Oreo Ice Cream Cake Recipe

Updated on Mar 10, 2026

4.80 from 15 votes

Thick, sweet, and delicious Oreo Ice Cream Cake Recipe with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.

Slice of oreo ice cream cake with distinct creamy and cookie layers on a plate ready to be enjoyed.

author’s note

5 Ingredients, 1 Epic Oreo Cake!

I’ve shared a lot of ice cream cakes over the years, like one with a brownie crust, one with Samoa cookies, and even one that’s only three ingredients, so it’s 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.

It’s 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.

Layers of oreo crust, ice cream, rich fudge, and whipped cream being assembled for the oreo ice cream cake recipe.

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 10–15 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.

chelsea’s 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:

Desserts

Cookie Dough Ice Cream Bars

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Churro Ice Cream Sandwiches

Desserts

Gelato Recipe

Desserts

Mint Ice Cream Bars

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4.80 from 15 votes

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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!

Prep Time: 20

Chilling Time: 3

Total Time: 3 20

Servings: bars

Equipment

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
▢ 1 (8-ounce) container whipped cream like Cool Whip, completely thawed, see note 1 for homemade

Instructions

Line a 9×13-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 1–2 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 3–4 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, 20–30 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.

Final step! Please let us know how it was by leaving a review.

Recipe Notes

Note 1: You can make homemade Cool Whip!

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

In a stand mixer (with a whisk attachment) add the heavy cream, powdered sugar, and vanilla extract. Beat to combine, then increase the speed and whip until firm peaks form, about 2–4 minutes. With a spatula, spread whipped cream over the ice cream until smooth.

Storage: Return any leftovers promptly to the freezer. The whipped topping doesn’t thaw and refreeze very well (it becomes icy) so try to finish the bars a few days after making them.