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.

Can’t get enough Oreos? Try these Oreo BallsOreo Popcorn, or this insanely creamy Oreo Milkshake next!

Slice of oreo ice cream cake with distinct creamy and cookie layers on a plate ready to be enjoyed.

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.

Layers of oreo crust, ice cream, rich fudge, and whipped cream being assembled for the oreo ice cream cake recipe.

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.


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!

Slice of frozen dessert on a plate with a bite taken, revealing the scrumptious layers within.

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.

More Ice Cream Treats:

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Oreo Ice Cream Cake

4.79 from 14 votes
Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
Slice of oreo ice cream cake with distinct creamy and cookie layers on a plate ready to be enjoyed.
Print Recipe

Oreo Ice Cream Cake

Slice of oreo ice cream cake with distinct creamy and cookie layers on a plate ready to be enjoyed.
4.79 from 14 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
Chelsea Lords
Calories 283kcal
Cost $7.21


  • 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


  • 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

Note 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 Facts

Serving: 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.


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Recipe Rating


  1. I don’t like Oreos, unless they are golden Oreos.
    UNLESS they are used in a different way (like the cookies and cream chocolate bars) It is getting HOT in Fl, so these are calling mah name! Pinned!

  2. Uhhh this looks AWESOME And now I absolutely must make this. My husband lovesssss oreos so he will go crazy for this!

  3. This looks AMAZING! Easily the best ice cream dessert I’ve seen in a long time. And the crumb topping adds the perfect touch! Pinned!

  4. Oh my gosh Chelsea! Could these be any more beautiful? You are seriously making me crave this right now!

  5. 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. 🙂

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

  6. I am definitely more a fan of the Oreo bars, so this is perfect for me! This looks so delicious, and I love how easy it is to make! Just what I need in the summer!

  7. 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!

  8. Chelsea! Oreo anything makes dessert better and these awesome bars are no exception! I could eat the whole pan… Great recipe with warmer weather.

  9. Oh no what have you done?! I’m going to eat SO MANY OF THESE THIS SUMMER!! You are a sweet yet evil genius Chelsea. 😉

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

  11. I totally love what you created here!! 🙂 That topping completely sets them over the delicious edge! Pinned!

  12. 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.

  13. 5 stars
    I made this yesterday for my husband’s birthday. I made a few of adjustments because I didn’t want to make a huge ice cream cake as this cake is only for him only since I’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 didn’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 7” 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 hadn’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. I’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 that’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 🙂

  14. 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.

  15. 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!

    1. 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!

  16. I’m 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?

    1. Sometimes Cool Whip turns icy after being thawed then refrozen, but I think it will be okay if you’re decorating same day!

  17. 5 stars
    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.

  18. Hi there! I bought a bottle of hersheys chocolate syrup, do you think it would be okay to use? I realized after it’s not exactly the same as hot fudge and perhaps is too runny…. Appreciate any advice! Thanks!

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