Oreo Ice Cream Cake Recipe

A butter-bound Oreo crust holds its shape even after hours in the freezer, and softening the ice cream just enough to spread (not pour) keeps each layer distinct instead of blending into a single mushy block.

Prep

30 min

Cook

0 min

Total

465 min

Servings

12

Ingredients

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Instructions

1. 1Line the bottom of a 9-inch springform pan with a round of parchment paper; leave the sides ungreased.
2. 2Pulse the 24 Oreo cookies in a food processor into fine, even crumbs. Add the melted butter and pulse again until the mixture looks like wet sand.
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3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the back of a measuring cup. Freeze for 15 minutes to set.
4. 4Spread the softened vanilla ice cream over the crust in an even layer, smoothing the top with an offset spatula. Freeze for 30 minutes, until firm to the touch.
5. 5Scatter the chopped Oreos over the vanilla layer, then drizzle half of the hot fudge sauce over the top.
6. 6Spread the softened chocolate ice cream over the fudge layer and smooth the top. Freeze for 30 minutes, then drizzle the remaining fudge sauce over the surface.
7. 7Spread the whipped topping evenly over the chocolate layer, all the way to the edges of the pan.
8. 8Sprinkle the crushed Oreos over the whipped topping as a garnish.
9. 9Cover the pan tightly with plastic wrap and freeze for at least 6 hours, or overnight, until completely firm.
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10. 10Run a thin knife around the inside edge of the pan and release the springform sides. Dip a knife in hot water, wipe it dry, and slice; repeat between cuts for clean edges.
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Tips & variations

• Swap the vanilla and chocolate ice cream for a cookies-and-cream ice cream to add extra Oreo flavor without an additional mix-in step.
• Use caramel sauce in place of or alongside the hot fudge for a layered flavor combination.
• If the ice cream is too hard to spread straight from the freezer, let it sit at room temperature for 10 to 15 minutes first rather than microwaving it, which can melt it unevenly.
• For easier serving, build the cake in a foil-lined 9x13-inch pan with an overhang and lift it out in one piece before slicing into bars.
• Chill the mixing bowl and offset spatula in the freezer beforehand so the ice cream doesn't start melting as soon as it's spread.

Storage & reheating

Cover tightly and store in the freezer for up to 2 weeks; texture and flavor are best within the first week. Individual slices can be wrapped in plastic wrap and stored in a freezer bag for up to 1 month. There's no reheating step; let the whole cake or a slice sit at room temperature for 5 to 10 minutes before serving so it's easier to cut and eat.

FAQ