Oreo Ice Cream Cake Recipe

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Make your own easy layered ice cream cake at home with store-bought ice cream, gooey hot fudge, creamy whipped cream topping, and plenty of Oreos in each bite.

Easy Ice Cream Cookies and Cream Cake Recipe

There is nothing you can say to convince me that ice cream cakes aren’t pretty much the best invention of all time. I mean, cake and ice cream is a killer combo as is, but put them together? Out of this world!

When we’re talking about summer desserts, it really is the no bake recipes and ice cream cakes holding it down, am I right? Who wants to spend all day cooped up inside baking multiple layers of cakes, or sheets upon sheets of cookies.

Well, I mean, I obviously do because A) it’s my job, and B) air conditioning. But if air conditioning were out of the question? Absolutely not!

But even with a constant flow of chilly air coming into my kitchen, I still want to keep it pretty simple in the baking department. After all, electricity does cost money and I’m not about to get a four-figure bill please and thanks.

And so when I need to make a cake for a birthday, a potluck, or just for fun, I can’t help but consider the delicious goodness of an ice cream cake. After all, it’s easy to make using mostly store bought ingredients, AND it requires zero oven time. Sounds good to me!

This cookies and cream ice cream cake is pretty much the ultimate ice cream cake recipe because it uses a favorite of mine: Oreo cookies. Not only do they form the crust, but they also come into play in the ice cream filling AND the cake topping. It’s all about the Oreos and I’m here for it.

If you’re an Oreo lover too, you HAVE to try some of my favorite Oreo themed desserts. My favorites include this no bake Oreo pie, yummy cookies and cream cookies, Butterfinger pie, and these mini cookies and cream cupcakes. They all have one delicious thing in common: they feature the most perfect packaged cookie every created.

Each of these layers keeps it pretty simple when it comes to ingredients, and make great use out of store bought items like Oreo cookies, ice cream, and hot fudge (although I have a homemade recipe for that if you prefer).

The first ingredient is Oreos (obviously) and the other is melted butter. That’s it. So easy. No sweetening needed, since the cookies themselves are plenty sweet and the cream filling acts as a delicious “glue” to hold it all together.

Pure perfection.

Premium ice creams (think Häagen-Dazs) tend to be a little on the firm side since their cream content is high and their air content is low, so they can create very dense ice cream cakes. For that reason, I recommend something middle of the road as far as price and quality goes.

It’s easiest to go with store bought, but if you love making all of your elements from scratch, I highly encourage you to try out my homemade hot fudge recipe. You’ll need about 1 cup, and you can save the rest for topping bowls of ice cream or just eating with a spoon for a midnight treat.

It’s a 3 ingredient recipe that works out perfectly every time.

Then, we’ll top the cookies and cream cake with some coarsely chopped Oreos just for funsies (and flavor obviously). You’ll need about 8 cookies for topping, and they don’t need to be perfectly cut into equal sized pieces.

In this case, you can throw perfection out the window and go a little crazy (well, keep it pretty tame– you certainly don’t want to lose a finger!).

The truth is, it’s actually quite easy. Other than waiting enough time between layers, homemade ice cream cake has to be one of the easiest recipes I’ve ever made. Give it a try and let me know how it went for you!

Springform pans are the style we typically see used with cheesecakes, but they come in handy for a variety of cakes and desserts.

Ice cream cakes are one of those things that we want to see. Those gorgeous layers of cookie crumbs, ice cream, and fudge are just so beautiful, it only makes sense to let them shine.

So in order to do that, I recommend using a springform pan. That way, the sides can be removed and you can easily have the entire cake on display. Not only this, it makes slicing WAY easier than a traditional cake pan.

For this recipe, you’ll want to use a springform pan that is 9″ or 10″ in diameter, as that will be the size that will best accommodate the multiple layers.

1. To get started, add your Oreo cookies (24 cookies) to the bowl of a food processor or high powered blender. Process the Oreos into fine crumbs.

2. Turn the food processor (or blender) off and add in the melted butter. Pulse everything together a few times until it’s blended together.
3. If you don’t have a food processor, you can use store bought Oreo crumbs OR crush them with a freezer bag and a heavy rolling pin. Then, stir everything together in a bowl.
4. Add the crumbs to the bottom of your springform pan. Spread it out nice and evenly and press down lightly with your fingers.
5. Once this is done, go in with the bottom of a flat measuring cup and tamp the crust down so it is compact and tight inside of the pan.

6. Chill your formed crust (and the pan) in the refrigerator or freezer for 30 minutes.

10. Move the ice cream filled springform pan to the freezer and chill for at least 1 hour before going forward with the next step: the hot fudge layer.

18. Once the cream has become very thick (you can see the trail of the whisk), increase the speed to medium high and beat for an additional 30 seconds to 1 minute. After this, it should look super airy and have formed stiff peaks.

19. Once the whipped cream forms stiff peaks, use an offset spatula to smooth the whipped cream on top of the set hot fudge layer.
20. Then, chop 8 of your Oreo cookies and sprinkle them on top of the whipped cream layer. Press down gently with your hand to sink them into the whipped cream topping and secure them into place.

Then, run a butterknife under hot water and dry it off. Run the warm knife around the sides of the cake to release it from the springform pan, and then gently remove the outer ring.

To cut the cake into slices, run a large and very sharp knife (like a chef’s knife) under hot water, then dry it off with a clean towel. Slice the cake into wedges, and remove with a cake server.

How to store an Ice Cream Cake

If you have any leftover ice cream cake, keep all remaining slices together and cover tightly. Freeze. Allow to thaw for 10-15 minutes before slicing and serving. A double wrapping of plastic wrap and foil will help keep the cake fresher for longer.

How long does Ice Cream Cake last in the freezer?

Ice cream cake will last up to 3 months, as long as ice crystals haven’t formed and freezer burn has not set in.

Oreo Ice Cream Cake FAQs

Now that you’ve tried this Oreo-packed cookies and cream ice cream cake, you’re probably wondering what chilly creations to try next.