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 have shared so many ice cream cakes over the years – some with brownie crust, one with Samoa cookies and even one that is just 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 packed with chocolate and Oreos and makes for the perfect summer to cool down. In addition, this cake requires only FEM ingredients.

Ingredients in this Oreo ice cream cake

  • Oreos: of course Oreos – these cookies form the bottom of the cake and decorate the top.
  • Butter: The crushed cakes are mixed with butter to form the crust for these cake bars.
  • Cookies and ice cream: ice cream is next and be sure to use a brand you love as ice cream is the most important 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 have to admit that I haven't sampled all 15 different brands! (Not sponsored)
  • Hot fudge sauce: A container of hot fudge spreads over the ice next. You can make your own if you feel ambitious.
  • Cool whipLast but not least, we add 1 container of Cool Whip on top. If you would like a healthier alternative, 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

Add 1 cup heavy cream, 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract in a mixing bowl attached to a stick mixer (with a whisk attachment). Whip together to increase speed and whip until firm peaks form, approx. 2-4 minutes. Spread the whipped cream with a spatula over the ice until smooth.

Oreo Ice Cream Cake tip

  • Do not add hot butter to the crushed Oreos: Allow the butter to cool slightly before mixing the two together to avoid greasy rods.
  • Crush Oreos consistently: if there are large pieces of Oreos in the crust, it will still taste good, but the bars will not cut as well. I recommend a blender or food processor for crushing Oreos.
  • Change things up: swap flavor profiles: try coin 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 to easily remove the cake. These Oreo ice cream bars adhere to the pan / sides and are almost impossible to pull out nicely without the parchment paper.
  • Allow the bars to stand for 5 minutes at room temperature before cutting and serving. Use a warm, sharp knife (run it under hot water, dry with a towel) to cut into the bars. Serve and return any leftovers (covered tightly) to the freezer.

More ice cream treats:

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.

Course: Dessert

Food: American

Keywords: Oreo Ice Cream Cake

Servings: 24 bars

ingredients

  • 36 regular Oreos (no need to separate cream filling from cookie)
  • 7 tablespoons unsalted butter, melted and cooled slightly
  • 1 container (12-14 ounces) of hot fudge
  • 1 and 1/2 containers (48 ounces EACH) cookies and ice cream (so about 72 ounces total ice cream; just over 1/2 gallon)
  • 1 container (8 ounces) of whipped cream (like Cool Whip) thawed completely (See Note 1)
  • Optional: 3-4 extra Oreos

Instructions

  1. PREPARE: Line a 9 x 13 pan with parchment paper, leaving an overhang for easy removal, and set it aside.

  2. CRUST: Mix a full Oreos in a powerful blender or food processor (do not separate cookie from cream) until they are all crumbly. Be sure to mix all large chunks again so that the crust cuts nicely. When everything is in crumbs, add the melted (and slightly cooled) 7 tablespoons butter. Stir until a thick dough is formed and squeeze the mixture into the prepared 9 x 13 pan. Use the bottom of a 1 cup measuring cup to press the crust well into the bottom of the pan. No need to go up the sides of the pot.

  3. ICE CREAM: pour the ice cream over the crust in large buckets. Use a strong silicone spatula to push the ice down and smooth it into 1 even layer. Cover the pan with foil or plastic wrap and freeze for 1-2 hours or until firm.

  4. HOT FUDGE: add the whole jar of hot fudge to the top of the ice and spread the fudge with a spatula in an even layer. This requires a little patience, but it will spread in an even layer. Cover pan and return to freezer for 1 hour.

  5. FINISHING: Spread the fully thawed whipped topping on top of the bars in a smooth and even layer using a spatula. If desired, crush 3-4 extra Oreos (blend or pulse in blender or food processor) and sprinkle the crumbs over the bars. Return to the freezer, covered, for attachment, 20-30 minutes or overnight.

  6. SERVING: Leave the bars for 5 minutes at room temperature before cutting and serving. Use parchment paper overhang to pull the bars out of the pan. Use a warm, sharp knife (run it under hot water, dry with a towel) to cut into the bars. Serve and return any leftovers (covered tightly) to the freezer.

  7. STORAGE: return any leftovers to the freezer immediately. Cooling does not whisk thaw and freeze very well (it gets icy), so try finishing the joists a few days after doing them if this consistency bothers you.

recipe Notes

Note 1: OR make homemade cool whip!

  • 1 cup heavy cream
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla extract

Add 1 cup heavy cream, 1/2 cup powdered sugar and 1/2 teaspoon vanilla extract in a mixing bowl attached to a stick mixer (with a whisk attachment). Whip together to increase speed and whip until firm peaks form, approx. 2-4 minutes. Spread the whipped cream with a spatula over the ice until smooth.

0 Compartir