This homemade Oreo ice cream cake recipe is a quick and easy homemade ice cream cake!
Layers of ice cream, hot fudge sauce, and Oreo cookies sit on top of an Oreo crust for a delicious warm weather treat.
You’ll Love This Oreo Ice Cream Cake Because…
- It is so easy to put together!
- This no-bake cake is a perfect cool and refreshing treat when it’s hot outside.
- It costs much less than buying an ice cream cake.
- You can use your favorite ice cream flavors to change it up!
Ingredients for Oreo Ice Cream Cake
- Cookies: Crushed whole Oreos (including the filling) make a chocolatey crust. You can use any flavor of filled cookies.
- Ice Cream: I use vanilla ice cream in this recipe, but you can use any flavor. Strawberry or mint chocolate chip are great options.
- Fudge Sauce: The homemade fudge sauce has a thick consistency (thicker and chocolate syrup) and a rich chocolatey flavor. It’s easy to make and highly recommended in this recipe.
- Toppings: Sprinkle some nuts, extra crushed cookies, toffee pieces, or mini M&M’s for an extra special celebration!
Variations
- Use Nilla Wafers, golden Oreos, or thin mints instead of Oreos.
- Turn it into a birthday cake with golden Oreos and sprinkles.
- Layer in sliced strawberries, bananas, or blueberries in Step 3 before the fudge topping if desired.
How to Make Oreo Ice Cream Cake
Double up the recipe and keep one in the freezer for a sweet treat!
- Mix crushed Oreos and butter and press it into the bottom of a loaf pan.
- Layer the ice cream, fudge sauce, and crushed Oreo cookies.
- Top with whipped topping and remaining Oreo crumbs and freeze until solid.
Holly’s Tips
- Remove the ice cream from the freezer to soften before preparing this cake.
- Line the loaf pan (or a small cake pan) with parchment paper to make it easy to remove from the pan.
- Remove the frozen cake from the pan by dipping the bottom in cold water for about 5 seconds, then lift it out using the parchment paper as handles.
- To cut the cake, dip a sharp knife in hot water between each slice.
Oreo Overload!
Did your family love this Oreo Ice Cream Cake? Leave a rating and a comment below.
Oreo Ice Cream Cake
Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.
Equipment
Ingredients
- 33 Oreo cookies (13.29oz package)
- 6 tablespoons butter melted
- 3 cups vanilla ice cream softened (or your favorite flavor)
- 8 ounces whipped topping such as Cool Whip, or as needded
- 2 cups fudge sauce or store bought hot fudge sauce
Instructions
- If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.
- Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.
- Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.
- Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they're the size of small peas. Alternatively, you can pulse them a few times in a food processor.
- In a medium bowl, combine the crushed Oreos and melted butter.
- Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.
- Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.
- Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.
- To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.
Notes
- Use any flavor of ice cream.
- An offset spatula is a great way to spread the ice cream.
Nutrition Information
Calories: 491 | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 388mg | Potassium: 308mg | Fiber: 3g | Sugar: 43g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 5mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Cake, Dessert, Party Food
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
yummmmmy!!
Delish!
Super great recipe
I have a question on the Oreo fudge ice cream cake and I don’t know how to get the question answered but if I make my own fudge sauce she says to use chocolate chips, but is that semi sweet ?milk chocolate? I’m not sure?
Hoping someone can answer
I use semi-sweet chocolate chips in the fudge sauce.
Love your recipes. This cake looks delicious! Can I use whipped cream instead of cool whip?
Thank you Jackie! I’ve only tried the recipe as written. It should work, but the texture will be slightly different (still delicious!).
Looks delicious can’t wait to try this delicious cake
What size loaf pan was used?
This recipe uses a 9×5 pan but any size can be used.
this looks delicious how many people does it serve?
thanks- Amy
This will serve 4-6 people.
Love your recipes.
Thank you Alice! :)
can’t wait to try this.
I am very interested in the homemade fudge sauce, but when I click on the link to get it it’s coming g back with an error that the recipe no longer exists can I please get the recipe?!
Thank you for letting me know! I’ve updated the link in the post… you can find the recipe here: https://www.spendwithpennies.com/wicked-fudge-sauce/