I can never resist a dessert with five creamy, crunchy Oreo layers, especially when it looks this impressive without turning on the oven. This no bake Oreo Ice Cream Cake is the birthday-worthy summer treat everyone will ask for again.
I’m obsessed with this OREO Ice Cream Cake because it tastes like every birthday party I ever wanted, stacked into one ridiculous frozen slice. I love the crunch of Oreo cookies against creamy chocolate ice cream, the thick fudgey bite, and that sweet, fluffy top that makes me go back with my fork “just to even the edge.” But let’s be honest, I never stop there.
Five layers sounds dramatic, and it is. In the best way.
I adore serving this when it’s blazing hot outside, because it slices up cold, rich, messy, and completely impossible for me to resist.
Ingredients
- Oreo crumbs make that dark, crunchy base everyone secretly wants extra of.
- Melted butter holds the crust together and adds rich, salty bakery vibes.
- Chocolate ice cream brings the fudgy layer, because this cake shouldn’t play around.
- Vanilla ice cream keeps things creamy, classic, and not too intense.
- Warm hot fudge adds gooey drama, and yes, you’ll want a thick bite.
- Cream cheese gives the topping a tangy twist so it’s not just sweet.
- Powdered sugar smooths everything out without that gritty sugar crunch.
- Vanilla extract makes the creamy layer taste homemade, even if it’s easy.
- Whipped topping keeps it fluffy, light, and party-ready.
- Plus chopped Oreos add cookie crunch in the middle and on top.
- Basically, extra Oreos make it look fun without trying too hard.
Ingredient Quantities
- 24 Oreo cookies, finely crushed (about 2 cups crumbs)
- 6 tablespoons unsalted butter, melted
- 1 1/2 quarts chocolate ice cream, softened
- 1 1/2 quarts vanilla ice cream, softened
- 1 cup hot fudge sauce, warmed slightly for spreading
- 8 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 16 ounces whipped topping, thawed (for example Cool Whip)
- 1 cup chopped Oreo pieces or mini Oreos for folding and garnish
- Additional whole or halved Oreos for decoration, optional
How to Make this
1. Line a 9 inch springform pan or a 9×3 inch round cake pan with plastic wrap for easy removal.
2. Combine finely crushed Oreo crumbs and melted butter in a bowl until evenly moistened; press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze 15 minutes to set.
3. Soften chocolate ice cream until spreadable but not melted, then spread it evenly over the chilled crust. Return to the freezer while you warm the hot fudge slightly so it is pourable.
4. Drizzle warmed hot fudge over the chocolate ice cream layer and use a spatula to swirl lightly, then freeze 15 minutes to firm.
5. Soften vanilla ice cream and spread it over the fudge layer, smoothing the top; return the pan to the freezer until firm, about 30 to 60 minutes.
6. Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in half of the whipped topping and fold in the cup of chopped Oreo pieces or mini Oreos until evenly distributed.
7. Spread the cream cheese and whipped topping mixture over the frozen vanilla layer, smoothing the top. Dollop or spread the remaining whipped topping over this layer to cover.
8. Reserve additional whole or halved Oreos for decoration, then garnish the top with the reserved Oreos and any extra chopped pieces.
9. Freeze the assembled cake at least 4 hours or preferably overnight until completely firm. Let stand at room temperature 8 to 10 minutes before slicing into clean slices with a hot, dry knife.
Equipment Needed
1. 9 inch springform pan or 9×3 inch round cake pan lined with plastic wrap
2. Food processor or heavy-duty resealable plastic bag and rolling pin to crush Oreos
3. Microwave safe bowl or small saucepan to melt butter and warm hot fudge
4. Large mixing bowls (one for crust, one for cream cheese mixture)
5. Electric hand mixer or stand mixer to beat cream cheese and powdered sugar
6. Rubber spatulas and an offset spatula for spreading and smoothing layers
7. Measuring cups and spoons
8. Serrated or chef knife and a small bowl of hot water to heat and clean the blade for clean slices
9. Freezer space or a large flat baking sheet to hold the pan while freezing
FAQ
Award Winning OREO Ice Cream Cake Recipe Substitutions and Variations
- 24 Oreo cookies, finely crushed: substitute chocolate sandwich cookies of another brand or chocolate wafer cookies for a slightly different texture; for gluten free use gluten free chocolate sandwich cookies.
- 6 tablespoons unsalted butter, melted: substitute melted coconut oil for a hint of coconut or melted margarine for a dairy free option.
- 8 ounces cream cheese, softened: substitute mascarpone for a milder, silkier flavor or full fat Greek yogurt for a tangier, lighter filling (drain excess whey first).
- 16 ounces whipped topping, thawed: substitute freshly whipped heavy cream sweetened with a little powdered sugar for a fresher taste or coconut whipped topping for a dairy free alternative.
Pro Tips
1. Press the Oreo crust firmly and evenly using the bottom of a measuring cup or a glass. A compact crust keeps slices clean and prevents the bottom from crumbling when you serve.
2. Work with the ice creams until just spreadable, not melted. Slightly softened ice cream spreads smoothly and refreezes with a neater surface; if it gets too soft, pop the pan in the freezer for 10 to 15 minutes before continuing.
3. Warm the hot fudge just enough to drizzle easily, then test a small amount on the frozen chocolate layer. If it sinks in, it is too warm. A thicker ribbon creates those pretty marbled swirls without melting the layer underneath.
4. For the cleanest slices, let the cake sit at room temperature for 8 to 10 minutes, then run a sharp knife under hot water, dry it, and slice in one smooth motion. Wipe and reheat the knife between cuts to keep edges tidy.
5. If you need to make this ahead or transport it, freeze fully and keep it in an airtight container or wrapped tightly in plastic wrap. Thaw in the refrigerator for a couple of hours before serving to maintain texture, and avoid repeated partial thawing and refreezing.
Award Winning OREO Ice Cream Cake Recipe
I can never resist a dessert with five creamy, crunchy Oreo layers, especially when it looks this impressive without turning on the oven. This no bake Oreo Ice Cream Cake is the birthday-worthy summer treat everyone will ask for again.
12
servings
680
kcal
Equipment: 1. 9 inch springform pan or 9×3 inch round cake pan lined with plastic wrap
2. Food processor or heavy-duty resealable plastic bag and rolling pin to crush Oreos
3. Microwave safe bowl or small saucepan to melt butter and warm hot fudge
4. Large mixing bowls (one for crust, one for cream cheese mixture)
5. Electric hand mixer or stand mixer to beat cream cheese and powdered sugar
6. Rubber spatulas and an offset spatula for spreading and smoothing layers
7. Measuring cups and spoons
8. Serrated or chef knife and a small bowl of hot water to heat and clean the blade for clean slices
9. Freezer space or a large flat baking sheet to hold the pan while freezing
Ingredients
-
24 Oreo cookies, finely crushed (about 2 cups crumbs)
-
6 tablespoons unsalted butter, melted
-
1 1/2 quarts chocolate ice cream, softened
-
1 1/2 quarts vanilla ice cream, softened
-
1 cup hot fudge sauce, warmed slightly for spreading
-
8 ounces cream cheese, softened
-
1/2 cup powdered sugar
-
1 teaspoon vanilla extract
-
16 ounces whipped topping, thawed (for example Cool Whip)
-
1 cup chopped Oreo pieces or mini Oreos for folding and garnish
-
Additional whole or halved Oreos for decoration, optional
Directions
- Line a 9 inch springform pan or a 9×3 inch round cake pan with plastic wrap for easy removal.
- Combine finely crushed Oreo crumbs and melted butter in a bowl until evenly moistened; press the mixture firmly into the bottom of the prepared pan to form the crust. Freeze 15 minutes to set.
- Soften chocolate ice cream until spreadable but not melted, then spread it evenly over the chilled crust. Return to the freezer while you warm the hot fudge slightly so it is pourable.
- Drizzle warmed hot fudge over the chocolate ice cream layer and use a spatula to swirl lightly, then freeze 15 minutes to firm.
- Soften vanilla ice cream and spread it over the fudge layer, smoothing the top; return the pan to the freezer until firm, about 30 to 60 minutes.
- Beat softened cream cheese with powdered sugar and vanilla extract until smooth. Fold in half of the whipped topping and fold in the cup of chopped Oreo pieces or mini Oreos until evenly distributed.
- Spread the cream cheese and whipped topping mixture over the frozen vanilla layer, smoothing the top. Dollop or spread the remaining whipped topping over this layer to cover.
- Reserve additional whole or halved Oreos for decoration, then garnish the top with the reserved Oreos and any extra chopped pieces.
- Freeze the assembled cake at least 4 hours or preferably overnight until completely firm. Let stand at room temperature 8 to 10 minutes before slicing into clean slices with a hot, dry knife.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 260g
- Total number of serves: 12
- Calories: 680kcal
- Fat: 40g
- Saturated Fat: 17g
- Trans Fat: 1.5g
- Polyunsaturated: 3g
- Monounsaturated: 12g
- Cholesterol: 74mg
- Sodium: 438mg
- Potassium: 200mg
- Carbohydrates: 79g
- Fiber: 3g
- Sugar: 60g
- Protein: 5g
- Vitamin A: 400IU
- Vitamin C: 0mg
- Calcium: 150mg
- Iron: 1.5mg
