Oreo Ice Cream Cake

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Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.

Image of one of the Oreo ice cream cakes on a plate with a fork ready to be eaten

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 ๐Ÿ™‚

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.

Process shots-- images of the oreo crust being made, the ice cream being layered on top of the crust, the fudge being layered on top of that, and finally the whipped cream going on top

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.

Image of the frozen cake on a plate with a bite take out of it

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:

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Oreo Ice Cream Cake

5 from 4 votes
Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
Print Recipe

Oreo Ice Cream Cake

5 from 4 votes
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

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 Oreos

Instructions

  • PREP: 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 Notes

Note 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 Facts

Serving: 24servings | Calories: 283kcal | Carbohydrates: 33.1g | Protein: 3.4g | Fat: 15.4g | Cholesterol: 40mg | Sodium: 137mg | Fiber: 0.8g | Sugar: 22.9g

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39 Comments

  1. 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. ๐Ÿ™‚

    1. You are so sweet, thanks so much Beth!:) And that topping, I may have had a few spoonfuls of it ๐Ÿ™‚

  2. 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!

  3. Holy cow, these look gorgeous! I am a total sucker for ice cream – especially cookies and cream and that crumb topping sounds amazing!

  4. 5 stars
    My son picked this out for dessert for our family Christmas dinner. It turned out really well and most people went back for seconds.

  5. 5 stars
    I made this yesterday for my husbandโ€™s birthday. I made a few of adjustments because I didnโ€™t want to make a huge ice cream cake as this cake is only for him only since Iโ€™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 didnโ€™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 7โ€ 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 hadnโ€™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. Iโ€™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 thatโ€™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 ๐Ÿ™‚

  6. I want to make this for my birthday on Saturday 10:10. I have work that night. I notice the crust takes the longest. Can we chill that over night.

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