Thick, sweet, and delicious Oreo Ice Cream Cake Recipe with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
authorβs note
5 Ingredients, 1 Epic Oreo Cake!
Iβve shared a lot of ice cream cakes over the years, like one with a brownie crust, one with Samoa cookies, and even one thatβs only three ingredients, so itβs probably obvious at this point that I seriously love ice cream.
My mom is known among my extended family and family friends for her ice cream desserts, and this Oreo Ice Cream Cake is one she made often. I remember watching her crush Oreos, mix them with butter, and press them into the pan while the ice cream softened on the counter.
Itβs packed with chocolate and Oreos and is the ultimate summer cool down treat. Best part? It only takes FIVE ingredients and, in my opinion, totally beats the Baskin Robbins Oreo Ice Cream Cake.
Oreo Ice Cream Cake Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Oreos | Use the whole cookie including the cream. Crushing everything together makes the crust hold better. |
| Butter | Slightly cooled melted butter helps bind the cookie crumbs into a firm crust. |
| Cookies & Cream Ice Cream | Let it soften for 10β15 minutes so it spreads easily without breaking the crust. |
| Hot Fudge Sauce | A thick fudge sauce works best so it stays as its own layer when frozen. |
| Whipped Topping | Store-bought works great, but homemade whipped cream can also be used for a richer topping. |
chelseaβs recipe tip
Top Tips For The Best Oreo Ice Cream Cake
- Crush Oreos finely: Smaller crumbs make a sturdier crust and cleaner slices.
- Let the ice cream soften: This prevents tearing the crust while spreading.
- Freeze between layers: This keeps the fudge and ice cream layers distinct.
- Use parchment: Lifting the cake out of the pan makes slicing much easier.
- Warm your knife: Run the knife under hot water for neat slices.
Storage
Freeze in an airtight container or wrap tightly in plastic wrap. Eat within a few days for best texture but it will keep for up to a month.
More Ice Cream Treats:
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Churro Ice Cream Sandwiches
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Gelato Recipe
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Mint Ice Cream Bars
Easy Oreo Ice Cream Cake Recipe
Equipment
- Blender or food processor
Ingredients
- 36 regular Oreos no need to separate creme filling from cookie; plus 3β4 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
- 1 (8-ounce) container whipped cream like Cool Whip, completely thawed, see note 1 for homemade
InstructionsΒ
- Line a 9Γ13-inch pan with parchment paper, leaving an overhang for easy removal, and set aside.
- In a powerful blender or food processor, blend the Oreos (with cream) until they are crumbs. Reblend any large chunks so the crust will cut nicely. Once all in crumbs, add melted (and slightly cooled) butter. Stir until a thick dough forms and press that mixture into the prepared pan. Use the bottom of a 1-cup measuring cup to press the crust firmly into the bottom of the pan. No need to go up the sides of the pan.
- Scoop the ice cream over the crust in big scoops. Use a silicone spatula to press down the ice cream and smooth it into an even layer. Cover the pan with foil or plastic wrap and freeze for 1β2 hours or until firm.
- Add the entire jar of hot fudge on top of the ice cream and, using a spatula, spread the fudge into an even layer. This takes some patience, but it will spread into an even layer. Cover the pan and return to the freezer for 1 hour.
- Using a spatula, spread the completely thawed whipped topping over the bars into a smooth, even layer. If desired, crush the 3β4 extra Oreos (blend or pulse in blender or food processor) and sprinkle the crumbs over the bars. Return to the freezer, covered, to firm up, 20β30 minutes or overnight.
- Let bars stand for 5 minutes at room temperature before cutting and serving. Use the parchment overhang to pull the bars out of the pan. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars.
Recipe Notes
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this yesterday for my husbandβs birthday. I made a few of adjustments because I didnβt want to make a huge ice cream cake as this cake is only for him only since Iβm in a dairy, gluten and sugar free diet. I did cut the recipe into half . Used 24 Oreo cookie, 1 pint cookie and
Cream ice cream and 1 pint Vanilla ice cream. I used 2 tablespoons salted butter and 1 and 1/2 tablespoon coconut oil. And the reason for this was I didnβt have unsalted butter so I wanted to still give the cookie crumbs the right consistency but without making the recipe too salty. I used a food processor to crush the cookie . Mixed the cookie crumbs with butter and coconut oil . then kept about a cup on the side for more layering later. placed the rest of crumbs into a 7β springfoam pan that I had already covered with large pieces of plastic wrap, plastic wraps were overlapping each other , Then on top of the cookie crumbs I layered my cookie and cream ice cream that had melted a lot. Covered it and placed it in freezer for 3 hours but only because my ice cream had melted. Took it out of freezer , layered the rest of cookie crumbs And the other pint of vanilla ice cream , covered it and placed it into freezer again for one hour ( less this time because vanilla ice cream hadnβt melted ) took it out and layered it with 7 tablespoons of already thawed whipped cream( or however more you want ) Throw a little cookie crumbs on top and covered it up and left it in freezer for 6 hours before my husband ran out of his patience and had to have it. It looked beautiful , like a professional store bought cake but 1000x better because I used all organic ingredients and he LOVED it. Iβm gonna make this for him every year for his birthday. It was real easy and as you can see a forgiving recipe because this was my very first time making an ice cream cake and I pretty much winged it but with having this recipe as my guide if thatβs makes any sense. I figured I share this since covid 19 has made birthday parties / get togethers difficult and the original recipe was simply too much for one person. Amazing recipe thank you so much for sharing it π
Thanks so much for taking the time to share your changes π
My son picked this out for dessert for our family Christmas dinner. It turned out really well and most people went back for seconds.
So happy to hear that!! Thank you Lee π
Hi Steven! For the crumb topping use the pudding mix. They should each be 4.2 ounces. Iβm not familiar with the pudding/pie filling so Iβm not sure if that would or wouldnβt work. Hereβs a picture of what they pudding mixes I used look like: http://www.soap.com/p/jell-o-instant-pudding-pie-filling-6-pk-205387 Thanks for the question!
*claps* YAYYYYY!!! Itβs like you made these just for meeeee!!! Seriously. When am I coming over? π
Ice cream bars?! Love this idea! And cookies and cream is my favourite!
I totally love what you created here!! π That topping completely sets them over the delicious edge! Pinned!
Holy cow, these look gorgeous! I am a total sucker for ice cream β especially cookies and cream and that crumb topping sounds amazing!
it looks delish!
Oh no what have you done?! Iβm going to eat SO MANY OF THESE THIS SUMMER!! You are a sweet yet evil genius Chelsea. π
I want one right now! What a great summer treat. Pinning!