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Oreo Ice Cream Cake

Prep Time 6 hours 15 minutes
Servings 12


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


  • 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 9x13-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. Enjoy!
    (Store any leftovers covered in the freezer. If covered well, leftovers should stay good in the freezer for 2 weeks.)