Mint Oreo Icebox Cake
One of my numerous fatal weaknesses is mint Oreos. I can never eat just one. Who knows what horrors would ensue if this mint Oreo icebox cake were placed in front of me. Best hide it after you make it in case there's a mint fan in your home.
Ingredients
- 2 1/2 c. heavy cream
- 1 c. powdered sugar
- 2 tbsp. chopped fresh mint
- 7 Mint Oreo Cookies
- 18 Mint Oreo Thins Cookies divided
- 1/4 c. chocolate syrup
Instructions
-
Beat the heavy cream in the bowl of a stand mixer fitted with whisk attachment on medium-high speed for 2 minutes. Add powdered sugar, and beat until stiff peaks form. Set 3/4 cup whipped cream aside for topping. Stir chopped mint into remaining whipped cream.
-
Line an 8 1/2 x 4 1/2 loaf pan with plastic wrap. Remove the tops of the 7 Oreo Cookies and discard (or just eat 'em, if you like); shingle cookies, green filling side down, along center of prepared pan. Add half of the mint whipped cream to the pan, and spread in an even layer. Roughly chop 12 of the Oreo Thins, and sprinkle evenly over the whipped cream. Add remaining mint whipped cream on top. Cut remaining 6 Oreo Thins in half; arrange, cut side up, along edge of pan and even with rim. Fold plastic wrap over the cake, and freeze for at least 8 hours.
-
Invert the cake onto a serving plate and discard the plastic wrap. Drizzle with chocolate syrup, and top with reserved whipped cream. Garnish with fresh mint, and more cookies if desired. Mmm, refreshing.
Recipe Notes
If you're an Oreo fan (and really, who isn't?), you can use this same recipe with any flavor of Oreo. Just remember to leave out the chopped mint. Unless you want to leave it in, then go nuts.
