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Oreo Ice Cream Cake Recipe

Lil' Luna
This Oreo Ice Cream Cake makes for the perfect no bake dessert during warm summer months. Best of all, it only takes 5 simple store bought ingredients! No one can resist the layers of crushed Oreos, Cookies and Cream Ice Cream, Hot Fudge, Cool Whip, and MORE Oreos!
4.97 from 53 votes
Prep Time 10 mins
Freezer Time 5 hrs
Total Time 5 hrs 10 mins
Course Dessert
Cuisine American
Servings 15
Calories 689 kcal


  • 1 pkg Oreos crushed (see notes)
  • 1/4 c butter melted
  • 1/2 Gallon cookies and cream ice cream softened
  • 16 oz jar hot fudge warmed
  • 8 oz carton whipped topping thawed


  • 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 and sprinkle with reserve Oreos and freeze for 2 hours. Remove from freezer and let it set out for 15 minutes before serving. ENJOY!



A regular size package of Oreo cookies is 14.3 oz which is about 36 cookies. However, if you add more or less the recipe will still work. It just depends on how thick you want your Oreo crust to be and if your pan is big enough.


Calories: 689kcalCarbohydrates: 82gProtein: 10gFat: 35gSaturated Fat: 21gCholesterol: 119mgSodium: 344mgPotassium: 603mgFiber: 2gSugar: 67gVitamin A: 1170IUVitamin C: 1.6mgCalcium: 349mgIron: 0.6mg
Keyword Oreo Ice Cream Cake
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