OREO ICE CREAM CAKE
Thick, sweet, and delicious Oreo Ice Cream Cake with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
The Easiest Ice Cream Cake!
I’ve shared so many ice cream cakes over the years — some with brownie crusts, one with Samoa cookies, and even one that’s only three ingredients. We definitely love our ice cream around these parts 🙂
My mom is known among our extended family and family friends for her ice cream desserts, so here’s another one she made often: Oreo ice cream cake. It’s loaded with chocolate and Oreos and makes the perfect summer, cool down treat. Plus this cake requires only FIVE ingredients
Ingredients In This Oreo Ice Cream Cake
- Oreos: of course Oreos — these cookies make up the base of the cake and garnish the top.
- Butter: the crushed up cookies get mixed with butter to form the crust for these cake bars.
- Cookies and cream ice cream: ice cream is next and make sure to use a brand you love since the ice cream is the main flavor. Don’t have a brand you love? Taste-testers ranked 15 different brands in this article. We love Tillamook and TurkeyHill best, but I’ll admit I haven’t sampled all 15 of the different brands! (Not sponsored)
- Hot fudge sauce: one container of hot fudge gets spread over the ice cream next. .
- Cool whip: Last, but not least, we add 1 container Cool Whip on top. If you’d like a healthier alternative, you can try TruWhip. Or make your own “Cool Whip” whipped topping to finish off this Oreo ice cream cake (recipe below!)
Homemade “Cool Whip”
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
In a mixing bowl attached to a stand mixer (with a whisk attachment) add in the 1 cup heavy cream, 1/2 cup powdered sugar, and 1/2 teaspoon vanilla extract. Beat to combine and then increase the speed and whip until firm peaks form, about 2-4 minutes. With a spatula, spread the whipped cream over the ice cream until smooth.
Oreo Ice Cream Cake Tips
- Don’t add hot butter to the crushed Oreos: let the butter slightly cool before mixing the two together to avoid greasy bars.
- Throughly crush the Oreos: if there are big pieces of Oreos in the crust, it will still taste great, but the bars won’t cut out as nicely. I recommend a blender or food processor for crushing the Oreos.
- Switch things up: swap flavor profiles: try mint Oreos and mint ice cream OR chocolate Oreos and chocolate ice cream. The sky is the limit — mix and match different Oreo flavors with complementary ice cream flavors.
- Line the pan with parchment paper and leave an overhang for easy cake removal. These Oreo ice cream bars will stick to the pan/sides and be nearly impossible to pull out neatly without the parchment paper.
- Let bars stand for 5 minutes at room temperature before cutting and serving. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars. Serve and return any leftovers (covered tightly) to the freezer.
More Ice Cream Treats:
- Cookie Dough Ice Cream Bars food-safe cookie dough crust with cookie dough ice cream filling
- Churro Ice Cream Sandwiches vanilla ice cream sandwiched between 2 hot churros
- Gelato two authentic recipes from Italy — chocolate & Stracciatella (chocolate chip)
- Mint Ice Cream Bars brownie base with mint ice cream and chocolate ganache topping
- The BEST Healthy Chocolate Ice Cream (no bananas)
FREE BONUS
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