Oreo Ice Cream Cake

Name: Oreo Ice Cream Cake
Prep time: 35 min
Total time: 8 h 35 min
Ingredients: 36 Oreo sandwich cookies, divided; 5 tablespoons (71 g) unsalted butter, melted; 1 1/2 quarts (1.4 L) vanilla ice cream, softened until spreadable; 3/4 cup (180 ml) hot fudge sauce, warmed just enough to spread and then cooled; 1 1/2 quarts (1.4 L) cookies-and-cream ice cream, softened until spreadable; 2 cups (480 ml) cold heavy cream; 1/4 cup (30 g) powdered sugar; 1 teaspoon (5 ml) vanilla extract; 6 additional Oreo cookies, roughly chopped, optional, for decorating

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

Press crushed Oreos and butter into a springform pan, layer softened vanilla ice cream with fudge and cookie crumbs, add cookies-and-cream ice cream, then freeze solid. Unmold and finish with whipped cream and more Oreos.

Jump to Recipe

Oreo Ice Cream Cake is much easier to build when you stop treating it like a regular cake. The freezer is doing the structural work, so each layer only needs to be spread evenly and given enough time to firm before the next one goes on. A springform pan makes the final unmolding far less dramatic.

The biggest mistake is letting the ice cream melt instead of soften. You want it spreadable but still thick, roughly the texture of soft-serve. If a layer starts turning liquid around the edges, put everything back in the freezer for 15 minutes before continuing.

Prep35 minutes

Cook0 minutes

Total8 hrs 35 min

Serves12 servings

DifficultyMedium

Ingredients

Servings

36 Oreo sandwich cookies, divided
5 tablespoons (71 g) unsalted butter, melted
1 1/2 quarts (1.4 L) vanilla ice cream, softened until spreadable
3/4 cup (180 ml) hot fudge sauce, warmed just enough to spread and then cooled
1 1/2 quarts (1.4 L) cookies-and-cream ice cream, softened until spreadable
Whipped topping: 2 cups (480 ml) cold heavy cream
1/4 cup (30 g) powdered sugar
1 teaspoon (5 ml) vanilla extract
6 additional Oreo cookies, roughly chopped, optional, for decorating

Instructions

1Line the bottom of a 9-inch springform pan with parchment and lightly grease the inside ring.
2Crush 24 Oreos into fine crumbs. Mix with the melted butter, press firmly into the bottom of the pan, and freeze 20 minutes.
3Spread the softened vanilla ice cream over the frozen crust. Freeze 30 minutes, until the surface is firm enough to support the next layer.
4Crush 12 Oreos into coarse pieces. Spread the cooled fudge over the vanilla layer, sprinkle with the cookie pieces, and freeze 30 minutes.
5Spread the softened cookies-and-cream ice cream evenly over the fudge layer. Cover and freeze at least 6 hours, preferably overnight, until completely solid.
6Beat the cold heavy cream, powdered sugar, and vanilla to firm peaks. Keep refrigerated until the cake is ready to decorate.
7Run a warm towel around the outside of the springform ring for 15 to 20 seconds, release the ring, and transfer the cake to a serving plate. Spread or pipe the whipped cream over the top and decorate with chopped Oreos.
8Freeze the decorated cake 30 minutes. For cleaner slices, dip a long knife in hot water, wipe it dry, and repeat between cuts.

Nutrition Information

Estimated per serving: 1 of 12 servings.

910Calories

12 gProtein

96 gCarbohydrates

54 gTotal Fat

32 gSaturated Fat

3 gFiber

77 gTotal Sugars

390 mgSodium

175 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Soften the ice cream on the counter only until it is spreadable. Melted ice cream refreezes icy instead of creamy.
Make sure the fudge is no longer warm before spreading it over the ice cream layer.
A hot, dry knife is the difference between clean frozen slices and an Oreo excavation project.

Substitutions

vanilla ice cream → chocolate ice cream This makes the cake more intensely chocolate without changing the method.

hot fudge sauce → thick chocolate ganache cooled to room temperature Use a soft ganache that remains sliceable when frozen.

homemade whipped cream → frozen whipped topping, thawed It is more stable and convenient for decorating, though less rich.

Storage Instructions

Keep the cake tightly covered in the freezer for up to 2 weeks for best flavor and texture. Let it stand at room temperature for 5 to 10 minutes before slicing, depending on how cold your freezer runs.

Make Ahead

This is designed for make-ahead service. Assemble the cake through the final ice-cream layer up to 1 week ahead, wrap well, then decorate with whipped cream the day you plan to serve it.

Allergen Note

Contains wheat, milk, and soy. Oreo labeling can vary by market, so check the package for current allergen information.

Frequently Asked Questions

How soft should the ice cream be before layering?

It should be easy to spread with a spatula but still hold its shape. If liquid collects around the edges, it has softened too far and should go back into the freezer briefly.