Oreo Ice Cream Cake

Prep Time 20 minutes
Total Time 8 hours 20 minutes
Servings 12 servings

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This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!

oreo ice cream cake whole with whipped cream and halved oreos

This recipe for Oreo Ice Cream Cake is one of my favorite desserts for summer, which is saying a lot, because I know you know that I love a good ice cream cake.

Maybe it was my recipe for Strawberry Shortcake Ice Cream Cake that convinced you. Or maybe it was my Ice Cream Brownie Mountain that gave my not-so-secret obsession away. This Copycat Dairy Queen Ice Cream Cake?

But when you think about it, what’s not to love?

Ice cream in cake form is the perfect dessert in every sense — it tastes amazing, it’s a breeze to make, and you can experiment with as many flavor variations as you’d like.

And this ice cream cake?

This one’s got Oreo cookies and Oreo ice cream!

(Like I said above, this ice cream cake is for Oreo lovers only!)

If you’re a dedicated Oreo fan like me you can also check out my recipes for No Bake Oreo Cheesecake and No Churn Oreo Ice Cream Cupcakes.

oreo ice cream cake whole with slice being pulled out on white plate

The one thing this recipe requires is time; each layer is frozen before the next layer is added. I like to make this cake on a day when I know I’ll be hanging out at home, at least a day before I plan on serving it. It can also be made well in advance, just wrap the cake tightly in plastic wrap and store in the freezer for up to 3 months.

Because you never know when you’re going to need an emergency Oreo Ice Cream Cake! (<– I won’t admit how often this happens around here 😉 )

How to make an Oreo Ice Cream Cake:

  • Start with a decadent Oreo crust: This crust requires only two ingredients and almost zero effort!
  • Layer with softened ice cream: Removing the ice cream from the freezer about 20 minutes beforehand makes the layering and mixing process a snap.
  • Freeze between layers: Taking the time to freeze the cake between each layer will make cake-building a mess-free endeavor, with clear layers!
  • Decorate the finished Oreo ice cream cake: Once the cake has been assembled it’s all ready to be decorated. I suggest a combination of whipped cream or whipped topping, chocolate sauce, and Oreo cookies.
oreo ice cream cake slice on white plate with white background
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How long can I store Oreo Ice Cream Cake?

This Oreo Ice Cream Cake can be frozen up to 3 months.

Obviously, I don’t recommend storing at room temperature or in the refrigerator unless you like ice cream soup 😉

When you remove the ice cream cake from the freezer to serve, you will want to let it sit about 10 minutes before slicing.

You will have about 20-25 minutes before your ice cream cake will get very soft and you’ll want to return it to the freezer, so be sure to have your guests assembled before serving!

slice of oreo ice cream cake on white plate white bite missing

Variations on this Oreo Ice Cream Cake:

  • No Oreo ice cream? Not to worry! This cake is just as delicious when made with plain vanilla or chocolate ice cream.
  • Take advantage of Oreo specialty flavors! Keep your eye out for mint, double-stuffed, birthday cake, and cinnamon bun-flavored Oreos (among others!) — and feel free to mix up the ice cream flavor to match!
  • For a peanut butter twist use peanut butter Oreos, stirring smooth or creamy peanut butter into the ice cream instead of hot fudge sauce (give it 20 seconds in the microwave to help mix it in better!)
  • Alternatively, swap the hot fudge sauce with caramel sauce, strawberry sauce, or fruit preserves. There are unlimited options!
  • Make a dairy-free version of this ice cream cake! Did you know that Oreos are naturally vegan? Simply substitute the ice cream, hot fudge sauce, and whipped topping with your favorite non-dairy version.

More No Bake dessert recipes to try:

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Oreo Ice Cream Cake

5 from 11 votes
This Oreo Ice Cream Cake is made with an Oreo crust, chocolate Oreo ice cream layer, chocolate fudge, and an Oreo ice cream layer — for Oreo lovers only!
Prep Time 20 minutes
Freezing time 8 hours
Total Time 8 hours 20 minutes
Cuisine American
Course Dessert
Servings 12 servings
Calories 465cal



  • 24 Oreo cookies with filling
  • 1/2 cup unsalted butter melted

Chocolate Oreo Ice Cream Layer

  • 1 litre Oreo ice cream (1 quart) softened
  • 2 tablespoons hot fudge or chocolate sauce warmed

Chocolate Crumbles

  • 10 Oreo cookies with filling, crushed
  • 1/2 cup thick hot fudge sauce warmed

Oreo Ice Cream Layer

  • 1 litre Oreo ice cream (1 quart) softened


  • whipped cream
  • chocolate sauce
  • Oreos



  • Line a 9" Springform pan with parchment paper (pinch it in between the bottom and the outer ring for easy removal).
  • Place Oreos and melted butter in a food processor and process until smooth — it will start to clump together.
  • Press into the bottom and about 1/2" up the sides of the Springform pan.

Chocolate Oreo Ice Cream Layer

  • Stir together Oreo ice cream and chocolate sauce. Spread over crust and freeze for 1-2 hours until set.

Chocolate Crumbles

  • Stir together crushed Oreo cookies and fudge sauce.
  • Drop by teaspoonfuls over firm chocolate ice cream layer.

Oreo Ice Cream Layer

  • Spread softened ice cream over top of chocolate crumbles and smooth the top.
  • Freeze at least 6 hours or overnight before garnishing and serving.


  • Garnish with sweetened whipped cream or whipped topping, chocolate sauce and Oreos as desired.
  • Slice and serve.
  • Store leftovers in the freezer up to 3 months.


*You can simplify this Oreo Ice Cream Cake by using only one kind of ice cream in both layers. I like to take the extra step to make it extra special!
*You will need two packages of Oreos for this recipe

Nutrition Information

Calories: 465cal | Carbohydrates: 55g | Protein: 6g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 59mg | Sodium: 283mg | Potassium: 293mg | Fiber: 2g | Sugar: 38g | Vitamin A: 607IU | Vitamin C: 1mg | Calcium: 130mg | Iron: 3mg
Keywords ice cream cake, oreo ice cream cake

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Reader Interactions


  1. Cam says

    Hi Ashley! Is there a trick to removing the cake from the springform pan? It’s frozen solid with the ice cream. I’m hoping that when I’m ready to serve it that it will just soften and release after setting out for 10 minutes? Thanks so much! So excited to serve this for my kiddo’s b-day!

    • Ashley Fehr says

      Hi Cam! Yes I just let it warm for some time and then it should come out fine. If you need to speed things up, you can wrap a warm towel around the edges and the bottom to make things go faster!

  2. Claudia Lamascolo says

    We are all such big Oreo fans and when I made this everyone just flipped over it … this was a huge hit!

  3. Sam says

    Are you sure it’s eight tablespoons of butter for 24 Oreos? Every Oreo crust recipe I’ve ever seen (& I’ve seen a few) calls for four or five tablespoons.

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