This Cookies and Cream Oreo Ice Cream Cake is an easy, no-bake dessert that combines creamy vanilla ice cream, crunchy Oreo cookies, and a rich chocolate topping. It’s a crowd-pleaser perfect for birthdays or summer gatherings, building on the indulgent flavors of our other dessert recipes like Walnut Chocolate Chip Cookies and Strawberry Frozen Yogurt.
Cookie Crust
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- 25 Oreo cookies (or any chocolate sandwich cookie)
- 2 tbsp milk
- 1/4 cup unsalted butter, melted
- 2 1/2 cups of your favorite chocolate ice cream, softened (homemade or store bought)
- 2 1/2 cups of your favorite vanilla ice cream, softened ( homemade or store bought)
- 12 Oreo cookies (crushed)
- 8 Tim Tam Chocolate Biscuits, crushed (optional)
Topping:
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- Whipped Cream Frosting or Cool Whip
- 8 Oreo Cookies
- A handful of crushed Oreo cookie crumbs
- sprinkles, optional
For Whipped Cream Frosting:
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- 2 cups heavy cream, well chilled
- 1 cup sifted icing sugar
- 1 tsp vanilla extract
Directions:
Make the Cookie Crust
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- In the bowl of a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs.
- Add the milk and melted butter and blend until well combined.
- Press mixture into the bottom and sides of a 6″ springform pan.
- Place in freezer for about 1 hour to set.
- Take out the chocolate ice cream to soften (about 20 – 30 minutes) and stir occasionally until smooth and spreadable.
- Stir in half of the crushed Oreo cookies.
- Spread chocolate ice cream evenly over the cookie crust using an offset spatula if needed.
- Top with crushed Tim Tam biscuits if desired.
- Place in freezer to harden for about 20 minutes while taking out the container of vanilla ice cream to soften.
- Once softened, mix in the other half of the crushed Oreo cookies.
- Spread evenly to make the top layer.
- Return to freezer and allow to set for at least 4 hours, ideally overnight.
- When ready to serve, let the cake sit at room temperature for about 3 minutes, and run a knife around the inside of the cake pan.
- Open the springform mold gently; it should release easily from the slightly melted cake.
- Before serving, spread a layer of whipped cream frosting over the ice cream, pipe on rosettes if desired and arrange Oreo cookies in a circular design.
- Crumble any leftover cookie crumbs in the middle of the cake and place an Oreo cookie on top.
- Top with sprinkles if desired.
- Return to the freezer to set up for about 15 minutes or serve immediately.
Make the whipped cream frosting
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- In a chilled bowl, beat the cream until frothy.
- Slowly add the powdered sugar and vanilla while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
This dessert is particularly praised for its simplicity in preparation, making it a go-to for celebrations or hot summer days.
It combines the beloved taste of Oreos with ice cream in a way that’s both easy to make and visually appealing, perfect for Oreo enthusiasts. However, remember that it’s a calorie-rich dessert, so enjoy in moderation or as a special treat.
Notes
**If you want to make a 9″ cake instead, just increase the amount of ingredients by 1 1/2.
