If you need an easy, delicious, no-bake dessert for a summer party, you must try this Oreo Ice Cream Cake recipe.
Cookies and Cream Ice Cream layered on top of a crispy, buttery Oreo Crust is topped with fudge, whipped cream frosting, and more Oreos.
This ice cream cake is an amazing choice for birthdays, holidays, barbecues, or any event that calls for a sweet, frozen, or ice cream dessert.
If you’ve bought an ice cream cake from Carvel, Baskin-Robbins, Dairy Queen, or elsewhere you know that Ice cream cakes are expensive.
Instead, let me show you how to make a delicious Oreo Ice Cream Cake at home. It’s much easier than it might look!
Readers are loving this ice cream sandwich cake.
Why You’re Going to Love this Oreo Ice Cream Recipe
- You can make this cake 100 percent from scratch, or take some simple shortcuts to make it easier. Both ways are delicious.
- Oreo Ice Cream Cake is a classic flavor that everyone enjoys. Don’t expect to have any leftovers.
- The best part is the Oreo Cookie Crust! Some ice cream cakes have crunchies in the center, but this one has them on the bottom to create a thick, crunchy crust layer that is probably my favorite part.
- Save money by making an Oreo Icecream Cake from scratch. You wouldn’t believe how much these are sold for at the grocery store nowadays. Look for Ice cream on sale, or make your own to save a few bucks.
Ingredients in This Homemade Oreo Ice Cream Cake Recipe
Oreo Ice Cream – You’ll need three quarts of store-bought Oreo or cookies and cream ice cream to make this size ice cream cake. You can also make two batches of no-churn homemade cookies and cream ice cream instead. Our Oreo Ice Cream recipe also works amazingly.
Oreo Cookies – One regular size package should be just enough. You’ll need 20 cookies to make the buttery, crispy crust, and the rest will be used to decorate the finished dessert. You can also use gluten free Oreos to make this gluten free.
Butter – To get the crispy, amazing Oreo crust for the bottom of the ice cream cake, mix melted butter with crushed cookies.
Fudge – Jarred hot fudge sauce makes the perfect sweet and drippy topping. You can also make your own chocolate sauce or chocolate ganache if you want to. I kept it simple with a store-bought fudge.
Whipped Cream Frosting – Heavy whipping cream, powdered sugar, and vanilla make a simple but delicious frosting for oreo ice cream cake. I haven’t tried it with cool whip, but I do think you could use that instead to save a bit of time.
What Kind of Pan To Make Ice Cream Cake In?
A springform pan is an ideal vessel for building your homemade Oreo ice cream cake. It will allow you to easily remove the cake to decorate it after it’s frozen.
Make sure that your springform cake pan is in good condition so that it doesn’t leak. If you aren’t sure, I suggest wrapping the outside of the pan with plastic wrap and/or foil to keep everything inside.
You can also make this cake in a regular straight-sided cake pan. I suggest that you line the pan with plastic wrap to make removal easier though. An 8-inch round pan is best, but a 9-inch pan will also work.
How to Make Oreo Ice Cream Cake from Scratch
- Allow the Oreo ice cream to soften for 10-15 minutes while you line an 8-inch springform pan with parchment paper.
- Crush 20 Oreos, and reserve 1 tablespoon of the crumbs for later. Combine the remaining crushed Oreo cookies and melted butter. Stir to combine.
- Press the Oreo crust into the bottom of the prepared pan. Use your hands or a flat bottomed glass to get an even, smooth layer.
- Spoon the softened ice cream on top of the Oreo crust in an even layer. Freeze for at least 4 hours, until it’s very firm.
- Remove the ice cream cake from the springform pan and place it on a plate to decorate.
- Pour the fudge sauce on top of the ice cream layer and carefully let it drip down slightly over the sides of the cake. Freeze for 30 minutes.
- While the cake is freezing, make the whipped cream topping by adding the heavy cream, powdered sugar, and vanilla to a large mixing bowl. Whisk with an electric mixer for 3-4 minutes, until stiff peaks form.
- Frost the Oreo Ice Cream Cake with the prepared whipped cream and decorate with the reserved crushed Oreos and additional whole Oreos. Serve immediately, or freeze until you’re ready to serve.
These numbered steps match the numbered photos above and are for illustration purposes. For the complete list of ingredients and instructions, please see the recipe below.
How to Store Homemade Ice Cream Cake
Store this homemade Cookies and Cream Ice Cream Cake in the freezer, wrapped with plastic wrap, in an airtight container. This will keep it from getting freezer burned or forming crystals. It can be kept this way for 7-10 days.
Avoid letting the ice cream cake soften too much if you plan to re-freeze it.
If you want to make your ice cream cake ahead of time, it’s easiest to make it minus the whipped cream frosting and Oreo topping for storage, then make the frosting and decorate the cake the day you plan to serve it.
A disposable cake box or a plastic cake taker will be useful for storing your homemade ice cream cake in the freezer.
Need to take ice cream cake to someone else’s house? You can use a cooler with plenty of ice or ice packs to travel short distances with an ice cream cake.
Serve it right away when you get to your destination or put it back into a freezer for later.
Tips for Making This Oreo Ice Cream Cake Recipe
Use quality ingredients –When making a homemade ice cream cake, you want to be sure that you’re using high-quality store-bought ice cream or fresh homemade ice cream for the best flavor and outcome.
Soften the Ice Cream – You need to let the ice cream soften a bit so that it’s spreadable, but you don’t want to let it melt. It should take 10-15 minutes to soften, but if it’s particularly hot in your house it may not take that long.
Chill out – This recipe has multiple chilling steps. You need to chill each layer of the ice cream cake so that the layers don’t melt or run together. Don’t skip or try to lessen the time of these chilling steps. Your patience will be rewarded, I promise!
Fudge Sauce – You can use homemade fudge sauce or store-bought. If needed, you can warm the fudge slightly so that it’s pourable, but avoid adding very hot fudge sauce to the cake or it will melt the ice cream.
Make it Gluten-Free – Gluten-free Oreos can be used to make this ice cream dessert gluten-free!
Serve Ice Cream Cake Easily – Make sure to let the cake thaw a bit before trying to cut it. 30 minutes in the refrigerator or 10-15 minutes on the counter will make it easy to slice.
Easily Cut Your Ice Cream Cake by running a large knife under hot water before each slice.
How to Decorate Oreo Ice Cream Cake
I used homemade whipped cream frosting to decorate the edges of this Oreo Ice Cream Cake, and then used Oreo Crumbs and whole Oreos, on their edges, to create a simple and attractive decoration.
You can decorate your homemade ice cream however you like though. If you’re making Oreo Ice Cream Cake for a birthday, use a tube of gel icing to write a happy birthday message.
What is the Easiest Way to Crush Oreos?
You can crush Oreos in a few different ways.
The fastest way is to put them in your food processor. Pulse until you get fine crumbs.
Otherwise, place the cookies in a heavy zip-top bag, seal it, and use a meat mallet or a heavy rolling pin to beat them up until you have the right size crumbs. This method takes longer, but it’s kind of fun!
Oreo Ice Cream Cake Variations
Make a Cookie Monster Ice Cream Cake! Instead of regular Oreo Ice Cream, use blue-tinted Cookie Monster Ice Cream to make this cake. It would make a wonderful birthday treat for a special kid.
Mint Oreo Ice Cream Cake is also delicious! Instead of cookies and cream, use mint chocolate chip, or Grasshopper Pie ice cream for this ice cream cake.
Separate the layers with a middle layer of fudge and crushed Oreos like I do in my Classic Ice Cream Cake, or you can skip that part. If you’re building layers, be sure to freeze the layers for 1 hour each for best results.
More Toppings: Oreos are a must for decorating the top of this ice cream cake, but you can also use other cookies, sprinkles, shaved or chopped chocolate, or chocolate jimmies.
Try any of our homemade ice cream flavors to create your own delicious ice cream cake varieties.
More Homemade Ice Cream Treats
You can enjoy your favorite Mexican restaurant treat, Fried Ice Cream, any time when you make it at home!
Our Favorite Ice Cream Making Tools:
- Cuisinart 2QT Ice Cream Maker – Works with ice cream, sorbets, and frozen yogurt.
- Loaf Pan – You can use any 9 x 13 loaf pan or a shallow pan, but we like this one.
- Ice Cream Scoop – Make sure you have a good ice cream scoop. This is one of our favorites.
- Ice Cream Containers – We love keeping a couple of ice cream containers on hand for when we make homemade ice cream.
Note: Each of these links will take you to the exact product on Amazon. As an Amazon associate, I earn a little from each qualifying purchase.
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- 3 quarts Oreo ice cream ( or 2 batches of homemade cookies and cream ice cream) - 96oz
- 2 cups crushed Oreo cookies (from about 20 Oreo cookies)
- 1/4 cup butter, melted
- 1 cup hot fudge sauce
- 1 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp vanilla extract
- 8 whole Oreo cookies, for topping
- Line an 8-inch springform pan with parchment paper. Let the Oreo ice cream soften for 10-15 minutes.
- Reserve 1 tablespoon of crushed Oreos for later. Combine the remaining crushed Oreo cookies and melted butter. Stir to combine.
- Press the Oreo crust into the prepared pan.
- Once the ice cream has softened, spoon it on top of the Oreo crust. Spread in an even layer. Freeze for at least 4 hours, until very firm.
- Remove the ice cream cake from the springform pan and place on a plate.
- Pour the fudge sauce on top of the ice cream layer and carefully let it slightly drip down the sides of the cake. Freeze for 30 minutes.
- While the cake is freezing, make the whipped cream topping by adding the heavy cream, powdered sugar, and vanilla to a large mixing bowl. With an electric mixer, whisk on medium speed for 3-4 minutes, until stiff peaks form.
- Frost with the prepared whipped cream and decorate with the reserved tablespoon of crushed Oreos and additional whole Oreos. Serve immediately or freeze until ready to serve.
- You can use store-bought chocolate sauce or make your own. If needed, warm the fudge slightly so that it's spreadable, but don't add very hot fudge or you'll melt the ice cream.
- If you are gluten-free, you can use gluten-free Oreos in this recipe.
- I used an 8-inch Springform pan for this recipe. If you do not have a springform pan, you can also use an 8-inch round cake pan that is 3 inches high to get a tall cake. You can also use a 9-inch round cake pan that is shorter and get a shorter ice cream cake overall.
- You need one whole package of Oreos for this recipe: 2 rows (about 20-24 cookies) for the crust, and the rest for the decorations.
- Other ice cream flavors can be used in place of Cookies and Cream. Try mint chocolate chip or Cookie Monster Ice Cream.
Amount Per Serving: Calories: 1464Total Fat: 75gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 31gCholesterol: 174mgSodium: 894mgCarbohydrates: 184gFiber: 7gSugar: 128gProtein: 19g