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

square slice of oreo ice cream cake served on a white round plate with a gold fork

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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, but today’s recipe is the perfect dessert for summer: Oreo ice cream cake!

Let’s face it: no one wants to turn the oven on in the summer. Desserts that require no baking are my go-to recipes when the weather gets hot. This delicious Oreo ice cream cake is one of my family’s absolute favorite summertime treats! It’s perfect for Oreo lovers or anyone looking for an easy ice cream cake that is guaranteed to be a big hit. 

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

Easy Oreo Ice Cream Cake Recipe

This ice cream cake is made with a chocolaty Oreo crust, which holds the whole cake together. I use cookies and cream ice cream for the main part of the cake. All those cookie pieces that are swirled into the homemade Oreo ice cream cake are completely irresistible! 

Cool Whip topping is perfect for ice cream cakes since it’s light and fluffy, but keeps really well in the freezer. Drizzle some hot fudge sauce over the entire cake and your perfect summer treat is ready. 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!

ingredients to make oreo ice cream cake

Ingredients for Oreo Ice Cream Cake

See recipe card below this post for ingredient quantities and full instructions.

  • Cookies and cream ice cream – Any brand will work.
  • Oreos – I use classic Oreos, which have the perfect balance of cookie and white cream. 
  • Butter – Salted or unsalted butter will work in this recipe. 
  • 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. 
  • Cool Whip – Cool Whip brand is my favorite whipped topping, but any kind will work! 


Try these ingredient substitutions and variations if you are looking to tweak the recipe a little bit. 

  • If you can’t find cookies and cream ice cream, vanilla ice cream will work just fine. Soften the vanilla ice cream and stir in some extra chopped Oreos to create your own cookies and cream ice cream. Chocolate ice cream would also be a decadent treat! 
  • 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. 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. 

How to Make Oreo Ice Cream Cake

  1. Soften the ice cream: Let the cookies and cream ice cream soften at room temperature for about 10 minutes. This will make it easier to spread in the casserole dish. 
  2. Prepare: Grease a 9×13 casserole dish with baking spray or melted butter. 
  3. Smash the Oreos: Use a rolling pin to smash the Oreos inside a gallon-sized zippered bag. Set 1 cup of Oreos aside and smash the remaining Oreos into finer crumbles. 
  4. Make the crust: Mix the Oreo crumbles with the melted butter, then press the buttery Oreo crust into the bottom of the greased casserole dish, making a flat, even crust. 
  5. Add the ice cream: Spread the softened ice cream on top of the Oreo crust, then freeze for one hour, or until the ice cream is firm.
  6. Add the fudge: Spread the fudge sauce in an even layer over the Oreo ice cream then freeze for another hour. 
  7. Add the Cool Whip: Spread the Cool Whip over the ice cream cake and sprinkle with the reserved Oreos. 
  8. Freeze and enjoy: Freeze the cake until you are ready to serve it. Slice and serve the Oreo cookie ice cream cake straight from the freezer!
cross section slice of oreo ice cream cake served on a white round plate

Quick Tip

Freezing the cake after each layer ensures that the cake looks great and has perfect layers. If you try to add the next layer when the cake is still soft, the layers 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 Oreo Ice Cream Cake

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.


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!

How long does Oreo ice cream cake last in the freezer?

This Oreo ice cream cake will keep in the freezer for up to 3 months. Just make sure it is covered well in plastic wrap or an airtight container so it does not dry out in the freezer. 

What are the crunchies in an ice cream cake made of?

The crunchy part of this ice cream cake is pure Oreo cookies. Grocery store ice cream cakes have crunchies made from crumbled chocolate cookies as well.

More Oreo Dessert Recipes

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!
No ratings yet
Course: Dessert
Cuisine: American
Servings: 12 servings
Prep Time: 15 minutes
Cooling Time: 4 hours
Total Time: 4 hours 15 minutes


  • 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


  • 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!


Calories: 623kcal | Carbohydrates: 80g | Protein: 9g | Fat: 30g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 380mg | Potassium: 481mg | Fiber: 3g | Sugar: 58g | Vitamin A: 816IU | Vitamin C: 1mg | Calcium: 242mg | Iron: 4mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!


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About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on Today.com, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.

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