Oreo Ice Cream Cake

This Oreo Ice Cream Cake Recipe is the perfect treat for summer. You only need five ingredients, and it requires absolutely no baking!

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The Best Homemade Oreo Ice Cream Cake

If you love Oreos, you’re in the right place. I’ve shared Oreo recipes like the viral Oreo Dessert, No-Bake Oreo Cheesecake Dessert, Oreo Pie, and Oreo Brownies. However, today’s Oreo ice cream cake recipe is the perfect dessert for summer!

A chocolatey Oreo crust holds the whole cake together. Then, I use cookies and cream ice cream as the main part of the cake. All those cookie pieces swirled are completely irresistible!

Next, we add light, fluffy Cool Whip and finish with a drizzle of hot fudge sauce. Just layer, chill, and enjoy! Everyone will go crazy for this easy Oreo ice cream cake, and you will definitely appreciate how simple it is to make. Now you’ll have more time to relax by the pool and enjoy those fleeting moments of summer!

close up image of a slice taken out of the oreo ice cream cake 9x13 baking dish to show the cross section layers.

Recipe Ingredients

To print: see recipe card below

2 quarts cookies and cream ice cream – Any brand will work.
1 (13.29 ounce) package of Oreos – I use classic Oreos, which have the perfect balance of cookie and white cream.
1/4 cup melted butter – Salted or unsalted butter will work in this recipe.
1 cup hot fudge sauce – I use hot fudge sauce, which is much thicker than regular chocolate sauce. It usually comes in jars rather than squeeze bottles. Homemade chocolate ganache also works well!
1 (8 ounce) container of Cool Whip – Cool Whip brand is my favorite whipped topping, but any kind will work!

Variations

If you can’t find cookies and cream ice cream, any ice cream flavors you like best will work for the ice cream layer. Vanilla ice cream or chocolate ice cream make great alternatives! Soften the ice cream a bit, and stir in chopped Oreos to recreate the taste and texture.
Sprinkle chocolate chips over the top of the ice cream cake to add more chocolate flavor and a whole new texture.
Make the Oreo and cream ice cream cake in a 10-inch round springform pan rather than a casserole dish or regular cake pans. This is perfect for serving as a birthday cake.
Break the crushed Oreos into fine crumbs using a food processor. This will make them very small and easy to press into the bottom of the pan when you make the crust.
Line the bottom of the casserole dish with parchment paper rather than using cooking spray so the slices lift out of the pan easily.
Add caramel sauce to the chocolate cake. Drizzle caramel sauce over the hot fudge layer or on top of the cake after you add the crushed cookies.
Top your delicious Oreo ice cream cake with a dollop of whipped cream just before serving for extra creamy goodness.

ingredients to make oreo ice cream cake.

Directions for How to Make Oreo Ice Cream Cake

Soften the ice cream: Let your ice cream soften on the counter as you begin the rest of the recipe.
Prepare: Grease a 9×13 baking pan with cooking spray or butter.
Smash the Oreos: Transfer the Oreos to a sealable bag, and use a rolling pin to smash them into large pieces. Then, reserve one cup of the Oreo pieces for later.
Create the crust: Smash the remaining Oreo pieces into rough crumbs. Then, transfer them to a large bowl with the butter, and stir to combine and coat. Pour the mixture into the prepared baking pan, spreading it out evenly.
Layer: Spread the softened ice cream on top. Then, freeze for one hour. Pour the chocolate fudge sauce on top of the ice cream, and freeze for another hour.
Top: Spread the Cool Whip over the hardened fudge, and sprinkle the top of the cake with the remaining Oreo pieces.
Freeze: Loosely cover the Oreo ice cream cake with foil, and freeze for at least another two hours.
Serve: Use a clean knife to slice the cake, and enjoy it straight from the freezer!

crushed oreo crumbs sitting in a 9x13 casserole dish.

cookies and cream ice cream layered on top of crushed oreo crumbs sitting in a 9x13 casserole dish.

Quick Tip

Freezing the cake after each layer ensures that the cake looks great and has perfectly clean layers. If you try to add the next layer when the cake is still soft, the ingredients will mush together. While it will still taste good, it will not look quite as pretty. The extra waiting time is worth it!

How to Store

Once your Oreo ice cream cake is completely assembled, cover it in plastic wrap and keep it in the freezer for up to 3 months. As long as the cake is covered well, it will last for quite a while! This is another reason why this summer dessert is a great make-ahead recipe.

cross section slice of oreo ice cream cake served on a white round plate.

FAQs

How many people does an Oreo ice cream cake serve?

This chocolate cookie ice cream cake serves about 12 people. Each serving will be about 1 cup in size. Of course, if you want double-sized portions (because the cake tastes so good!), it will serve a little less!

Can I use any type of Oreo?

Absolutely! Feel free to experiment with different flavor combinations by incorporating your favorite Oreo flavors.

How do I cut ice cream cake?

Use a sharp knife, run it under hot water, and wipe it clean after each slice.

Oreo Ice Cream Cake

Oreo ice cream cake is the perfect treat for summer. You only need 5 ingredients to make this crowd-pleasing no-bake dessert!

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Course: Dessert

Cuisine: American

Author: Kasey Schwartz

Servings: servings

Prep Time: 15

Cooling Time: 4

Total Time: 4 15

Equipment

1 9×13 baking dish

Ingredients

▢ 2 quarts cookies and cream ice cream
▢ 1 (13.29 oz) package Oreos
▢ 1/4 cup butter, melted
▢ 1 cup chocolate fudge sauce
▢ 1 (8 ounce) container Cool Whip

Instructions

Take the ice cream out of the freezer and place it on your counter. Let the ice cream sit and soften while you start the recipe.
2 quarts cookies and cream ice cream
Grease a 9×13 pan with baking spray or butter.
Place all of the Oreos in a large, gallon sized zippered bag and seal shut. Use a rolling pin to smash the Oreos in the bag, breaking them up into large pieces. Open the bag and scoop out 1 cup of the smashed oreos and set them aside for later.
1 (13.29 oz) package Oreos
Seal the bag again and smash the Oreos more to make smaller pieces. You want the Oreos to look like rough crumbs.
Pour the Oreo crumbs into a medium sized bowl then add the melted butter. Stir the ingredients together until all the Oreos are wet and the mix is sticking together.
1/4 cup butter, melted
Pour the Oreo crust into the greased 9×13 pan and press it into the pan to make an even crust.
Spread the softened cookies and cream ice cream on top of the Oreo crust, making it into an even layer in the pan.
Freeze the oreo cake for one hour.
Remove the cake from the freezer and pour the chocolate fudge sauce over the top of the cake. Return to the freezer for another hour.
1 cup chocolate fudge sauce
Spread the Cool Whip on top of the layer of fudge then sprinkle the whole cake with the reserved Oreo pieces.
1 (8 ounce) container Cool Whip
Loosely cover the Oreo ice cream cake and freeze for at least two more hours.
Slice the Oreo ice cream cake in the pan and remove the slices. Serve while frozen!