Thick, sweet, and satisfying Oreo Ice Cream Cake Recipe with an Oreo crust, cookies and cream ice cream, hot fudge, and whipped topping.
author’s note
5 Ingredients, 1 satisfying Oreo Cake!
At this point, it’s no secret It is satisfying to an ice cream cake. I’ve shared quite a few over the years, including one with a brownie crust, one with Samoa cookies, and even a three-ingredient version.
But this Oreo Ice Cream Cake is extra nostalgic for me. My mom is famous in our family for her ice cream desserts, and this is one she made all the time. I can still picture her crushing up Oreos, mixing them with butter, and pressing that chocolatey crust into the pan while the ice cream softened on the counter.
It’s loaded with chocolate, packed with Oreos, and is the ultimate summer dessert. It’s cold, creamy, so straightforward to make, and only takes five ingredients. And honestly? I think it totally beats a Baskin Robbins Oreo Ice Cream Cake.
Oreo Ice Cream Cake Recipe Ingredients
| Ingredient | Tip or Swap |
|---|---|
| Oreos | Use the whole cookie including the cream. Crushing everything together makes the crust hold better. |
| Butter | Slightly cooled melted butter helps bind the cookie crumbs into a firm crust. |
| Cookies & Cream Ice Cream | Let it soften for 10–15 minutes so it spreads easily without breaking the crust. |
| Hot Fudge Sauce | A thick fudge sauce works best so it stays as its own layer when frozen. |
| Whipped Topping | Store-bought works great, but from-scratch whipped cream can also be used for a richer topping. |
Featured Comment
“I have made this cake for my sons birthday 3 years in a row (currently in the process of making it again tonight) it’s such a hit and so straightforward to make!
– Estelle
thank you for the amazing recipe”
chelsea’s recipe tip
Top Tips For The Best Oreo Ice Cream Cake- Crush Oreos finely: Smaller crumbs make a sturdier crust and cleaner slices.
- Let the ice cream soften: This prevents tearing the crust while spreading.
- Freeze between layers: This keeps the fudge and ice cream layers distinct.
- Use parchment: Lifting the cake out of the pan makes slicing much easier.
- Warm your knife: Run the knife under hot water for neat slices.
Storage
Freeze in an airtight container or wrap tightly in plastic wrap. Eat within a few days for best texture but it will keep for up to a month.
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