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Oreo Funfetti Icebox Cake

Oreo funfetti icebox cake combines the classic deliciousness of cookie and cream with the fun of sprinkles. The result? An irresistible no bake dessert that’s just perfect for any fun summertime occasion.

Oreo Funfetti Icebox Cake

It’s officially summer. So it’s hot. And humid. The last thing on my mind is baking a cake and turning on my oven to make my kitchen hotter and more humid. At the forefront of my mind though?

Chocolate malt crunch ice cream. Frozen desserts. Icebox cakes like this Oreo funfetti icebox cake.

Oreo Funfetti Icebox Cake

Basically any way to get my dessert fix without turning on my oven.

Oreo Funfetti Icebox Cake

Have you ever had an icebox cake? They’re sort of like a homemade ice cream cake. However instead of layers of ice cream and cookie crunchies, you have layers of homemade whipped cream and Oreos.

It’s pretty much the ultimate cookies and milk experience with some sprinkles thrown in. Because why not? Sprinkles make everything better. At least where desserts are concerned.

Oreo Funfetti Icebox Cake

Aside from icebox cakes being impressive looking enough to serve to a crowd, they are so easy. Making this Oreo funfetti icebox cake is almost as easy as dunking Oreos in milk. Ok, there’s a little bit more required but not much.

To make this icebox cake, start by making your whipped cream by using a stand mixer to whip heavy cream, powdered sugar, and vanilla together until stiff peaks form. Once your whipped cream has stiff peaks, gently fold half the sprinkles in.

Then, spread a layer of the sprinkle whipped cream over a springform pan that’s been sprayed with cooking spray. Once you have put down a layer of whipped cream, add a layer of Oreos. Keep repeating until the springform pan is full. Then cover the whole thing tightly with a layer of plastic wrap.

Oreo Funfetti Icebox Cake

The work may be done, but here comes the hardest part. Now you have to wait for 5 hours while the icebox cake chills in the freezer. It needs time to set.

Once it’s solidly set, you can decorate with icing, more Oreos, and of course more sprinkles or slice it and serve as is. To slice the cake, dip a knife into a hot water and keep it there for five seconds so it warms up.

Quickly dry it on a rag, then run the dry, warm knife around the edges of the springform pan to release the cake. Then use the same warm knife to slice up the cake.

Oreo Funfetti Icebox Cake

Or dive in and eat it this oreo funfetti icebox cake all yourself. It’s that good, and I won’t tell!

Other No Bake Desserts To Make & Enjoy:

If you’ve tried this OREO FUNFETTI ICEBOX CAKE or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!

Oreo Funfetti Icebox Cake

A sweet frozen treat that's perfect for hot days and warm evenings, this dessert features the bright colors of rainbow sprinkles with cookies and cream oreo flavor. It's all layered in a sweet frozen cream, making this ice cream icebox cake the yummiest way to keep cool.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze Time: 5 hours
Total Time: 5 hours 15 minutes
Servings: 12
Calories: 608kcal


  • 3 cups heavy whipping cream
  • 1/2 cup powdered sugar
  • 1 tsp vanilla extract
  • 1/2 cup rainbow sprinkles
  • 2 packages Oreo cookies original flavor
  • chocolate icing
  • sprinkles for garnish


  • Using nonstick cooking spray, lightly grease the inside of a 9" round springform pan.
  • In the bowl of a stand mixer, combine the cream, powdered sugar, and extract.
  • Using the whisk attachment, whip the mixture until fluffy and it forms stiff peaks.
  • Gently fold in the 1/2 cup of sprinkles just until evenly combined.
  • Add a layer of the cream mixture to the bottom of the springform pan, followed by a single layer of oreo cookies. Repeating until the pan is filled. Try to plan it so the top layer ends up being the last bit of the cream mixture.
  • Cover tightly with cling wrap, and freeze for at least 5 hours and up to 8.
  • Once frozen you can slice and serve as is, or decorate with swirls of chocolate frosting and an extra sprinkle of sprinkles.
  • Dip a butter knife in hot water. Count to 5. Dry it quickly by running it along a dry rag. Run this hot knife between the outer edge of the cake and the springform pan to 'release' the cake.
  • Open & remove the springform shell before slicing and serving immediately. Enjoy!


Calories: 608kcal | Carbohydrates: 66g | Protein: 5g | Fat: 37g | Saturated Fat: 19g | Cholesterol: 82mg | Sodium: 370mg | Potassium: 207mg | Fiber: 2g | Sugar: 42g | Vitamin A: 875IU | Vitamin C: 0.3mg | Calcium: 55mg | Iron: 6.6mg
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5 from 1 vote (1 rating without comment)

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