Home > Desserts > Oreo Ice Cream Cake Oreo Ice Cream Cake May 30, 2020 | 48 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 cookies get mixed with butter to form the crust for these 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 primary 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 is 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 of Cool Whip® (or another frozen whipped topping) 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 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 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 cookies: Let the butter cool slightly before mixing the two together to avoid greasy bars. Thoroughly 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 cookies. 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 ice cream bars will stick to the sides of the pan 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. QUICK TIP No need to separate the cookie halves and scrape off the while frosting in the middle. Crush the entire cookie and move on with the recipe! 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 two hot churros Gelato two authentic recipes from Italy — chocolate and 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 4.73 from 11 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 4.73 from 11 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 Author Chelsea Lords Cost $7.21 Ingredients▢ 36 regular Oreos (no need to separate creme filling from cookie)▢ 7 tablespoons unsalted butter, melted and slightly cooled▢ 1 container (12-14 ounces) hot fudge▢ 1 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 OreosUS - Metric USMetric InstructionsPREP: Line a 9x13-inch pan with parchment paper, leaving an overhang for easy removal, and set aside.CRUST: In a powerful blender or food processor, blend the 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 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 an 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 the pan and return to the freezer for 1 hour.FINISHING: Using a spatula, spread the completely thawed whipped topping over 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. STORAGE: Return any leftovers promptly to the freezer. The whipped topping doesn't thaw and re-freeze very well (it becomes icy) so try to finish the bars a few days after making them. Recipe NotesNote 1: Whipped topping: You can 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 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 We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. 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.