I went raspberry picking with my family again this summer, and it was awesome, as always. Picking fresh berries is one of my fave family activities, which is no surprise, given it involves food! This Raspberry Chocolate Dulce de Leche Icebox Cake was the delicious result of that picking. Using frozen raspberries, layers of Oreo cookie thins, with dulce de leche raspberry whipped cream, this no bake summer berry icebox cake can be thrown together in about 15 minutes!
I wanted to make something with frozen raspberries since we had a lot, and I froze them right after picking to preserve them. Making this Raspberry Chocolate Icebox Cake with those frozen raspberries turned out to be the perfect idea because it's such an easy dessert recipe! It's not only the best summer raspberry cake, but this icebox cake is unbelievably yummy and made with only a handful of ingredients. When you taste it, you won't believe just how easy it is! It was inspired by my Raspberry Tiramisu Tarts.
🍒Reader Review
"This was amazing!!! I love chocolate desserts, but I often find them too sweet. I was so surprised how easy this one went down. It was smooth, chocolatey, light, and left everybody wanting more."⭐⭐⭐⭐⭐
Jump to:
- 🍒Reader Review
- 🥘 Ingredient Notes
- 📖Variations & Substitutions
- 🔪 Step-by-Step: How to Make a Chocolate Raspberry Icebox Cake
- Expert Recipe Tips
- 🌽What to Serve with Dulce de Leche Icebox Cake?
- Top Tip: How to freeze fresh raspberries
- 🌡️Storage
- 👪 Serving Size
- ❔ Recipe FAQ's
- 🍰More No Bake Desserts
- 📋 Raspberry Chocolate Dulce de Leche Icebox Cake Recipe
🥘 Ingredient Notes
Sadly, the staple cookies I've always used to make icebox cakes (chocolate graham crackers and chocolate wafers) have both been discontinued by Nabisco. So how do you make an icebox cake without either of those cookies/wafers?
My workaround to make an icebox cake is to use Oreo Thins, split them, or use Goya Foods Chocolate Maria Cookies, which are another substitute IF you can find them. I have not been able to get them where I live.
For this summer raspberry cake, you'll need:
- Dulce de leche sauce. Dulce de leche sauce is a thick and sugary caramel-like sauce that's made by slowly heating sweet milk. I buy the canned Dulce de leche to make things quicker and easier. I use Eagle Brand - it's usually in the baking aisle beside the condensed milk. If you can only find a 14 oz can, you can freeze the remaining (you only need 10 oz)
- Whipping cream. Make sure it's 33-36 % fat.
- Frozen raspberries. Measure BEFORE you defrost and drain. If you use store-bought frozen raspberries, the color will run a little more than if you use fresh frozen raspberries. You can see the difference between the final (hero) photos, where I used fresh frozen raspberries, and the process photos, where I used store-bought raspberries.
- Oreo Thins. These are the best replacements I have found for both Chocolate Grahams and Nabisco famous chocolate wafers (both have been discontinued).
- Chocolate shavings. I use about ¼- ⅓ of a 1 oz square of semi-sweet chocolate
*See recipe card for full list of ingredients and quantities
📖Variations & Substitutions
- Raspberries- You can use fresh raspberries or frozen raspberries, but I prefer to use frozen because they hold better in this recipe (and don't smear as much). I usually take fresh raspberries and freeze them, but you could also just buy frozen raspberries. Just be aware that they won't hold their shape when defrosted as well as the freshly frozen raspberries. You could also substitute raspberry jam.
- Whipped cream - You could use Cool Whip if you don't have real whipped cream, but it will be sweeter. I do NOT recommend using a spray whipped cream as the whip doesn't hold.
- Dulche de Leche - I use store-bought dulce de leche, but you could make your own dulce de leche sauce.
- Oreo Thins - You could make your own chocolate wafers. *I specifically chose this recipe because it's an easy slice-and-bake cookie with simple pantry ingredients. If you don't want to bake the cookies, you can use Goya Foods Chocolate Maria cookies (affiliate link) as an alternative to Oreo Thins. Lieber's chocolate wafers will also work if you can find them and they're gluten-free. Lastly, you could also use Nabisco plain or Cinnamon Grahams for a different flavor profile.
- Chocolate - You could use a plain dark or milk chocolate bar.
🔪 Step-by-Step: How to Make a Chocolate Raspberry Icebox Cake
Heads up! There is an 8-hour refrigeration time
- Step 1: Cut the Oreo thins in half and remove the icing from the middle. *This takes a while, and you have to be very gentle and patient so they don't break, so I usually do this the night before. You can still use the broken pieces, but it's nice to have whole round cookies. Alternatively, you could leave the frosting in the middle and use the cookies as is (you won't need double layers of the cookies), but the cake will be sweeter.
- Step 2: In a large bowl, whip the whipping cream to stiff peaks with an electric mixer or stand mixer. 🎥 Video: How to whip whipping cream to stiff peaks
- Step 3: Fold the can of dulce de leche sauce and defrosted raspberries into the whipped cream and mix.
- Step 4: Add a double layer of chocolate cookies (about ⅓ of the cookies) to the bottom of a 9 X 13 dish. *I like to use a 9x13 glass dish with a lid, as it fits perfectly and is great for taking along to a potluck or BBQ!
- Step 5: Add ⅓ of the whipped cream mixture on top of the cookie layer.
- Step 6: Add another double layer of cookies (⅓ of the cookies, approximately) over the first whipped cream layer. * Place them between the gaps, as shown. It doesn't have to be perfect, and you can even use broken pieces if you have them.
- Step 7: Add half of the remaining whipped cream mixture.
- Step 8: Add the final double layer of cookies.
- Step 9: Add the remaining whipped cream mixture. Refrigerate for at least 8 hours (overnight), but you can make it up to 48 hours.
- Step 10: Sprinkle grated chocolate over the top of the cake and add fresh raspberries. It's best if you can garnish just before serving.
TIP:
I use the slicing side of a mini grater to grate the chocolate, but you could use a regular box grater (just be very careful because it's sharp, and you have to press quite hard- it's easy for the chocolate to slip and accidentally cut your finger). Alternatively, you could use the grating side of a box grater or a vegetable peeler for larger chocolate pieces/curls.
Expert Recipe Tips
- Whip Your Cream to Stiff Peaks: Cold is key! Use cold heavy whipping cream (33-36% fat), and chill your mixing bowl and beaters for 10-15 minutes before whipping. Don't under-whip either! Stop when stiff peaks form. Under-whipped cream will make the cake too runny. Over-whipped cream can turn grainy or into butter.
- Use the Right Cookies: If you can’t find chocolate wafers, Oreo Thins (split and de-iced) are a great alternative. If your cookies are too thick, the layers might not soften properly. You can lightly dunk them in milk for a second to help soften them before layering.
- Drain Raspberries Well: If using frozen raspberries, measure before defrosting and draining, or the raspberry taste will completely take over - you need to balance it with the Dulce de Leche and chocolate. If the raspberries are too wet, the cream mixture will become runny, so press out excess moisture with a paper towel if needed.
- Layering Matters: Don’t press down the layers too hard—you want a light, airy texture, not a dense cake. When layering cookies, stagger them slightly so they overlap—this prevents big gaps in the cake.
- Chill Overnight for Best Texture: Icebox cakes need time to set! Refrigerate for at least 8 hours (or overnight) so the cookies soften into a cake-like texture. If you’re in a rush, you can speed up the process by chilling it for at least 4 hours, but the longer, the better!
- Avoid Overmixing the Filling: Fold, don’t stir! When combining the dulce de leche, whipped cream, and raspberries, gently fold them together to keep the mixture light and fluffy. Overmixing can deflate the whipped cream.
My family was all disappointed when this Dulce de Leche Icebox Cake was gone because everyone said they wanted seconds. And I can attest to that—this cake is totally addictive! I'd have eaten the whole thing myself if I could.
🌽What to Serve with Dulce de Leche Icebox Cake?
My family all agreed that they loved it so much because it was such a nice light dessert, as we'd had a pretty heavy BBQ meal of steak, 3-ingredient Onion Soup Mix Baked Potatoes, and Mexican grilled corn on the cob (elote), and Strawberry Spinach Pecan salad, which all paired perfectly!
It pairs really well with any spring or summer meal, including Easter Picnic Ham and Carrot Casserole. Alternatively, this Healthy Mexican Street Corn Pasta Salad (shown above) also pairs perfectly with this cake alongside grilled Marinated Grilled Maple Pork or Smoky Mesquite BBQ Slow Cooker Beer Ribs.
Top Tip: How to freeze fresh raspberries
When you pick raspberries, they are often smaller than you get in the store and therefore spoil faster. So I would recommend that you freeze your raspberries immediately after picking, as they go mushy really quickly.
Once washed, lay parchment paper over a cookie sheet, arrange the berries in a single layer, and freeze until solid. Once frozen, transfer them to a freezer bag.
🌡️Storage
Cover this Dulce de Leche Icebox Cake with plastic wrap or store in the fridge in an airtight container for up to 3 days (although it likely won't last that long). These ingredients do not stand up well to freezing.
👪 Serving Size
This no bake dessert recipe makes 12 servings. However, you can half, double or triple the recipe by clicking on the serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust. You will just need another pan.
❔ Recipe FAQ's
Interestingly enough, icebox cakes aren’t technically even cakes. They are a no bake cake that just resembles a cake once the whipped cream softens the layers of wafer cookies or crackers, just enough to make them tender and flaky. And that happens when they are set in the "icebox," as it was referred to back in the day, before electricity and refrigerators existed. It's in the "icebox" (aka fridge) that they magically transform into a light and elegant torte-like dessert.
Yes, BUT you'll need to enjoy it as a frozen treat (which is AMAZING - I tried it)! But do not plan to freeze and defrost this icebox cake because the whipped cream and raspberries can become watery when thawed.
Make sure to whip the cream to stiff peaks before folding in the dulce de leche and raspberries. If the whipped cream is too soft, the cake won't hold its shape. And be sure to not over whip it -stop whipping as soon as it reaches stiff peaks. You also need to be sure your defrosted raspberries are drained properly.
If it's too soft after chilling, try freezing it for 20-30 minutes before serving for a firmer texture. If this doesn't work, serve it as a frozen treat.
The great thing about this unique Icebox Cake is that it can be made with frozen raspberries you grab from the grocery store, so it's ideal for hot summer days or any time of the year. Because sometimes you just don't want to bake.
So if you're looking for icebox cakes, and one that's super easy, unbelievably delicious, and NO BAKE, then give this one a try. It's perfect for feeding your family or a crowd or bringing along to a potluck!
And if you love chocolate icebox cakes as much as I do, then you'll want to give my Easter Creme Egg Icebox Cake a try. Seriously, you don't even have to wait for Easter!
🍰More No Bake Desserts
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📋 Raspberry Chocolate Dulce de Leche Icebox Cake Recipe
Equipment
Ingredients
- 4 cups heavy whipping cream 33-36 % fat
- 300 ml dulce de leche caramel flavoured sauce I use Eagle Brand (it's beside the condensed mlk)
- 2 cups frozen raspberries, defrosted and drained measure before defrosting and draining
- 4 packages (261 gm each ) Oreo Thin Cookies (split in half, then frosting removed in the middle)
Garnish
- fresh raspberries
- chocolate shavings
Instructions
Heads up! There is an 8 hour refrigeration time for this cake.
- Cut the Oreo thins in half and remove the icing. *This takes a while so I usually do this the night before.4 packages (261 gm each ) Oreo Thin Cookies
- Whip the whipping cream to stiff peaks.4 cups heavy whipping cream
- Fold in can of dulce de leche sauce and defrosted raspberries.300 ml dulce de leche caramel flavoured sauce, 2 cups frozen raspberries, defrosted and drained
- Add a double layer of chocolate cookies to the bottom of a 9 X 13 dish.
- Add ⅓ of whipped cream mixture on top of the cookie layer.
- Add another double layer of chocolate cookies.
- Then add half of the remaining whipped cream mixture.
- Repeat with double layer of cookies.
- Then add remaining whipped cream mixture.
- Refrigerate for at least 8 hours (overnight) but you can make it up to 48 hours.
Garnish
- Grate chocolate and sprinkle over the top of the dessert. *Ideally, you'll garnish it just before serving.chocolate shavings
- Add fresh raspberries.fresh raspberries
Notes
-
- Whip Your Cream to Stiff Peaks: Cold is key! Use cold heavy whipping cream (33-36% fat), and chill your mixing bowl and beaters for 10-15 minutes before whipping. Don't under-whip either! Stop when stiff peaks form. Under-whipped cream will make the cake too runny. Over-whipped cream can turn grainy or into butter.
-
- Use the Right Cookies: If you can’t find chocolate wafers, Oreo Thins (split and de-iced) are a great alternative. If your cookies are too thick, the layers might not soften properly. You can lightly dunk them in milk for a second to help soften them before layering.
-
- Drain Raspberries Well: If using frozen raspberries, measure before defrosting and draining, or the raspberry taste will completely take over - you need to balance it with the Dulce de Leche and chocolate. If the raspberries are too wet, the cream mixture will become runny, so press out excess moisture with a paper towel if needed.
-
- Layering Matters: Don’t press down the layers too hard—you want a light, airy texture, not a dense cake. When layering cookies, stagger them slightly so they overlap—this prevents big gaps in the cake.
-
- Chill Overnight for Best Texture: Icebox cakes need time to set! Refrigerate for at least 8 hours (or overnight) so the cookies soften into a cake-like texture. If you’re in a rush, you can speed up the process by chilling it for at least 4 hours, but the longer, the better!
-
- Avoid Overmixing the Filling: Fold, don’t stir! When combining the dulce de leche, whipped cream, and raspberries, gently fold them together to keep the mixture light and fluffy. Overmixing can deflate the whipped cream.
- Raspberries- You can use fresh raspberries or frozen raspberries, but I prefer to use frozen because they hold better in this recipe (and don't smear as much). I usually take fresh raspberries and freeze them, but you could also just buy frozen raspberries. Just be aware that they won't hold their shape when defrosted as well as the freshly frozen raspberries. You could also substitute raspberry jam.
- Whipped cream - You could use Cool Whip if you don't have real whipped cream, but it will be sweeter. I do NOT recommend using a spray whipped cream as the whip doesn't hold.
- Dulche de Leche - I use store-bought dulce de leche, but you could make your own dulce de leche sauce.
- Oreo Thins - You could make your own chocolate wafers. *I specifically chose this recipe because it's an easy slice-and-bake cookie with simple pantry ingredients. If you don't want to bake the cookies, you can use Goya Foods Chocolate Maria cookies (affiliate link) as an alternative to Oreo Thins. Lieber's chocolate wafers will also work if you can find them and they're gluten-free. Lastly, you could also use Nabisco plain or Cinnamon Grahams for a different flavor profile.
- Chocolate - You could use a plain dark or milk chocolate bar.
Barbara
Fabulous.
Terri Gilson
Hi Barbara,
I'm so glad to hear you enjoyed it- Merry Christmas!
Terri
Denise@urbnspice
Yum! Chocolate and raspberries and caramel (dulce de leche)! These are some of my favourite ingredients, Terri. I have never heard of chocolate graham crackers - how intriguing! ? Your Raspberry Dulce de Leche Icebox ‘Cake’ looks so delicious. I can imagine this dessert would disappear quickly at a potluck or at anyone’s table, as well. Thanks for sharing!
Terri Gilson
Thanks, Denise. Yes, the family and my neighbors loved it!
Fouzia
What a delicious dessert which is so easy to put together and no baking! Amazing! Thanks for sharing.
Terri Gilson
Thanks, Fouzia - I'm glad you enjoyed it1
Laura
I am definitely going to try this recipe.
Terri Gilson
Thanks, Laura- I hope you enjoy it!
Kathryn
This was amazing!!! I love chocolate desserts but I often find them too sweet. I was so surprised how easy this one went down. It was smooth, chocolatey, light and left everybody wanting more.
Terri Gilson
Thanks, Kathryn! I'm glad you all enjoyed it!
Edith
This is just delicious!
Terri Gilson
Glad you like it, Edith!