Made with an Oreo crust, whole Oreos, cookies and cream ice cream, and hot fudge, this Oreo Ice Cream Cake is rich, decadent, and oh-so-good! Even better? It’s easy to prepare and can be made in advance!
Easy Oreo Ice Cream Cake Recipe
If you love Oreos, I have the PERFECT dessert for you! This Oreo Ice Cream Cake is LOADED with Oreos, from the Oreo crust to whole Oreos layered between cookies and cream ice cream. There is literally Oreos in every single bite!
Last summer we loved our ice cream sandwich cake, so this is a bit of a twist on that, a more of a made-from-scratch with LOTS of Oreos. I added some hot fudge on top for every chocolate flavor and whipped topping finished it all off.
The final result is rich, decadent, and SO good! This make the perfect birthday cake that everyone will love and it’s so simple to make.
Why You’ll Love This Oreo Cake
This easy ice cream cake has become one of our favorite Oreos desserts for Summer birthdays or any celebrations. Here’s why!
- Only 5 ingredients. You only need a few ingredients like Oreos, butter, and ice cream to prepare this irresistible dessert.
- Cookies and cream flavor in every bite! This is definitely a dessert for Oreo lovers! Between the Oreo crust, whole Oreos, and cookies and cream ice cream, you’re getting that incredible cookies and cream flavor in EVERY bite.
- Great for preparing in advance. This cake can be stored in the fridge for about a week, so it’s perfect for making a day or two in advance.
What You’ll Need
This decadent cookies and cream ice cream cake requires just 5 ingredients to prepare. See the recipe card below for measurements.
- Ice cream – Use cookies and cream for that great Oreo flavor throughout this ice cream cake. However, feel free to use any ice cream flavor you prefer.
- Oreo Cookies – You’ll need both crushed Oreos and whole Oreos for this dessert.
- Butter – Melted butter is combined with the crushed Oreos to make an Oreo crust.
- Hot fudge sauce – You can either grab a jar at the store or make my homemade 5 minute hot fudge sauce.
- Whipped topping – You can use either Cool Whip or whipped cream (homemade or store-bought) for the topping.
How to Make Oreo Ice Cream Cake
Though it may appear extravagant, this Oreo ice cream cake is actually quite easy to prepare. You’ll just need to allow for plenty of time for it to freeze.
- Soften the ice cream. Set the ice cream on the counter for 15 minutes to soften before starting.
- Prepare the Oreo crust. Crush the Oreos into fine crumbs using a mini food processor or place them in a zip locked bag and use a rolling pin. Combine the crushed Oreos and melted butter with a rubber spatula. Press into an even layer on the bottom of a 9×9 baking dish for the cookie crust.
- Ice Cream Layer. Add 1.5 quarts of the soften ice cream onto the baking dish (or pan). Spread evenly. Top with whole Oreos, gently pressing them into the ice cream. Finish with the remaining softened ice cream.
- Freeze. Place the baking dish in the freezer for 1-2 hours, so the ice cream freezes again.
- Add the hot fudge. Warm the hot fudge in the microwave. Spread evenly over the ice cream.
- Freeze. Return the cookies and cream ice cream cake to the freezer again for at least 3 hours.
- Add the topping. Add the whipped topping to the ice cream cake. Sprinkle with the crushed Oreos. Serve and enjoy!
Tips for the Best Ice Cream Cake
If this is your first time making an ice cream cake, here are a few things to keep in mind.
- Let the ice cream soften. Trying to spread completely frozen ice cream is pretty much impossible, so allowing the ice cream to soften first is key. Note that I say soften, not melt. You also don’t want it to be almost-liquid!
- Allow plenty of time for freezing. It’s important to let the ice cream cake freeze between steps. Otherwise, you’ll melt the already softened ice cream with the hot fudge or melt the whipped topping adding it to the hot fudge.
- Feel free to switch up the ice cream. Love the flavor of Oreos but maybe not THAT much? You can easily swap out the cookies and cream ice cream for vanilla or even chocolate, if you prefer.
- Prepare it a day in advance. I recommend making this Oreo ice cream cake a day in advance and freezing it overnight after adding the fudge, to ensure it all sets properly and is completely refrozen. It will make it easier to slice as well.
Serving Suggestions
Oreo ice cream cake should be served straight from the freezer. Use a clean, sharp knife for clean cuts before serving.
We add the whipped topping just before serving and then serve with more hot fudge on the side, in case anyone wants to drizzle some over the top.
As rich and decadent as this Oreo dessert is, it doesn’t need much else to go with it!
How To Store Leftovers
Your Oreo ice cream cake should always be stored in the freezer. Keep the baking dish tightly covered with plastic wrap and it will last for 7 to 10 days. (Though I highly doubt it will take that long to get eaten!)
More Oreo Desserts:
- Oreo Milkshake
- Oreo Cheesecake Bars
- No Bake Oreo Pie
- Oreo Fluff
- Chocolate Oreo Cheesecake
- Easy Oreo Trifle
Oreo Ice Cream Cake
Ingredients
- 3 Quarts Cookies & Cream Ice Cream
- 2 Cups Crushed Oreos 2 Tablespoons Reserved
- 1.2 Cup Melted Butter
- 20-24 Whole Oreos
- 1 Jar Hot Fudge Sauce 11.75 Ounce
- 8 Ounces Whipped Topping
- 9×9 Baking Dish
Instructions
- Allow the ice cream to soften at room temperature for 15 minutes before staring.
- In a medium sized mixing bowl, combine the crushed oreos and melted butter using a rubber spatula. Press the oreo crumb mixture into the bottom of the 9×9 baking dish.
- Add 1.5 quarts of the softened ice cream into the baking dish and spread evenly.
- Place the whole oreos on top and gently press into the ice cream. (You may have to break some oreos in half)
- Add the other 1.5 quarts of softened ice over the whole oreos and spread evenly.
- Freeze for 1-2 hours to refreeze the ice cream.
- Just before taking the baking dish out of the freezer, warm the hot fudge in the microwave in 15 second intervals (about 30-45 seconds total)
- Spread the hot fudge over the ice cream and freeze again for at least 3 hours or up to 24 hours to completely freeze.
- Once frozen completely, spread or pipe the whipped topping on top of the ice cream cake. Decorate with the 2 tablespoons of reserved crushed oreos. Serve immediately or place back into the freezer until ready to serve. Enjoy!
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