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Oreo Ice Cream Cake has a crunchy cookie crust, cookies and cream ice cream, and a rich layer of crushed Oreos and hot fudge tucked inside! Finished with a layer of whipped topping (and yes, more Oreos!), it’s the ultimate ice cream dessert!
If you’re looking for a dessert that’s guaranteed to disappear fast, this Oreo Ice Cream Cake is it! It’s ridiculously easy to throw together, can be made days (really weeks!) in advance, and is perfect for birthday parties and summer barbecues!
Just 5 Ingredients Needed!
- Oreo Cookies – This is one ingredient I’ll always use name-brand for! However, you could use an off-brand chocolate sandwich cookie if you’d like.
- Butter – I recommend using salted butter to balance out the sweetness of the cookies.
- Ice Cream – You can use vanilla or cookies and cream. Cookies and cream certainly makes it a bit more rich! You can either use two 1.5-quart containers or use 3/4 of a gallon tub.
- Fudge Topping – I use a jar of hot fudge topping.
- Whipped Topping – Aka. Cool Whip! Use name brand or off brand, original, light, or extra creamy…whatever you prefer!
How to Make Oreo Ice Cream Dessert
Make the Oreo Crust
Start by making the crust. Though not all of the Oreos are used in the crust, you’ll go ahead and crush them all in the food processor right away. Reserve 1 cup of the crumbs and set them aside.
To the food processor with the remaining crumbs, add the melted butter and pulse to combine. Press the mixture into the bottom of a 9×13-inch pan and set aside.
Layer it Up!
I recommend setting the ice cream out for 15-20 minutes to soften it so it’s easier to work with. Spread half of the ice cream onto the crust and smooth to an even layer.
Warm the fudge sauce so it’s softened a bit (though you don’t want it piping hot). Pour over the ice cream then sprinkle 3/4 cup of the reserved crumbs on top.
Spoon the next layer of ice cream on top and spread carefully (it’s okay if some of it is mixing and melty!). Cover the pan with plastic wrap and freeze for at least 6 hours to solidify.
Add the Garnishes
Spread the whipped topping over the frozen ice cream cake. Garnish with the remaining Oreo crumbs and drizzle with additional hot fudge sauce. Return to the freezer or enjoy right away!
How to Make a 1/2 Batch in a Square Pan
Halving this recipe is quite simple and a great idea if you have a small crowd. Use 24 Oreo cookies (a regular sized package is plenty), use just one 1.5 quart container of ice cream, and just half a container of fudge and whipped topping. Make it in an 8×8 or 9×9-inch pan.
Tasty Variations to Try!
- Peanut Butter Oreo – Use peanut butter Oreos and add a drizzle of peanut butter along with the fudge in the middle and on top!
- Mint Oreo – Mint chip ice cream in place of the cookies & cream!
- Cookie Jar – Use 1.5 quarts of cookie dough ice cream and 1.5 quarts of cookies and cream. Add some crushed chocolate chip cookies on top with the Oreos!
- Triple Chocolate – If you really, really love chocolate, use chocolate ice cream for at least one of the two layers. Then you’ll have a chocolate crust, chocolate ice cream, and chocolate fudge!
Other Ice Cream Desserts You’ll Love
- Cookie Dough Ice Cream Dessert
- Turtle Ice Cream Dessert
- Fried Ice Cream Pie
- Ice Cream Cake Roll
- Brownie Ice Cream Sandwiches
- Banoffee Ice Cream Pie
- No Churn Vanilla Ice Cream
Oreo Ice Cream Cake
Equipment
- 1 9×13-inch pan
Ingredients
- 1 18-ounce package Oreo cookies (family-size package)
- 1/4 cup butter melted
- 3 quarts cookies and cream ice cream softened
- 1 12-ounce jar hot fudge topping divided
- 1 8-ounce tub whipped topping thawed
Instructions
- Crush all the cookies using a food processor. (OR place them in a gallon size resealable baggie and crush with a rolling pin).1 18-ounce package Oreo cookies (family-size package)
- Reserve 1 cup of the crumbs;
- Add the melted butter to the remainder of the crumbs and stir until combined.1/4 cup butter
- Press into the bottom of a 9×13-inch pan.
- Scoop about half of the ice cream over the crust and smooth to an even layer.1.5 quarts cookies and cream ice cream
- Spread most of the hot fudge over the ice cream; reserve the remainder for garnishing the top.1 12-ounce jar hot fudge topping
- Sprinkle about 3/4 cup of the reserved cookie crumbs over the fudge then top with the remaining ice cream.1.5 quarts cookies and cream ice cream
- Cover with foil and freeze for 6 hours or overnight.
- Spread the whipped topping over the ice cream and garnish with the remaining fudge and crushed Oreos.1 8-ounce tub whipped topping
- Enjoy right away or return to the freezer until ready to serve!
