Need a quick and easy recipe for a hot day? This Oreo ice cream cake is such a simple recipe and everyone loves it!
You Will Love Oreo Ice Cream Cake
It’s the perfect recipe for a summer birthday or get-together because it doesn’t heat up the house!
Plus, you can make it several day ahead of time and store it in the freezer until you’re ready to celebrate.
It’s also a great dessert to keep on hand for unexpected guests — everyone loves it!
Ingredients for Oreo Ice Cream Cake
- 1 package Oreo cookies
- 2 Tablespoons butter, melted (if you want a really firm crust, you’ll need 6-8 Tbs.)
- 1/2 gallon vanilla or chocolate ice cream, softened
- 1/2 cup chocolate syrup
- 16 oz. whipped topping, softened
How to Make Oreo Ice Cream Cake
1. Place Oreos in a ziptop bag or in your food processor and crush them into crumbs (you might need to do this in 2 batches).
2. Reserve 1/2 cup of crushed Oreo crumbs for the topping.
3. In a medium size bowl, mix remaining Oreo crumbs and melted butter.
4. Spread Oreo mixture into a greased 9″ x 13″ pan; pressing firmly to form a crust.
5. Spoon softened ice cream onto the Oreo crust and spread evenly.
6. Drizzle chocolate syrup in a thin layer over the ice cream.
7. Spread softened whipped topping over chocolate syrup.
8. Sprinkle reserved Oreo crumbles over whipped topping.
9. Freeze for at least 4-5 hours, or overnight (for best results).
10. Remove pan from the freezer about 10-15 minutes before serving to thaw slightly.
Easy Oreo Ice Cream Dessert
Ingredients
- 1 pkg. Oreo cookies
- 2 Tbs. butter melted
- 1/2 gallon vanilla or chocolate ice cream softened
- 1/2 cup chocolate syrup
- 16 oz. whipped topping softened
Instructions
- Place Oreos in a ziptop bag or in your food processor and crush them into crumbs (you might need to do this in 2 batches).
- Reserve 1/2 cup of crushed Oreo crumbs for the topping.
- In a medium size bowl, mix remaining Oreo crumbs and melted butter.
- Spread Oreo mixture into a greased 9″ x 13″ pan; pressing firmly to form a crust.
- Spoon softened ice cream onto the Oreo crust and spread evenly.
- Drizzle chocolate syrup in a thin layer over the ice cream.
- Spread softened whipped topping over chocolate syrup.
- Sprinkle reserved Oreo crumbles over whipped topping.
- Freeze for at least 4-5 hours, or overnight (for best results).
- Remove pan from the freezer about 10-15 minutes before serving to thaw slightly.
Nutrition
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I just volunteered to bring ice cream cake to church for our community supper for the homeless. I think the homeless will be enjoying this instead!
I live in Australia, what is whipped topping, is that like a store bought frosting? Thank you, Lyn xx
No it’s a non dairy substitute for whipped cream…. you could sub whipped cream
LOL! Totally cracked me up that this recipe came right after a giveaway for Gathering Grains granola (in my email update). 😀
All about balance, right? 😉
Hey, at least it wasn’t right after a post on Why You Should Never Eat Processed Foods or something. 😉
bahaha! truth. 🙂
Wow! I got this recipe from my mom many years ago and have been making it with many flavors of ice cream-coffee’s our favorite. However, my mom’s recipe uses a whole stick of butter, unmelted and processed with the cookies. I’ve tried to decrease the butter over the years, but so far have only taken away 2 Tbsp. I’m excited that yours only uses 2 Tbsp. Are you sure that’s enough for a firm crust?
If you want a really firm crust, you’ll likely want to use more. Ours usually sort of mixes in and freezes with the ice cream, as you can see from the picture.
Do you always use Oreos for the crust? I suppose one could substitute vanilla sandwich cookies or a graham cracker crust. Oreo crust sounds great with coffee ice cream!
This looks fantastic and I think I could pull this off. 🙂 Thanks for the recipe!
You’re welcome!
My mom would make this dessert for our summer birthdays! We called it “Mud Pie” and used hot fudge instead of chocolate syrup. So delicious! I love Shelia’s idea of mint chocolate chip ice cream! Thanks for sharing, brought back fond memories! 😀
We like to do this with mint chocolate chip ice cream (our personal favorite!). If we do this for a birthday cake, it’s easiest to put the candles in the cool whip while still thawed and then put it back in the freezer so the candles remain on the cake. Much harder to put candles in a frozen cool whip :). Now that we are gluten free, this cake is still easy, because we just use glutino oreo cookies and make sure the ice cream is gluten free and you are set!
I’m thanking the good Lord right now for letting me be born in the heat of July!!!! This will be my birthday cake this year.
😉
Yum! My mom used to make this for my birthday cake every year growing up. She did cookies and cream ice cream, a layer of hot fudge and m&ms or whatever other candy was requested on top. The possibilities are endless!
Oh, thanks for these great ideas for variations!
My 10 YO grand daughter & I made this in September for her birthday. It was super easy & yummy!! She loved helping make it!
Wow! Can’t wait to try this recipe- looks very yummy. My kids will love it. Thanks for sharing!