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
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 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 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.
Hi,
These look amazing and i hoping to make them for a pool party.Have you ever used a marshmallow topping instead? I am not a huge whipped cream texture person. Or skip it all together. Thank you!
Hey, you’re going to love these! I’ve never tried it with a marshmallow topping but I think if you spread it on while frozen enough it would work! If you give it a try let me know! You can also leave it off, it’ll still be delicious!
Really Good! I used two different kinds of ice cream in the 9×13 dish. ( cookies & cream on one side, mint chip on the other..split right down the middle.. for two choices.) Enjoyed by All!
Delish! I am so thrilled this was a hit! Thanks for your comment Mary! ๐
This recipe was so good! I love how easy it was!
I am so happy to hear this! Thanks so much Mia! ๐
Hi there! I bought a bottle of hersheys chocolate syrup, do you think it would be okay to use? I realized after itโs not exactly the same as hot fudge and perhaps is too runnyโฆ. Appreciate any advice! Thanks!
I think it will be too runny! I’m so sorry Shelby!
I was looking for a Christmas ice cream dessert when I found this recipe. I followed exactly EXCEPT I used peppermint ice cream. I sprinkled chopped candy canes on top before serving. YUM! Thanks for the inspiration.
What a GREAT idea! Thanks Mary Jean ๐
Iโm making this for my sons graduation party on Saturday. Was planning to decorate the top with cake piping icing after I freeze the cool whip topping. Do you you think this be ok?
Sometimes Cool Whip turns icy after being thawed then refrozen, but I think it will be okay if you’re decorating same day!
Looks amazing! This may be a dumb question.. but do you heat the hot fudge before spreading or not?
You can if you want; I wouldn’t heat it for more than like 20-30 seconds in the microwave. If its too hot or warm it will melt the ice cream!
Hello! I would love to make this for my sons 18th birthday this week. Could I use a springform pan for this? I have several and would love to make a couple out of this recipe. Thanks!
Sure!
Can I put cool whip on top 2 days in advance and freeze or better to do cool whip day serving it?
Better to do cool whip the day you’re serving!
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.
Yep!
Can you use a spring form pan instead?
Sure ๐ Quantities will be less!