Home > Desserts > Oreo Ice Cream Cake Oreo Ice Cream Cake May 30, 2020 | 45 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. The easiest 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. Ingredients in this Oreo ice cream cake Oreos: of course Oreos — these cookies make up the base of the cake and garnish the top. Butter: the crushed up cookies get mixed with butter to form the crust for these cake bars. Cookies and cream ice cream: ice cream is next and make sure to use a brand you love since the ice cream is the main flavor. Don’t have a brand you love? Taste-testers ranked 15 different brands in this article. We love Tillamook and TurkeyHill best, but I’ll admit I haven’t sampled all 15 of the different brands! (Not sponsored) Hot fudge sauce: one container of hot fudge gets spread over the ice cream next. You can make your own if you’re feeling ambitious. Cool whip: Last, but not least, we add 1 container Cool Whip on top. If you’d like a healthier alternative, you can try TruWhip. Or make your own “Cool Whip” whipped topping to finish off this Oreo ice cream cake (recipe below!) Homemade “Cool Whip” 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Oreo Ice Cream Cake tips Don’t add hot butter to the crushed Oreos: let the butter slightly cool before mixing the two together to avoid greasy bars. Throughly crush the 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 Oreos. Switch things up: swap flavor profiles: try mint Oreos and mint ice cream OR chocolate Oreos and chocolate ice cream. The sky is the limit — mix and match different Oreo flavors with complementary ice cream flavors. Line the pan with parchment paper and leave an overhang for easy cake removal. These Oreo ice cream bars will stick to the pan/sides and be nearly impossible to pull out neatly without the parchment paper. Let bars stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. Serve and return any leftovers (covered tightly) to the freezer. More ice cream treats: Cookie Dough Ice Cream Bars food-safe cookie dough crust with cookie dough ice cream filling Churro Ice Cream Sandwiches vanilla ice cream sandwiched between 2 hot churros Gelato two authentic recipes from Italy — chocolate & Stracciatella (chocolate chip) Mint Ice Cream Bars brownie base with mint ice cream and chocolate ganache topping The BEST Healthy Chocolate Ice Cream (no bananas) FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Oreo Ice Cream Cake 5 from 4 votes - Review this recipe Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. SAVE TO RECIPE BOX Print Recipe Oreo Ice Cream Cake 5 from 4 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping. Course Dessert Cuisine American Keyword Oreo Ice Cream Cake Prep Time 20 minutes Chilling Time 3 hours Total Time 3 hours 20 minutes Servings 24 bars Calories 283kcal Cost $7.21 Ingredients36 regular Oreos (no need to separate creme filling from cookie)7 tablespoons unsalted butter, melted and slightly cooled1 container (12-14 ounces) hot fudge1 and 1/2 containers (48 ounces EACH) cookies and cream ice cream (so about 72 ounces total ice cream; just over 1/2 gallon)1 container (8 ounces) whipped cream (like Cool Whip) completely thawed (See Note 1)Optional: 3-4 additional Oreos InstructionsPREP: Line a 9x 13 pan with parchment paper, leaving an overhang for easy removal, and set aside.CRUST: in a powerful blender or food processor, blend the full Oreos (don't separate cookie from cream) until they are all crumbs. Make sure to re-blend any large chunks so the crust will cut nicely. Once all in crumbs, add in the melted (and slightly cooled) 7 tablespoons butter. Stir until a thick dough forms and press that mixture into the prepared 9 x 13 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.ICE CREAM: scoop the ice cream over the crust in big scoops. Use a strong silicone spatula to press down the ice cream and smooth it into 1 even layer. Cover the pan with foil or plastic wrap and freeze for 1-2 hours or until firm.HOT FUDGE: add the entire jar of hot fudge on top of the ice cream and, using a spatula, spread the fudge into one even layer. This takes some patience, but it will spread into an even layer. Cover pan and return to the freezer for 1 hour.FINISHING: using a spatula, spread the completely thawed whipped topping on top of the bars into one smooth and even layer. If desired, crush up 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.SERVING: Let bars stand for 5 minutes at room temperature before cutting and serving. Use the overhang of parchment paper 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. Serve and return any leftovers (covered tightly) to the freezer.STORAGE: return any leftovers promptly to the freezer. Cool whip doesn't thaw and re-freeze very well (it becomes icy) so try to finish the bars a few days after making them if that consistency will bother you. Recipe NotesNote 1: OR make homemade Cool Whip! 1 cup heavy cream 1/2 cup powdered sugar 1/2 teaspoon vanilla extract In a mixing bowl attached to a stand mixer (with a whisk attachment) add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth. Nutrition FactsServing: 24servings | Calories: 283kcal | Carbohydrates: 33.1g | Protein: 3.4g | Fat: 15.4g | Cholesterol: 40mg | Sodium: 137mg | Fiber: 0.8g | Sugar: 22.9g DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.