Oreo Ice Cream Cake – Just So Tasty

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Video Oreo Ice Cream Cake – Just So Tasty

This homemade Oreo ice cream cake is delicious for summer. With a thick cookie crust, ice cream, chocolate fudge, & whipped cream – it’s perfect for anyone who loves cookies and cream and is so easy to make. Slice of Oreo ice cream cake.

**This post was updated in May 2021 to be made in a 9×13 inch pan. It includes new photos and recipe tips**

If you’re looking for an easy, no-bake summer dessert – then this Oreo ice cream cake is the way to go. There’s no baking required and you end up with a delicious dessert that rivals any ice cream parlor. It’s cold, creamy, loaded with Oreos and perfect if you love cookies and cream. Now, I love my favorite Oreo pie recipe – but if you’re looking for something frozen, then this is the way to go.

The Perfect Oreo Ice Cream Cake

Also read: Oreo Ice Cream Cake

This ice cream cake has 4 layers that you’ll need to assemble:

  • a thick cookie crust
  • cookies and cream ice cream
  • chocolate fudge
  • whipped cream

For the crust, you’ll mix together crushed cookies and melted butter, then press it into the bottom of your pan. It’s super important that you don’t press down the crust too tightly, otherwise, it can be very hard to slice.

Then you’ll spoon cookies and cream ice cream over the crust and smooth the top. The ice cream should be slightly softened first so that it’s easy to spread in an even layer. I used a 1.75 quart tub (about 1.75 litres). Then you’ll pop it in the freezer for the ice cream to firm back up.

Pro Tip: To soften the ice cream, take it out of the freezer about 15-30 minutes prior. Add the ice cream to a bowl and give it a stir so that it’s an even consistency. This ensures that your ice cream cake freezes evenly.

Also read: Homemade Oreo Ice Cream Cake | Beyond Frosting

Collage of 2 photos - Oreo crust and ice cream spread on top in a pan.

After the ice cream is firm again (about 60 minutes), you’ll drizzle some hot fudge on top and pop it back in the freezer again. Whipped cream goes on top, and then I like to sprinkle on some extra cookie crumbs. Then once again, pop it back in the freezer so that it’s firmed up before serving.

Pro Tip: I actually don’t recommend covering the entire cake with hot fudge. It can end up making the whipped cream almost slide off the top. Leaving some of the ice cream exposed helps the whipped cream “stick”.

Pan of Oreo ice cream cake.

Tips & Tricks

  • This recipe can also be made in a 9-inch springform pan. Press the crust into the bottom and slightly up the sides of the pan. When ready to serve, trace around the outside of the cake with a sharp knife, then unclamp the outer ring.
  • The crust can be hard to slice since it’s frozen. Don’t pack it down too tightly, or you’ll have issues.
  • Homemade whipped cream can be substituted with an 8 oz tub of thawed whipped topping.

Also read: Oreo Ice Cream Cake – Just 5 Ingredients! | Lil’ Luna

What’s the best way to cut the ice cream cake? I recommend taking the ice cream cake out of the freezer about 5-10 minutes before serving. Dip a large, sharp knife in a tall glass of hot water then dry it off. Then use the warm knife to cut the cake.

How to transport an ice cream cake: This is a bit tricky. I’ll often place mine in a cooler with a few ice packs when transporting the cake.

Lice of cookies and cream ice cream cake

Ice cream, Oreos & whipped cream – what’s not to love about this Oreo ice cream cake. And if you love Oreos, make sure to try these other favorites too:

  • Oreo Cheesecake
  • Oreo Brownies
  • Oreo Marshmallow Brownies
  • Oreo Cheesecake Cookies

For more information please see the list of Oreo ice cream cake

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