Add Preferred Source
Oreo Ice Cream Cake tastes like the best parts of cookies and ice cream combined into something cold, creamy, and delicious. The buttery Oreo crust stays crisp, vanilla ice cream melts on your tongue, hot fudge adds richness, whipped topping makes it light, and crushed Oreos add extra crunch. Five layers create the perfect bite every time.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!
I make it for summer cookouts, Fourth of July gatherings, and birthday parties because it feeds a crowd and looks impressive with minimal effort. It’s the perfect dessert for graduations, pool parties, and family BBQs since you can prep it days ahead and keep it frozen until you’re ready to serve. The cake stays fresh in the freezer for up to 7 days, making it ideal for stress-free entertaining.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Oreo Ice Cream Cake with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Here’s how to make a delicious Oreo ice cream cake in just 20 minutes with only five simple ingredients and a bit of chilling time.
Make the Oreo Crust
Crush 36 Oreos in a food processor or blender until they’re fine crumbs. Stir in the melted butter and pulse again until fully combined.
Transfer the mixture to a 9×13-inch glass or ceramic baking dish (or baking pan), scraping every last bit from the food processor or blender. Press the crushed Oreos firmly into the bottom of the pan, then smooth them out with the bottom of a measuring cup or glass. Then, freeze for 10-15 minutes to set.
Add the Ice Cream Layer
Spread softened vanilla ice cream evenly over the cookie crust using an offset spatula. Cover with plastic wrap or foil and freeze for 1 hour, or until firm.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Spread the Hot Fudge
Spread the hot fudge sauce evenly over the ice cream. If the fudge is too thick, microwave it in a microwave-safe bowl for a few seconds until spreadable. Cover and return to the freezer for another hour.
Top with Cool Whip and More Oreos
Spread the whipped topping evenly over the hot fudge layer. Crush the remaining 12 Oreo cookies and sprinkle them generously over the top. You can let some bigger chunks be for added texture. Cover and freeze for 3 to 4 hours or overnight for best results.
Slice and Serve
Let the ice cream cake sit at room temperature for 5-10 minutes before slicing. For clean cuts, use a sharp knife, like a chef’s knife, and dip it in hot water between each slice. Wipe the blade clean between cuts to keep the layers neat.
Finally, serve and enjoy your homemade Oreo ice cream cake!
Oreo Ice Cream Cake
Equipment
- Food processor or blender for Oreos
- Ceramic baking dish or baking pan
Ingredients
- 36 Oreos plus 12 for topping
- ½ cup unsalted butter melted
- 8 cups vanilla ice cream
- 14 ounces hot fudge sauce
- 8 ounces cool whip
Instructions
- Crush 36 Oreos in a food processor or blender until fine. Stir in the melted butter until fully combined. Press the mixture into the bottom of a 9×13-inch baking dish, smoothing it with the bottom of a measuring cup or glass. Freeze for 10–15 minutes to set.36 Oreos, ½ cup unsalted butter
- Spread softened vanilla ice cream evenly over the crust using a sturdy spatula. Cover with plastic wrap or foil and freeze for 1 hour, or until firm.8 cups vanilla ice cream
- Spread the hot fudge sauce evenly over the ice cream layer. (If the fudge is too thick, microwave it for a few seconds until spreadable.) Cover and return to the freezer for another hour.14 ounces hot fudge sauce
- Spread Cool Whip evenly over the fudge layer. Crush the remaining 12 Oreos and sprinkle them generously over the top. Cover and freeze for 3–4 hours or overnight for best results.8 ounces cool whip
- Let the cake sit at room temperature for 5–10 minutes before slicing. For clean cuts, use a sharp knife dipped in hot water. Store leftovers covered in the freezer.
Video
Notes
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
How to Store Leftovers
Cover the ice cream cake tightly with plastic wrap or foil and keep it in the freezer for up to 7 days. You can also slice it into squares before wrapping individually, then keep them in an ice cream tub. The Oreo crust stays crunchy, and the layers hold their shape without getting icy.
When you’re ready to serve again, let it sit at room temperature for 5 to 10 minutes or in the fridge for about 30 minutes, so the ice cream softens just enough to slice cleanly.
What to Serve With Oreo Ice Cream Cake
Serve it with fresh strawberries or raspberries on the side for a tart contrast to the sweet layers. You could also drizzle extra hot fudge, white chocolate, or caramel sauce over each slice, or top it with a piped dollop of whipped cream right before serving.
Pair it with coffee or cold milk, especially for casual gatherings. If you’re a big Oreo lover, try it with Oreo milkshakes or other Oreo desserts like Oreo balls or Oreo cake pops.
More Easy Recipes for You to Try at Home
You’ll love these other sweet treats perfect for celebrations and gatherings.
