When the sun begins to shine a little brighter and the warm days invite us to indulge in frozen treats, I can’t resist making this delightful Oreo Ice Cream Cake. The mere thought of creamy layers filled with crushed cookies, dreamy fudge, and rich vanilla sends a wave of nostalgia rushing back—those carefree summers of childhood, when every day felt like an adventure in the kitchen.
I stumbled upon this recipe on a particularly lazy afternoon while searching for a dessert that could impress my friends without taking a whole day to prepare. The shock on their faces when I unveiled this gorgeous cake was priceless—despite its fancy appearance, it’s surprisingly easy to whip up! With just a handful of ingredients and a bit of patience, you can create a showstopper that keeps everyone coming back for seconds.
Whether you’re hosting a summer barbecue or simply treating yourself after a long day, this Oreo Ice Cream Cake is the answer to sweetening up any occasion. So let’s dive in and bring this crowd-pleaser to life!
Why will you love Oreo Ice Cream Cake?
Irresistible Layers: The mesmerizing combination of creamy vanilla and crunchy Oreo layers creates a delightful contrast that everyone loves.
Easy to Make: With simple steps and common ingredients, this recipe is perfect for novice bakers and seasoned chefs alike!
Versatile Dessert: Whether it’s a summer barbecue or a cozy night in, this cake shines in any setting.
Crowd-Pleasing Flavor: Rich chocolate and nostalgic cookies make it a favorite for family and friends, assuring that no slice goes uneaten!
Time Well Spent: While it does require some freezing time, the hands-on prep is under an hour, allowing you to enjoy your creation sooner.
Oreo Ice Cream Cake Ingredients
For the Cake Base
- 6 whole Oreos – These provide a deliciously crunchy texture to the base.
- 2 tablespoons (28g) unsalted butter, melted – This helps bind the Oreo crumbs together for a solid crust.
For the Ice Cream Layers
- 1 (14-ounce) can sweetened condensed milk – A wonderful creamy base that adds sweetness without the extra hassle.
- 1 3/4 teaspoons vanilla extract – Enhances the vanilla flavor in the cake.
- 1/4 teaspoon kosher salt – A pinch of salt helps balance the sweetness.
- 2 cups (446g) cold heavy cream – The key to achieving that airy, whipped texture in the ice cream layers.
- 2 tablespoons milk (any kind, or heavy cream thinned with water) – Use this to soak the Oreos for an extra creamy flavor.
For Assembly
- 14 whole Oreos – These layers add wonderful bites of cookie as you enjoy the cake.
- 2/3 cup hot fudge topping – Drizzling this between layers brings an indulgent chocolatey richness.
- 10 whole Oreos – Crushed into crumbs to create the crunchy top layer.
For the Whipped Topping
- 1 1/2 cups cold heavy cream – Ensure it’s cold for better stability when whipping.
- 1/3 cup (40g) powdered sugar – Sweetens the whipped cream without adding graininess.
- 1 teaspoon vanilla extract – Adds an extra layer of flavor to your fluffy topping.
- Pinch kosher salt – Just a hint to bring out the flavors in the whipped cream.
For Decoration
- 3 tablespoons chocolate shell (optional) – Drizzle this over the top for a perfect finish.
- 9 to 11 whole Oreos, or as desired – Top with additional Oreos for that signature look.
With these carefully selected ingredients, you’re all set to create a delectable Oreo Ice Cream Cake that will have everyone asking for your secret!
How to Make Oreo Ice Cream Cake
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Prepare the Pan: Line a round 8×3-inch springform pan with plastic wrap. This will make removing the cake easier once you’re ready to serve. Place the pan in the freezer to chill while you prep the rest.
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Crush the Oreos: Take 6 Oreos and crush them into small pieces. This will add a delicious crunch to your cookies and cream layer—set them aside for later!
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Mix the Base: In a large bowl, stir together the sweetened condensed milk, vanilla extract, and kosher salt until smooth. This creamy mixture will be the foundation of your cake.
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Whip the Cream: In another bowl, whip the cold heavy cream until stiff peaks form. This is what will give your ice cream layers that light, airy texture.
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Combine the Mixtures: Gently fold the whipped cream into the condensed milk mixture until they’re fully combined. This step is crucial for a soft, fluffy ice cream cake!
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Layer the Ice Cream: Set aside half of the ice cream mixture for the vanilla layer. Fold crushed Oreos into the remaining mixture for the cookies and cream layer.
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Start Layering: Spread a thin layer of the vanilla ice cream in the prepared pan. Make it even and smooth to create a beautiful base for the layers to follow.
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Add Soaked Oreos: Soak 14 Oreos in milk for about 30 seconds, then layer them over the vanilla ice cream. This will add extra flavor and moisture!
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Complete the Ice Cream Layer: Spread the remaining vanilla ice cream over the Oreos and freeze until firm. This could take about 4-6 hours, so be patient!
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Prep the Crunchy Layer: Preheat the oven to 350°F. Line a small baking sheet with parchment paper. Crush 10 Oreos into fine crumbs and mix them with kosher salt and melted butter. Spread the mixture on the baking sheet and bake for about 8 minutes—this will create a lovely crunch for your cake!
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Chocolate Shell (Optional): If you’re using chocolate shell, coat the cooled Oreo crumbs and set aside. This adds an extra layer of indulgence!
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Add Hot Fudge: Once the vanilla ice cream layer is firm, spread hot fudge over it. The warm fudge will melt slightly into the ice cream, creating a decadent layer!
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Sprinkle Crunchies: Sprinkle the baked Oreo crunchies over the hot fudge and freeze until firm. This step adds a delightful texture that contrasts beautifully with the creamy layers.
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Finish with Cookies and Cream: Spoon the cookies and cream ice cream over the crunchies, smooth it into an even layer, and freeze until solid. This way, every slice will be filled with tasty surprises!
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Chill Your Board: Prepare a serving board or platter by chilling it for 30 minutes or freezing for 10 minutes. A cold surface helps the cake hold its shape when unmolded.
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Whip the Topping: In a mixing bowl, whip together cold heavy cream, powdered sugar, vanilla extract, and kosher salt until almost stiff peaks form. This will be your fluffy topping!
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Unmold the Cake: Carefully flip the cake onto your chilled board. The plastic wrap will help ensure it comes out smoothly.
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Frost the Cake: Frost the top and sides of the cake with the whipped cream. This will give it a beautiful finish and a soft contrast to the frozen layers!
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Add Finishing Touches: Decorate with chocolate shell, piped whipped cream rosettes, crushed Oreos, and additional whole Oreos on top. Make it as beautiful as it is delicious!
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Final Freeze: Freeze the decorated cake for at least 20 minutes before serving. This helps everything set perfectly, ensuring every slice is just right!
Optional: Top with extra crushed Oreos for an extra crunch!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Oreo Ice Cream Cake
Fridge: Store leftover Oreo Ice Cream Cake in an airtight container for up to 3 days. This keeps the layers fresh while you savor each bite.
Freezer: For longer storage, wrap the cake tightly in plastic wrap and then aluminum foil. It will keep well in the freezer for up to 2 months.
Reheating: To enjoy the cake after freezing, transfer it to the fridge for 4-6 hours to thaw slightly before serving. This makes slicing easier while preserving the delicious flavors of the Oreo Ice Cream Cake.
Defrosting: If you need a quick fix, you can let it sit at room temperature for about 10-15 minutes before slicing—just enough to soften the edges!
What to Serve with Oreo Ice Cream Cake?
Indulging in a slice of this rich dessert is heavenly, but pairing it with the right accompaniments takes your sweet experience to the next level!
- Fresh Berries: Juicy strawberries or raspberries add a refreshing tartness that beautifully contrasts the sweetness of the cake.
- Mint Chocolate Chip Ice Cream: For an extra indulgent experience, serve alongside this minty treat for delightful flavor harmony.
- Chocolate Sauce: A drizzle of warm chocolate sauce amplifies the dessert’s chocolaty richness—pure bliss for chocolate lovers!
- Whipped Cream: Light and airy, a dollop of whipped cream on the side balances the dense layers of the cake perfectly.
- Espresso or Coffee: The bitterness of a fresh brew pairs wonderfully with the cake’s sweetness, making for a sophisticated finish to your dessert.
- Toasted Coconut Flakes: Add a tropical twist with a sprinkle of toasted coconut for texture and an exotic flavor to contrast the rich chocolate.
- Caramel Sauce: Drizzling warm caramel adds a new dimension of sweetness that elevates the overall experience to delectable heights.
- Chocolate Chip Cookies: For those who can’t get enough of the cookie flavor, serve a couple of chocolate chip cookies on the side for a delightful treat!
- Vanilla Bean Milkshake: This creamy drink make a show-stopping pairing that transforms your dessert into a nostalgic diner experience.
Oreo Ice Cream Cake Variations
Feel free to play around with this delightful recipe to suit your taste buds and dietary preferences!
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Gluten-Free: Substitute regular Oreos with gluten-free Oreos to enjoy this treat without gluten. These cookies ensure that everyone can join the fun!
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Nutty Delight: Add chopped walnuts or pecans to your crushed Oreos before layering for a delicious crunch. The earthy notes will elevate the cake’s flavor profile beautifully.
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Mint Chocolate Twist: Use mint-flavored Oreos instead of regular Oreos for a refreshing take. The minty freshness pairs splendidly with the chocolatey layers.
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Fruit Fusion: Swirl in fresh strawberries or raspberries into the ice cream layers for a fruity burst. This sweet-tart addition adds a lovely contrast to the creamy cake.
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Vegan Option: Swap out heavy cream for coconut cream and sweetened condensed milk for a vegan alternative. You’ll still get that luscious consistency and rich flavor!
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Spicy Kick: Mix in a pinch of cinnamon or cayenne pepper to the whipped cream for a surprising hint of heat. It’s a daring twist that will intrigue adventurous eaters!
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Peanut Butter Bliss: Swirl in some creamy peanut butter into the vanilla ice cream layer before freezing. Peanut butter lovers will rejoice at this decadent addition!
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Cheesecake Layer: Incorporate a cheesecake layer by mixing cream cheese into the ice cream base. It adds a tangy creaminess that complements the sweetness perfectly!
Expert Tips for Oreo Ice Cream Cake
Chill Your Tools: Ensure your mixing bowls and beaters are cold before whipping the cream. This helps achieve the perfect stiff peaks for your cake layers.
Don’t Skip Freezing Time: Allow ample time for the cake to freeze between layers. This ensures a firm structure and prevents the layers from mixing, keeping each taste distinct.
Soak Oreos Just Right: Soak the 14 Oreos in milk briefly—about 30 seconds. Too long makes them soggy; too short means they won’t absorb enough flavor.
Layering Is Key: Spread even layers of ice cream and hot fudge. A uniform distribution ensures each slice boasts a nice blend of flavors and textures.
Optional Ingredients Matter: If using chocolate shell, do it after the crunchies for an indulgent layer. It adds a delightful finish to your Oreo Ice Cream Cake!
Make Ahead Options
For busy home cooks, this Oreo Ice Cream Cake is a dream come true for meal prep! You can prepare the ice cream layers up to 24 hours in advance and store them tightly covered in the freezer, ensuring they remain just as delicious. You can also make the crunchy layer and hot fudge topping up to 3 days ahead—just store them in airtight containers in the refrigerator to maintain their texture. When you’re ready to serve, simply layer the prepped components back together, frost with whipped cream, and add your decorative touches. This way, you’ll have a stunning dessert ready to impress without any last-minute rush!
Oreo Ice Cream Cake Recipe FAQs
How do I select ripe ingredients for this cake?
When choosing Oreos for the crust and layers, look for packages that are intact and without broken cookies. If possible, choose heavy cream with a higher fat content (at least 36%), as this will whip up better for your layers.
How should I store leftover Oreo Ice Cream Cake?
Store any leftover cake in an airtight container in the fridge for up to 3 days. For longer storage, tightly wrap the cake in plastic wrap and aluminum foil, where it will keep its delicious flavor and texture in the freezer for up to 2 months.
Can I freeze Oreo Ice Cream Cake? How?
Absolutely! To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. This method protects its delicate layers and keeps it fresh for up to 2 months. When you’re ready to enjoy, simply move it to the fridge for 4-6 hours to soften slightly before slicing.
What common issues might arise while making this cake?
If your whipped cream doesn’t hold its shape, it may be over-whipped. To fix this, gently fold in a bit of unwhipped cream to restore its texture. Also, if the cake layers seem too soft, it could be due to not freezing each layer long enough—always ensure each layer is firm before adding the next!
Are there any dietary considerations for pets or allergies?
Yes! Keep in mind that oreos contain chocolate and sugar, which are harmful to dogs. Be sure to store this cake securely, away from pets. Additionally, check for potential allergies related to dairy in heavy cream and sweetened condensed milk, and consider using non-dairy alternatives if necessary.
What can I do if I want to make a healthier version?
For a lighter cake, consider using low-fat heavy cream or substituting the sweetened condensed milk with a homemade version using coconut milk and a natural sweetener, which can provide a delicious flavor variation while keeping it a bit healthier!
Decadent Oreo Ice Cream Cake for Sweet Summer Nights
Ingredients
Equipment
Method
- Line a round 8x3-inch springform pan with plastic wrap and place it in the freezer to chill.
- Crush 6 Oreos into small pieces and set aside.
- In a large bowl, stir together the sweetened condensed milk, vanilla extract, and kosher salt until smooth.
- Whip the cold heavy cream in another bowl until stiff peaks form.
- Gently fold the whipped cream into the condensed milk mixture until fully combined.
- Set aside half of the ice cream mixture for the vanilla layer. Fold crushed Oreos into the remaining mixture.
- Spread a thin layer of the vanilla ice cream in the prepared pan.
- Soak 14 Oreos in milk for about 30 seconds and layer them over the vanilla ice cream.
- Spread the remaining vanilla ice cream over the Oreos and freeze until firm (about 4-6 hours).
- Preheat the oven to 350°F. Crush 10 Oreos into fine crumbs and mix with kosher salt and melted butter. Spread on a baking sheet and bake for about 8 minutes.
- If using chocolate shell, coat the cooled Oreo crumbs and set aside.
- Spread hot fudge over the firm vanilla ice cream layer.
- Sprinkle the baked Oreo crunchies over the hot fudge and freeze until firm.
- Spoon the cookies and cream ice cream over the crunchies and freeze until solid.
- Prepare a serving board by chilling it for 30 minutes.
- Whip together cold heavy cream, powdered sugar, vanilla extract, and kosher salt until almost stiff peaks form.
- Carefully flip the cake onto the chilled board.
- Frost the top and sides of the cake with whipped cream.
- Decorate with chocolate shell, piped whipped cream rosettes, crushed Oreos, and additional whole Oreos on top.
- Freeze the decorated cake for at least 20 minutes before serving.
