Easy Oreo Ice Cream Cake Recipe

ByLila Prescott
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Introduction

This Easy Oreo Ice Cream Cake is a delightful no-bake dessert perfect for any occasion. Combining crunchy Oreos, creamy ice cream, and a simple chocolate drizzle, it’s both impressive and simple to make at home.

The image shows a slice of cookies and cream pie on a white plate over a white marbled surface. The pie has three layers: a dark brown crumbly crust at the bottom, a thick middle layer of creamy white filling with dark cookie bits mixed in, and a top layer covered with crushed cookie crumbs. The pie slice is decorated with two swirls of white whipped cream on its back edge. A blue and green striped candle is inserted in the cream near the front. In the background, part of the whole pie is visible with the same layers and cream topping. Also seen are two striped candles, one red and yellow, lying on the surface near the plates. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 8-10 Ice Cream Sandwiches (depending on the size of your springform pan)
  • 1 package of Oreo cookies (plus a few extra for garnishing)
  • 2 litres of your preferred ice cream (we used Cookies and Cream)
  • Chocolate syrup for drizzling
  • Whipped cream and any other decorations

Instructions

  1. Step 1: Cut ice cream sandwiches in half lengthwise, then in half again widthwise. Arrange the pieces around the edge of a 10-inch springform pan to form a complete border. Place the slightly squished/tapered side facing in to help shape the border into a neat circle.
  2. Step 2: Crush the package of Oreo cookies in a sealed bag using a rolling pin or preferred tool until you have fine crumbs.
  3. Step 3: Pour the crushed Oreos into the center of the pan, inside the ice cream sandwich border. Use a spatula or potato masher to gently press and smooth the cookie crumbs into an even base.
  4. Step 4: (Optional) Drizzle chocolate syrup over the cookie crumb base to help hold it together and add extra flavor.
  5. Step 5: Scoop the softened ice cream into the center of the pan. If the ice cream is too hard, wait a few minutes until it softens slightly to avoid disturbing the crust and border while spreading.
  6. Step 6: Spread the ice cream evenly with a spatula until smooth.
  7. Step 7: Sprinkle some of the remaining crushed Oreos over the top of the ice cream. Do not add other decorations yet, as the cake needs to freeze solid first.
  8. Step 8: Cover the pan loosely with plastic wrap and freeze for at least 2 hours. Before serving, remove from the freezer and decorate with whipped cream, whole Oreos, chocolate syrup, or your favorite toppings.

Tips & Variations

  • For a stronger chocolate flavor, use chocolate ice cream or add a layer of chocolate fudge between the cookie base and ice cream.
  • Make sure the ice cream is softened but not melted to keep the cake’s structure intact.
  • Try different cookie flavors or use gluten-free alternatives if preferred.

Storage

Store the ice cream cake in the freezer, covered with plastic wrap or in an airtight container, for up to one week. To serve, let it sit at room temperature for 5–10 minutes for easier slicing.

How to Serve

A round chocolate cake sits on a white marbled surface, covered with a thick layer of dark chocolate frosting. On top, there is a dense sprinkling of crushed Oreo cookie pieces forming a rough textured, almost black layer. Around the edges of the top, eight dollops of white whipped cream are evenly spaced, each with a ruffled texture. In the center, there is one larger dollop of whipped cream topped with half an Oreo cookie standing upright. The sides of the cake are coated with smooth chocolate frosting with vertical lines giving a slightly ribbed effect. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute Oreos with any crunchy cookie or biscuit you enjoy. Just crush them finely and follow the same steps for the base and garnish.

What if I don’t have a springform pan?

You can use any round cake pan lined with parchment paper to help with removal. Just press the border cookies firmly against the sides, and carefully lift the cake out when frozen.

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Easy Oreo Ice Cream Cake Recipe

★★★★★

4.5 from 110 reviews
  • Author: Lila
  • Total Time: 2 hours 15 minutes
  • Yield: 8–10 servings 1x
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Description

This Easy Oreo Ice Cream Cake is a delightful no-bake dessert combining the crunch of Oreo cookies with creamy ice cream. Perfect for hot days or special celebrations, it features an Oreo cookie crust, ice cream filling, and is topped with more cookies, chocolate syrup, and whipped cream for an indulgent treat that’s simple to assemble and sure to impress.

Ingredients

Scale

Ice Cream Sandwich Border

  • 8–10 Ice Cream Sandwiches, depending on the size of your springform pan

Cookie Crust

  • 1 package of Oreo cookies (+ extra for garnishing)
  • Chocolate syrup, for drizzling (optional)

Ice Cream Filling

  • 2 litres of your preferred ice cream (suggested: Cookies and Cream), softened

Toppings and Garnish

  • Whipped cream
  • Whole Oreo cookies
  • Additional chocolate syrup

Instructions

  1. Prepare the Ice Cream Sandwich Border: Cut the ice cream sandwiches in half lengthwise, then in half again widthwise. Arrange these pieces around the edge of a 10-inch springform pan to form a complete border. Position the tapered side facing inward to help shape the border into a smooth circle.
  2. Crush the Oreo Cookies: Place the Oreo cookies in a sealed bag and crush them using a rolling pin or similar tool until they reach a crumbly texture.
  3. Create the Cookie Crust Base: Pour the crushed Oreos into the center of the springform pan inside the ice cream sandwich border. Use a spatula or potato masher to press and smooth the cookie crumbs evenly into a solid base.
  4. Add Chocolate Syrup (Optional): Drizzle chocolate syrup over the cookie crumb base to help bind it further and enhance the chocolate flavor.
  5. Scoop and Spread the Ice Cream: Take the softened ice cream and scoop it into the middle of the pan on top of the cookie crust. Spread it evenly with a spatula, ensuring the ice cream covers the base properly. Be gentle so you don’t disturb the crust or border.
  6. Top with Cookie Crumbs: Sprinkle additional crushed Oreos evenly over the ice cream as a topping. Avoid adding other toppings at this stage.
  7. Freeze the Cake: Cover the cake with plastic wrap and freeze it for at least 2 hours or until fully solid.
  8. Decorate and Serve: Remove the cake from the freezer. Add whipped cream, whole Oreos, and drizzle additional chocolate syrup for decoration just before serving.

Notes

  • Ensure the ice cream is softened before spreading to avoid breaking the crust or border.
  • Use a 10-inch springform pan for best results to maintain shape and structure.
  • You can customize the ice cream flavor for different tastes; Cookies and Cream works great here.
  • Allow enough freezing time to let the cake set completely before decorating and serving.
  • For easier cutting, let the cake sit at room temperature for a few minutes after removing from the freezer.
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Keywords: Oreo ice cream cake, no bake dessert, ice cream cake recipe, Oreo dessert, easy ice cream cake

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