This homemade Oreo ice cream cake is a perfect summer treat. With a thick cookie crust, cookies-and-cream ice cream, chocolate fudge, and whipped cream, it’s simple to make and loved by Oreo fans everywhere. 
Updated May 2021: adapted for a 9×13 inch pan with new photos and recipe tips.
If you want an easy, no-bake dessert for warm days, this Oreo ice cream cake delivers. There’s no oven required and the result rivals any ice cream shop: cold, creamy, full of Oreo flavor, and ideal for fans of cookies and cream.
The Perfect Oreo Ice Cream Cake
The cake is made in four simple layers:
- thick Oreo cookie crust
- cookies-and-cream ice cream
- hot fudge drizzle
- whipped cream topping
For the crust, crush whole Oreo cookies (wafers and filling) and mix them with melted unsalted butter, then press the mixture into the bottom of a lightly greased 9×13 inch pan. Important: don’t press the crust too firmly or slices will be difficult to cut when frozen.
Scoop slightly softened cookies-and-cream ice cream into a bowl and stir until smooth, then spoon and spread it evenly over the crust. I used about 1.75 quarts of ice cream. Return the pan to the freezer for the ice cream to firm up (about an hour).
Pro tip: Remove the ice cream from the freezer 15–30 minutes before assembling, transfer it to a bowl, and stir to an even consistency so it spreads smoothly and freezes evenly.
Once the ice cream has firmed, drizzle hot fudge over the surface—leave some ice cream exposed so the whipped cream adheres better—and freeze again. Whip cold heavy cream with powdered sugar until stiff peaks form, spread it over the cake, and optionally sprinkle additional crushed Oreos on top. Freeze the cake again until fully set.
Pro tip: Avoid covering the entire surface with hot fudge; a full layer can make the whipped cream slide off. Leaving parts of the ice cream exposed helps the topping stick.
Tips & Tricks
- You can also make this in a 9-inch springform pan—press the crust on the bottom and slightly up the sides. When serving, run a sharp knife around the edge before unclamping.
- Because the crust is frozen, avoid packing it too tightly to make slicing easier.
- If you prefer, use an 8 oz tub of thawed whipped topping instead of homemade whipped cream.
Cutting the cake: Take the cake out of the freezer 5–10 minutes before serving. Dip a large sharp knife in hot water, dry it, and use the warm blade to make clean slices.
Transporting the cake: Keep it in a cooler with ice packs for short trips to prevent melting.
Ice cream, Oreos, and whipped cream—this cake is a crowd-pleaser. Below are the recipe details, ingredient list, instructions, and notes for making the cake at home.
Oreo Ice Cream Cake
Ingredients
- 36 Oreo cookies*
- 1/2 cup unsalted butter, melted
- 1.75 quarts (about 1.75 L) Oreo ice cream, slightly softened
- 1/2 cup hot fudge sauce (120 ml)
- 1 cup whipping cream (240 ml)
- 2 tablespoons powdered sugar
- Extra Oreo cookies for decorating (optional)
Instructions
- Lightly grease a 9×13 inch pan.
- Place the Oreo cookies (wafers and filling) in a large freezer bag and crush them with a rolling pin.
- Combine the crushed cookies with melted butter and press the mixture into the bottom of the pan. Do not press too tightly.
- Freeze the crust for 10 minutes.
- Scoop the slightly softened ice cream into a large bowl and stir until smooth and even in texture.
- Spoon and spread the ice cream over the crust. Cover and freeze for 1 hour until firm.
- Drizzle hot fudge over the firm ice cream, leaving some ice cream exposed. Cover and freeze for another hour.
- Whip the cold whipping cream with powdered sugar until stiff peaks form. Spread the whipped cream over the cake and sprinkle with crushed Oreos if desired.
- Cover and freeze the cake for at least 6 hours, or overnight, before serving.
Notes
- One standard US package of Oreo cookies contains 36 cookies; this is the quantity used for the crust plus extra for topping.
- 1.75 quarts of ice cream is roughly 1.75 liters (about ½ gallon).
- You can substitute whipping cream with an 8 oz container of thawed whipped topping.
- Nutrition information is an estimate per slice, assuming 15 equal pieces.
- Store the cake covered in the freezer.
Nutrition
Calories: 522 kcal; Carbohydrates: 59 g; Protein: 7 g; Fat: 31 g; Saturated Fat: 17 g; Sugar: 44 g. (Estimates per slice.)