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This Mint Chocolate Icebox Cake is such a fabulous cake for summer! It is no bake and layers mint sandwich cookies with a delicious mint cream. This sits in the freezer and becomes a delicious, refreshing cake that everyone will love.

There is nothing I love more an easy dessert that I can just whip together and that everyone will love and this icebox cake is just perfect.

My favorite part is that it is no bake and when the weather outside is hot I do not want to turn on the oven.  No bake desserts are my favorite all year round but especially in the warmer months.  They are just so refreshing and easy to put together. 

These icebox cakes are a little vintage and always a classic.  Mint cream gets layered with oreo cookies and voila you have an icebox cake and they can be made in so many different flavors.

This version is perfect for summer.  Mint cream layers with oreo cookies for a fabulous dessert.  The whole thing chills overnight so the cookies get nice and soft like little layers of cake.  Then you slice it and serve!! 

Of course because of the chill time this cake is a perfect make-ahead dessert.  So not only is this cake easy and no-bake but it also can be made ahead, what more could you ask for?!

This no bake mint icebox cake is also perfect for get-togethers and cookouts.  Everyone will be impressed and you get in and out of the kitchen in no time!  You can easily double this recipe and make a 9×13 pan of the cake.

I promise this Chocolate Mint Icebox Cake will be your new go-to dessert all summer!

You will want to make this dessert again and again! 

You will love this recipe because it is

• Easy and fast.
• Family friendly.
• Crowd pleaser.
• Cool and refreshing.
• Perfect for get togethers.
• Perfect dessert combo.

Can I use any cookie?

Yes, you can use chocolate wafer cookies or regular oreos, but these mint oreos really give this amazing flavor.

Does this have to chill for 8 hours?

I know 8 hours sounds like forever to wait for this delicious dessert but it will be worth it!! The cake does need this time for the graham cracker layers to get soft. 

 

 

Ingredients used

• Mint Oreos – You could use your favorite flavor oreo but the mint ones really give this flavor.
• Heavy Whipping Cream –  This is the base for the mint cream.
• Powdered Sugar – Sweetens everything up!
• Vanilla – Gives this a little pop of flavor.
• Mint Extract – Gives the mint cream its flavor.
• Green Food Coloring – You can omit this but it gives it such a pretty mint color.
• Andes mints – For topping. 

How to make this Chocolate Mint Icebox Cake

 

1. FULL RECIPE BELOW
2. In a large bowl beat together the heavy whipping cream, powdered sugar, vanilla and mint extract until stiff peaks form. 
3. In the bottom of a 9×13 baking dish lay the oreos in a single layer, you may need to break the oreos for the end row.
4. Next place a third of the whipped cream on top of the oreos and spread out evenly. 
5. Top with another layer of oreos and another layer of whipped cream.
6. Top with a final layer of oreos and whipped cream.
7. Garnish with the chopped Andes mints. 
8. Place in the fridge for 8 hours or over night, this helps the cookies soften and everything come together to make a cake. 
9. The next day slice and serve!

Want more delicious desserts? Check these out!

• Banana Split Lush
• No Bake Caramel Apple Lush

• No Bake Cookies & Cream Lush

• Peanut Butter Cup Icebox Cake
• Pina Colada Cheesecake Bars
• Lemon Lush

Chocolate Mint Icebox Cake

Yield: 12

Prep Time: 20 minutes

Chill Time: 8 hours

Total Time: 8 hours 20 minutes

This Mint Chocolate Icebox Cake is such a fabulous cake for summer! It is no bake and layers mint sandwich cookies with a delicious mint cream. This sits in the freezer and becomes a delicious, refreshing cake that everyone will love.

Print

Ingredients

• 2 (18.71 ounce) packages mint oreos
• 4 cups heavy whipping cream
• 4 tablespoons powdered sugar
• 1 teaspoon vanilla
• 1 teaspoon mint extract
• Green food coloring
• 10-12 Andes mints, chopped for topping

Instructions

1. In a large bowl beat together the heavy whipping cream, powdered sugar, vanilla and mint extract until stiff peaks form. 
2. In the bottom of a 9x13 baking dish lay the oreos in a single layer, you may need to break the oreos for the end row.
3. Next place a third of the whipped cream on top of the oreos and spread out evenly. 
4. Top with another layer of oreos and another layer of whipped cream.
5. Top with a final layer of oreos and whipped cream.
6. Garnish with the chopped Andes mints.
7. Place in the fridge for 8 hours or over night, this helps the cookies soften and everything come together to make a cake. 
8. The next day slice and serve.

Notes

• Store leftovers in the refrigerator for up to 3 days.
• This cake does need to sit overnight, it is what makes the graham crackers soft and have a cake like texture.
• You can freeze this overnight but let thaw 1 hour before slicing.

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 295Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 90mgSodium: 26mgCarbohydrates: 8gFiber: 0gSugar: 7gProtein: 2g