Oreo Ice Cream Cake
Make a homemade Oreo Ice Cream Cake with just 3 ingredients! A no-bake dessert packed with cookies ‘n cream, hot fudge, and Oreo crunch.
If you’ve been following Life in the Lofthouse for a while, then you already know just how much our family loves Oreo cookies and desserts. There’s just something so nostalgic about the classic chocolate sandwich cookies. From cheesecakes to brownies to frozen treats, Oreos seem to make every dessert even better! Honestly, I don’t think I’ve ever met someone who could turn down a dessert loaded with Oreos. It’s truly one of my all-time favorite frozen desserts to make for birthdays, summer parties, holidays, or anytime we want an easy chilled treat. It’s cool, creamy, chocolatey, and incredibly simple to throw together with just a handful of ingredients.
OREO ICE CREAM CAKE
Made with Double Stuffed Oreo cookies, hot fudge, and cookies and cream ice cream, this no-bake ice cream cake recipe comes together with very little effort and tastes even better than store-bought ice cream cakes. Every bite is packed with crunchy chocolate cookies, smooth ice cream, and decadent fudge for a creamy and delicious make-ahead dessert everyone will devour. If you’re looking for an easy make-ahead dessert, this easy ice cream cake recipe is a winner for entertaining or celebrations. Simply freeze it overnight, slice it, and serve whenever you’re ready.
Find my expert tips on how to make a homemade Oreo ice cream from scratch below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Easy Oreo Ice Cream Cake Recipe:
- No-Bake Frozen Dessert: Assembling this cake requires minimal effort and no baking, making it a hassle-free option for busy days.
- Versatile Party Treat: With its combination of creamy ice cream and crunchy Oreos, it’s a dessert that appeals to all ages.
- Customizable: Easily adapt the recipe to suit dietary preferences or to add your personal twist.
- Make-Ahead-Friendly: Prepare it in advance and store it in the freezer until ready to serve.
Ingredients
- 1 package (1-pound) Double Stuffed Oreo cookies
- 1 jar (12.8 ounces) Hot Fudge (I like the Hershey’s brand)
- 2 containers (1.5 quarts, each) Cookies n’ Cream Ice Cream
Optional Toppings
- whipped cream
- chocolate sauce
- caramel
- chopped nuts
Instructions
Place all of the Oreo cookies in a large ziplock bag OR food processor. Crush Oreos to a chunky to fine crumb. Reserve 1/2 cup for the topping.
Place the remaining crushed Oreos in a bowl. Heat the jar of fudge according to directions, then pour the warm fudge all over the crushed Oreos in the bowl. Gently mix to combine, then pour into the bottom of a 9×13-inch baking dish. Spread out evenly. Cover and place in the freezer for one hour to set.
Meanwhile, place the two containers of ice cream out on the counter for 30 minutes to soften. Spread the softened ice cream evenly all over the cookie crust. Top the ice cream evenly with the reserved 1/2 cup of crushed Oreos. Cover the pan again and place it back in the freezer to set for at least 6 hours or overnight before serving.
Cut the frozen ice cream cake into 12 squares and serve with desired toppings. Note: The Oreo crust will get hard as it freezes, so I like to use a sharp knife to cut it with.
Servings
Serves 12.
Storage
Store the leftover Oreo ice cream cake covered in the freezer. If covered well, leftovers should stay good in the freezer for up to 2 weeks. Thaw before serving.
Holly’s Tips for The Best Oreo Ice Cream Cake Recipe:
- Use Double-Stuffed Oreos: Double Stuffed Oreos create a richer, more cohesive cookie crust, especially when combined with warm hot fudge sauce.
- Avoid Overcrushing The Cookies: For the best Oreo Ice Cream Cake texture, aim for a mix of fine crumbs and small chunks. This gives the crust structure and a satisfying bite.
- Warm The Hot Fudge: Heating the fudge helps it blend smoothly with the crushed Oreos, creating a dense, fudgy layer that holds together after freezing.
- Press The Crust Into The Pan: Make sure the Oreo and fudge mixture is evenly packed into the 9×13-inch dish so the base sets properly and slices cleanly later.
- Allow The Ice Cream Time To Soften: Let the Cookies n’ Cream ice cream sit at room temperature for about 20-30 minutes. It should be spreadable, not melted, for the best creamy layers.
- Freeze Overnight For Best Results: While 6 hours is the minimum, freezing overnight gives the Oreo Ice Cream Cake the best firm texture and easiest cutting results. Allow the cake to sit at room temperature for 5-10 minutes so it softens slightly for easier slicing and the best creamy bite.
- Make It Your Own: Add whipped cream, chocolate sauce, caramel, or chopped nuts just before serving for a yummy finish.
Frequently Asked Questions:
Yes! Oreo Ice Cream Cake is an excellent make-ahead dessert. In fact, it needs to be frozen for several hours or overnight, making it perfect for parties, holidays, and celebrations.
Cookies and cream ice cream is the most popular choice because it pairs perfectly with the Oreo crust, but you can also use vanilla, chocolate, or other favorite flavors.
Yes, regular Oreos work just fine. However, Double Stuffed Oreos create a thicker and richer crust with extra creaminess.
Use a sharp knife dipped in warm water to cut through the frozen cake. Since the Oreo crust becomes firm, warming the knife helps create clean, even slices.
Absolutely! Popular toppings include whipped cream, chocolate sauce, caramel drizzle, chopped nuts, sprinkles, or extra crushed Oreos.
The Oreo crust naturally hardens in the freezer. Let the cake sit at room temperature for 5-10 minutes before slicing to soften slightly.
To make Oreo Ice Cream Cake gluten-free, swap the regular Oreo cookies for a certified gluten-free chocolate sandwich cookie that mimics the same texture and flavor. Most major brands offer gluten-free cookie options that work well for the crust and topping without changing the method. Be sure to also check that your hot fudge sauce and ice cream are labeled gluten-free, as some brands may contain additives or cross-contamination risks.
Similar Recipes
Craving something similar? Make my Heavenly Oreo Dessert.
Looking for something a little different? My Oreo Milkshakes are just as creamy and chocolately.
Can’t get enough of Oreo desserts? Try these frozen favorites next: Homemade Oreo Cookies, No Churn Raspberry Oreo Ice Cream, and Pistachio Oreo Ice Cream Dessert.
Have you made this Oreo Ice Cream Cake recipe? 🍨
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #OreoIceCreamCake #LifeInTheLofthouse
Oreo Ice Cream Cake
Ingredients
Oreo Ice Cream Cake:
- 1 package (1-pound) Double Stuffed Oreo cookies
- 1 jar (12.8 ounces) Hot Fudge (I like the Hershey's brand)
- 2 containers (1.5 quarts, each) Cookies n' Cream Ice Cream
Optional Toppings:
- whipped cream
- chocolate sauce
- caramel
- chopped nuts
Instructions
- Place all of the Oreo cookies in a large ziplock bag OR food processor. Crush Oreos to a chunky to fine crumb. Reserve 1/2 cup for the topping.
- Place remaining crushed Oreos in a bowl. Heat the jar of fudge according to directions then pour the warm fudge all over the crushed Oreos in the bowl. Gently mix to combine then pour into the bottom of a 9×13-inch baking dish. Spread out evenly. Cover and place in freezer for one hour to set.
- Meanwhile, place the two containers of ice cream out on the counter for 30 minutes to soften. Spread the softened ice cream evenly all over the cookie crust. Top ice cream evenly with the reserved 1/2 cup of crushed Oreos. Cover pan again and place back in the freezer to set for at least 6 hours or overnight before serving.
- Cut frozen ice cream cake into 12 squares and serve with desired toppings. (The Oreo crust will get hard as it freezes, so I like to use a sharp knife to cut it with.) Store any leftovers covered in the freezer. If covered well, leftovers should stay good in the freezer for up to 2 weeks.
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