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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 for a perfect summer treat.
Print Recipe
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings: 12 slices
Course: Dessert
Calories: 650
Ingredients Method Notes

Ingredients
  

Cookies and Cream Base
  • 36 pieces Oreos no need to separate creme filling
  • 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
  • 1 8-ounce container whipped cream completely thawed

Method
 

  1. Line a 9x13-inch pan with parchment paper and set aside.
  2. Blend Oreos until crumbs, add 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.
  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, sharp knife for clean cuts and enjoy!