This Oreo Ice Cream Cake has 5 delicious layers: crushed Oreos, cookies ‘n cream ice cream, hot fudge, whipped topping, and topped with even more Oreo! This cake is the perfect sweet treat to serve for hot summer days!

Delicious Oreo Ice Cream Cake on a white plate with hot fudge melting down the sides.

It’s getting warmer these days, and to combat the heat I had to make a frozen dessert recipe.

Last year I made no churn Oreo ice cream, and homemade vanilla ice cream. I recently posted these cookies and cream popsicles, another great summer treat for those of you who love Oreos! Make sure you check them out, they’re easy and crazy good!

A slice of Oreo Ice Cream Cake on a plate, with a fork having taken a bite out of the slice.

Ingredients for Oreo ice cream cake

For this dessert you need only 4 ingredients.

  • Oreos. You’ll need approximately 1 box of regular Oreos, crushed.
  • Cookies ‘n Cream ice cream. You’ll need 1.75 quarts of ice cream.
  • Hot fudge. A whole 24 oz… it’s so good!
  • Frozen whipped topping, aka, Cool Whip.

A casserole pan with crushed Oreos and cookies and cream ice cream in the pan.

How to make Oreo Ice Cream Cake

Begin by crushing the Oreos into a fine crumb. Should you remove the cream part of the Oreo? No. You’re going to crush the whole Oreo.

Mix all but 2/3 cup of the Oreos with some melted butter. The 2/3 cup crushed Oreos will be reserved for the top of the ice cream cake.

Press the Oreo butter mixture into a 13×9 inch baking dish.

Next, spread the softened cookies ‘n cream ice cream overtop of the crushed Oreos and then place in the freezer for 2-3 hours or until firm.

Pro tip: make sure the ice cream has softened. If it’s partially frozen you’ll find it really difficult to spread it into the pan. I find it easiest to scoop the ice cream into a large bowl. This tends to speed up the thawing/softening process.

Close up photo of hot fudge covering the Oreo ice cream cake.

The next step is to add the warm fudge overtop of the ice cream. Heat up the fudge in the microwave until warm.

Pour the fudge over the ice cream and spread it until it’s in a smooth even layer. The ice cream will melt a little bit due to the warm fudge which is fine. Everything will be frozen eventually. Place the dish back into the freezer for 1 hour.

Once frozen, spread the frozen whipped topping over the fudge and finish it off with the remaining crushed Oreos.

Lastly, place it in the freezer for 3-4 hours or overnight.

A photo showcasing the layers of an Oreo ice cream cake.

Should you make Cookies and Cream Ice Cream Cake a day in advance?

Yes, it’s helpful if you make this dessert one day in advance, mainly because it will hold its’ shape much better if given the full 4 hours of freezer time after its’ been fully assembled.

A fork digging into a slice of Oreo Ice Cream Cake.

Oreo Ice Cream Cake BONUS TIP!

I’m spilling a big secret for this cake… IF you happen to have leftovers of this ice cream cake, add a large slice of the cake and a splash of milk to a blender. Blend for 15-20 seconds or until you achieve a thick milkshake consistency.

You just made the most amazing Oreo milkshake.

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Delicious Oreo Ice Cream Cake on a white plate with hot fudge melting down the sides.
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5 from 2 votes

Oreo Ice Cream Cake

Layers of crushed Oreo, cookies and cream ice cream, hot fudge, and whipped cream make this a perfect dessert for hot summer days!
prep time 10 mins
Freeze Time 7 hrs
total time 7 hrs 10 mins
servings: 20 servings
calories: 445kcal
author: Salt & Baker

INGREDIENTS

  • 39 Oreo cookies crushed
  • 4 tablespoons unsalted butter melted
  • 1.75 quarts Cookies 'n Cream ice cream softened
  • 24 oz jar of hot fudge warm
  • 8 oz whipped topping thawed

INSTRUCTIONS

  • In a medium size bowl add all but 2/3 cup of the crushed oreos. Stir in the melted butter.  
  • Transfer the oreo and butter mixture to a 13x9” casserole dish, press into the pan. 
  • Spread the softened ice cream over the crust and freeze for 2-3 hours. 
  • Remove from the freezer and drizzle the warm fudge over the ice cream. Freeze 1 hour. 
  • Add whipped topping over the fudge and spread into an even layer. Sprinkle remaining crushed Oreos overtop. 
  • Freeze for 3-4 hours or overnight.
  • Serve!

RECIPE NOTES

*This recipe will feed a lot of people! It's rich, so you don't need a huge slice. 
Calories: 445kcal | Carbohydrates: 60g | Protein: 6g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 43mg | Sodium: 300mg | Potassium: 323mg | Fiber: 2g | Sugar: 41g | Vitamin A: 8.5% | Vitamin C: 0.7% | Calcium: 13.7% | Iron: 14.2%
Course: Dessert
Cuisine: American
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