This Oreo Ice Cream cake is super easy to make and uses a "cheater ice cream " recipe. It's such a fun frozen dessert that your family and friends will go crazy for!
The ice cream portion of this cake is something I've been making for over 30 years. Actually, I think I'm closing on 40 years of making it, if I'm being honest.
This recipe goes back to when I was a teenager. It's something I learned how to make from a gal I babysat for. Her name was Barb Howson.
She was the most amazing person to work for. I lost my Mom was I was 15 and missed out on a lot because of that. Barb taught me how to make some simple recipes which I still appreciate to this day.
This lady would order me pizza, leave my favourite snacks and drinks, and paid me way more than any other person I babysat for. She even let me raid her closet for special occasions.
Honestly, she changed my life and gave me an escape from my teenage angst. I could tell her anything and still think about how much she touched my life to this day.
This recipe is easy to make and I guarantee you everyone will flip their lids when they try it!
- Baking Crumbs - I used store bought Oreo baking crumbs for this recipe. You can also buy Oreo cookies or chocolate graham crackers and crush them yourself in a food processor if you like.
- Butter - Either salted or unsalted butter can be used for this ice cream cake.
- Ice Cream - I used a plain vanilla ice cream. The brand doesn't matter much since you'll be adding cookies to it.
- Cool Whip - Any brand of whipped topping will do but I prefer the taste of Cool Whip. On occasion I will make my own whipped cream, or use Dream Whip to make some for recipes like this.
- Extract - This recipe calls for almond extract because I love the way it pairs with chocolate. You can use vanilla extract if you don't have almond extract, or just prefer the taste of vanilla.
- Hot Fudge Sauce - You can use homemade or store bought hot fudge sauce for this cake. Sanders is my absolute favourite but use whatever you love.
How to Make Oreo Ice Cream Cake:
- First, combine the Oreo baking crumbs and melted butter in a bowl. Stir to combine. Press into full or mini size springform cake pans. Set aside.
- Next, in a stand mixer combine the ice cream and ¾ of the Cool Whip, reserving ¼ of it for garnishing the cakes. Whisk until it's combined.
- Crush ¾ of the Oreo cookies, setting ¼ of them aside for topping the cakes. Toss the crushed cookies into the ice cream-whipped cream mixture. Mix briefly to combine. The less you mix the more the colour will remain more white, the more you mix the more the colour will bleed into the ice cream. You can also fold in the crushed cookies by hand if you want the cake to be more white with flecks of Oreo in it. I didn't care so I mixed mine.
- Add the almond extract and mix just long enough to incorporate it. Set the bowl aside.
- Grab the hot fudge sauce and pour it over the crumb base. Do not overheat the hot fudge sauce, it just needs to be pourable.
- If using caramel sauce as well, just heat enough that it's pourable. Drizzle it over the hot fudge sauce.
- Don't try to smooth them out because if you move a spoon around too much while the sauces are warm you'll end up lifting the crumb base up.
- Wait for the sauces to cool down before the next step.
- Once the sauces are cooled down, pour the Oreo ice cream mixture over top of the base and sauce. Smooth out then pop them in the freezer for about 4 hours.
- Remove the cakes from the freezer just before serving. Add a dollop of reserved whipped cream to the cake and top with reserved Oreos. If you made into a full size cake you can pipe the cool whip around the outside edge and add cookies in intervals around it.
- Slice and serve!
- A note about differences in Canadian and American products. I'm in Canada and trying to convert things like Cool Whip and ice cream can be difficult because each country uses different sizes of tubs.
- When making this recipe the differences are pretty negligible in terms of how this recipe will turn out. I used a 1 L tub of Canadian Cool Whip, if you're in the states you would use the 12 ounce tub.
- They may be slightly off but it will not affect the final result. You can certainly measure out in cups if you want to be precise.
- For the ice cream, I bought and used a 2L tub of ice cream. I know in the states ice cream is sold in tubs that are 1.5 quarts/48 ounces.
- You can actually just use 1.5 quarts if you don't want to buy more and have to measure it all out. The ice cream cakes will just not be as tall but it will not affect the taste greatly enough to stress over trying to match up sizes. If you want to be precise, that's cool.
- Normally I advise people to be precise when baking but this cake recipe is forgiving. It's not like baking a cake where you are using ingredients where the science behind the ingredients and measurements need to exact.
Don't sweat the small stuff with recipes like this one!!
Serving and Slicing this Oreo Ice Cream Cake:
- Adding the cool whip the ice cream gives it a softer, creamier texture which makes this ice cream cake easier to slice and eat.
- You also don't have to take it out too far in advance because it won't be rock hard like some ice cream cakes tend to be.
- The hot fudge and caramel can be omitted.
- Melted chocolate is a nice addition to drizzle over top.
- You can use magic shell over top of this cake if you like.
- Sprinkles or jimmies would add a nice pop of colour.
More Ice Cream Recipes:
- Roasted Blueberry Cheesecake Ice Cream
- Strawberry Sherbert in Cooky Cups
- Apple Crisp Ice Cream
- Brownie Explosion Ice Cream Sundae
- Copycat Moosetracks Ice Cream
- Vegan Toasted Coconut Ice Cream
Places to stalk Cravings of a Lunatic!
Oreo Ice Cream Cake
- ¼ cup caramel sauce
- 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.
- In a stand mixer combine the ice cream and about ¾ of the tub of cool whip. Whisk until combined.
- Place about ¾ 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.
- Mix the oreo pieces and ice cream mixture till fluffy, add the almond extract and give it another whir till it's mixed in.
- 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.
- 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.
- You can also add a little caramel sauce if you like. Sometimes I do, sometimes I don't. Just pour it over the hot fudge sauce. Again, you do not want to heat this up too much. You just want it pourable.
- Wait for the sauces to cool down before the next step.
- Now pour the oreo ice cream mixture over top. Smooth the tops.
- Place in the freezer for about 4 hours, or even overnight.
- Remove from freezer and top with remaining whipped cream. Then top each one with a cookie.
- Serve with a big old "I'm so glad we had two bags of oreos in the house" kind of smile!
Thanks for visiting today!