Oreo Ice Cream Cake
This Oreo Ice Cream Cake is the ultimate no-bake dessert! Made with just 4 simple ingredients—Oreo cookies, vanilla ice cream, hot fudge, and Cool Whip—it's quick to assemble and always a hit. Perfect for birthdays, summer parties, or any time you need a cool, crowd-pleasing treat.
Ingredients
- 40 Oreo cookies, crushed reserve a few for topping
- 1.5 quarts vanilla ice cream slightly softened
- 1 11.75-ounce jar hot fudge topping (Smucker’s is my go-to)
- 1 16-ounce container Cool Whip, thawed
Instructions
- Place 10–15 Oreo cookies at a time in a plastic bag, then crush them using a rolling pin or mallet. Repeat until all cookies are crushed. Spread into an even layer to form the cookie crust at the bottom of your prepared pan. Save a few crushed Oreos for topping.
- Cut the softened ice cream into ½-inch slabs and lay them across the cookie crust. Press gently into an even layer. As the ice cream melts, you can smooth it into a more uniform layer with a rubber spatula. It doesn't have to be perfect. It will all get covered by fudge and Cool Whip, so nobody will see it.
- Using a large spoon, place dollops of the hot fudge sauce over the top of the ice cream layer and gently spread it out.
- Using an offset spatula, spread the entire container of Cool Whip over the fudge. Sprinkle the remaining crushed Oreos over the top.
- Place the dessert in the freezer for at least 4 hours or overnight.
Notes
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- This frozen ice cream cake can be stored in an airtight container or covered and stored in the freezer for up to 7 days.
- Want to make this look more like a traditional cake? Use a round springform pan.
- No rolling pin? Use a mallet or anything heavy to crush the Oreo cookies inside a resealable plastic bag. Or, if you're lucky to have one, a food processor makes it even faster. Make sure not to process the cookies too much - 10 pulses is about all you'll need to do. The cookies need to stay somewhat chunky to form the bottom layer.
- Use a foil pan for quick clean-up and easy transport - perfect for picnics and birthday parties.
- Use a thick, hot fudge ice cream topping for the chocolate layer. I like Smucker's Hot Fudge. Don't use a syrup like Hershey's. It's too thin.
- This dessert freezes well - I always make it the night before and let it firm up overnight.
- Soften the ice cream slightly at room temperature (about 10 minutes) before layering. It makes spreading easier.
Tried this recipe?Let us know how it was!
