Oreo Ice Cream Cake
I love making Oreo Ice Cream Cake for summer parties, birthdays, and Fourth of July celebrations because it feeds a crowd and looks impressive with five beautiful layers you can see when you slice it. A buttery Oreo crust gets topped with creamy vanilla ice cream, smooth hot fudge, fluffy whipped topping, and more crushed Oreos for that perfect mix of crunchy and cold in every bite. It's a no-bake dessert that kids and adults both love, and you can prep it days ahead since it stays fresh in the freezer for up to 7 days, making it perfect for stress-free entertaining.
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
I've made this ice cream cake dozens of times, and these tips will help you get clean layers and easy slicing every time.
Try different ice cream flavors: You don't have to stick strictly to plain vanilla. Try cookies n cream ice cream, strawberry, chocolate, or even mint chocolate chip ice cream.
Soften the ice cream properly: Let it sit at room temperature for 10 to 15 minutes until it's spreadable but not melted, so you can smooth it into an even layer without tearing the crust.
Warm the fudge slightly: If your hot fudge is too thick to spread, microwave it for 10 to 15 seconds until it's pourable but not hot, so it doesn't melt the ice cream underneath.
Freeze between layers: Give each layer at least 1 hour in the freezer before adding the next one, so they stay separate and don't blend together when you slice.
Dip your knife in hot water: Run the blade under hot water and wipe it dry between cuts to slice through the frozen layers cleanly without dragging the Cool Whip or fudge.
Freeze properly: Cover the whole ice cream cake or the slices tightly with plastic wrap or foil, flash-freeze slices on a baking sheet for at least 4 hours before freezing in airtight freezer containers for up to 7 days, or separate them with parchment paper so they don't stick together.
Nutrition
Calories: 337kcalCarbohydrates: 43gProtein: 4gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 37mgSodium: 203mgPotassium: 226mgFiber: 2gSugar: 29gVitamin A: 385IUVitamin C: 0.4mgCalcium: 95mgIron: 3mg
Tried this recipe?Let us know how it was!