Alright, I’ll just say it—this Oreo Ice Cream Cake is one of those desserts people won’t shut up about after trying it. And I don’t blame them.
The first time I made it, I was just trying to put something together for a summer birthday without turning the oven on. Now?
I literally get asked for this cake all year round. I’ve brought it to BBQs, family dinners, even a random Tuesday night once because someone was “just in the mood” for it.
It’s ridiculously easy, but it tastes like you spent hours on it.
Layers of soft, creamy ice cream, Oreo chunks everywhere, that chocolate-cookie base that somehow melts in your mouth and holds its shape—and don’t even get me started on the whipped cream topping with whole cookies sitting proud like little trophies.
The best part? No baking. No drama. You just need a few good ingredients, a bit of freezer space, and a little patience while it sets (which, let’s be honest, is the hardest part).
If you’ve never made your own ice cream cake before, trust me—this one is where you start.
It’s forgiving, it looks amazing, and honestly… people will beg you for the recipe. And if they don’t, they’ll just keep asking you to make it. Over and over again.
Oreo Ice Cream Cake Recipe
Ingredients
For the Base Layer:
- 24 chocolate sandwich cookies (e.g., Oreo-style), finely crushed
- 1/4 cup melted unsalted butter
For the Ice Cream Layers:
- 1.5 liters vanilla ice cream (softened slightly at room temperature)
- 12 chocolate sandwich cookies, chopped into chunks
- 1/2 cup chocolate syrup (optional swirl layer)
- 1.5 liters cookies & cream ice cream (softened slightly)
For the Whipped Cream Topping:
- 1.5 cups heavy whipping cream
- 1/4 cup powdered sugar
- 1 tsp pure vanilla extract
For Garnish:
- 8 whole chocolate sandwich cookies (halved)
- 1–2 tablespoons crushed cookies (use leftovers from base)
- 1 whole cookie for center
Instructions
- Line the bottom of a 9-inch springform pan with parchment paper. Lightly grease the sides with butter or neutral oil for easy release.
- In a mixing bowl, combine 24 crushed cookies and melted butter. Mix until it resembles wet sand.
- Press the mixture firmly into the bottom of the pan to form a uniform crust.
- Freeze for 20 minutes to set.
- In a large bowl, stir the softened vanilla ice cream until creamy but not melted.
- Fold in the 12 chopped cookies evenly.
- Spread this mixture over the frozen crust. Smooth the top with a spatula.
- Optional: Drizzle chocolate syrup across the top and lightly swirl with a toothpick.
- Freeze for 30 minutes to firm up.
- Stir the softened cookies & cream ice cream until smooth.
- Gently spread this over the vanilla layer, smoothing the top.
- Freeze for at least 4 hours or overnight for a firm structure.
- In a chilled mixing bowl, beat the heavy cream until soft peaks form.
- Add powdered sugar and vanilla extract.
- Continue whipping until stiff peaks form.
- Transfer to a piping bag fitted with a star tip.
- Remove the cake from the freezer and release it from the springform pan.
- Pipe 8 even swirls of whipped cream around the top edge.
- Insert half a cookie into each swirl, standing vertically.
- Sprinkle crushed cookies in the center.
- Place 1 whole cookie in the exact center as shown.
- For clean slices, dip a sharp knife in hot water and wipe between cuts.
- Let the cake sit at room temperature for 5–8 minutes before slicing for best texture.
- Store any leftovers in the freezer, covered well, for up to 1 week.
What Kind Of Ice Cream Works Best For Oreo Ice Cream Cake?
To get the right taste and texture, using the right type of ice cream really makes a difference.
- Full-fat ice cream: Gives a rich, creamy texture that holds shape after freezing.
- Vanilla or cookies & cream: These flavors match perfectly with the Oreos.
- Slightly softened ice cream: Makes it easier to spread evenly over the crust without melting too much.
- Avoid icy or low-fat ice creams: They can taste bland and turn hard after freezing.
- Use one flavor per layer: For a clean look and better taste separation.
Can I Use Store-Bought Ice Cream For Oreo Ice Cream Cake?
Yes, you absolutely can—and most people do!
- Quick and convenient: No need to make ice cream from scratch.
- Wide flavor choices: You can mix and match flavors like vanilla, chocolate, or cookies & cream.
- Choose quality brands: Go for brands that taste good on their own—if the ice cream is good, the cake will be too.
- Let it sit for 5–10 mins: Before spreading, allow it to soften a bit at room temperature.
Do I Need To Bake The Crust For Oreo Ice Cream Cake?
No, baking is not needed at all. The crust sets just fine in the freezer.
- Butter and crushed cookies: When mixed and frozen, they firm up like a real base.
- Freezer does the job: 15–20 minutes in the freezer will give a solid crust layer.
- No oven time: Great for hot days or quick prep.
Can I Make Oreo Ice Cream Cake Ahead Of Time?
Yes, and it actually works better when made in advance.
- Perfect make-ahead dessert: Saves stress on the day you plan to serve it.
- Make 1–2 days earlier: Keeps the shape well and gives flavors time to set.
- Cover tightly: Use plastic wrap and foil to prevent freezer burn or unwanted smells.
Can I Make Oreo Ice Cream Cake Without Whipped Cream?
Yes, you can skip it or use a different topping if you prefer.
- Use melted chocolate: Drizzle over the top for a cleaner look.
- Crushed cookies only: A simple dusting can still make it look finished.
- Ice cream-only top layer: Just smooth the last ice cream layer and leave it plain.
- Use thick yogurt topping: Whipped thick yogurt (plain or vanilla) can give a similar texture.
Do I Need A Springform Pan To Make This Cake?
You don’t have to use a springform pan, but it definitely makes things easier. Here’s what you should know:
- Easy release with clean sides: Springform pans let you remove the cake without flipping it, keeping all those layers smooth.
- No mess while cutting: You won’t have to dig the cake out or ruin the edges.
- Alternatives work too: A deep glass dish, metal cake pan, or loaf pan works fine—just line it with parchment or cling film so you can lift it out.
- Use foil if needed: If using a regular pan, line it with foil, leaving extra hanging over the sides so you can pull the cake out easily.
Can I Make A Dairy-Free Version Of Oreo Ice Cream Cake?
Yes, you absolutely can make a delicious dairy-free version that looks and tastes just as good:
- Use non-dairy ice cream: Go for coconut milk, almond milk, oat milk, or soy-based ice cream.
- Check the cookie ingredients: Most Oreo-style cookies don’t contain milk, but always double-check the label.
- Replace butter with dairy-free alternatives: Use plant-based butter or margarine for the crust.
- Swap the whipped cream: Use whipped coconut cream or any dairy-free whipped topping available in stores.
Why Does My Ice Cream Cake Melt Too Fast When Serving?
If your Oreo Ice Cream Cake is turning into a puddle before you finish slicing it, you’re not alone. Here’s how to keep it firm longer:
- Too soft before slicing: Don’t leave the cake out too long before cutting. 5–7 minutes at room temp is enough.
- Warm knife issues: Cutting with a warm knife helps, but do it quickly and wipe between slices.
- Thin or loose ice cream layers: If the layers were too soft when assembling, they may not freeze solid. Always freeze well between steps.
- Room too warm: Keep the environment cool when serving, especially in summer.
- Use a chilled plate: Cold serving plates slow down melting.
How Do I Transport An Oreo Ice Cream Cake Without It Melting?
Transporting an ice cream cake can be tricky, but it’s totally doable if you prep right:
- Freeze overnight: Make sure the cake is frozen solid—at least 8 hours before moving.
- Use an insulated container: A cooler bag or hard-shell ice chest helps lock in cold air.
- Pack with ice packs: Surround the cake with frozen gel packs or solid ice blocks (not loose ice).
- Wrap tightly: Cover the cake with plastic wrap and then foil to block warm air.
- Keep it low in the car: Place the cooler on the floor, where it’s coldest—not the seat.
- Limit travel time: Try to keep your trip under 1 hour, or bring dry ice for longer drives.
Can I Add Extra Layers To My Oreo Ice Cream Cake?
Yes, and honestly—it makes it even better. Just follow a few smart layering tips:
- Stick to 3–4 layers max: Too many layers might not freeze properly or could slide.
- Freeze each layer separately: After adding each one, freeze for 30–60 minutes so it firms up before adding the next.
- Add textures: You can include layers like:
- Chocolate fudge
- Crushed chocolate wafers
- Chopped strawberries
- Caramel sauce
- Nutella or cookie butter
- Balance the flavors: Don’t make every layer heavy. Mix light and rich ingredients to keep it smooth and creamy.
- Don’t skip the chill time: Let the finished cake freeze for at least 4–6 hours before slicing.
Is Oreo Ice Cream Cake Gluten-Free?
It depends on what kind of cookies and ingredients you use.
- Regular Oreos have gluten: So no, not gluten-free by default.
- Use gluten-free sandwich cookies: These are easily available and taste similar.
- Double-check ice cream labels: Some add cookie bits or thickeners that may have gluten.
- Whipped cream and butter: Usually gluten-free, but always check packaging.
How Long Does Oreo Ice Cream Cake Need To Freeze?
Freezing time affects how clean your layers look and how well the cake holds together.
- After each ice cream layer: Freeze for 30–45 minutes before adding the next.
- Final freeze: At least 4–6 hours, but overnight gives the best results.
- For serving: Let it sit out 5–8 minutes before slicing for smooth cuts.