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Oreo Ice Cream Cake is the ultimate fix for those muggy days when nothing but the coldest treat will do. With layers of Oreo cookies, creamy ice cream, rich fudge sauce, and clouds of Cool Whip, this dessert always draws cheers at birthdays or backyard barbecues.
The first time I made this cake for a summer family barbecue, there were no leftovers. Now every year I get requests and even my Oreo-obsessed sister wants it for her birthday.
Ingredients
- Oreo cookies: Crushed for the chocolatey base and topping Any generic chocolate sandwich cookie works if that is what you have
- Butter: Melted for binding the crust together Use real butter for best taste
- Oreo cookies and cream ice cream: Choose a creamy brand for smooth layers and intense cookie flavor
- Hot fudge sauce: Adds richness and gooey texture Warm it slightly to spread but do not overheat
- Cool Whip thawed: This becomes the fluffy top layer You can use homemade whipped cream if you prefer
- A few extra Oreos: Crushed for garnishing Select fresh cookies so they stay crisp on top
Step-by-Step Instructions
- Soften the Ice Cream:
- Let the ice cream sit out for about twenty minutes until scoopable but not runny This step makes spreading easier
- Make the Cookie Crust:
- Pulse Oreos in a food processor until finely ground Add melted butter to the crumbs and mix until the texture is like wet sand Firmly press this mixture into the bottom of a nine by thirteen inch pan to create an even layer
- Layer the Ice Cream:
- Spoon softened ice cream over the crust Use the back of a spoon or offset spatula to smooth it level Place the pan in the freezer for at least one hour until firm
- Add the Hot Fudge:
- Remove the frozen pan and gently spread a thick layer of hot fudge sauce over the ice cream Chill for another hour to let everything set
- Finish with Cool Whip and Oreos:
- Swirl a generous layer of thawed Cool Whip across the fudge Use light strokes for a fluffy look Sprinkle extra crushed Oreos on top for crunch and pop the dish back in the freezer for at least three to four hours to set completely
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I love how the fudge sauce thickens into gooey ribbons between the layers My favorite part is seeing little hands fight over the crunchy Oreo topping every holiday
Storage Tips
Keep the cake tightly covered in foil or plastic wrap in the freezer It stays fresh for up to one week For the cleanest slices use a sharp knife dipped in hot water then wiped dry between each cut
Ingredient Substitutions
If you cannot find Oreo brand cookies feel free to use any good chocolate sandwich cookie More chocolate options like fudge striped cookies are fun too You can use any ice cream you like Mint chip and cookie dough both taste great as swaps for the standard cookies and cream
Serving Suggestions
Serve straight from the freezer for best texture Add a drizzle of extra fudge sauce or a few fresh strawberries for color and tang If you are feeding a crowd you can double the recipe and make it in a larger pan
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Recipe FAQs
- → What is the best way to soften ice cream for spreading?
Allow the ice cream to thaw at room temperature for about 20 minutes. It should be soft enough to spread but not fully melted.
- → Can I use different flavors of ice cream?
Absolutely! You can substitute your favorite ice cream flavor for cookies & cream to create new combinations.
- → How long should the cake freeze before serving?
For best results, freeze the assembled cake for 3-4 hours or overnight to ensure it sets fully and slices cleanly.
- → Is it possible to make this dessert ahead of time?
Yes, this dessert is perfect for advance prep! Assemble and freeze up to several days ahead. Just cover well to prevent freezer burn.
- → What can I use instead of Cool Whip?
Freshly whipped cream, lightly sweetened, works well as a substitute for the topping in this dessert.
- → Can I add extra toppings or mix-ins?
Feel free to add sprinkles, chocolate chips, or caramel drizzle for extra flair and flavor.