Oreo Ice Cream Cake

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

Can’t get enough Oreos? Try these Oreo Balls, Oreo Popcorn, or this insanely creamy Oreo Milkshake next!

The Easiest Oreo Ice Cream Cake

I’ve shared so many ice cream cakes over the years — some with Brownie Crusts, one with Samoa Cookies, and even one that’s only three ingredients. We definitely love our ice cream around these parts.

My mom is known among our extended family and family friends for her ice cream desserts, so here’s another one she made often: Oreo® ice cream cake. It’s loaded with chocolate and Oreos and makes the perfect summer cool-down treat. Plus this cake requires only FIVE ingredients and knocks the Baskin Robbins Oreo Ice Cream Cake out of the park.

Ingredients In This Oreo Ice Cream Cake Recipe

• Oreos: For the base and garnish.
• Butter: Mixed with crushed cookies for the crust.
• Cookies and cream ice cream: Choose a preferred brand; Tillamook® and TurkeyHill® recommended. Taste-testers ranked 15 different brands in this article.
• Hot fudge sauce: Spread over the ice cream layer; homemade option available.
• Cool whip: To top off the cake; use TruWhip® or homemade whipped cream as alternatives.

Oreo Ice Cream Cake Tips

• Cool butter before mixing with crushed cookies.
• Finely crush Oreos If there are big pieces of Oreos in the crust, it will still taste great, but the bars won’t cut out as nicely. I recommend a blender or food processor for crushing the cookies.
• Experiment with different Oreo and ice cream flavors.
• Use parchment paper in the pan for easy removal.
• Let bars stand 5 minutes at room temperature before cutting with a hot, sharp knife. Return leftovers to the freezer.

More Ice Cream Treats:

• Cookie Dough Ice Cream Bars with a edible cookie dough layer
• Churro Ice Cream Sandwiches with the best churros
• Gelato recipe straight from Italy
• Mint Ice Cream Bars summer dessert staple
• Healthy Chocolate Ice Cream you’ll never believe the secret ingredient

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4.80 from 15 votes

Oreo Ice Cream Cake

By Chelsea Lords

This Oreo Ice Cream Cake 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 minutes minutes

Chilling Time: 3 hours hours

Total Time: 3 hours hours 20 minutes minutes

Servings: 24 bars

Equipment

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

Ingredients 

USMetric

 

1x2x3x

• ▢ 36 regular Oreos no need to separate creme filling from cookie
• ▢ 7 tablespoons unsalted butter melted and slightly cooled
• ▢ 1 (12 to 14-ounce) container hot fudge
• ▢ 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
• ▢ 3 to 4 additional Oreos optional

Instructions 

• Line a 9x13-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.

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.

Nutrition

Serving: 24servings | 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, so should only be used as an approximation.

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