie crumbs (about 5-6 cookies)Oreo cookie crumbs2 tbspOreo cookies24Oreo cookies (halved)6
Nutrition Facts
calories
419 kcal
fat Content
29 g
serving Size
1 cupcake
fiber Content
1 g
sugar Content
25 g
sodium Content
170 mg
protein Content
4 g
trans Fat Content
0.02 g
cholesterol Content
68 mg
carbohydrate Content
37 g
saturated Fat Content
16 g
unsaturated Fat Content
11 g
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