đź“‹ Raspberry Chocolate Dulce de Leche Icebox Cake Recipe
This easy No Bake Dulce de Leche Chocolate Raspberry Icebox Cake uses frozen raspberries and can be thrown together in 15 minutes! Layers of Oreo cookie thins, with dulce de leche raspberry whipped cream, make this summer raspberry cake light and perfect for a BBQ, feeding crowd or taking along to a potluck!
Servings 12 servings
Calories 295kcal
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 â…“ 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
 Expert Recipe Tips:Â
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- 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.
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- 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.
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- 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.
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- 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.
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- 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!
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- 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.
Nutrition
Serving: 1slice | Calories: 295kcal | Carbohydrates: 7g | Protein: 2g | Fat: 30g | Saturated Fat: 18g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 42mg | Potassium: 90mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1173IU | Vitamin C: 6mg | Calcium: 57mg | Iron: 1mg
