Indulge in the thick, sweet, and utterly delicious Oreo Ice Cream Cake Recipe – a truly epic dessert that promises layers of pure bliss. Featuring a perfectly crushed Oreo crust, creamy cookies and cream ice cream, a rich layer of hot fudge, and a light whipped topping, this no-bake treat is surprisingly simple to make and guaranteed to be a crowd-pleaser.

From the Author’s Kitchen

Contents

Toggle

5 Ingredients, 1 Epic Oreo Ice Cream Cake!

As an avid ice cream dessert enthusiast, I’ve had the pleasure of sharing numerous frozen treats over the years. From innovative creations like brownie crust ice cream bars and Samoa cookie-inspired delights to incredibly simple three-ingredient ice cream pies, my love for ice cream knows no bounds.

This particular Oreo Ice Cream Cake holds a special place in my heart, rooted in cherished family traditions. My mom is legendary among our extended family and friends for her extraordinary ice cream desserts, and this Oreo® Ice Cream Cake was one of her signature creations, frequently requested and savored. It’s an absolute powerhouse of chocolate and Oreo flavor, making it the quintessential cool-down treat for any warm day or special occasion.

But here’s the best part, the secret to its widespread appeal: it requires just FIVE simple ingredients! This recipe isn’t just easy; it consistently outperforms store-bought versions, even topping the popular Baskin-Robbins Oreo Ice Cream Cake in taste and texture. Prepare to be amazed at how effortlessly you can create such a spectacular dessert.

Essential Ingredients for Your Oreo Ice Cream Cake

Creating this show-stopping dessert requires only a handful of readily available ingredients. The beauty lies in their simplicity and how they perfectly complement each other to build a symphony of flavors and textures.

• Oreos: The star of the show! You’ll need regular Oreos for both the sturdy, flavorful crust and, optionally, for a delightful garnish on top. Don’t worry about separating the creme filling; the entire cookie gets crushed for maximum flavor and ease.
• Butter: Unsalted melted butter is crucial for binding the crushed Oreo cookies together, forming a rich, firm crust that stands up beautifully to the ice cream layers. Make sure it’s slightly cooled before mixing.
• Cookies and Cream Ice Cream: This is the heart of your ice cream cake. Choose your favorite high-quality brand for the best results. Popular recommendations often include Tillamook® and Turkey Hill® for their creamy texture and abundant cookie pieces. If you’re curious about other options, this article ranks 15 different brands to help you decide!
• Hot Fudge Sauce: A luscious layer of hot fudge adds a decadent chocolatey richness that beautifully contrasts with the ice cream. You can use a good quality store-bought jar, or for an even more impressive touch, try a homemade hot fudge sauce recipe for unparalleled flavor.
• Whipped Topping: To finish your cake with a light and airy flourish, a container of whipped topping like Cool Whip is perfect. Ensure it’s completely thawed before spreading. For those who prefer a homemade touch, making your own whipped cream is a fantastic alternative and surprisingly easy!

Expert Tips for Your Perfect Oreo Ice Cream Cake

While this recipe is incredibly straightforward, a few key tips can elevate your Oreo Ice Cream Cake from great to absolutely legendary. Pay attention to these details for the best possible outcome:

• Cool Butter Before Mixing: After melting your butter, allow it to cool slightly before combining it with the crushed Oreos. This prevents the butter from melting the cookie crumbs too much, ensuring a perfectly textured crust that holds together well without being greasy.
• Finely Crush Oreos for a Smooth Crust: For a clean-cut cake, it’s essential to finely crush your Oreos. While larger chunks will still taste delicious, they can make slicing the bars a bit messy. A powerful blender or food processor is your best friend here, ensuring uniform, fine crumbs that pack down beautifully.
• Experiment with Flavors: Don’t be afraid to get creative! While the classic combination is unbeatable, consider experimenting with different Oreo flavors (mint, peanut butter, golden) or ice cream varieties to customize your cake. Chocolate ice cream, mint chocolate chip, or even strawberry could offer delightful twists.
• Use Parchment Paper for Easy Removal: Lining your baking pan with parchment paper, allowing for an overhang on the sides, is a game-changer. This simple step ensures effortless lifting of the entire cake from the pan, making slicing and serving a breeze without any sticky situations.
• Allow to Stand Before Cutting: For clean, smooth slices, let your ice cream cake stand at room temperature for about 5 minutes before cutting. This slight softening makes it easier to slice without cracking the ice cream or crust.
• Utilize a Hot, Sharp Knife: To achieve perfectly neat cuts, run a sharp knife under hot water, wipe it dry, and then slice through the cake. Reheat the knife as needed between cuts. This helps the knife glide through the frozen layers with minimal resistance.
• Freeze Between Layers: Don’t rush the chilling process! Freezing each layer thoroughly before adding the next is vital for distinct, beautiful layers and prevents them from mixing together. This also ensures the cake holds its shape perfectly.
• Don’t Over-Soften Ice Cream: When spreading the ice cream, it should be soft enough to spread but not completely melted. If it becomes too soft, return it to the freezer for a few minutes to firm up slightly before continuing.

Why This Oreo Ice Cream Cake Will Be Your New Favorite

This isn’t just another dessert recipe; it’s a culinary experience designed for maximum impact with minimal effort. Here’s why this Oreo Ice Cream Cake stands out:

• Incredible Flavor: The combination of rich chocolate Oreo crust, creamy cookies and cream ice cream, luscious hot fudge, and airy whipped topping creates an explosion of textures and flavors that is simply irresistible.
• Effortlessly Easy: With only five core ingredients and a no-bake preparation method, this cake is accessible to even novice bakers. The steps are straightforward, making it a perfect project for a fun afternoon.
• Perfect for Any Occasion: Whether it’s a summer barbecue, a birthday celebration, a holiday gathering, or just a treat-yourself moment, this ice cream cake fits every bill. It’s festive, refreshing, and always impresses.
• Customizable: As mentioned, the basic structure is a fantastic canvas for your creativity. Swap out Oreo flavors, try different ice cream bases, or add extra toppings like sprinkles, chopped nuts, or caramel drizzle to make it uniquely yours.
• Make-Ahead Friendly: Because it requires significant chilling time, this cake is an ideal make-ahead dessert. Prepare it a day or two in advance, freeing up your time on the day of your event to focus on other preparations.

So, get ready to delight your taste buds and impress your guests with this magnificent Oreo Ice Cream Cake. It’s more than just a dessert; it’s a celebration in every single bite!

Average Rating: 4.80 from 15 votes

Easy Oreo Ice Cream Cake Recipe

By Chelsea Lords

This Oreo Ice Cream Cake Recipe is sweet and delicious with a thick Oreo crust, creamy cookies-and-cream ice cream, hot fudge, and a whipped topping finish! It’s the perfect no-bake dessert for any occasion.

Prep Time: 20 minutes

Chilling Time: 3 hours

Total Time: 3 hours 20 minutes

Servings: 24 bars

Pin Recipe
Print Recipe

Equipment

• 9 x 13-inch baking pan
• Parchment paper
• Blender or food processor

Ingredients

• 36 regular Oreos (no need to separate creme filling from cookie; plus 3–4 additional Oreos if desired for topping)
• 7 tablespoons unsalted butter, melted and slightly cooled
• 1 (12 to 14-ounce) container hot fudge topping
• 1-1/2 (48-ounce) containers cookies and cream ice cream (about 72 ounces total ice cream, just over 1/2 gallon), slightly softened
• 1 (8-ounce) container whipped cream (like Cool Whip), completely thawed, or homemade (see Note 1)

Instructions

1. Line a 9×13-inch pan with parchment paper, ensuring an overhang on the longer sides for easy removal, then set aside.
2. In a powerful blender or food processor, blend the Oreos (with their creme filling) until they form fine crumbs. Reblend any larger chunks to ensure a smooth crust that will cut nicely. Once all cookies are finely crushed, add the melted (and slightly cooled) butter. Stir until a thick dough-like mixture forms. Press this mixture firmly into the bottom of the prepared pan, using the bottom of a 1-cup measuring cup or your hands to create an even, compact crust. There’s no need to extend the crust up the sides of the pan.
3. Scoop the slightly softened cookies and cream ice cream over the Oreo crust in large dollops. Use a silicone spatula or the back of a spoon to gently press down the ice cream and smooth it into an even layer, ensuring it fills the pan completely without air pockets. Cover the pan tightly with foil or plastic wrap and freeze for 1–2 hours, or until the ice cream layer is firm.
4. Retrieve the pan from the freezer. Evenly spread the entire jar of hot fudge topping over the firm ice cream layer. This step requires a little patience, as the fudge will be cool, but it will spread into a smooth, even layer across the entire surface. Cover the pan again and return it to the freezer for at least 1 hour to allow the fudge to set.
5. Using a clean spatula, spread the completely thawed whipped topping over the firm fudge layer, creating a smooth, even finish. If desired, crush the reserved 3–4 extra Oreos (using a blender or food processor) and sprinkle the crumbs generously over the top of the bars for an appealing garnish. Return the cake to the freezer, covered, to firm up completely. This will take 20–30 minutes for a quick set or overnight for the firmest results.
6. Before serving, let the ice cream cake stand at room temperature for about 5 minutes to soften slightly. Use the parchment paper overhang to carefully lift the entire cake out of the pan. For clean slices, use a hot, sharp knife (run it under hot water and dry it with a towel before each cut) to cut the cake into bars or slices. Enjoy immediately!

Recipe Notes

Note 1: Homemade Whipped Cream Alternative

If you prefer to make your own whipped topping instead of using store-bought Cool Whip, follow this simple recipe:

• 1 cup heavy cream
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract

In a stand mixer fitted with a whisk attachment, combine the heavy cream, powdered sugar, and vanilla extract. Beat on low speed to combine the ingredients, then gradually increase the speed to high. Continue whipping until firm peaks form, which typically takes about 2–4 minutes. Once whipped, use a spatula to gently spread the homemade whipped cream over the ice cream layer until smooth.

Storage: Return any leftover ice cream cake promptly to the freezer in an airtight container or wrapped tightly in plastic wrap and then foil. While the cake can last up to a month, the whipped topping doesn’t thaw and refreeze as well as the other layers (it can become icy). For the best texture and taste, try to finish the bars within a few days of making them.

Nutrition Information

Serving: 24 servings | Calories: 283kcal | Carbohydrates: 33.1g | Protein: 3.4g | Fat: 15.4g | Cholesterol: 40mg | Sodium: 137mg | Fiber: 0.8g | Sugar: 22.9g

Nutrition information is automatically calculated and should be used as an approximation only.

Love this recipe? Leave a comment below! We’d love to hear your thoughts and see your creations!