Oreo Ice Cream Cake Recipe

This Oreo Ice Cream Cake is an absolute dream for cookies-and-cream lovers! With layers of creamy vanilla ice cream, rich chocolate fudge, and plenty of crushed Oreo cookies, this no-bake dessert is as easy as it is delicious. Perfect for birthdays, celebrations, or just because you’re craving something sweet, this cake will quickly become a family favorite!

Why You’ll Love This Recipe

• No-Bake Perfection – No need to turn on the oven; this cake comes together with minimal effort.
• Layers of Goodness – Crunchy Oreos, creamy ice cream, and chocolate fudge make for an irresistible combination.
• Customizable – Switch up the ice cream flavor or add extra toppings for your own unique twist.
• Make-Ahead Friendly – Perfect for preparing in advance, so you’re always ready for dessert!

Ingredients

• Oreo Cookies – The star of the show! Crushed for the crust and sprinkled throughout the layers.
• Butter – Helps hold the crust together.
• Vanilla Ice Cream – A creamy base that pairs perfectly with the cookies and chocolate.
• Hot Fudge Sauce – Adds rich, chocolatey goodness between layers.
• Whipped Topping – A light and fluffy finishing touch.
• Chocolate Chips or More Oreos – For garnish and extra crunch.

Note: Full ingredient measurements are listed in the recipe card below.

How to Make Oreo Ice Cream Cake

Step 1: Prepare the Oreo Crust

Crush the Oreos into fine crumbs and mix them with melted butter. Press the mixture firmly into the bottom of a springform pan to create a solid crust. Freeze for 10 minutes.

Step 2: Add the Ice Cream Layer

Let the vanilla ice cream soften slightly, then spread it evenly over the Oreo crust. Smooth out the top and freeze again until firm.

Step 3: Drizzle the Fudge Layer

Warm the hot fudge sauce slightly so it’s pourable but not too hot. Drizzle it over the ice cream layer and spread it evenly. Return to the freezer.

Step 4: Top with Whipped Cream

Spread a generous layer of whipped topping over the fudge layer for a light and airy finish.

Step 5: Garnish and Freeze

Sprinkle crushed Oreos or chocolate chips over the top for extra texture and flavor. Freeze for at least 4 hours, or until fully set.

Step 6: Serve and Enjoy

When ready to serve, let the cake sit at room temperature for a few minutes to soften slightly, then slice and enjoy!

Pro Tips for Making the Recipe

• Use a Springform Pan – It makes it easier to remove the cake cleanly.
• Soften Ice Cream Properly – Let it sit at room temperature for about 10 minutes to make spreading easier.
• Chill Between Layers – Freezing between each step ensures clean and distinct layers.
• Customize the Flavors – Swap vanilla for cookies and cream, chocolate, or mint chip ice cream for a fun twist.

How to Serve

• Drizzle with Extra Fudge – Because you can never have too much chocolate.
• Add Fresh Berries – Strawberries or raspberries add a nice contrast to the richness.
• Serve with a Cold Glass of Milk – The classic Oreo pairing!

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store it in an airtight container in the freezer for up to 2 weeks.

Freezing

This cake is best kept frozen until serving. Make sure it’s stored in a freezer-safe container to prevent freezer burn.

Reheating

No need to reheat! Simply let the cake sit for a few minutes before slicing to make serving easier.

FAQs

Can I use different ice cream flavors?

Absolutely! Chocolate, cookies and cream, or even peanut butter ice cream would all be delicious.

How do I prevent the crust from getting too hard?

Let the cake sit at room temperature for a few minutes before slicing to make the crust easier to cut through.

Can I make this cake dairy-free?

Yes! Use dairy-free ice cream, whipped topping, and a dairy-free chocolate sauce for a vegan-friendly version.

How far in advance can I make this?

This cake can be made up to a week in advance—just keep it tightly wrapped in the freezer.

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