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slice of mint chocolate icebox cake on a stack of small white plates
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Chocolate Mint Icebox Cake

This Chocolate Mint Icebox Cake is layers of mint Oreo cookies and a creamy mint flavored whipped cream. It's a light and refreshing dessert.
Course Dessert
Cuisine American
Prep Time 20 minutes
Chill Time 8 hours
Total Time 8 hours 20 minutes
Servings 12 Servings
Calories 697kcal

Equipment

  • large bowl
  • Electric mixer
  • 9x13 casserole dish

Ingredients

  • 37.42 ounces 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

  • In a large bowl beat together the heavy whipping cream, powdered sugar, vanilla and mint extract until stiff peaks form.
  • 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.
  • Whip cream, powdered sugar and mint until it is thick,
  • Next place a third of the whipped cream on top of the oreos and spread out evenly.
  • Top with another layer of oreos and another layer of whipped cream.
  • Top with a final layer of oreos and whipped cream.
  • Garnish with the chopped Andes mints.
  • Place in the fridge for 8 hours or over night, this helps the cookies soften and everything come together to make a cake.
  • The next day slice and serve.

Notes

Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.

Nutrition

Serving: 1Serving | Calories: 697kcal | Carbohydrates: 68g | Protein: 7g | Fat: 46g | Saturated Fat: 23g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.05g | Cholesterol: 90mg | Sodium: 365mg | Potassium: 283mg | Fiber: 3g | Sugar: 41g | Vitamin A: 1168IU | Vitamin C: 0.5mg | Calcium: 71mg | Iron: 11mg