This Oreo Ice Cream Cake Dessert is a dreamy combination of creamy, crunchy, and indulgent flavors that will make any occasion special. Layers of velvety ice cream, rich chocolatey Oreo crumbs, and a smooth whipped topping create a dessert that’s as stunning as it is delicious. Ready in just over an hour, it’s surprisingly simple to make yet feels like a showstopper.
Every bite offers a perfect balance of textures—soft, cool ice cream mingling with the satisfying crunch of Oreo cookies. The sweet, chocolaty flavors are irresistible, making it a crowd-pleaser for kids and adults alike. Whether it’s a summer treat or a celebration centerpiece, this dessert is guaranteed to leave everyone smiling and reaching for seconds.
Ingredients for Oreo Ice Cream Cake Dessert
- 1 (14 oz) package Oreo Cookies (regular size, crushed for the base)
- ½ gallon vanilla ice cream (softened slightly for easy spreading)
- 1 (12 oz) jar hot fudge sauce (melted for drizzling)
- 1 (8 oz) tub Cool Whip (thawed for topping)
- 2 milk chocolate Hershey bars (grated for sprinkling)
- 1 (3.5 oz) package mini Oreo cookies (for garnish)
Step-by-Step Instructions
- Prepare the base: Crush the Oreo cookies into fine crumbs. Press them evenly into the bottom of a 9 x 13-inch pan to form the base.
- Layer the ice cream: Soften the vanilla ice cream slightly (about 10-15 minutes at room temperature). Slice the ice cream and place it over the Oreo base. Let it soften a little more, then carefully spread it into an even layer.
- First freeze: Place the pan in the freezer for about 40 minutes, or until the ice cream layer is firm.
- Add hot fudge: Remove the pan from the freezer and drizzle the melted hot fudge sauce evenly over the ice cream layer. Return to the freezer for another 20 minutes to set.
- Top with Cool Whip: Spread the thawed Cool Whip over the fudge layer in an even layer.
- Garnish: Sprinkle the grated Hershey bars over the Cool Whip. Place a mini Oreo cookie on top of each serving piece for decoration.
- Final freeze: Freeze the dessert for at least 1-2 hours, or until fully set, before serving.
Creative Topping Ideas to Elevate Your Oreo Ice Cream Cake
While the classic hot fudge and Cool Whip combo is delicious, you can customize your Oreo Ice Cream Cake with other toppings. Try drizzling caramel sauce or strawberry syrup for a fruity twist. For a crunchy texture, sprinkle crushed nuts like almonds or pecans. If you’re feeling adventurous, add a handful of rainbow sprinkles or mini chocolate chips for extra fun!
How to Serve This Showstopping Dessert
This Oreo Ice Cream Cake is perfect for parties or family gatherings. Let it sit at room temperature for 5-10 minutes before slicing to make cutting easier. Serve each slice on a chilled plate to keep it from melting too quickly. Pair it with a glass of cold milk or a cup of coffee for the ultimate dessert experience!
Storage Tips to Keep Your Cake Fresh
Store your Oreo Ice Cream Cake in the freezer, tightly covered with plastic wrap or aluminum foil, for up to 2 weeks. If you’re making it ahead of time, add the Cool Whip and grated Hershey bar just before serving to keep them fresh and fluffy. For individual portions, slice the cake and wrap each piece separately for easy grab-and-go treats.
Fun Recipe Variations to Try
Switch up the flavors to make this dessert your own! Use mint chocolate chip or cookies and cream ice cream instead of vanilla. Swap Oreos for chocolate chip cookies or graham crackers for a different base. You can even use white chocolate Hershey bars or dark chocolate shavings for a richer topping. The possibilities are endless!
Time-Saving Tips for Busy Bakers
To save time, use pre-crushed Oreo crumbs instead of crushing the cookies yourself. Soften the ice cream in the microwave for 10-15 seconds (instead of waiting) to make spreading easier. If you’re in a rush, skip the second freeze step and serve the cake immediately after adding the toppings—it’ll still taste amazing!
Oreo Ice Cream Cake Dessert
Ingredients
- 1 package Oreo Cookie (regular size) 14 oz
- ½ gallon vanilla ice cream
- 1 jar hot fudge sauce 12 oz
- 1 tub cool whip 8 oz
- 2 milk chocolate Hershey bars
- 1 package mini oreo cookies 3.5 oz
Instructions
- Crush the Oreo cookies and line them in the bottom of a 9 x 13 inch pan.
- Soften ice cream slightly. Slice the ice cream and lay on top of the Oreos.
- Let it soften a little more so you can carefully spread it evenly over the Oreos.
- Then place in freezer for about 40 minutes.
- Remove from freezer and drizzle melted hot fudge over the ice cream. Freeze again for 20 minutes.
- Remove from freezer and cover with Cool Whip and sprinkle grated Hershey Bar over the top.
- Top each piece with a mini-Oreo.