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 made this yesterday for my husband’s birthday. I made a few of adjustments because I didn’t want to make a huge ice cream cake as this cake is only for him only since I’m in a dairy, gluten and sugar free diet. I did cut the recipe into half . Used 24 Oreo cookie, 1 pint cookie and
Cream ice cream and 1 pint Vanilla ice cream. I used 2 tablespoons salted butter and 1 and 1/2 tablespoon coconut oil. And the reason for this was I didn’t have unsalted butter so I wanted to still give the cookie crumbs the right consistency but without making the recipe too salty. I used a food processor to crush the cookie . Mixed the cookie crumbs with butter and coconut oil . then kept about a cup on the side for more layering later. placed the rest of crumbs into a 7” springfoam pan that I had already covered with large pieces of plastic wrap, plastic wraps were overlapping each other , Then on top of the cookie crumbs I layered my cookie and cream ice cream that had melted a lot. Covered it and placed it in freezer for 3 hours but only because my ice cream had melted. Took it out of freezer , layered the rest of cookie crumbs And the other pint of vanilla ice cream , covered it and placed it into freezer again for one hour ( less this time because vanilla ice cream hadn’t melted ) took it out and layered it with 7 tablespoons of already thawed whipped cream( or however more you want ) Throw a little cookie crumbs on top and covered it up and left it in freezer for 6 hours before my husband ran out of his patience and had to have it. It looked beautiful , like a professional store bought cake but 1000x better because I used all organic ingredients and he LOVED it. I’m gonna make this for him every year for his birthday. It was real easy and as you can see a forgiving recipe because this was my very first time making an ice cream cake and I pretty much winged it but with having this recipe as my guide if that’s makes any sense. I figured I share this since covid 19 has made birthday parties / get togethers difficult and the original recipe was simply too much for one person. Amazing recipe thank you so much for sharing it 🙂
Thanks so much for taking the time to share your changes 🙂
My son picked this out for dessert for our family Christmas dinner. It turned out really well and most people went back for seconds.
So happy to hear that!! Thank you Lee 🙂
Hi Steven! For the crumb topping use the pudding mix. They should each be 4.2 ounces. I’m not familiar with the pudding/pie filling so I’m not sure if that would or wouldn’t work. Here’s a picture of what they pudding mixes I used look like: http://www.soap.com/p/jell-o-instant-pudding-pie-filling-6-pk-205387 Thanks for the question!
*claps* YAYYYYY!!! It’s like you made these just for meeeee!!! Seriously. When am I coming over? 😛
Ice cream bars?! Love this idea! And cookies and cream is my favourite!
I totally love what you created here!! 🙂 That topping completely sets them over the delicious edge! Pinned!
Holy cow, these look gorgeous! I am a total sucker for ice cream – especially cookies and cream and that crumb topping sounds amazing!
it looks delish!
Oh no what have you done?! I’m going to eat SO MANY OF THESE THIS SUMMER!! You are a sweet yet evil genius Chelsea. 😉
I want one right now! What a great summer treat. Pinning!