How To Make Oreo Ice Cream Cake In 5 Easy Steps 2024

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Craving a delightful dessert that combines the creamy goodness of ice cream with the irresistible crunch of Oreo cookies? Look no further than the Oreo ice cream cake. This no-bake dessert is perfect for birthdays, summer treats, or any occasion that calls for a cool and indulgent layered dessert. You’ll love how easy it is to make this homemade ice cream cake right in your own kitchen.

In this guide, you’ll learn how to create a mouthwatering Oreo ice cream cake in just five simple steps. We’ll walk you through preparing the Oreo crust, adding the ice cream layer, creating a chocolate fudge swirl, topping it with whipped cream, and freezing it to perfection. With some vanilla ice cream, Cool Whip, and your favorite Oreo cookies, you’ll have a make-ahead dessert that rivals anything from Baskin Robbins or Dairy Queen. Get ready to impress your friends and family with this cookies and cream ice cream cake that’s sure to become a new favorite.

Ingredients You’ll Need

To create this delightful Oreo ice cream cake, you’ll need a few key ingredients. Let’s break them down:

Oreo cookies

The star of the show is, of course, Oreo cookies. You’ll need about 36 Oreos from a family-size package (19.1 oz). This amount gives you enough for the crust and topping, with a few extra for snacking. Crush the cookies into fine crumbs using a food processor or blender. You can leave the cream filling in for a softer texture once frozen.

Butter

To bind the Oreo crust together, you’ll need 1/4 cup (1/2 stick) of unsalted butter, melted. Make sure to let it cool to room temperature before mixing it with the cookie crumbs.

Ice cream

For the ice cream layer, you have a few options. You can use 1/2 gallon of cookies and cream ice cream for a consistent flavor throughout. Alternatively, mix it up with 48 oz of chocolate ice cream and 48 oz of cookies and cream ice cream for a more varied taste.

Hot fudge sauce

A 12-14 oz jar of hot fudge sauce adds a rich, chocolatey layer to your cake. You can use store-bought sauce or make your own. Warm it up slightly to make it easier to spread.

Whipped topping

An 8 oz container of Cool Whip or another frozen whipped topping will give your cake a light, fluffy finish. Let it thaw before using.

Additional ingredients you might want to consider:

Chocolate chips: A 12 oz bag can be used to make a homemade chocolate fudge layer.
Coconut milk: One can helps melt the chocolate chips for the fudge layer.
Sprinkles: Add a pop of color and fun to your cake’s decoration.

Remember, you can always customize your Oreo ice cream cake by using different ice cream flavors or adding extra toppings. The beauty of this no-bake dessert is its versatility, allowing you to create a personalized treat perfect for birthdays, summer gatherings, or any special occasion. With these simple ingredients, you’ll be well on your way to making a homemade ice cream cake that rivals those from Baskin Robbins or Dairy Queen.

Step 1: Prepare the Oreo Crust

Creating the perfect Oreo crust is the foundation of your homemade Oreo ice cream cake. This no-bake dessert starts with a delicious, crunchy base that will complement the creamy layers to come. Let’s break down the process into three simple steps.

Crushing the cookies

To begin, you’ll need about 36 Oreo cookies from a family-size package. Don’t worry about removing the cream filling—it adds to the texture and flavor of your crust. For the best results, use a food processor to crush the cookies into fine crumbs. If you don’t have a food processor, don’t worry! You can place the Oreos in a heavy-duty zip-top bag and use a rolling pin to crush them. This method might take a bit more effort, but it’s a great way to involve kids in the baking process.

Mixing with melted butter

Once you have your Oreo crumbs, it’s time to bind them together. Melt 1/4 cup (1/2 stick) of unsalted butter and let it cool to room temperature. Pour the melted butter over the Oreo crumbs in a bowl and stir until the mixture is well combined. The consistency should be thick and stick together when pressed. If the mixture seems too dry, you can add a little more melted butter, but be careful not to make it too wet.

Pressing into the pan

Now comes the fun part—pressing your Oreo crust into the pan. For this homemade ice cream cake, use an ungreased 9×13 inch pan. Transfer the Oreo mixture to the pan and start pressing it down to form an even layer. A helpful tip is to use the bottom of a measuring cup or a flat-bottomed glass to press the crumbs firmly into place. This will create a compact, sturdy base for your cake.

Pay special attention to the corners and edges of the pan, ensuring the crust is evenly distributed. Use your fingers to press the crust slightly up the sides of the pan if desired, creating a small rim. This will help contain the ice cream layers you’ll add later.

Once you’ve pressed the crust into place, it’s a good idea to chill it in the refrigerator while you prepare the next layers. This will help the crust set and make it easier to add the ice cream without disturbing the base.

By following these steps, you’ve created the perfect foundation for your Oreo ice cream cake. This crunchy, chocolatey base will provide a delightful contrast to the creamy layers to come, making your homemade dessert rival any Baskin Robbins or Dairy Queen creation. With this no-bake crust ready to go, you’re well on your way to creating a show-stopping summer treat that’s perfect for birthdays or any special occasion.

Step 2: Add the Ice Cream Layer

Now that you have your Oreo crust ready, it’s time to add the star of the show – the ice cream layer. This step is crucial in creating a delicious homemade Oreo ice cream cake that rivals any store-bought version.

Softening the ice cream

Before you can spread the ice cream over your crust, you’ll need to soften it slightly. However, be careful not to let it melt completely. The key is to make it just pliable enough to spread easily without turning into a liquid mess. You have a couple of options for softening your ice cream:

Transfer the ice cream from the freezer to the refrigerator for about 20-30 minutes.
Let it sit on the counter for 10-15 minutes, depending on room temperature.

Avoid using the microwave to soften your ice cream, as this can lead to uneven melting and affect the texture of your cake.

Spreading over the crust

Once your ice cream has reached the right consistency, it’s time to spread it over the Oreo crust. Here’s how to do it:

Scoop the softened ice cream onto the prepared crust.
Use a spatula or the back of a large spoon to spread the ice cream evenly across the surface.
Make sure to press the ice cream gently into any gaps or corners to create a smooth, even layer.

For an extra special touch, you can mix Cool Whip with your store-bought ice cream before spreading it over the crust. This combination helps create a super fluffy and creamy ice cream layer that’s easy to cut into when serving.

If you’re feeling adventurous, you can even create multiple ice cream layers using different flavors. Just be sure to freeze each layer before adding the next one to maintain distinct layers in your cake.

Freezing

After spreading your ice cream layer, it’s crucial to freeze it properly to ensure the best texture and flavor. Here’s what you need to do:

Cover the pan with plastic wrap, making sure it’s pressed directly onto the surface of the ice cream to prevent ice crystals from forming.
Place the pan in the freezer and let it freeze for at least 4-6 hours, or preferably overnight.

Remember, the longer you freeze your Oreo ice cream cake, the firmer it will be when you serve it. For the best results, freeze for at least 24 hours before serving to ensure the cake is frozen all the way through.

By following these steps, you’ll create a perfectly smooth and creamy ice cream layer for your homemade Oreo ice cream cake. This no-bake dessert is not only delicious but also a great make-ahead option for birthdays, summer gatherings, or any special occasion that calls for a cool, indulgent treat.

Step 3: Create the Fudge Layer

Now that your ice cream layer is frozen solid, it’s time to add a decadent chocolate fudge swirl to your homemade Oreo ice cream cake. This step will elevate your no-bake dessert to new heights, rivaling even the most popular ice cream cakes from Baskin Robbins or Dairy Queen.

Warming the fudge sauce

To start, you’ll need to warm your fudge sauce slightly. This makes it easier to spread and creates that perfect fudgy consistency when frozen. If you’re using store-bought hot fudge sauce, simply heat it in the microwave for about 30 seconds, stirring halfway through. For homemade fudge sauce, warm it gently in a saucepan over low heat, stirring constantly to prevent burning.

The key is to make the sauce just pliable enough to spread easily without melting your ice cream layer. You want it warm, not hot. If it’s too hot, it might cause the ice cream to melt, ruining the distinct layers of your cake.

Drizzling over ice cream

Once your fudge sauce is at the right temperature, it’s time to add it to your cake. Remove the pan from the freezer and work quickly to prevent the ice cream from softening.

Using a spoon or spatula, drizzle the fudge sauce over the ice cream layer in a zigzag pattern. This creates that classic fudge ripple effect that makes every bite of your Oreo ice cream cake a delightful surprise. Be sure to spread the sauce evenly, reaching all corners of the pan.

For an extra special touch, you can create multiple fudge layers. After drizzling your first layer of fudge, return the cake to the freezer for about 10 minutes to let it set. Then, add another layer of ice cream followed by more fudge sauce. Repeat this process until you’ve used all your ingredients or reached your desired thickness.

Freezing again

Once you’ve added your fudge layer (or layers), it’s crucial to freeze your cake again. This step ensures that the fudge sets properly and doesn’t mix with the ice cream layer.

Cover the pan tightly with plastic wrap, making sure it’s pressed directly onto the surface of the fudge to prevent ice crystals from forming. Then, return the cake to the freezer.

For the best results, freeze your Oreo ice cream cake for at least 4-6 hours after adding the fudge layer. This allows plenty of time for the fudge to set completely. If you have the time, leaving it overnight is even better, ensuring your cake is perfectly frozen and ready to serve.

Remember, patience is key when making a homemade ice cream cake. The longer you let each layer freeze, the more distinct and delicious your final product will be. This make-ahead dessert is perfect for birthdays, summer gatherings, or any occasion that calls for a cool, indulgent treat.

By following these steps, you’ve added a rich, chocolatey fudge swirl to your Oreo ice cream cake. This layer adds depth to the flavor profile, complementing the creamy ice cream and crunchy Oreo crust. Your homemade creation is well on its way to becoming a show-stopping dessert that will have everyone asking for seconds.

Step 4: Top with Whipped Cream

Now that your Oreo ice cream cake has a delicious fudge layer, it’s time to add the finishing touch – a creamy whipped topping. This step will give your homemade dessert that professional look and taste, rivaling even the most popular ice cream cakes from your favorite ice cream shops.

Adding the whipped topping

To create the perfect whipped cream layer for your Oreo ice cream cake, you’ll need to start with softened Cool Whip or homemade whipped cream. If you’re using Cool Whip, take it out of the freezer and let it thaw in the refrigerator for about 30 minutes before you’re ready to use it. This will make it easier to spread over your cake.

For an extra special touch, you can whip the Cool Whip with a whisk or electric mixer until it forms stiff peaks. This will thicken the topping and give more depth to your dessert, making it even more irresistible.

Once your whipped topping is ready, remove the cake from the freezer. Working quickly to prevent the ice cream from melting, use a spatula to spread the whipped cream evenly over the fudge layer. Make sure to cover the entire surface, reaching all the way to the edges of the pan.

If you’re feeling creative, you can use a piping bag with a decorative tip to create a more elaborate design on top of your cake. This is especially fun for birthday cakes or special occasions.

Garnishing with crushed Oreos

To complete your homemade Oreo ice cream cake, it’s time to add the final touch – a sprinkle of crushed Oreos on top. This not only adds a delightful crunch but also ties the whole dessert together, emphasizing its cookies and cream flavor.

Take the remaining Oreo cookies you set aside earlier and crush them into small pieces. You can do this by placing them in a plastic bag and gently crushing them with a rolling pin or the bottom of a glass. Aim for a mix of fine crumbs and slightly larger pieces to add texture to your topping.

Sprinkle the crushed Oreos generously over the whipped cream layer. You can cover the entire surface or create a pattern, like a border around the edge of the cake. Remember, there’s no such thing as too many Oreos when it comes to an Oreo ice cream cake!

For an extra indulgent touch, you can even drizzle some additional chocolate fudge sauce over the crushed Oreos. This will create a beautiful marbled effect and add another layer of chocolatey goodness to your dessert.

Once you’ve added your toppings, cover the cake tightly with plastic wrap and return it to the freezer. Let it freeze for at least 3-4 hours, or preferably overnight, to ensure all the layers are set perfectly.

By following these steps, you’ve created a show-stopping Oreo ice cream cake that’s perfect for birthdays, summer gatherings, or any occasion that calls for a cool, indulgent treat. This no-bake dessert is not only delicious but also a great make-ahead option, allowing you to prepare it well in advance of your event. When it’s time to serve, simply remove it from the freezer, let it soften slightly, and enjoy the creamy, crunchy, chocolatey goodness of your homemade Oreo ice cream cake.

Step 5: Freeze and Serve

Final freezing

Now that you’ve assembled your homemade Oreo ice cream cake, it’s time for the final freeze. This step is crucial to ensure your cake sets properly and maintains its shape when served. Cover the cake tightly with plastic wrap, making sure it’s pressed directly against the surface to prevent ice crystals from forming. Place the cake in the freezer for at least 4-6 hours, but preferably overnight. This extended freezing time allows all the layers to set perfectly, creating a cohesive and delicious dessert.

Remember, patience is key when making an ice cream cake. The longer you let it freeze, the better the texture and flavor will be. This make-ahead dessert is perfect for birthdays, summer gatherings, or any occasion that calls for a cool, indulgent treat. You can even prepare your Oreo ice cream cake up to a week in advance, keeping it covered in the freezer until you’re ready to serve.

Slicing and serving tips

When it’s time to serve your homemade Oreo ice cream cake, follow these tips for the best results:

Remove the cake from the freezer about 10-15 minutes before serving. This allows it to soften slightly, making it easier to cut and serve.
Use a sharp, long-bladed knife for clean cuts. For best results, dip the knife in hot water and wipe it dry between each slice. This technique helps the knife glide smoothly through the frozen layers.
To get perfectly neat slices, place the tip of the knife in the center of the cake first, then press the back of the blade downwards to make an even cut.
If you’re serving guests, consider pre-slicing the cake and returning it to the freezer. This makes serving quick and easy when it’s time for dessert.
For a visually appealing presentation, garnish each slice with a dollop of whipped cream and a mini Oreo cookie just before serving.

Remember, ice cream melts quickly, so work efficiently when cutting and serving your cake. If you have leftovers, cover them tightly with plastic wrap and return them to the freezer immediately. Properly stored, your homemade Oreo ice cream cake can last in the freezer for up to a week.

By following these freezing and serving tips, you’ll ensure that your no-bake Oreo ice cream cake is a showstopper at any event. This delightful combination of creamy ice cream, crunchy Oreo crust, and rich chocolate fudge swirl is sure to impress your friends and family, rivaling any store-bought version from Baskin Robbins or Dairy Queen.

Conclusion

Creating a homemade Oreo ice cream cake is a delightful way to celebrate any occasion or simply indulge in a cool, creamy treat. This no-bake dessert combines the irresistible flavors of Oreo cookies, smooth ice cream, and rich fudge sauce into a layered masterpiece that rivals any store-bought version. With just a few simple steps, you can whip up this impressive dessert that’s sure to be a hit with family and friends.

So why not give this Oreo ice cream cake recipe a try? It’s a versatile dessert that you can customize to your liking, whether you’re making it for a birthday party, a summer barbecue, or just because. The make-ahead nature of this cake means you can prepare it well in advance, reducing stress when entertaining. Remember, the key to success is patience during the freezing process and careful handling when serving. With these tips in mind, you’re all set to create a show-stopping dessert that everyone will love.

FAQs

What are the components of an Oreo ice cream cake?
An Oreo ice cream cake typically consists of several delicious layers. The base is made from Oreo cookies mixed with melted butter. Above this crust, a layer of softened ice cream is spread, followed by a layer of warm hot fudge. The cake is then topped with whipped cream and garnished with more crushed Oreo cookies.

What ingredients are found in a Carvel Oreo ice cream cake?
A Carvel Oreo ice cream cake includes ingredients such as milkfat, nonfat milk, and Oreo cookie pieces. These cookies contain unbleached enriched flour (including wheat flour, niacin, reduced iron, and vitamins B1, B2, and folic acid), sugar, palm and/or canola oil, cocoa processed with alkali, invert sugar, leavening agents like baking soda and/or calcium phosphate, and soy lecithin.

How long should you defrost an Oreo ice cream cake before serving?
To properly defrost an Oreo ice cream cake, it is recommended to transfer it from the freezer to the refrigerator about 30 minutes before serving. The exact time may vary depending on the size and specific ingredients of the cake, regardless of the brand.

What creates the crunchy texture in ice cream cakes?
The crunchy layer in ice cream cakes is typically made from crushed chocolate wafers. These wafers are combined with butter to form a crisp shell that complements the soft ice cream and cookies within the cake.