Hey y'all! If you're searching for the ultimate crowd-pleaser, this Oreo Ice Cream Cake with Oreo Cookie Crust is it. With layers of creamy, dreamy ice cream and rich chocolatey cookies, this no-bake dessert is perfect for birthdays, BBQs, or whenever you need to beat the heat! It’s super simple to whip up and always disappears fast. Grab your Oreos and let’s get cooking!
Why You'll Love This Oreo Ice Cream Cake with Oreo Cookie Crust
- No-bake and fuss-free—perfect for hot summer days!
- Creamy, crunchy, and chocolatey layers in every bite.
- Customizable with your favorite ice cream flavors and toppings.
- Impressive enough for special occasions but easy enough for everyday treats.
- Kid-friendly and adults love it too!
Ingredients for Oreo Ice Cream Cake with Oreo Cookie Crust
- 36 Oreo cookies (about 3 cups, divided)
- ½ cup (1 stick) unsalted butter, melted
- 1.5 quarts (6 cups) vanilla ice cream, softened
- 1.5 quarts (6 cups) chocolate ice cream, softened
- 1 (8 oz) container whipped topping (like Cool Whip), thawed
- ½ cup hot fudge sauce, plus more for drizzling
- Optional: more Oreos or chocolate chips for garnish
Directions: How to Make Oreo Ice Cream Cake with Oreo Cookie Crust
Step 1: Prepare the Oreo Cookie Crust
- Line a 9-inch springform pan or cake pan with parchment paper for easy removal.
- Crush 24 Oreo cookies in a food processor (or in a zip-top bag with a rolling pin) until fine crumbs form.
- Mix the Oreo crumbs with the melted butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared pan to form an even crust. Freeze for 10-15 minutes.
Step 2: Layer the Ice Cream
- Spread the softened vanilla ice cream evenly over the chilled crust. Freeze for 30 minutes.
- Drizzle half of the hot fudge sauce over the vanilla layer and sprinkle with 6-8 roughly chopped Oreos. Freeze for 10 minutes.
- Spread the softened chocolate ice cream evenly over the fudge layer. Freeze for 30 minutes.
Step 3: Top and Finish
- Spread the whipped topping evenly over the top layer of ice cream.
- Drizzle remaining hot fudge over the whipped topping and garnish with extra crushed Oreos or chocolate chips.
- Cover and freeze the whole cake for at least 4 hours, or overnight for best results.
Step 4: Serve
- Let the Oreo Ice Cream Cake sit at room temperature for 10-15 minutes before slicing for easier cutting.
- Use a sharp knife dipped in warm water between slices for clean cuts.
Notes for the Best Oreo Ice Cream Cake with Oreo Cookie Crust
- For easy spreading, let your ice cream sit out for 10-15 minutes to soften (see more tips for softening ice cream).
- Springform pans make removal a breeze, but a standard cake pan lined with parchment also works.
- For a gluten-free version, use certified gluten-free chocolate sandwich cookies.
Oreo Ice Cream Cake Variations
- Minty Fresh: Swap chocolate ice cream for mint chocolate chip and add a layer of crushed mint Oreos.
- Peanut Butter Dream: Use peanut butter ice cream and drizzle with melted peanut butter sauce between layers.
- Neapolitan: Add a layer of strawberry ice cream for a colorful Neapolitan twist.
Required Equipment for Oreo Ice Cream Cake with Oreo Cookie Crust
- 9-inch springform pan or deep cake pan
- Food processor or zip-top bag and rolling pin
- Mixing bowls
- Spatula and offset spatula (for smooth layers)
- Parchment paper
Storage Instructions for Oreo Ice Cream Cake with Oreo Cookie Crust
- Keep the cake tightly covered in the freezer for up to 2 weeks.
- For best flavor and texture, consume within 7 days.
- Let thaw for 10-15 minutes before slicing and serving.
Serving Recommendations & Pairings
- Serve with extra hot fudge or caramel sauce drizzled over each slice.
- Pair with fresh berries or crushed nuts for added flavor and crunch.
- Enjoy alongside an iced coffee or classic milkshake for a full-on dessert experience (see how to make the best milkshake).
Pro Tips for Oreo Ice Cream Cake with Oreo Cookie Crust
- Use a hot, sharp knife (run it under hot water, then wipe) for cleaner slices every time (see slicing tips).
- Press down the cookie crust firmly using the bottom of a glass to prevent crumbling.
- Decorate with whole or halved Oreos right before serving for a stunning presentation.
Oreo Ice Cream Cake with Oreo Cookie Crust FAQ
- Can I make this Oreo Ice Cream Cake with Oreo Cookie Crust ahead of time?
- Absolutely! It’s actually best when made the day before so it has time to set up in the freezer.
- Can I use different ice cream flavors?
- Definitely—feel free to swap in your favorites or mix and match for a custom creation.
- How do I keep the Oreo cookie crust from getting soggy?
- Firmly pressing the crust and thoroughly freezing between layers helps keep it crisp!
Prep time: 30 minutes
Total time: 5 hours (includes freezing time)
Ingredients
- 36 Oreo cookies, divided
- ½ cup unsalted butter, melted
- 1.5 quarts vanilla ice cream, softened
- 1 cup hot fudge sauce
- 1 cup whipped topping
- ½ cup mini chocolate chips
- ½ cup crushed Oreos for topping
Instructions
-
1Grease a 9-inch springform pan. Crush 24 Oreo cookies into fine crumbs using a food processor.
-
2Mix the Oreo crumbs with melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze for 15 minutes.
-
3Spread half of the softened vanilla ice cream evenly over the crust. Sprinkle with half of the remaining chopped Oreos and drizzle with half of the hot fudge sauce.
-
4Add the remaining ice cream as the next layer, then top with the rest of the chopped Oreos and hot fudge sauce. Smooth the top with a spatula.
-
5Cover and freeze the cake for at least 4 hours or until firm. Before serving, spread whipped topping over the cake and garnish with mini chocolate chips and crushed Oreos.
-
6Remove the cake from the pan, slice, and serve immediately.
CLICK FOR NUTRITION INFO
↑
Approximate Information for One Serving
Serving Size:
1 serving
Calories:
420 caloriescal
Protein:
5 gg
Fat:
22 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
54 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!