Oreo Ice Cream Cake

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This homemade Oreo ice cream cake recipe is a quick and easy homemade ice cream cake!

Layers of ice cream, hot fudge sauce, and Oreo cookies sit on top of an Oreo crust for a delicious warm weather treat.

Oreo Ice Cream Cake on a plate with a slice cut out
  • It is so easy to put together!
  • This no-bake cake is a perfect cool and refreshing treat when it’s hot outside.
  • It costs much less than buying an ice cream cake.
  • You can use your favorite ice cream flavors to change it up!
oreos , butter , ice cream , cool whip , fudge with labels to make Oreo Ice Cream Cake

Ingredients for Oreo Ice Cream Cake

  • Cookies: Crushed whole Oreos (including the filling) make a chocolatey crust. You can use any flavor of filled cookies.
  • Ice Cream: I use vanilla ice cream in this recipe, but you can use any flavor. Strawberry or mint chocolate chip are great options.
  • Fudge Sauce: The homemade fudge sauce has a thick consistency (thicker and chocolate syrup) and a rich chocolatey flavor. It’s easy to make and highly recommended in this recipe.
  • Toppings: Sprinkle some nuts, extra crushed cookies, toffee pieces, or mini M&M’s for an extra special celebration!


  • Use Nilla Wafers, golden Oreos, or thin mints instead of Oreos.
  • Turn it into a birthday cake with golden Oreos and sprinkles.
  • Layer in sliced strawberries, bananas, or blueberries in Step 3 before the fudge topping if desired.
adding cool whip to pan to make Oreo Ice Cream Cake
adding oreos to Oreo Ice Cream Cake
finished Oreo Ice Cream Cake in the pan

How to Make Oreo Ice Cream Cake

Double up the recipe and keep one in the freezer for a sweet treat!

  1. Mix crushed Oreos and butter and press it into the bottom of a loaf pan.
  2. Layer the ice cream, fudge sauce, and crushed Oreo cookies.
  3. Top with whipped topping and remaining Oreo crumbs and freeze until solid.
Oreo Ice Cream Cake with chocolate syrup

Holly’s Tips

  • Remove the ice cream from the freezer to soften before preparing this cake.
  • Line the loaf pan (or a small cake pan) with parchment paper to make it easy to remove from the pan.
  • Remove the frozen cake from the pan by dipping the bottom in cold water for about 5 seconds, then lift it out using the parchment paper as handles.
  • To cut the cake, dip a sharp knife in hot water between each slice.

Oreo Overload!

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Oreo Ice Cream Cake on a plate with a slice cut out

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Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.

Prep Time 10 minutes

Cook Time 10 minutes

Freeze Time 4 hours

Total Time 4 hours 20 minutes

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  • 33 Oreo cookies (13.29oz package)
  • 6 tablespoons butter melted
  • 3 cups vanilla ice cream softened (or your favorite flavor)
  • 8 ounces whipped topping such as Cool Whip, or as needded
  • 2 cups 5 Minute Fudge Sauce or store bought hot fudge sauce
  • If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.

  • Line a 9×5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.

  • Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.

  • Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they’re the size of small peas. Alternatively, you can pulse them a few times in a food processor.

  • In a medium bowl, combine the crushed Oreos and melted butter.

  • Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.

  • Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.

  • Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.

  • To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.

  • Use any flavor of ice cream.
  • An offset spatula is a great way to spread the ice cream.

Calories: 491 | Carbohydrates: 68g | Protein: 6g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 388mg | Potassium: 308mg | Fiber: 3g | Sugar: 43g | Vitamin A: 330IU | Vitamin C: 0.3mg | Calcium: 89mg | Iron: 5mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Cake, Dessert, Party Food

Cuisine American

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

Oreo Ice Cream Cake with chocolate sauce and a title
no bake Oreo Ice Cream Cake with writing
close up of a slice of Oreo Ice Cream Cake with writing
Oreo Ice Cream Cake in the pan and sliced with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

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