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Oreo Ice Cream Cake

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Easy to make “cheater ice cream ” recipe. This is one of my favourite recipes. I’ve been making this ice cream for over 30 years. It’s such an easy treat and your family and friends will go crazy for it.

Oreo Ice Cream Cake | This is a super easy way to make a cheater ice cream dessert that will impress your family and friends.

Welcome to Day 6, the final day of Ice Cream Week 2014! This year the event is hosted by myself, and Susan of  The Girl in the Little Red Kitchen. We have teamed up with 25 amazing bloggers to bring you ice cream treats all week long. I hope you all threw out the scales this week. Better not to look!

This recipe goes back to when I was a teenager. This is something I learned how to make from a gal I babysat for. It was one of my dad’s favourite treats, along with most family members. It’s a total cheater recipe, you use ice cream and whipped cream to make it. But you don’t need to tell your guests that!

Oreo Ice Cream Cake | This is a super easy way to make a cheater ice cream dessert that will impress your family and friends.

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Oreo Ice Cream Cake
Prep Time
15 mins
Total Time
4 hrs 15 mins
 
Easy to make "cheater ice cream " recipe. This is one of my favourite recipes. I've been making this ice cream for over 30 years. It's such an easy treat and your family and friends will go crazy for it.
Servings: 1 Large Ice Cream Cake or 8 to 12 mini's
Ingredients
  • 4 cups oreo graham crumbs
  • 3 tablespoons butter melted
  • 2 L vanilla ice cream softened
  • 1 L Cool Whip divided
  • 300 g package of Oreo Cookie divided
  • 1 teaspoon almond extract
  • 1/2 cup hot fudge sauce
Instructions
  1. In a large bowl combine the oreo graham crumbs and the melted butter. Mix thoroughly, and then press into mini spring form pans. Tamp the crumb mixture down, the bottom of a glass works, so does the blunt end of a honey dripped. Whack it down till it packs tight. Set aside.
  2. In a stand mixer combine the ice cream and about 3/4 of the tub of cool whip. Whisk until combined.
  3. Place about 3/4 of the cookies in a ziploc bag, take a rolling pin and whack the crud out of the bag until you break the cookies into small pieces. Now toss those pieces into the mixer. And good luck with this step, if you're like me you've inhaled about half the bag of oreos by now.
  4. Mix the oreo pieces and ice cream mixture till fluffy, add the almond extract and give it another whir till it's mixed in.
  5. Now before you pour this, right into your mouth if you're anything like me, let's go grab that hot fudge sauce. Don't even try to pretend you don't hide a jar in your fridge. We all do it. Just own it so we can move on.
  6. I want you to heat the sauce, but only slightly. It should be barely warm, just loose enough to spoon out. Take this mixture, while trying to resist drinking it straight from the measuring cup, and spoon it over the oreo crumb base. Do not try to smooth it, that will create the crumbs to lift back up. Just pour the hot fudge sauce over randomly. It you want it more even, just swirl the dish around a bit.
  7. Now pour the oreo ice cream mixture over top. Smooth the tops.
  8. Place in the freezer for about 4 hours, or even overnight.
  9. Remove from freezer and top with remaining whipped cream. Then top each one with a cookie.
  10. Serve with a big old "I'm so glad we had two bags of oreos in the house" kind of smile!
Recipe Notes

Recipe Source: Cravings of a Lunatic, this one was inspired by a lady I babysat for named Barb Howson

Oreo Ice Cream Cake | Easy to make "cheater ice cream " recipe. This is one of my favourite recipes. I've been making this ice cream for over 30 years. It's such an easy treat and your family and friends will go crazy for it.

Our sponsors for the event have provided us with some great prizes. A huge thanks to Cake Boss, Anolon, Microplane, WÜSTHOF, Page Street Publishing and Quarry Spoon. Kim of Cravings of a Lunatic and Susan of The Girl in the Little Red Kitchen have tossed in a bonus prize of a Cuisinart Ice Cream Maker because they think everyone should own one!

Ice Cream Week 2014 Giveaway | Huge giveaway for everything listed here plus tons of cookbooks. You must stop by so you can enter!

Here’s what is up for grabs, One Winner Takes All:

Ice Cream Week 2014 Cookbook Giveaway plus we've got Cake Boss products, Microplane products, Wusthof, Anolon and a Cuisinart Ice Cream Maker up for grabs. Stop by now.

Be sure to visit all of today’s Ice Cream Week Participants:

Ice Cream Week 2014, Tons of amazing recipes, one massive Ice Cream Making Prize Pack. Be sure to stop by cravingsofalunatic.com to enter!

We would like to thank you all our readers for joining in the indulgence this week. Ice cream is always best eaten with friends.

Susan and I would like to thank all the participants and sponsors for joining in the fun. It’s take a village to make this much ice cream!

See you all next year for Ice Cream Week 2015. Be sure to stay tuned for news about Cookie Week in November and Christmas Week in December. Susan and Kim are always up for fun and food. Chow!

a Rafflecopter giveaway

Disclaimer: I did not receive any product for participating in this event. The #IceCreamWeek Giveaway is open to U.S. and Canada residents only. ONE winner will receive ALL the prizes listed. Giveaway ends at midnight on August 31st. Winner must be 18 years of age. Winner will have 72 hours to respond to email notification of winning, or a new winner will be drawn. Thanks for entering.

Toodles and smoochies! xx

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Comments

    • Kim Beaulieu says

      August 26, 2014 at 12:15 AM

      Thanks Kirsten. I found mine at Walmart of all places. They had them on one of those hanging display racks at the end of the aisles. Love mine. But occasionally when the boys do dishes they throw out the bottoms by mistake. Drives me a bit nuts. Lol.

      So glad we did this event. It was a wild ride but totally worth it.

      Reply

  4. Margot C says

    August 23, 2014 at 12:35 PM

    I’m a traditionalist who can’t make up her mind, so I take Neopolitan (Vanilla, Chocolate, Strawberry) and mix it up. True story!

    Reply

    • Kim Beaulieu says

      August 23, 2014 at 6:08 PM

      Thanks Jamie. I hate to admit how long I’ve been making this ice cream for but it’s well over 30 years. The extra whipped cream makes it so smooth, no matter how long it lasts (and it won’t) it won’t get hard like typical homemade ones. This is something my dad used to beg me to make for every holiday. I used to make huge batches and freeze them in those old red margarine tubs. Funny to think back on that.

      Reply

    • Kim Beaulieu says

      August 23, 2014 at 6:05 PM

      I freaking can’t stop laughing right now.

      In all honesty out of all the ice creams I’ve made this thing blows the others out of the water. Something about that extra whipped cream keeps it from getting hard, it’s like cutting through butter.

      Reply

    • Kim Beaulieu says

      August 26, 2014 at 12:46 AM

      I love it, great minds right. It’s such a great treat. Wait till you see the one in the freezer for my son’s b-day. Hopefully I can get it photographed tomorrow.

      Reply

  14. kerrie williams says

    August 23, 2014 at 8:35 PM

    Wow…what an amazing prize! I cook all my sweets from scratch because I have celiac disease so this would be a wonderful way to do that.

    Reply

    • Kim Beaulieu says

      September 9, 2014 at 2:57 AM

      I am so sorry about your celiac, I have IBS and barely hold on by a thread. Do you read Celiac Teen? Great recipes over there.

      Reply

  19. Starla B says

    August 24, 2014 at 4:00 AM

    This looks and sounds so awesome. if only mine would turn out as pretty 🙂 I really have been loving cotton candy ice cream! I don’t know what has gotten into me, I have been obsessed!

    Reply

    • Kim Beaulieu says

      September 9, 2014 at 3:01 AM

      You could totally do this. Those mini springform pans make it super easy.

      I have to try that, never had cotton candy. I may regret knowing this soon.

      Reply

    • Kim Beaulieu says

      September 9, 2014 at 3:05 AM

      Thanks Emily. I just love this dessert. It’s so good. The extra whipped cream keeps it soft and easy to eat. I can never get enough of this one.

      Reply

  25. Tara says

    August 24, 2014 at 1:15 PM

    Oh my, what a gorgeous looking ice cream cake!! Pass me a fork/spoon or anything I want to dig in!! Thanks again for hosting such a fun week and for all the hard work you always put into these events!!

    Reply

  30. Carol at Wild Goose Tea says

    August 26, 2014 at 11:37 AM

    Let’s hear it for cheater ice cream. Also let’s hear it for that pink lemonade ice cream pie. Oh my goodness that was gorgeous. Sooooo pink. Soooooo girly. Sooooo good that even the males would eat the girly pie. Ha!

    Reply

    • Kim Beaulieu says

      September 9, 2014 at 3:14 AM

      Thanks Carol. I loved ice cream week. It was epic. I should have taken pics of the guys eating the pink pie. ha

      Reply

    • Kim Beaulieu says

      October 28, 2014 at 6:46 PM

      Hey Brenda, they look exactly like graham crumbs but they are dark brown, almost black looking. You buy them in either the cookie aisle or the baking aisle. If you cannot find them you can crush any kind of cookie into crumbs. I crush everything from chocolate wafers to chocolate chip cookies. I just pulse them in my food processor. Or slip the cookies in a ziploc bag and whack it with a rolling pin. Works like a charm. Hope that helps. xx

      Reply

  37. Robin says

    November 27, 2014 at 6:34 PM

    I am trying to make this for Thanksgiving today and do not have springform pans so I will do large cake. Where I am lost is the 2L for the ice cream and the 1 L for cool whip. Does this mean litre??? or Large???? Most all of the recipe is in tbls. or cup measurements so I do not want to get the ice cream/whipping cream measurement wrong. I will have to wing it today for Thanksgiving but will make again in January for my Bunco party with springforms I ordered online. I am assuming you mean litre? If not could you let me know. I know the conversation is around 4.22 cups to a litre. I know you are also in Canada, so I am guessing litre.

    Thank you, can hardly wait to try it.

    Reply

    • Kim Beaulieu says

      December 1, 2014 at 8:36 PM

      So sorry Robin, I just say this. I’ve been so busy lately, which is not typical of me. I usually respond quickly. Never hesitate to email if I miss comments. You can always reach mee at cravingsofalunatic@gmail.com. Email any time.

      L is for litre, I’m Canadian so a lot of our stuff is in litres. I may add a link in each post to help with conversions for people overseas. Might be super helpful. That being said this recipe is hard to mess up. Even if the measurements are off it’ll still taste awesome.

      Thanks for bringing this to my attention though. It helps me make sure I’m writing the recipes so people can convert as needed.

      Reply

  38. Robin says

    November 27, 2014 at 6:37 PM

    p.s. to my original, I meant to say conversion. Also, I could not find oreo crumbs so I substituted two oreo pie crusts.

    Reply

    • Kim Beaulieu says

      December 1, 2014 at 8:38 PM

      Any cookie will do. I use chocolate wafers often. Also just a good old chocolate chip cookie will do. If all else fails just use graham crackers. Works like a charm.

      How did it turn out? I’m so sorry I missed your earlier comment.

      Reply

      • Robin says

        December 1, 2014 at 10:25 PM

        Hi Kim, thank you so much for responding. I was not sure so I used to cartons of vanilla ice cream and 1 8oz container of cool whip and it was way tooooooooo much for my stand mixer. I had so much left over as I used two oreo pie crust shells. I finally received my 12 mini springform pans and will try again in January for my Bunco party. I still cannot get oreo cookie crumbs where I am and have put in a message to Nabisco. I did research online and it just shows using regular oreo cookies (even with the white center) and crushing them and adding butter to make the crust. I will try that. Even though my measurements were off, the tast was still great. I can hardly wait to make them in the springform pans for my party as they look so cute.

        Thanks again for all your help.

        Reply

    • Kim Beaulieu says

      April 1, 2015 at 2:00 AM

      Hey Brenda. You can use either an 8 or 9 inch. I made mine in mini springform pans. It can feed between 8 to 12 depending if you’re a thick slice vs thick slice person. Hope that helps. If you need any more help just holler, or email any time. xx

      Reply

  40. sharon says

    May 27, 2016 at 8:21 AM

    would the quantities work in a 9×11 glass pan or 2 large spring form pans? i have a family bbq saturday and would like to make this in the larger form. i guess i will buy double the ingredients just in case.

    Reply

    • Kim Beaulieu says

      June 9, 2016 at 8:24 PM

      Hi Sharon. Just saw this. It got stuck in the wrong place, sorry about that. Did you end up making this?

      Reply

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