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Oreo Ice Cream Cake

Helen T. Patterson
This Oreo Ice Cream Cake is an easy, no-bake dessert that layers crushed Oreo cookies, creamy ice cream, and fluffy whipped topping for the ultimate indulgence. Perfect for birthdays, summer parties, or just because, this dessert is sure to satisfy your sweet tooth with its crunchy, creamy, and chocolaty flavors.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 servings
Calories 420 kcal

Equipment

  • 1 – 9-inch springform pan (or 9x13 baking dish)
  • 1 – Food processor (or zip-top bag and rolling pin)
  • 1 mixing bowl
  • 1 – Spatula or spoon
  • 1 Measuring cups
  • 1 – Knife for serving

Ingredients
  

For the crust:

  • 36 Oreo cookies crushed
  • 6 tablespoons unsalted butter melted

For the filling:

  • 1.5 quarts 48 ounces vanilla ice cream, softened
  • 8 ounces whipped topping such as Cool Whip, thawed

For the topping:

  • 10 Oreo cookies crushed (for garnish)
  • 1/2 cup chocolate syrup
  • Optional: 1/4 cup mini chocolate chips

Instructions
 

Step 1: Prepare the Oreo Crust

  • Crush the Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  • In a mixing bowl, combine the crushed Oreos with melted butter and stir until fully coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan, creating an even layer.
  • Place the crust in the freezer for 10-15 minutes to set.

Step 2: Add the Ice Cream Layer

  • Let the ice cream soften for about 10-15 minutes at room temperature.
  • Spread the softened ice cream evenly over the frozen Oreo crust.
  • Return the cake to the freezer and freeze for at least 30 minutes.

Step 3: Add the Whipped Topping

  • Spread the thawed whipped topping evenly over the ice cream layer.
  • Sprinkle crushed Oreos on top and drizzle with chocolate syrup.
  • Add optional toppings like mini chocolate chips or sprinkles.

Step 4: Freeze and Serve

  • Cover the cake with plastic wrap and freeze for at least 4 hours, or overnight for best results.
  • Before serving, let the cake sit at room temperature for 5-10 minutes to soften slightly.
  • Slice, serve, and enjoy!

Notes

  • You can substitute vanilla ice cream with cookies and cream, chocolate, or mint ice cream for a fun twist.
  • Make sure to freeze between layers to keep the cake firm and easy to slice.
  • To make it gluten-free, use gluten-free Oreo cookies and check the ice cream ingredients.
  • For a richer flavor, add layers of hot fudge or caramel between the ice cream and whipped topping.
  • Store leftovers in the freezer for up to 2 months, covered tightly to prevent freezer burn.
Keyword Oreo Ice Cream Cake