5 Ingredient Oreo Ice Cream Cake Recipe
Ready to wow your guests with oreo ice cream cake that is better than store-bought? Follow my 4 easy steps with just 5 yummy ingredients and you’ll have an amazing oreo ice cream cake!
Plus, I’ll teach you all my tips for everything ice cream cake, down to slicing it like a pro!
Oreo Cookie Ice Cream Cake
Can you ever really have too many oreos? I think not. I love to make my own oreo ice cream, no bake oreo pie, oreo frosting, and oreo cheesecake. That’s just a few of my oreo recipes, see more at the bottom of this post! Clearly, I’m a big oreo fan! One of my favorite desserts is ice cream cake, so naturally I had to make an oreo cookie ice cream cake!
This Oreo ice cream cake recipe is the perfect summer party dessert! A summer birthday cake for a party, cookouts, and Fourth of July celebrations all make great occasions to debut this super easy and totally heavenly homemade ice cream cake!
This homemade oreo ice cream cake is super easy to make, too. It starts with a layer of Oreos that are mixed with melted butter and creates the base layer. Then, a layer of softened ice cream is spread over the top, followed by a layer of hot fudge, then whipped topping, and finally, more crushed Oreos.
Why you’ll love this Oreo Crust Ice Cream Cake
- No bake ice cream dessert
- Just 5 simple ingredients
- Great dessert for a summer gathering
- Perfect make ahead dessert
Ingredients for this Ice Cream Cake Recipe (Oreo)
These super simple ingredients easily come together in layers to make a delicious oreo ice cream cake! Get the full measurements and instructions in the recipe card below.
- Unsalted butter, melted: Make sure you let it cool to room temperature before adding it to this recipe!
- Cookies and cream ice cream
- Hot fudge sauce: Store-bought or make your own!
- Cool whip
Substitutions & Variations
- Swap out the ice cream: Chocolate chip cookie dough or mint chocolate chip ice cream makes a good substitute for cookies n cream ice cream. You could use your favorite flavor of ice cream if you don’t like cookies and cream. Make someone a happy birthday cake with their favorite ice cream flavors!
- Make it vegan! You can substitute plant-based ingredients to make this great recipe for people with dairy allergies. Oreos are vegan! Just add vegan chocolate sauce, butter, and cool whip, and you’ve got an easy and perfect dessert for those who can’t or don’t eat dairy!
How to make Oreo Cookie Ice Cream Cake
Making an ice cream cake is the best way to prep ahead of time for summer parties, and all the oreo lovers in your life will seriously thank you! Keep scrolling to get the full recipe in the recipe card below.
- Make the oreo crust. In a blender or food processor, blend 36 oreo cookies (blend the whole cookie – the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an ungreased 9×13 inch pan. Use the bottom of a cup to press the oreos into an even layer.
- Add the ice cream layer. Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour.
- Add the hot fudge layer. Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.
- Add the whipped topping layer. Spread the cool whip evenly over the hot fudge layer. Top with a few extra Oreo cookies (crushed) and even a drizzle of chocolate fudge sauce. Cover and return to the freezer for 3-4 hours or overnight.
- Serve & Enjoy! To serve, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Use a hot, sharp knife to cut the cake into slices.
- Return leftovers to the freezer.
How to cut Ice Cream Cake
To cut, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Then use a hot, sharp knife to cut the cake into slices.
Tips for the best Oreo Cookie Ice Cream Cake
Easy removal from pan: Use a springform pan or a pan lined with parchment paper if you want to be able to remove and display your ice cream cake.
Freeze between layers: Do not skip freezing between layers. Your layers will melt and run together if you don’t allow some freeze time between adding layers.
Homemade hot fudge: You can use homemade hot fudge sauce. Just make sure it’s totally cooled before adding it to your layers.
Use room temperature butter: Make sure your melted butter is at room temperature before you add it to your crushed cookies or cookie crumbs.
Soften the ice cream a bit: Before you add the oreo ice cream layer, let your ice cream sit out for 10-15 minutes before adding the ice cream layer.
Prep for slicing: Remove your easy oreo ice cream cake from the fridge 10-15 minutes before serving. This will ensure that your cake is soft enough to cut but not melting into a puddle for your special occasion.
Cut ice cream cake like a pro: For a clean cut, run your knife under hot water before slicing into the frozen cake layers
How to store Cookies and Cream Ice Cream Cake
Make sure you keep your cookies and cream ice cream cake in the freezer when it’s not being served! You’ll want to keep this easy ice cream cake’s delicious layers frozen at all times. Keep it in an airtight container that is freezer safe so your oreo cake doesn’t get freezer burnt.
Just don’t forget to make sure you have space in your freezer for a whole cake before you make it, and be sure to take it out 10-15 minutes before serving so you’ll be able to cut it safely.
Oreo Ice Cream Cake FAQs
Oreo is a brand name owned by Nabisco. The flavor profile of cookies and cream ice cream and Oreo ice cream are the same – vanilla ice cream studded with chocolate cookies with white cream filling
Yes, ice cream cake is different from regular ice cream. While both contain ice cream as an ingredient, ice cream cake is a layered dessert that is made in a pan.
16-20 people. I recommend cutting ice cream cake into 4 rows, with 4-5 pieces in each row.
More Oreo Recipes
Cookies and Cream Ice Cream Cake
- 36 oreos, use a 19.1 oz family size package, which has 48 cookies so you’ll have extra for the topping
- 1 stick unsalted butter, melted, 1/2 cup
- ½ gallon cookies and cream ice cream
- 1 jar hot fudge sauce, 12-14 oz
- 8 oz cool whip, additional container needed for the oreo whipped cream
- In a blender or food processor, blend 36 oreo cookies (blend the whole cookie – the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an ungreased 9×13 inch pan. Use the bottom of a cup to press the oreos into an even layer.
Ice Cream Layer
- Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour.
- Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.
- Spread the cool whip evenly over the hot fudge layer. Top with a few extra crushed oreos. Cover and return to the freezer for 3-4 hours or overnight.
- To serve, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Use a hot, sharp knife to cut the cake into slices.
- Return leftovers to the freezer.