How to Make an Easy Oreo Ice Cream Cake in 6 Simple Steps

Are you ready to indulge in a dessert that will make your taste buds dance with joy? If you’re like me and love the combination of creamy ice cream and crunchy Oreos, then this Oreo Ice Cream Cake Recipe Easy Simple is just what you need! It’s a delightful treat that’s perfect for any occasion, whether it’s a birthday party, a summer barbecue, or just a sweet way to end a weeknight dinner. Plus, it’s so easy to make that you’ll have time to whip up some easy pasta recipes for dinner too!

Why You’ll Love This Recipe

• Quick and easy to prepare, perfect for busy weeknights.
• Rich layers of creamy ice cream and fudgy goodness.
• Perfect for sharing with family and friends.
• Customizable with your favorite toppings.
• Great for any occasion, from casual get-togethers to special celebrations.

Ingredients

To create this delicious Frozen Oreo Cake, you’ll need the following ingredients:

• 36 regular Oreos (no need to separate the cream filling from the cookie; plus 3–4 additional Oreos if desired for topping)
• 7 tablespoons unsalted butter (melted and slightly cooled)
• 1 (12 to 14-ounce) container hot fudge topping
• 1-1/2 (48-ounce) containers cookies and cream ice cream (about 72 ounces total ice cream, just over 1/2 gallon)
• 1 (8-ounce) container whipped cream (like Cool Whip, completely thawed, see note 1 for homemade)

Full ingredient list with measurements is provided in the printable recipe card below.

How to Make the Recipe

Let’s dive into the fun part—making this Oreo Ice Cream Cake! Follow these simple steps:

1. Line a 9×13-inch pan with parchment paper, leaving an overhang for easy removal, and set aside.
2. In a powerful blender or food processor, blend the Oreos (with cream) until they are crumbs. Reblend any large chunks so the crust will cut nicely. Once all in crumbs, add melted (and slightly cooled) butter. Stir until a thick dough forms and press that mixture into the prepared pan. Use the bottom of a 1-cup measuring cup to press the crust firmly into the bottom of the pan. No need to go up the sides of the pan.
3. Scoop the ice cream over the crust in big scoops. Use a silicone spatula to press down the ice cream and smooth it into an even layer. Cover the pan with foil or plastic wrap and freeze for 1–2 hours or until firm.
4. Add the entire jar of hot fudge on top of the ice cream and, using a spatula, spread the fudge into an even layer. This takes some patience, but it will spread into an even layer. Cover the pan and return to the freezer for 1 hour.
5. Using a spatula, spread the completely thawed whipped topping over the bars into a smooth, even layer. If desired, crush the 3–4 extra Oreos (blend or pulse in blender or food processor) and sprinkle the crumbs over the bars. Return to the freezer, covered, to firm up, 20–30 minutes or overnight.
6. Let bars stand for 5 minutes at room temperature before cutting and serving. Use the parchment overhang to pull the bars out of the pan. Use a hot, sharp knife (run it under hot water, dry with a towel) to make cuts into the bars.

Pro Tips for Making the Recipe

Here are some helpful suggestions to ensure your Oreo Ice Cream Cake turns out perfectly:

• Make sure your ice cream is slightly softened before scooping to make spreading easier.
• For a fun twist, try adding different flavors of ice cream or toppings like crushed nuts or sprinkles.
• If you want to make this a Diy Oreo Birthday Cake, consider adding candles on top of the whipped cream layer!
• For a more decadent experience, drizzle extra hot fudge on top when serving.

How to Serve

This Oreo Ice Cream Cake is best served cold. I love to cut it into squares and serve it on a colorful plate for a festive touch. You can also pair it with a scoop of vanilla ice cream or a drizzle of chocolate sauce for an extra treat. It’s a fantastic dessert that will impress your guests and leave them asking for seconds!

Make Ahead and Storage

This cake is perfect for making ahead of time! You can prepare it a day or two in advance and keep it in the freezer until you’re ready to serve. Just make sure to cover it well to prevent freezer burn. If you have leftovers (which is rare!), store them in an airtight container in the freezer for up to a week. Just let it sit at room temperature for a few minutes before cutting into it again.

Now that you have this Oreo Ice Cream Cake Recipe Easy Simple in your back pocket, you can impress your family and friends with minimal effort! And while you’re at it, don’t forget to check out my No More Slumps Smoothie or Energy Boosting Green Smoothie for a refreshing drink to pair with your dessert. Happy baking!