Oreo Ice Cream Cake
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 Oreos! This cake is the perfect sweet treat to serve for hot summer days!
It’s getting warmer these days, and to combat the heat I had to make a frozen dessert recipe. Are you an Oreo lover? If so, you’ll love this no churn Oreo ice cream, Crumbl Oreo sandwich cookie, cookies and cream popsicles, no-bake Oreo dessert, and my classic Oreo milkshake! There are so many fun dessert options when it comes to Oreos!
Why This Recipe Works
- Only 4 ingredients needed. To make this delicious Oreo Ice Cream Cake, you only need 4 ingredients!
- Makes plenty! This frozen dessert makes a ton! It’s perfect for large gatherings and parties.
- Make ahead dessert. This is the easiest make ahead dessert! And not only can you make it ahead of time, but if you have any leftovers, just dump them in a blender and make an Oreo milkshake!
Ingredient Notes
- Oreos: You’ll need approximately 1 box of regular Oreos, crushed. Use a food processor and pulse a few times. You can also put the Oreos in a plastic bag and use a rolling pin to crush them.
- Cookies ‘n Cream Ice Cream: You’ll need 1.75 quarts of ice cream.
- Hot fudge: A whole 24 oz… it’s so good! Follow along in my Old Fashioned Hot Fudge Sauce recipe! A single batch of my homemade hot fudge is the perfect amount for this recipe.
- Cool Whip: You’ll want to use cool whip instead of homemade whipped cream because cool whip will hold up a lot better.
Step-by-Step Instructions
- Crush the Oreos. Crush the Oreos into a fine crumb. 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 Oreo blizzard cake.
- Press the crust. Press the Oreo butter mixture into a 13×9 inch baking dish. This will make the crust.
- Add the ice cream layer. Spread the softened cookies ‘n cream ice cream on top of the Oreo crust. Place in the freezer for 2-3 hours or until firm.
- Spread the warmed hot fudge on top. Make sure your hot fudge is warm enough to spread. If not, heat up the fudge in the microwave until warm. Spread on top of the ice cream until it’s in a smooth, even layer. Place the dish back into the freezer for 1 hour.
- Add the Cool Whip and crushed Oreos. Once frozen, spread the frozen whipped topping over the fudge and finish it off with the remaining crushed Oreos. Return to the freezer for 3-4 hours or overnight. Serve cold!
Recipe Tips
You do not need to remove the cream from the Oreo center. We are crushing the full Oreo
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.
When adding the hot fudge, the ice cream will melt a little bit, which is fine. Everything will be frozen eventually.
Thaw the Oreo cookie ice cream cake slightly before serving, this will help with cutting and eating it. Placing the Oreo ice cream cake in the fridge 20-30 minutes prior to serving or leave it on the counter at room temperature 10-15 minutes prior to serving.
Before slicing the cake, place a serrated knife in a tall glass full of hot water. The warm blade will glide right through the ice cream cake, creating clean and even slices. Place the knife back in the hot water as needed.
Get creative by using different ice cream flavors! Chocolate chip cookie dough ice cream, raspberry ice cream, or mint chip ice cream would taste delicious!
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!
Make Ahead, Storing, and Freezing
You need to make this Oreo ice cream cake ahead of time due to the time needed to freeze each layer.
Store the cookies and cream ice cream cake covered in the freezer for up to 7 days. Due to the Cool Whip, the cake won’t last as long in the freezer.
Recipe FAQs
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 it’s been fully assembled.
It will last 5-7 days in the freezer. If your ice cream cake does not contain whipped cream, cream cheese, eggs, or butter it can last for up to 2 months. This cookies n cream ice cream cake contains whipped cream, so it falls in that category.
Yes you can.
Your ice cream is too frozen. You want the ice cream to be softened so it is spreadable. Let the ice cream sit out for a little bit longer until you can spread it.
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Oreo Ice Cream Cake
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 13×9” 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!
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30 Comments on “Oreo Ice Cream Cake”
I’ve been making this ice cream for 4 years now. It’s always a hit!
I realized this last time I made it that you also have a recipe for hot fudge. For some reason I went and found a different one. OH MY WORD. Taste: delicious!!! Texture: so perfectly gooey!! Way better than the other recipe I was using that was sub par. I was never truly happy with the recipe I was using but everyone still loved it. Im so glad I found your recipe.
To make the hot fudge sauce gf I used thermflo which is just a fancy cornstarch basically. It’s a starch made for canning.
Along the way of learning how to make ice cream cake I learned it’s best to let the ice cream thaw enough that you can take it out of the container and put it in a bigger bowl. Then poke at it to spread it out a bit and thaw more evenly. Then stir often until it’s soft serve texture and smooth. This is the best way to spread it easily on the cake and it firms up a heck of a lot nicer! In case anyone else needed tips.
For whipped topping I usually just whip up some whipping cream and add some maple syrup into it to taste.
Janelle, I’m SO glad you found the hot fudge recipe on our site! I love knowing that you’ve been making this recipe for years – that is so special. Thank you for your review, and the helpful tips for our other readers!
I just made this for the weekend because it’s suppose to at least 100 degrees, it was so easy to put together with affordable ingredients. My husband loves ice cream cakes and I know he’ll love this. I’m wonder if it could sliced and individually wrapped?
This is definitely the perfect dessert for the hot summer weekend! You could try slicing it while it was still pretty solid, otherwise I think it would be difficult to wrap. But I haven’t tried it.
This was AMAZING. I normally don’t care for icecream cake but I made it for my hubby’s birthday because he loves them. I will never buy an icecream cake again, this converted me! It is very sweet, but such a fun treat! Great recipe and easy
Jessica, your husband is a lucky guy! I’m glad to have another ice cream cake convert.
Made it tonight for someone’s birthday and he absolutely loved it! A small piece goes a long way! Yummy treat for all!
What an awesome birthday treat Stephanie! I’m glad he loved it. Thanks for your review!
Would Hershey chocolate syrup work in place of the fudge?
That would be fine!
It won’t be as thick as fudge, but my guess is it would be an acceptable substitution.
A huge hit. This has been requested many times by the grandkids for their birthday party
So happy to hear this Beth! Thank you for taking the time to leave a comment.
A definite winner!! Due to dairy allergies, I used So Delicious Salted Caramel Cluster Cashew Milk ice cream substitute and Hershey’s Sundae Dream thick double chocolate syrup. There was no compromise in taste and my guests were unaware they were eating a dairy free desert. Rich and delicious, yum!!!
I doubled frozen yogurt and Oreos, and cool whip because I Made this in an extra lg. panAlso used mint chocolate chip Frozen yogurt and instead of caramel topping, I bought Rolo’s which has Caramel in them.I cut them in half and pushed them down in the ice cream.Then put Dark Hersheys syrup on top ( cause we love dark Hersheys and doesn’t that make it a health food then ? Lol. )of ice cream and then cool whip.Sprinkled Oreos on top and then drizzled a little more Hersheys on top with 4 whole Oreos decorating the top.Just alittle different swing to it cause my Granddaughter loves mint ice cream and it was her Birthday request to have an ice cream dessert.
This sounds delicious!!
My family said this is a must save recipe and a new family favorite!
I’m happy to hear everyone loved it!
I’ve made this cake twice….the first time was a disaster but the second time it came out perfectly! I made the first one exactly as instructed in the 9×13 pan and it was too soft… a bit too “soupy”. The second cake I made in a 10 inch springform pan. To have the measurements work out, I used 30 Oreo cookies and 3 tbs of butter. I didn’t save any for the topping as I used sprinkles instead. Rather than allowing the ice cream to soften, I bought the Stewart’s brand ice cream since you can completely open the carton. I cut off inch wide frozen slices and put them on top of the crust. For the rounded parts I cut off the edges of the sliced ice cream to fill in the sides. There was no melting involved and the cake was perfect. Thank you for the wonderful recipe!
can i make this in a spring form pan????
It probably won’t fit in a springform pan, unless it’s large, like 12″ or so. If you look at my photos, you’ll notice that the cake comes to the top of the 13×9 inch pan.
I made this in a 10 inch springform pan. I used 30 Oreo cookies and 3 tbs of butter. I did not save any of the cookies for the topping.
This sounds amazing. I’m going to use your no churn oreo ice cream recipe for the ice cream part of this cake. Do you think it will work or will it be too soft?
I would use regular (churned) ice cream for the ice cream cake. I worry the no-churn Oreo ice cream will be a tad too soft! ❤️
This is amazing. I used to make this all the time when I had kids at home…it is a great cake to keep in the freezer for whenever the mood strikes. I used to make a lightened up version with just oreo cookies and the ice cream. To add fudge sauce and whipped topping….that is a delicious elevation. I have made it with other flavors of ice cream, but there is something really classic to the oreo cookie and vanilla ice cream combination. Thanks for sharing this.
Made this for Finden’s Birthday!!!! Everyone wanted me to just buy the oreo ice cream cake we usually get but I told them I found this recipe from my cousin and that it would be awesome!!! It did not disappoint!! Looks like we won’t ever buy the store bought one again!! Thanks Whitney!!
Happy birthday to Finden! Glad you took a chance on my recipe! Thanks for the kind words. ❤️
This Oreo ice cream cake is amazing! We made it for a family gathering so we only had a small amount of the ice cream cake left over. I did what you suggested and put it in a blender to make an Oreo milkshake. So delicious; both the oreo ice cream cake and the milkshake!
So glad you and your family enjoyed this Oreo ice cream cake. Thanks for taking the time to let me know!
Oh my goodness this ice cream cake looks and sounds amazing! Perfect on hot summer days ♥