Oreo ice cream cake is an easy dessert made with a crushed Oreo cookie crust layered with cookies and cream ice cream, a rich chocolate fudge sauce, fluffy whipped cream and more cookies. This cookies and cream ice cream cake is the perfect no bake dessert for any holiday or gathering.
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Why Should You Make This Recipe
I have several easy Oreo based recipes on the blog that I absolutely adore. My Oreo Dump Cake, Cookies and Cream Ice Cream, Oreo Dip, Mini Oreo Cheesecakes and Oreo Mug Cake are just a few of my favorites. I am so excited to add this decadent cookies and cream ice cream ice cream cake to the blog. I know you’ll love this recipe because:
- Super simple to make. Make this wonderfully easy ice cream cake in about 15 minutes, with some freezer time in between. Then, just let ice cream cookie cake freeze for about 3 - 4 hours and enjoy!
- Perfect for holiday gatherings. This oreo filled ice cream dessert is big enough to feed a crowd and can be made ahead, making it perfect for all your holiday gatherings all year long.
Ingredients
This Oreo cake needs only a handful of ingredients to make and you probably already have them in your pantry and freezer. Here’s what you will need to make this creamy and decadent dessert.
Gather Oreo cookies, unsalted butter, cookies and cream ice cream, fidge sauce and cool whip.
Substitutions
This Oreo cookie ice cream cake is meant to be so easy, you can make it as a casual dessert to enjoy anytime. Here are my recommended substitutions if you need them.
- Oreo Cookies: This ice cream cake recipe uses the classic Oreo chocolate sandwich cookie. However, any brand of chocolate and cream sandwich cookies will work for this recipe. You can also use any flavor sandwich cookie you like.
- Unsalted Butter: Feel free to use your preferred butter. Salted butter can also be used.
- Cookies and Cream Ice Cream: Feel free to use your preferred cookies and cream ice cream for even more Oreo cookie flavor. Chocolate ice cream or even birthday cake ice cream would be fun flavors to use.
- Hot Fudge Sauce: I love using the a hot fudge sauce like one used to top ice cream.
- Cool Whip: Feel free to make your own whipped cream if you like. This recipe uses one 8oz. container. To make the same amount of whipped cream, prepare 1 ½ cups of heavy cream to make 3 cups whipped cream.
Variations
- Oreo Ice Cream Sandwich Cake: Replace the Oreo ice cream layer with chocolate and vanilla sandwich cookies. Prepare the Oreo cookie crust as written in the recipe. Top the crust with a layer of ice cream sandwiches. Top the first layer of sandwiches with fudge sauce and then another layer of ice cream sandwiches, cool whip and crushed cookies. Freeze 3 - 4 hours to set and enjoy.
- Vegan: Make this Oreo ice cream cake vegan but using vegan and dairy free ingredients.
- Springform Pan Ice Cream Cake: Prepare the recipe as written, but use a 9 0r 10 inch springform pan.
How To Make
Learn how to make Oreo ice cream cake in a few easy steps.
- Place 36 Oreo cookies into the food processor. Pulse the processor to crush the cookies into large crumbs. Add the melted butter, pulsing to combine. Start with 6 tablespoons (85 g) butter. The crushed oreos should hold together easily. If needed add 2 additional tablespoons (28 g) melted butter. Press the cookies into the bottom of a 11 x 7 or 9 x 13 inch pan.
- Top the Oreo cookie crust with the thawed and softened cookies and cream ice cream. Transfer the pan to the freezer for 1 hour to reset the ice cream. Pour the fudge sauce into a microwave safe bowl. Heat the sauce in 15 second increments until it warms enough to spread easily. The sauce should not be hot. Roughly crush 6 Oreo cookies. Top the ice cream with fudge sauce, the crushed cookies and return the pan to the freezer for 1 hour. After an hour top the ice cream and fudge sauce with cool whip and 6 more crushed Oreo cookies. Return the pan to the freezer for 3 - 4 hours.
3. When it’s time to serve the Ice cream Oreo cake dessert, transfer the pan from the freezer to sit at room temperature for 10 - 15 minutes to thaw slightly enough to cut. Depending on the warmth of the room, this may take less time. Slice the Oreo cake with a sharp knife and enjoy.
How To Make Ahead and Store
- Make Ahead: This Oreo cookie ice cream cake can be made up to 5 days before serving.
- Store: Make sure the entire pan is covered with plastic wrap. For additional protection, top the pan with foil. This Oreo ice cream cake dessert will keep for up to 2 months in the freezer of made with the listed ingredients with no substitutions.
M’s Expert Tips
- Line the pan. Lining the pan with parchment paper allows the cake to easily lift out of the pan for cutting.
- Slightly thaw the ice cream. Pull the ice cream out of the freezer about 15 minutes before using in the recipe. This allows the ice cream to soften enough to easily scoop and spread into the pan.
- Freeze between layering ingredients. Freezing in between steps is important to creating separate layers.
- Use a hot knife. A serrated knife dipped in hot water is he best knife for cutting the Oreo ice cream cake.
- Serving the cake. Allow the cake to thaw slightly in the fridge for 30 minutes or at room temperature for 10 - 15 minutes.
FAQs
Depending on the size of the slices, this Oreo cake dessert will feed about 16 people.
They are one in the same. Cookies and cream is synonymous with Oreo cookies. Both types of ice cream are vanilla ice cream based with crushed chocolate sandwich cookies mixed in.
Ice cream cake is a layered dessert made with ice cream.
Other No Bake Recipes to Try
- Chocolate Parfait
- Philadelphia No Bake Cheesecake
- Peanut Butter Cheesecake
- Biscoff Cheesecake
- Tiramisu Cheesecake
If you try this Oreo Ice Cream Cake recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! - M
Oreo Ice Cream Cake Recipe
Equipment
- 1 11 x 7 or 9 x 13 freezer safe pan
- 1 food processor optional
- 1 microwave safe bowl
Ingredients
- 1 19 oz. family sized Oreos (48 oreos needed)
- 6 - 8 tablespoons (85 - 113 g) unsalted butter, melted
- ½ gallon (1.89 L) cookies and cream ice cream, thawed slightly
- 12 oz. fudge sauce
- 8 oz. cool whip, thawed
Instructions
- Place 36 Oreo cookies into the food processor. Pulse the processor to crush the cookies into large crumbs. Add the melted butter, pulsing to combine. Start with 6 tablespoons (85 g) butter. The crushed oreos should hold together easily. If needed add 2 additional tablespoons (28 g) melted butter. Press the cookies into the bottom of a 11 x 7 or 9 x 13 inch pan.1 19 oz. family sized Oreos , 6 - 8 tablespoons (85 - 113 g) unsalted butter, melted
- Top the Oreo cookie crust with the thawed and softened cookies and cream ice cream. Transfer the pan to the freezer for 1 hour to reset the ice cream. Pour the fudge sauce into a microwave safe bowl. Heat the sauce in 15 second increments until it warms enough to spread easily. The sauce should not be hot. Roughly crush 6 Oreo cookies. Top the ice cream with the warm fudge sauce and crushed cookies. Return the pan to the freezer for another hour. After an hour top the ice cream and fudge sauce with cool whip and 6 more crushed Oreo cookies. Return the pan to the freezer for 3 - 4 hours.½ gallon (1.89 L) cookies and cream ice cream, thawed slightly, 12 oz. fudge sauce, 8 oz. cool whip, thawed
- When it’s time to serve the ice cream oreo cake, transfer the pan from the freezer to sit at room temperature for 10 - 15 minutes to thaw slightly enough to cut. Depending on the warmth of the room, this may take less time. Slice the Oreo cake with a sharp knife and enjoy.
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