This homemade Oreo ice cream cake recipe is a quick and easy homemade ice cream cake!
Layers of ice cream, hot fudge sauce, and Oreo cookies sit on top of an Oreo crust for a delicious warm weather treat.
- It is so easy to put together!
- This no-bake cake is a perfect cool and refreshing treat when it’s hot outside.
- It costs much less than buying an ice cream cake.
- You can use your favorite ice cream flavors to change it up!
Ingredients for Oreo Ice Cream Cake
- Cookies: Crushed whole Oreos (including the filling) make a chocolatey crust. You can use any flavor of filled cookies.
- Ice Cream: I use vanilla ice cream in this recipe, but you can use any flavor. Strawberry or mint chocolate chip are great options.
- Fudge Sauce: The homemade fudge sauce has a thick consistency (thicker and chocolate syrup) and a rich chocolatey flavor. It’s easy to make and highly recommended in this recipe.
- Toppings: Sprinkle some nuts, extra crushed cookies, toffee pieces, or mini M&M’s for an extra special celebration!
Variations
- Use Nilla Wafers, golden Oreos, or thin mints instead of Oreos.
- Turn it into a birthday cake with golden Oreos and sprinkles.
- Layer in sliced strawberries, bananas, or blueberries in Step 3 before the fudge topping if desired.
How to Make Oreo Ice Cream Cake
Double up the recipe and keep one in the freezer for a sweet treat!
- Mix crushed Oreos and butter and press it into the bottom of a loaf pan.
- Layer the ice cream, fudge sauce, and crushed Oreo cookies.
- Top with whipped topping and remaining Oreo crumbs and freeze until solid.
Holly’s Tips
- Remove the ice cream from the freezer to soften before preparing this cake.
- Line the loaf pan (or a small cake pan) with parchment paper to make it easy to remove from the pan.
- Remove the frozen cake from the pan by dipping the bottom in cold water for about 5 seconds, then lift it out using the parchment paper as handles.
- To cut the cake, dip a sharp knife in hot water between each slice.
Oreo Overload!
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Oreo Ice Cream Cake
Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.
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If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.
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Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.
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Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.
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Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they’re the size of small peas. Alternatively, you can pulse them a few times in a food processor.
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In a medium bowl, combine the crushed Oreos and melted butter.
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Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.
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Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.
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Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.
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To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.
- Use any flavor of ice cream.
- An offset spatula is a great way to spread the ice cream.
Calories: 491 | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 388mg | Potassium: 308mg | Fiber: 3g | Sugar: 43g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
