This homemade Oreo ice cream cake is delicious for summer. With a thick cookie crust, ice cream, chocolate fudge, & whipped cream – it’s perfect for anyone who loves cookies and cream and is so easy to make.
**This post was updated in May 2021 to be made in a 9×13 inch pan. It includes new photos and recipe tips**
If you’re looking for an easy, no-bake summer dessert – then this Oreo ice cream cake is the way to go. There’s no baking required and you end up with a delicious dessert that rivals any ice cream parlor. It’s cold, creamy, loaded with Oreos and perfect if you love cookies and cream. Now, I love my favorite Oreo pie recipe – but if you’re looking for something frozen, then this is the way to go.
The Perfect Oreo Ice Cream Cake
This ice cream cake has 4 layers that you’ll need to assemble:
- a thick cookie crust
- cookies and cream ice cream
- chocolate fudge
- whipped cream
For the crust, you’ll mix together crushed cookies and melted butter, then press it into the bottom of your pan. It’s super important that you don’t press down the crust too tightly, otherwise, it can be very hard to slice.
Then you’ll spoon cookies and cream ice cream over the crust and smooth the top. The ice cream should be slightly softened first so that it’s easy to spread in an even layer. I used a 1.75 quart tub (about 1.75 litres). Then you’ll pop it in the freezer for the ice cream to firm back up.
Pro Tip: To soften the ice cream, take it out of the freezer about 15-30 minutes prior. Add the ice cream to a bowl and give it a stir so that it’s an even consistency. This ensures that your ice cream cake freezes evenly.
After the ice cream is firm again (about 60 minutes), you’ll drizzle some hot fudge on top and pop it back in the freezer again. Whipped cream goes on top, and then I like to sprinkle on some extra cookie crumbs. Then once again, pop it back in the freezer so that it’s firmed up before serving.
Pro Tip: I actually don’t recommend covering the entire cake with hot fudge. It can end up making the whipped cream almost slide off the top. Leaving some of the ice cream exposed helps the whipped cream “stick”.
Tips & Tricks
- This recipe can also be made in a 9-inch springform pan. Press the crust into the bottom and slightly up the sides of the pan. When ready to serve, trace around the outside of the cake with a sharp knife, then unclamp the outer ring.
- The crust can be hard to slice since it’s frozen. Don’t pack it down too tightly, or you’ll have issues.
- Homemade whipped cream can be substituted with an 8 oz tub of thawed whipped topping.
What’s the best way to cut the ice cream cake? I recommend taking the ice cream cake out of the freezer about 5-10 minutes before serving. Dip a large, sharp knife in a tall glass of hot water then dry it off. Then use the warm knife to cut the cake.
How to transport an ice cream cake: This is a bit tricky. I’ll often place mine in a cooler with a few ice packs when transporting the cake.
Ice cream, Oreos & whipped cream – what’s not to love about this Oreo ice cream cake. And if you love Oreos, make sure to try these other favorites too:
Oreo Ice Cream Cake
- 36 Oreo cookies*
- ½ cup unsalted butter melted
- 1.75 quarts Oreo ice cream (1.75 l) slightly softened
- ½ cup hot fudge sauce (120 ml)
- 1 cup whipping cream* (240 mL)
- 2 tablespoons powdered sugar
- Oreo cookies for decorating - optional
- Lightly grease a 9x13 inch pan.
- Add the cookies (wafers and filling) to a large freezer bag and crush the cookies using a rolling pin.
- Mix the cookies with the melted butter. Press the mixture into the bottom of the pan. Don't press them down too tightly however, otherwise the crust can be hard to cut later.
- Place the crust in the freezer for 10 minutes.
- Add the softened ice cream to a large bowl and give it a stir so that it's an even and smooth consistency.
- Spoon the softened ice cream over the crust and spread the top smooth. Cover the pan and place in the freezer for 1 hour for the ice cream to harden.
- Drizzle the hot fudge over the hardened ice cream, leaving some of the ice cream exposed. Cover the pan again, and return to the freezer for 1 hour.
- Whip the whipping cream and powdered sugar until stiff peaks form, then spread a layer over top of the ice cream and optionally sprinkle a few more crushed Oreos on top.
- Cover the pan and place the cake back in the freezer for at least 6 hours, or overnight.
- One standard package of Oreo cookies has 36 cookies in the US. Therefore, I used an entire package for the crust, plus a few additional Oreos for the topping.
- 1.75 quarts of ice cream is about 1.75 litres or about a ½ gallon.
- Whipping cream can be substituted with an 8 ounce container of thawed whipped topping.
- Nutrition information is an estimate only and based on 1 slice, assuming the cake is sliced into 15 equal pieces.
- Store cake covered in the freezer.