IE 11 is not supported. For an optimal experience visit our site on another browser.

Cookies-and-Cream Icebox Cake

Elana Besser
Cook Time:
5 hrs
Prep Time:
15 mins

Chef notes

This is one of my favorite easy dessert recipes. It's so rich and flavorful, but still light. Also, it only has five ingredients and lasts for months in the freezer … unless it all gets eaten first!

Technique tip: Cake will keep in the freezer for up to three months.


  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1/2 cup sour cream
  • 2 teaspoons vanilla extract (optional)
  • 1/2 teaspoon kosher salt
  • 1 package chocolate sandwich cookies (about 39 cookies)



Line an 8-inch cake pan with aluminum foil.


In a large mixing bowl, whip the heavy cream and powdered sugar on a high speed until medium-stiff peaks form. Beat in the sour cream, vanilla extract and salt on a low speed until combined.


Place one layer of sandwich cookies (about 13) in a circular pattern around the surface area of the pan. Top with 1/3 the whipped cream and spread out into an even layer with the back of a spoon. Repeat two more times so you have three layers of cookies and three layers of cream. Cover with plastic wrap and freeze for five hours, until set. Remove from the refrigerator 5-10 minutes before serving.