This homemade Oreo Ice Cream Cake is a dream come true for cookies and cream lovers. Built with layers of no-churn vanilla and cookies-and-cream ice cream, softened Oreos, hot fudge, and crunchy chocolate bits, it’s finished with billowy whipped cream and whole Oreos for that show-stopping dessert look.
Whether you’re recreating childhood birthday memories or looking for a cool, no-bake treat to impress your friends, this cake delivers nostalgia and indulgence in every frozen bite. Make it ahead and keep it chilled until party time—this is a dessert that guarantees smiles.
Full Recipe:
For the Crunchies:
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10 whole Oreos
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Pinch kosher salt
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2 tablespoons unsalted butter, melted
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1 tablespoon chocolate shell (optional)
For the Whipped Cream:
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1 1/2 cups cold heavy cream
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1/3 cup powdered sugar
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1 teaspoon vanilla extract
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Pinch kosher salt
For Decorating:
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3 tablespoons chocolate shell (optional)
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9 to 11 whole Oreos
Directions:
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Prepare the Pan: Line an 8×3-inch springform pan with plastic wrap on the base and sides. Freeze while prepping ice cream.
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No-Churn Ice Cream: Crush 6 Oreos. Mix condensed milk, vanilla, and salt. Whip cream to stiff peaks, fold into milk mixture in thirds. Split mixture in two. One remains vanilla. Into the other, fold crushed Oreos. Chill cookies-and-cream mix.
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Layering – Vanilla: Spread a thin vanilla layer in pan. Dip 14 Oreos in milk and layer over. Top with remaining vanilla mixture. Freeze 45–75 mins.
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Crunchies: Crush 10 Oreos. Mix with salt and melted butter. Bake at 350°F for 8 mins. Cool. If desired, toss with chocolate shell coating.
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Fudge Layer: Warm fudge if needed. Spread over frozen vanilla layer. Sprinkle crunchies over fudge. Freeze 15 mins.
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Cookies & Cream Layer: Spread cookies-and-cream mixture evenly. Cover and freeze until solid, at least 6 hours or overnight.
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Whipped Cream: Whip cream, powdered sugar, vanilla, and salt until stiff peaks. Reserve 1 cup for piping.
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Unmold Cake: Flip cake, remove pan and plastic. Frost with whipped cream, smooth out. Optionally spiral top with offset spatula. Freeze 15 mins.
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Decorate: Pipe chocolate shell drips around edge. Add whipped cream rosettes. Top with whole and crushed Oreos. Freeze 20 mins more until set.
Prep Time: 45 minutes (active) / Chill/Freeze Time: 8–10 hours /Total Time: ~9 hours
Kcal: 824 kcal per serving / Servings: 10 slices
A Nostalgic Treat: The Magic of Oreo Ice Cream Cake
Oreo Ice Cream Cake is more than just a dessert—it’s a celebration in frozen form. From birthdays to backyard summer barbecues, this cake combines two of the most loved things on the dessert table: Oreos and ice cream. It’s a dreamy, no-bake dessert that delivers layers of creamy texture, chocolatey crunch, and cool refreshment all at once.
Inspired by the classic Dairy Queen cakes so many of us remember from childhood, this homemade version offers all the charm with a personal, elevated twist. At its core, the Oreo Ice Cream Cake taps into the timeless combination of cookies and cream—one that has delighted sweet tooths of all ages for generations.
What Makes This Oreo Ice Cream Cake Special?
Unlike typical frozen cakes that rely on store-bought layers or mixes, this recipe starts with a luscious no-churn ice cream base. That means no need for an ice cream machine or special equipment. The ice cream itself is soft, rich, and ultra-creamy—thanks to the combination of whipped cream and sweetened condensed milk. The base is divided to create two layers: one plain vanilla and the other loaded with crushed Oreos, forming the signature “cookies and cream” flavor.
The real magic, though, lies in the way the cake is constructed. A base layer of softened Oreos soaked in milk ensures every bite melts in your mouth. The cake is then layered with vanilla ice cream, followed by a thick, glossy ribbon of hot fudge, and then topped with a crunchy chocolate-Oreo mixture that mimics the irresistible texture of the center of a Dairy Queen cake. A final layer of cookies-and-cream ice cream crowns it before the entire cake is wrapped in fresh whipped cream and adorned with even more Oreos and chocolate shell drizzles.
It’s nostalgic, decadent, and totally over-the-top—in all the right ways.
A Celebration Cake That’s Surprisingly Simple to Make
One of the biggest advantages of this cake is its ease of assembly. While it looks and tastes like a gourmet frozen cake you’d buy from a specialty bakery, it’s actually made with simple ingredients and basic tools. The no-churn method eliminates the need for an ice cream maker, and the cake itself is built directly in a springform pan lined with plastic wrap.
Each layer requires a bit of freezing time to set properly, which means the cake takes some planning—but not a lot of effort. Most of the time is hands-off, allowing you to prepare it the night before your party and simply unveil it when it’s time to serve.
Plus, there are endless opportunities to customize the flavor. Swap the vanilla layer for chocolate or mint ice cream, use peanut butter cookies instead of Oreos, or add a layer of caramel instead of fudge. It’s a flexible base recipe that can be tailored to suit any taste or occasion.
Texture is Everything
What sets this ice cream cake apart from simpler frozen desserts is its symphony of textures. From the smooth ice cream and soft, soaked cookies to the gooey fudge and the crispy crunchies, every bite offers a little something different. The contrast between the creamy and crunchy elements is intentional and satisfying.
The crunchies, made from crushed Oreos baked with butter and optionally coated in a chocolate shell, are a standout feature. They mirror the iconic cookie crunch center found in commercial ice cream cakes but are fresher and more flavorful. When paired with the rich fudge layer, the result is a deeply satisfying combination that keeps you coming back for more.
Decorative and Impressive Presentation
Visually, this cake is a showstopper. Once frosted with freshly whipped cream, it takes on a clean, classic cake appearance—no one will guess it’s hiding layers of frozen delight inside. The finishing touches include piped whipped cream rosettes, crushed Oreo sprinkles, and whole Oreo cookies for dramatic effect. A drizzle of chocolate shell around the edge adds a professional, glossy finish.
This presentation makes the cake suitable for both casual family gatherings and more formal events. Whether you’re serving kids or adults, everyone will be impressed—not just by the look, but also by the flavors and textures inside.
Tips for Success
While the process is fairly straightforward, there are a few expert tips to make your Oreo Ice Cream Cake absolutely flawless:
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Clear freezer space before you start. A fully assembled cake needs to chill undisturbed for several hours.
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Use a springform pan. It makes unmolding and decorating easier, and the round shape helps the layers form neatly.
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Soak the Oreos just enough. They should be soft but not falling apart—this ensures they integrate seamlessly into the ice cream layer.
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Whip the cream just right. Avoid overwhipping, as this can lead to grainy or broken whipped cream. Aim for soft to stiff peaks, especially if you’re piping decorations.
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Freeze between layers. This helps keep each component distinct and stops the cake from becoming a slushy mess.
A Great Make-Ahead Dessert
Ice cream cakes are perfect for making in advance, and this one is no exception. You can prepare the entire cake a day ahead and store it in the freezer until you’re ready to serve. The whipped cream holds its shape beautifully, and the flavors actually benefit from a little extra chilling time.
Leftovers, if you’re lucky enough to have any, can be stored in an airtight container in the freezer for up to a week. Just make sure to press plastic wrap against the exposed sides to keep it fresh and avoid freezer burn.
Ideal for All Ages
There’s something universally appealing about Oreos and ice cream. This cake speaks to adults’ love for nostalgic desserts while still delighting children with its sweet, familiar flavors. It’s a crowd-pleaser in the truest sense, and it’s easy to scale up by making multiple cakes for larger gatherings.
Because the recipe doesn’t rely on egg-based custards or complex baking techniques, it’s also a good option for those newer to dessert-making. If you can crush cookies and whip cream, you can make this cake—and you’ll probably be asked to make it again and again.
Conclusion: Why Oreo Ice Cream Cake Belongs on Your Dessert Table
In a world of complicated, fussy desserts, the Oreo Ice Cream Cake stands out as a playful, indulgent, and incredibly satisfying option that doesn’t take itself too seriously. It’s rich without being overwhelming, sweet but well-balanced, and fun to make and eat.
Whether you’re reminiscing about childhood birthdays or just looking for a dessert that will wow your guests without requiring hours in the kitchen, this ice cream cake checks all the boxes. It’s an instant classic and a testament to the fact that some of the best desserts are the simplest ones—especially when they involve Oreos, fudge, and whipped cream.
Make room in your freezer, gather your Oreos, and treat yourself to a homemade cake that’s guaranteed to become a new tradition.