So delicious and super easy! Oreos and vanilla ice cream are a match made in heaven! This Oreo Ice Cream cake has an amazingly delicious Oreo cookie and vanilla ice cream filling, sitting on crunchy Oreo cookie crust, and topped with even more Oreos. Three ingredients, no bake, and you can put it together in just a few minutes. One of my most requested desserts and unbelievably easy to make.
I get so many requests for this Oreo Ice Cream Cake. But it’s so easy to make that it feels like cheating! Everyone loves it! With every bite, I am just amazed at how perfectly Oreos and vanilla ice cream go together. Definitely greater than the sum of their parts.
And the crust is just amazing. It’s what elevates it from Oreo ice cream to something WOW! It’s buttery, it’s crunchy. And it’s no bake. The fact that you can slice it and serve it as a beautiful dessert – awesome!
Sure you can buy a cookies and cream flavored ice cream, but I’ve never tasted one this good. What I love about making the ice cream filling myself is that you can control the size of the cookies in the ice cream. I like to have some fine, some medium-sized, and some in big cookie chunks for a beautiful presentation. I also like to have some chunks of plain vanilla ice cream throughout. It’s so much more beautiful than small cookie crumbs evenly dispersed throughout the ice cream.
To make this Oreo Ice Cream Cake, simply soften a half gallon of good quality vanilla ice cream. I love to whip this together right after coming home from the grocery store with ice cream. The ice cream already has a head start on softening, and I am so impatient in the kitchen. You can set it on the counter for a while or even soften it in the microwave. I don’t let mine soften all the way. I keep the center kind of solid so I can get the solid chunks of vanilla ice cream that don’t blend completely with the cookie crumbs.
While you’re waiting for the ice cream to soften, prepare the crust. Pulse some Oreos in a food processor until they are fine crumbs. Blend in the melted butter, then press the crumbs tightly into the bottom of a 9-inch springform pan. I use the bottom of a glass or measuring cup to get a nice, smooth, tightly-packed crust. Stick the crust in the freezer while you prepare the filling and topping.
I prepare the topping next so that when the ice cream is put in the pan, it doesn’t get too melted while it waits for the topping. Cut Oreos into quarters and set aside.
For the ice cream filling, pulse Oreos in a food processor until some are fine crumbs and some are still in chunks. You could even put the cookies in a plastic bag and crush up the cookies with a rolling pin. In addition, although optional, I put in some cookies that are cut in halves. These pieces will look beautiful when the cake is sliced. Mix the Oreos into the softened ice cream gently, cutting up any very large pieces of vanilla ice cream with a spoon and being careful not to overmix, making the filling too uniform.
Pour the ice cream filling on top of the prepared crust. Sprinkle the Oreos for topping on top. The softer the ice cream is, the more they will sink down into the ice cream. I try to get a balance of some sinking down in with most of them on top. Put the Oreo Ice Cream Cake in the freezer to freeze and solidify, at least 4 hours but preferably overnight. When the cake is solid, slice and serve.
Oreo Ice Cream Cake
Ingredients
For the crust:
- 17 Oreos (6.6oz,187g)
- 4 tablespoons butter, melted (2oz, 57g)
For the ice cream filling:
- 1/2 gallon premium quality vanilla ice cream, softened but still solid in the middle
- 24 Oreos, crushed (some fine, some medium) plus 8 Oreos cut in half (semi-circles) (12.4oz, 352g)
For the topping:
- 32 Oreos, cut in quarters (12.4oz, 352g)
Instructions
For the crust:
- Process the Oreos in a food processor until they are fine crumbs.
- Process in the melted butter until thoroughly mixed.
- Press the crumbs tightly into the bottom of a 9-inch spring form pan. Use the bottom of a glass or measuring cup to get a smooth, tightly-packed crust.
- Stick the crust in the freezer while you prepare the filling and topping.
For the ice cream filling:
- Pulse Oreos in a food processor until some are fine crumbs and some are still in chunks. Alternatively, put the cookies in a plastic bag and crush up the cookies with a rolling pin.
- Mix the crushed and halved Oreos into the softened ice cream gently, cutting up any very large pieces of vanilla ice cream with a spoon and being careful not to overmix, making the filling too uniform.
- Pour the ice cream filling on top of the prepared crust.
- Sprinkle the quartered Oreos for topping on top.
- Put the Oreo Ice Cream Cake in the freezer to freeze and solidify, at least 4 hours but preferably overnight.
- When the cake is solid, slice and serve.
This ice cream cake looks absolutely amazing, totally impressive. My kids would love it, oreos and ice cream in one: heaven!
Thanks so much, Adina! My kids love this!
This cake looks awesome!
Thanks, Karly! We love it!
Oh, you are talking my kinda language with this Oreo ice cream cake! I love Oreos (a childhood favorite), and you can’t go wrong with crushing Oreos into ice cream. In fact, I used to do that as a kid…just in a single bowl. This version is more fun as it saves the work of mixing it up in the bowl. Pass me a slice, please! 🙂
Thanks, David! Crushing them up in a bowl is such a great idea! Gotta try it!
The version we make has the Oreo crust as above , then layer vanilla ice cream, top with chocolate fudge ice cream topping, then a layer of cool whip, follow with more crushed Oreos. Our family loves it!
Oh wow, Beth! You just made me hungry! Sounds fantastic!
I’ve made an Oreo cake before, with whipped cream. But I’d like to try an ice cream cake too. Yours looks perfect.
Thank you, Anca! It’s delicious and super easy!
This looks amazing! I am definitely going to have to try this!
Thanks so much, Mindee! Hope you like it!
that’s a perfect oreo ice cream cake this is so tempting. basically ice cream cakes are the best one they are preferable then baked ones. thanks for such great post 🙂
My kids love it and I love how easy it is to make! Thanks so much, Mary!
I have a question, I want to make this to take for my granddaughters birthday, but it’s 45 minutes from my house. Any suggestions?
Hi Linda! I’d try a cooler with dry ice. 2 pounds of dry ice should keep it frozen for about 4 hours. Here’s a chart for how long dry ice lasts: http://www.icecoldice.com/Info/how_long_dry_ice_lasts.htm.
You should be able to find dry ice at your local supermarket, Walmart, or Costo. They also sell dry ice packs on Amazon.
Thanks for your question and I hope your granddaughter has a lovely birthday!
When you make the crust you do you leave here cream in the oreos when you process them?
Hi Lorna, yes I leave the cream in.
I plan on making this for a birthday Sunday. Can I make it and freeze tonight or do you suggest waiting til tomorrow (Saturday) to make? Not sure if crust would get soggy in freezer
Hi Alyssa, It’s fine to make tonight and the crust won’t get soggy.
Do you need to Pam or spray the pan first to keep the crust from sticking?
Hi Meredith. I don’t usually spray the pan and don’t have any problem with the crust coming off. You can spray if for added assurance if you like.
I’ve made this recipe several times and it’s always a hit!
I’ve drizzled caramel over the top and sprinkled some flakey salt on top and that is always well received too 🙂
That sounds fabulous, Julie! Thanks so much!