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Oreo Ice Cream Cake Recipe

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This decadent Oreo Ice Cream Cake features layers of no-churn vanilla ice cream mixed with crushed Oreos, a crunchy Oreo and butter crust coated optionally in chocolate shell, luscious hot fudge topping, and fluffy whipped cream. Chilled and set in an 8-inch springform pan, it creates a tall, visually stunning dessert perfect for celebrations. The recipe allows substitutions with store-bought ice cream and optional chocolate decorations, offering flexibility for different preferences.

Ingredients

No-Churn Ice Cream

  • 6 whole Oreos
  • 1 (14-ounce) can sweetened condensed milk
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 cups (446g) cold heavy cream

For Building

  • 2 tablespoons milk (any kind, or heavy cream thinned with water)
  • 14 whole Oreos
  • 2/3 cup hot fudge topping

Crunchies

  • 10 whole Oreos
  • Pinch kosher salt
  • 2 tablespoons (28g) unsalted butter, melted
  • 1 tablespoon chocolate shell (optional)

Whipped Cream

  • 1 1/2 cups cold heavy cream
  • 1/3 cup (40g) powdered sugar
  • 1 teaspoon vanilla extract
  • Pinch kosher salt

Decorating

  • 3 tablespoons chocolate shell (optional), or as desired
  • 9 to 11 whole Oreos, or as desired

Instructions

  1. Prepare the pan: Line an 8×3-inch round springform pan with plastic wrap, covering the base with one sheet and the sides with another sheet to prevent sticking. Clasp the ring and base together and place the pan in the freezer while preparing the ice cream.
  2. Make the no-churn ice cream: Crush 6 Oreos into small pieces. In a large mixing bowl, combine the sweetened condensed milk, vanilla extract, and kosher salt. In a separate chilled bowl, whip 2 cups cold heavy cream until stiff peaks form. Gently fold the cream into the condensed milk mixture, then fold in the crushed Oreos. Spread this mixture evenly into the prepared pan and freeze until firm, at least 4 hours.
  3. Prepare the crunchies: Crush 10 Oreos roughly, place in a bowl with a pinch of kosher salt, and stir in 2 tablespoons melted unsalted butter until combined. Optionally, add 1 tablespoon chocolate shell to coat the crunchies lightly. Spread the mixture over the firm ice cream layer in the pan to form a crunchy crust, then freeze again until set.
  4. Add the next ice cream layer: Lightly crush 14 whole Oreos and set them aside. Mix 2 tablespoons milk or thinned heavy cream into some additional no-churn ice cream or store-bought vanilla ice cream to a scoopable consistency if using. Layer this ice cream over the crunchies, then scatter the crushed Oreos evenly on top. Freeze the cake once more until solid, preferably overnight for optimal set, about 8-10 hours.
  5. Prepare the whipped cream: Whip 1 1/2 cups cold heavy cream with 1/3 cup powdered sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt until stiff peaks form. Spread or pipe the whipped cream evenly over the frozen ice cream layers as the top layer of the cake.
  6. Decorate the cake: Drizzle or spread 3 tablespoons chocolate shell (or preferred substitute like melted chocolate or chocolate syrup) over the whipped cream, allowing it to freeze on contact if desired. Garnish the top with 9 to 11 whole Oreos or as many as preferred for a decorative finish.
  7. Final freezing and serving: Freeze the fully assembled cake for at least an additional hour to ensure all layers are set. When ready to serve, remove the cake from the springform pan using the plastic wrap to lift out easily. Let the cake sit for a few minutes at room temperature to soften slightly for easier slicing. Serve chilled and enjoy your Oreo Ice Cream Cake.

Notes

  • Chill time can range from 8 to 10 hours depending on your freezer strength—plan ahead accordingly.
  • Store-bought ice cream can be used as a substitute, allowing it to soften until scoopable but not melted before assembling.
  • Mixing crushed Oreos into vanilla ice cream is an easy way to make semi-homemade cookies and cream ice cream.
  • The chocolate shell coating the crunchies is optional but cannot be substituted with other coatings.
  • For decorating, chocolate shell can be substituted with chocolate syrup or melted chocolate; however, only melted chocolate will freeze hard on contact.
  • Line the pan with plastic wrap to make cake removal easier and prevent sticking.

Find it online: https://recipesbyliza.com/oreo-ice-cream-cake-recipe/