The perfect summer time dessert for Oreo lovers with layers of Oreos, ice cream, fudge sauce, and Cool Whip!

Cookies and Cream Ice Cream Cake

I was excited to try making Oreo whipped cream. I thought it would be pretty on this Oreo Ice Cream Cake! In my mind it was a no brainer, stir crushed Oreo into whipped cream. So I did just that… and it was a disaster. It was a gloppy mess and ran right off the top. You can kind of see how terrible it turned out in the background of these pictures!

I made the mistake of using whipped cream instead of Cool Whip. But the ice cream was melting so I didn’t have time to remake it. I just pivoted with a different idea.

I’m very slowly getting better at not being disappointed when my expectations aren’t met or when things don’t go as planned. It is what it is, right? Why stress about it?!

When you take your first bite of this Oreo Ice Cream Cake, you really won’t care what it looks like because it tastes absolutely amazing! I think it tastes better than store bought! And it’s super easy to make. It does take time for it to freeze between layers, but that’s just a matter of waiting. It quickly comes together and is guaranteed to impress the people you serve it to!

If you love this stuff as much as I do, then I think you’ll really like Mint Chocolate Chip Ice Cream Cake, Strawberry Lasagna, Chocolate Chip Cookie Delight, Cheesecake Brownies, Pecan Pie Cheesecake Bars, and Birthday Cake Delight, too!

What You’ll Need for the Crust:

• 36 Oreos
• 1/2 cup Butter, Melted
• 1/2 gallon Oreo Cookies & Cream Ice Cream
• 1 (16 oz) jar Hot Fudge Sauce
• 1 (8 oz) Cool Whip, Thawed

How to Make Oreo Ice Cream Cake

• Set out 1/2 gallon Oreo cookies and cream ice cream and let thaw until soft, but not completely melted.
• Pulse 36 Oreos in a food processor until you have crumbs. Then pulse in 1/2 cup melted butter until crust forms.
• Transfer to 9 x 13 pan and press down firmly.
• Spread softened ice cream over the crust evenly, then freeze for 1 hour.
• Remove from freezer and spread 1 (16 oz) jar hot fudge sauce over the ice cream. Return to the freezer for additional 1 hour.
• Evenly spread thawed Cool Whip over the hot fudge sauce.
• Sprinkle crushed Oreos on top if desired.
• Freeze for 3-4 hours, or overnight.

More Oreo Recipes:

• Toffee Oreo Brownies
• Mint Oreo Cheesecake Bars
• 20 Oreo Dessert Recipes
• Mini Oreo Cheesecakes
• White Chocolate Peppermint Oreos
• Oreo Dirt Cake Brownie Bites
• Peanut Butter Dipped Oreos
• Oreo Dirt Pie
• Mint Oreo Brownies
• Oreo Fudge
• Oreo Dirt Cake Cups
• Mint Oreo Pudding Cookies
• Chocolate Mint Oreo Cookies

Continue to Content

Yield: 12

Oreo Ice Cream Cake

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Oreo Ice Cream Cake, the perfect summer time dessert for Oreo lovers with layers of Oreos, ice cream, fudge sauce, and Cool Whip!

Prep Time 4 hours

Total Time 4 hours

Ingredients

• 36 Oreos
• 1/2 cup Butter, Melted
• 1/2 gallon Oreo Cookies & Cream Ice Cream
• 1 (16 oz) jar Hot Fudge Sauce
• 1 (8 oz) Cool Whip, Thawed

Instructions

1. Set out ice cream and let thaw until soft, but not completely melted.
2. Pulse Oreos in a food processor until you have crumbs. Then pulse in melted butter until crust forms.
3. Transfer to 9 x 13 pan and press down firmly.
4. Spread softened ice cream over the crust evenly, then freeze for 1 hour.
5. Remove from freezer and spread hot fudge sauce over the ice cream. Return to the freezer for additional 1 hour.
6. Evenly spread thawed Cool Whip over the hot fudge sauce.
7. Sprinkle crushed Oreos on top if desired.
8. Freeze for 3-4 hours, or overnight.