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Slice of Oreo ice cream cake.
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Oreo Ice Cream Cake

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.
Course Dessert
Cuisine American
Keyword Cookies and Cream Ice Cream Cake, Oreo Ice Cream Cake
Prep Time 30 minutes
Freezing 8 hours
Total Time 8 hours 30 minutes
Servings 15 slices
Calories 522kcal
Author Fiona Dowling

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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. 
  2. 1.75 quarts of ice cream is about 1.75 litres or about a ½ gallon. 
  3. Whipping cream can be substituted with an 8 ounce container of thawed whipped topping. 
  4. Nutrition information is an estimate only and based on 1 slice, assuming the cake is sliced into 15 equal pieces.
  5. Store cake covered in the freezer. 

Nutrition

Calories: 522kcal | Carbohydrates: 59g | Protein: 7g | Fat: 31g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 258mg | Potassium: 379mg | Fiber: 2g | Sugar: 44g | Vitamin A: 882IU | Vitamin C: 1mg | Calcium: 144mg | Iron: 4mg