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Easy Oreo Ice Cream Cake Recipe

This delicious no-bake Oreo ice cream cake combines crunchy cookie crust, creamy ice cream, and rich fudge, perfect for a quick and indulgent dessert.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Calories: 3500
Ingredients Method Notes

Ingredients
  

Crust
  • 36 pieces regular Oreos no need to separate creme filling
  • 7 tablespoons unsalted butter melted and slightly cooled
Filling
  • 1 container hot fudge topping 12 to 14 ounces
  • 1.5 containers cookies and cream ice cream about 72 ounces total
  • 1 container whipped cream completely thawed

Method
 

  1. Line a 9x13-inch pan with parchment paper and set aside.
  2. Blend Oreos until crumbs form, then mix with melted butter and press into the pan to form a crust.
  3. Scoop ice cream over crust, smooth, cover, and freeze for 1–2 hours until firm.
  4. Spread hot fudge over ice cream, cover, and freeze for 1 hour.
  5. Spread whipped topping over fudge, sprinkle crushed Oreos if desired, and freeze for 20–30 minutes or overnight.
  6. Let stand 5 minutes at room temperature, then cut with a hot knife and serve.

Notes

Use a hot knife for clean cuts and enjoy!