Oreo Ice Cream Cake Recipe

5 from 258 votes

Oreo Ice Cream Cake is an easy no bake layered dessert with creamy ice cream, rich fudge, and crunchy Oreos, perfect for parties.

Prep Time10

Freeze Time5

Total Time5 10

Course: Dessert

Cuisine: American

Servings:

Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
Spread softened ice cream over crust and freeze for 2 hours.
Drizzle warm fudge over ice cream and freeze for 1 hour.
Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!

Recipe Tips.

Warm the fudge slightly so it spreads smoothly over the frozen layer.
Use a sharp knife dipped in warm water for neat slices.
Store tightly covered in the freezer for up to one week, making this a great make ahead dessert.
Serving tip. Prior to serving, thaw the cake for 30 minutes in the refrigerator, or 15 minutes on the counter. This will ensure the cake is at just the right temperature and consistency.
Line the pan with plastic wrap or parchment paper to make it easier to lift the cake out, cut, and serve.
To crush the Oreos, place them in a food processor, or fill a Ziploc and use a rolling pin to break them up. Choose fine crumbs or more chunky pieces - your choice!

Transport the cake. Use an insulated ice chest to transport your ice cream cake along with some ice to keep it cold. You have a few ice options:

Regular ice will work for a short travel time. Avoid opening the cooler until you're ready to remove the cake.
Ice packs/blue ice last longer than regular ice and don't leave water when they've melted. This is a good option for longer travel, or if your destination, such as a park, will not have a freezer to store the cake until it's time to eat.
Dry ice is the third option. This will keep your cake frozen for quite some time. Be aware that you will need extra time to thaw the cake before serving or it will be too frozen/hard to cut.
For a thicker Oreo crust, increase the amount of Oreos and butter, and make sure your pan is large enough to accommodate the added volume.

Store. Wrap in plastic wrap and store in an airtight container in the freezer for 5-7 days.