Oreo Ice Cream Cake
This layered Oreo Ice Cream Cake is a summer must-have that’s delightfully low effort, high reward and requires just 4 ingredients. With a crushed Oreo crust, your favorite ice cream, hidden ice cream sandwiches, more Oreos and melted chocolate drizzled on top, this is a dream of a no-bake dessert.
Calling All Ice Cream Cake Lovers
This one is for anyone who loves Oreos, ice cream, simplicity, impressing a crowd, or summer no-bake desserts. Does that cover everyone? Because this is a dessert for all if ever there was one.
Ice cream cakes are pretty easy to put together but offer such a fun dose of nostalgia. I, for one, as a child considered a Carvel or Dairy Queen ice cream cake to be the pinnacle of birthday party aspirations. (I think I might have had one once.) The good news for anyone else trying to either recreate or finally spark the childhood magic? When you make it at home with your own favorite ice cream, it’s even better.
You’ll love that this easy Oreo ice cream cake is:
- Quick and easy. The layers look involved but are so simple.
- No-bake and make-ahead. Summer is for easy living, and that includes desserts you can prep any time and have waiting in the freezer for their moment to shine.
- Versatile. Use any ice cream you like, with a festive color or even dairy-free.
- Pure fun. I mean, it’s ice cream cake! Everyone will love it!
Ingredients & Substitutions
Here are a few notes and shopping tips about the ingredients you’ll need to make this, as well as possible substitutions. Find full amounts in the print-friendly recipe card below.
- Ice cream. Obviously, right? 🙂 To make this recipe as shown, you’ll need one pint (16 ounces) in any flavor. The cake shown here uses chocolate chip cookie dough. I’ve also made it with vanilla, strawberry for a fun pink color, chocolate for more dramatic layers, you get the idea. Literally any ice cream you enjoy will work well.
- Oreos. Or a similar chocolate sandwich cookie. You’ll need roughly 18 cookies to make a nice thick crust and have extra to sprinkle on top.
- Miniature ice cream sandwiches. I buy the Favorite Day brand sandwiches at Target. They’re delicious and fit perfectly.
- Dark or semi-sweet chocolate to melt and drizzle on top. This is technically optional but does make a nice finishing touch.
I like that using ice cream sandwiches is easy, fun, and saves you the trouble of freezing the cake multiple times in between adding each layer, which many other ice cream cake recipes require.
How To Make Ice Cream Cake in a Loaf Pan
I personally find making this cake pretty darn fun. And it’s definitely easy!
Here are the basic steps. You will find full instructions with exact ingredients in the print-friendly recipe card below.
- Line a loaf pan with two layers of plastic wrap. This is important so you can lift out and cut the cake later. I usually use an 8×4-inch loaf pan because 5 miniature sandwiches fit perfectly inside.
- Press a layer of crushed Oreos across the bottom to form a crust.
- Spread half the ice cream on top of the Oreos.
- Arrange ice cream sandwiches on top of the ice cream.
- Spread another ice cream layer over the sandwiches.
- Place in the freezer until ready to serve.
- Use the plastic wrap overhang to lift the cake out of the pan and set on a cutting board when ready to enjoy. Sprinkle more Oreo crumbs on top, cut into slices, and drizzle with melted chocolate for dramatic effect.
Pro Tip: Set the ice cream on the counter to warm slightly while you crush the Oreos and press them into a crust. It should be soft and easy to spread, but not at all soupy.
If you want really fine crumbs, pulse the Oreos in the food processor, but I find a gentle smash with a rolling pan does the trick for this recipe.
The chocolate drizzle on top is not strictly necessary but it is a lot of fun and I love the extra texture it adds, a tiny bit like the layer of hot fudge in those Carvel cakes of old, but way more elegant.
I like to melt chocolate wafers in a small bowl. For a really controlled drizzle, pour the melted chocolate into a small squeeze bottle or plastic bag and cut off a corner.
For a more free and loose presentation, just use a spoon. The spoon method is what I used for the cake shown here. Sometimes simple is best.
You could also use packaged hot fudge sauce, or make it more of a build-your-own event and offer a mix of chocolate sauce, caramel sauce, sprinkles, nuts, whipped cream, or other toppings.
Recipe FAQs and Expert Tips
How long does Oreo ice cream cake last in the freezer?
This ice cream cake should chill in the freezer for at least 4 hours and up to 2 weeks after assembly and prior to serving for the best texture and flavor.
How to slice ice cream cake cleanly?
For the cleanest cuts when slicing this or any ice cream cake: use a very sharp knife, make each cut quickly (but safely!), and wipe off the blade in between each cut. For extra credit, you can warm the knife by running it briefly under hot water, then dry it off before making each cut. I don’t personally find that last step necessary most of the time. 🙂
Can I double this recipe?
Yes, this recipe can be doubled and made in a 9×9-inch square pan. In this case be sure to use twice the amount of ice cream and Oreos, obviously, and use either twice as many miniature ice cream sandwiches or full-size ice cream sandwiches as needed to fill the pan. If using a square pan, you will still probably want to line the pan with plastic wrap, but then cut the cake into squares for serving.
How to transport an ice cream cake?
Want to take this ice cream cake show on the road? You have options! All begin with using the highest-quality insulated chest or cooler you have, and rely on your commitment to not opening the cooler at all until you’re ready to slice and serve the cake.
- Ice packs or blue ice would be my first choice, as they stay very cold longer than regular ice and don’t melt into water.
- Regular ice is a good option for a short travel time when needed.
- Dry ice will keep the cake frozen solid for a long time, but is harder to find and might actually harden the ice cream more than your actual freezer, making it slightly difficult to cut.
I love serving Oreo ice cream cake for casual summertime gatherings, of course, but I’ve even used it as a birthday cake or holiday dessert just for fun. (Think peppermint or mint chocolate chip ice cream for Christmas!) The taste is always out of this world.
This treat also a really easy way to get kids involved in the kitchen, because the steps are simple and easy to follow, and who doesn’t get excited about making ice cream cake!? I truly hope you and yours love it every bit as much as we do.
Related Recipes
Love ice cream? You’re in the right place! We also love homemade French-style chocolate ice cream, strawberry mascarpone ice cream, and no-churn s’mores ice cream for an easy treat. Need more no-bake options? S’mores fudge or brown butter Rice Krispie treats always carry the day.
If you try this Oreo Ice Cream Cake recipe, don’t forget to rate it and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
You can also FOLLOW me on PINTEREST, INSTAGRAM, FACEBOOK, and TWITTER for more great recipes and ideas!
Oreo Ice Cream Cake
Ingredients
- 16 ounces (one pint) ice cream any flavor
- 18 Oreo cookies
- 5-6 mini ice cream sandwiches I find these at Target
- 3 ounces dark or semi-sweet chocolate
Instructions
- Line an 8×4 inch loaf pan with with two layers of plastic wrap, leaving a generous overhang on all four sides.
- Set out the carton of ice cream to warm slightly. It should be soft and easy to scoop and spread, but not at all soupy.
- Place Oreos in a zip-top bag, seal tightly, and crush with a rolling pin into a mix of medium and small crumbs. Reserve a heaping 1/2 cup of crushed Oreos for topping the finished cake; set those aside.
- Press the remaining crushed Oreos into an even layer across the bottom of the lined loaf pan to form a loose crust. Scoop out about half of the ice cream to form a thick layer over the Oreos. Use an offset spatula or the back of a spoon to spread it into a mostly even layer. Don’t worry if a few of the Oreos get mixed in with the ice cream, just press the mixture back down as best you can. Place cake in the freezer for 2-3 minutes. Remove ice cream sandwiches from the freezer and unwrap.
- Remove cake and arrange ice cream sandwiches on top of the ice cream in a single layer. Cut one or two with a sharp chef’s knife if needed to completely fill the pan.
- Spread remaining ice cream on top of the sandwiches and spread again into an even layer.
- Cover the top tightly with another piece of plastic wrap and place pan in the freezer until ready to serve. It should freeze for at least 4 hours but can be made several days ahead — I’ve served it up to a week later, and I imagine longer would be fine, too.
- When ready to serve, melt chocolate in the microwave at 50% power until smooth. Remove ice cream cake from the freezer. Use the plastic wrap overhang to lift it out of the pan and onto a cutting board. Sprinkle with reserved Oreo crumbs. Cut into thick slices and serve on dessert plates. Use a spoon to drizzle melted chocolate on top of each slice.
Notes
- Pan Size: I find that 5 miniature ice cream sandwiches fit perfectly into a 8×4-inch loaf pan. You can definitely use a 9×5-inch loaf pan and just cut an extra ice cream sandwich or two to fit into the edges.
- Doubling the Recipe: You can also double the recipe and use a 9×9-inch square pan. In this case be sure to use double the amount of ice cream and Oreos, and use either twice as many miniature ice cream sandwiches or full-size ice cream sandwiches as needed to fill the pan. If using a square pan, you will still probably want to lift out the frozen cake using plastic wrap, but then cut it into squares for serving.
