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.
Quick Tip
No need to separate the cookie halves and scrape off the white frosting in the middle. Crush the entire cookie and move on with the recipe!
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.
Storage
Leftovers
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:
- 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
Oreo Ice Cream Cake
Equipment
- Baking pan 9 x 13-inch
- Parchment paper
- Blender or food processor
Ingredients
- 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
- 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 love cookies and cream, and that topping looks screamin’ good! What a yummy summer treat. 🙂
Cookies and cream anything is my favorite! What an awesome summer treat – gosh I love ice cream! haha
I love how simple this is and I can’t imagine anyone I know who wouldn’t love this! Pinned!
Chelsea, I love these! They look amazing, the crumble on top looks so good!
Chelsea! Oreo anything makes dessert better and these awesome bars are no exception! I could eat the whole pan… Great recipe with warmer weather.
Wow, thanks a lot Chelsea. Now I have to clean up all sorts of drool off my computer at work. Seriously?!?! Like, these bars are for real?! They look BEYOND amazing. I’m legit impressed, especially by those crumbs on top! YUM! Pinning!
I am definitely more a fan of the Oreo bars, so this is perfect for me! This looks so delicious, and I love how easy it is to make! Just what I need in the summer!
Chelsea, these look fantastic! That crumb topping has me drooling!
These look great! What a super idea! 🙂
Thank you! 🙂
I am dying over these, Chelsea!! Cookies and Cream anything is my favorite and I love that you took an ice cream pop and added an Oreo crust. YES to that. Plus that topping looks like something I could eat by the spoonfuls all on it’s own! These are amazing. 🙂
You are so sweet, thanks so much Beth!:) And that topping, I may have had a few spoonfuls of it 🙂