When I think of fun indulgence, this Oreo Ice Cream Cake Recipe is on the top of my list. There is nothing so delicious as a chocolate and ice cream dessert. Add in one of my all-time favorite cookies, and you have me drooling.
When the kids got home from camp this year, I was excited to welcome them home with a special treat. Their camp does not serve dessert so I know they were craving something sweet and cool. I happened to have some OREO’s and vanilla ice cream on hand so this ice cream cake recipe sounded like the perfect summer dessert recipe. This is a super easy, no bake recipe, all you need is a little advance time to allow for the ice cream to refreeze.
Easy Oreo Ice Cream Cake Recipe
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If your kids are at home, they will love helping you make this dessert. If not, enjoy the chance to grab an extra cookie for yourself as a snack while you assemble this super easy Oreo Ice Cream Cake Recipe!
To begin, you’ll want to take your ice cream out of the freezer to allow it to soften a bit. I usually do this when I begin to make my crust since it doesn’t take very long.
To make your crust, you’ll need crushed Oreo cookies. I use my food processor, but you can do this by hand by adding your cookies to a plastic bag and using your rolling pin to crush them with. Obviously, the crumbs are smaller and easier to manage when you use a food processor. Start by making your Oreo Crust which is easily done in a food processor.
I place my crust in a spring form pan since it comes apart easily to showcase the cake after it is frozen. If you are making a larger cake, you can put it in a casserole dish or an 8×8 square pan.
Using a flat-bottomed glass or measuring cup, press the cookie crumb mixture into your pan. I pushed the crust up the sides on the spring form pan. This is optional, but I liked the look of the cookie coated outside of the Oreo ice cream cake.
Carefully spread your ice cream over the crust with a spatula. This is why you need it to be soft. If it isn’t soft enough, you can wait a few more minutes and try again. After you get the ice cream over the crust, you’ll simply cover with plastic wrap and put back into the freezer for a half hour.
Take your Oreo ice cream cake out of the freezer, and spread hot fudge onto the ice cream. I warmed it slightly but don’t make it too hot that it will melt your ice cream. You’ll put it back into the freezer for another half hour at this point.
After another half hour, you’l pull your Oreo ice cream cake back out of the freezer and top with whipped topping and cookies. Pop back into the freezer covered loosely with plastic wrap until ready to serve.
Before serving, allow the pan to sit for 5 to 10 minutes to allow for easier slicing. Don’t wait too long though! You don’t want your ice cream to melt!
I love how easy it is to make this fun Oreo ice cream cake recipe! It’s the ideal choice for a fun summer party, birthday cake, or a special surprise treat when your kids come home from a week at camp!
Don’t miss these other desserts:
- 5 Ingredient Raspberry Tart
- S’Mores Bars Recipe
- Mason Jar Dump Cake Dessert
- Frozen Yogurt Bark Recipe
- 8 oz oreo cookies, crushed (about 1/2 a package)
- 1/4 cup melted butter
- (1/2) of a 1/2 gallon softened Vanilla ice Cream
- 1 jar fudge topping
- 8 oz carton Cool Whip
- In mixing bowl, combine cookie crumbs and butter until blended. ( I used food processor). Press into pan. Spread ice cream over crust; freeze until firm. Remove form the freezer, pour fugue topping over ice cream and refreeze. Top with cool whip and serve immediately or freeze it until ready to eat. Allow cake to sit out 5 minutes before cutting.
- This is for a 6 1/2 inch pan but double it for a 9 x13 pan and cut into bars