Oreo Ice Cream Cake

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This easy Oreo Ice Cream Cake is the perfect dessert for the ice cream lovers and chocolate lovers in your life. It looks beautiful, tastes amazing, and couldn't be easier to make!

Whether you need an EASY birthday cake recipe, a summer dessert, or your chocolate cravings are in full swing, you need this recipe!

Oreo Ice Cream Cake, sliced, on a white platter

Why we Love It

There are so many reasons to love this delicious Oreo ice cream cake. Here are just a few!

  • Easy to Make (but looks special!)
  • Perfect special occasion dessert, whether for a birthday cake, summer party, or just because!
  • Looks Impressive
  • No-bake dessert
  • Decadent, fudgy layer of crushed Oreos and hot fudge in the center
  • Endless options of favorite ice cream flavors and add-ins can be subbed in to create new desserts. (For instance, our Coffee Toffee Ice Cream Cake!)

What You need for this Recipe

Here is a quick look at the star ingredients for this Oreo Ice Cream Cake! Three cheers for a simple recipe!

Ingredients for Oreo Ice Cream Cake
  • Ice Cream: Your favorite brand of Chocolate Ice Cream and Cookies & Cream Ice Cream.
  • Oreos: We will use 30- feel free to adjust the number to your liking!
  • Hot Fudge: We used Smuckers brand. It is best to use hot fudge rather than chocolate syrup since the syrup doesn't firm up in the freezer. This can get messy ;0)
  • Cool Whip or Whipped Cream- This is optional. We used Cool Whip to decorate the top of the cake. You can also serve the ice cream cake slices with a dollop of whipped cream!
Oreo Ice Cream Cake Slice on a white plate

How to Make Oreo Ice Cream Cake

You can find the full, printable ice cream cake recipe further down in this post. Here is a quick rundown of our steps!

  • First, lightly oil the bottom and sides of your spring form pan with cooking oil or spray.
  • Crush the Oreos in a large ziplock bag with a rolling pin or mallet. (You could also use a food processor). We will be using about ⅓ of the crushed Oreos for the crust, middle, and top of the cake. Divide the crushed Oreos between three small bowls (or you can just estimate as you go).
Crushed Oreos in a Ziplock Bag
  • Scatter the first bowl of crushed Oreos (or about ⅓ of the total amount) in the springform pan to completely cover the bottom.
Springform Pan with Oreo Crumbs
  • Now for the ice cream! We prefer to scoop the ice cream into a large bowl or mixing bowl and mash with a spoon to soften. Allow the chocolate ice cream to soften for a few minutes or until it can be easily spread. (We leave the other ice cream container in the freezer until we are ready for it.)
Softened Chocolate Ice Cream in a glass bowl with a spoon
  • Spread softened ice cream over the crushed Oreos. Spreading with a hot metal spoon makes it even easier to spread.
Layer of softened Chocolate Ice Cream, spread into bottom of springform pan on top of layer of crushed Oreos
  • Top the chocolate ice cream layer with the next bowl of Oreo crumbs and follow with 3 oz (or desired amount) of hot fudge sauce. Then, sit the springform pan on a cookie sheet and place in the freezer to allow it to firm up while working on the next step.
Adding crushed Oreos over layer of chocolate ice cream

Layer of crushed Oreos and hot fudge
  • Now, it's time for the next layer. Soften the Cookies and Cream ice cream in a bowl on the countertop just as we did with the chocolate. Once ready, remove the pan from the freezer and spread an even layer of the ice cream over the Oreo and Hot Fudge layer.
Spreading the Oreo Ice Cream over the Oreo and hot fudge layer.
  • Drizzle with 3 more oz. of hot fudge, and the remaining crushed Oreos. Wrap pan with foil and freeze overnight.
Oreo Ice Cream Cake in springform pan, ready for the freezer
  • The next day, release the cake from spring form pan. You can help this along by wrapping a dish towel that has been dampened with hot water around the pan for a few seconds before releasing. If the cake doesn't release in some places, use a thin, hot knife to help things along.

The big reveal- loving the look at these delicious layers!

Removing the springform pan to reveal ice cream cake
  • As an optional step, we added more hot fudge drizzles to the top of the cake, and piped "stars" of whipped cream (or cool whip) with a french tip 869 around the top edge, and topped with Mini Oreos.

Decorating the Oreo Ice Cream Cake

After removing the springform pan from the sides of the cake, we decided to add a few more hot fudge drizzles on top. (This can be done before freezing- it was just a last minute detail for us!)

I piped the decorative chocolate fudge through a piping bag with the tip snipped away. You could also do the same using a small ziplock bag with the corner snipped away.

Drizzling top of Oreo Ice Cream Cake with hot fudge

I topped the cake with dollops of whipped cream (we used Cool Whip) piped with a star tip (869). As a final touch, we added mini Oreos to the top.

I love the contrasting shades of ice cream, Oreos, and whipped cream! This is such a pretty dessert- and nobody would guess how simple it is to create!

We have made so many different versions of this delicious cake, using various ice cream flavors, cookie flavors, and other add-ins.

This recipe belongs on your list of favorite desserts- we can't wait for you to try it!

Oreo Ice Cream Cake topped with dollops of Whipped Cream and Mini Oreos

More Chocolate Cakes

We hope that you enjoy this Oreo ice cream cake recipe! In addition to other Oreo Cakes, (like our Mint Oreo Cake, Cookies & Cream Cake, and Oreo Cupcakes), we would love to share more chocolatey cakes with you!

Don't miss our full roundup of favorite Chocolate Cake Recipes! If you love chocolate, we have a cake for you!

Recipe FAQs

The ice cream cake can be very firm when fresh out of the freezer. We usually allow it to sit about 10-15 minutes before we are able to more easily slice it. Keep an eye on it though, as it may soften more quickly in warmer months!

We also like to run our knife under hot water before slicing.

If you don't have a springform pan, you can also prepare this dessert in a glass 9x13 pan!

We recommend holding a dish towel dampened with hot water around the springform pan for just a few seconds right before releasing. You can also run a thin, sharp knife around the edge of the pan as needed.

Chocolate syrup does not firm up in the freezer and so we prefer to use hot fudge with this recipe. The first time that we tried this cake, the chocolate syrup seeped from the middle to the outside of the cake and so you couldn't see the pretty shades of the ice cream as clearly.

However, if chocolate syrup is the only option, I would recommend not drizzling it near the edge of the cake.

You can store leftovers in an airtight container in the freezer. If you do not have a container large enough, wrap the cake in a layer of plastic wrap followed by foil. Ice cream cakes will last up to 2-3 months in the freezer. (At our house, this cake only lasts a few days before it disappears!)

Enjoy the Recipe

Thanks so much for stopping by today! We hope that you will give this homemade Oreo ice cream cake a try. It is such a great recipe!

Keep it in mind the next time you need a great birthday cake recipe, summer cake recipe, or a quick dessert for the chocolate lovers in your life.

Oreo Ice Cream Cake, sliced, on a white platter
Oreo Ice Cream Cake on white platter, sliced.

Oreo Ice Cream Cake

This decadent Oreo Ice Cream Cake is so easy, beautiful, and delicious!
Course: Dessert
Servings: 15
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Ingredients

  • 1 48 oz container Chocolate Ice Cream (1.5 quarts)
  • 1 48 oz container Cookies & Cream Ice Cream (1.5 quarts)
  • 30 Oreos, crushed
  • 6 oz Hot Fudge (You will likely need to microwave it for a few seconds at a time until it reaches a good consistency for drizzling.)
  • 1 8 inch or 9 inch spring form pan

For Decoration

  • Cool Whip or Whipped Cream optional for decorating the finished cake
  • Mini Oreos We topped our dollops of whipped cream with these

Instructions

  • Lightly oil the bottom and sides of your spring form pan with cooking oil or spray.
  • Crush the Oreos in a large ziplock bag with a rolling pin or mallet. We will be using about ⅓ of the crushed Oreos for the crust, middle, and top of the cake. Divide the crushed Oreos between three small bowls (or you can just estimate as you go).
  • Scatter the first bowl of crushed Oreos (or about ⅓ of the total amount) in the springform pan to completely cover the bottom.
  • Scoop the Chocolate Ice Cream into a large bowl and mash with a spoon to soften. Allow to soften for a few minutes or until it can be easily spread. (We leave the other carton of ice cream in the freezer until we are ready for it.)
  • Spread softened chocolate ice cream over the crushed Oreos. Spreading with a hot metal spoon makes it even easier to spread.
  • Top the ice cream with the next bowl of crushed Oreos and follow with 3 oz (or desired amount) of hot fudge. Sit the springform pan on a cookie sheet and place in the freezer to allow it to firm up while working on the next step.
  • Next, soften the Cookies and Cream ice cream in a bowl on the countertop and spread over the Oreo and Hot Fudge layer.
  • Drizzle with 3 more oz. of hot fudge, and the remaining crushed Oreos. Wrap pan with aluminum foil and freeze overnight.
  • Release from spring form pan. You can help this along by wrapping a dish towel that has been dampened with hot water around the pan for a few seconds before releasing. If the cake doesn't release in some places, use a thin, hot knife to help things along.
  • As an optional step, we added more hot fudge drizzles to the top of the cake, and piped "stars" of whipped cream (or cool whip) with a fresh tip 869 around the top edge, and topped with Mini Oreos.
  • We find that it is best to place the ice cream cake on a serving platter rather than an elevated cake pedestal, as it may slide.

Notes

Leftovers can be stored in an airtight container.

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