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Delicious Oreo Ice Cream Cake on a white plate with hot fudge melting down the sides.
5 from 18 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


  • 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


  • 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!


*This recipe will feed a lot of people! It's rich, so you don't need a huge slice. 


Calories: 445kcal (22%), Carbohydrates: 60g (20%), Protein: 6g (12%), Fat: 20g (31%), Saturated Fat: 11g (55%), Cholesterol: 43mg (14%), Sodium: 300mg (13%), Potassium: 323mg (9%), Fiber: 2g (8%), Sugar: 41g (46%), Vitamin A: 425IU (9%), Vitamin C: 0.6mg (1%), Calcium: 137mg (14%), Iron: 2.6mg (14%)