If you're looking for the ultimate Summer dessert, this Oreo ice cream cake is it. With a crunchy Oreo crust, homemade cookies and cream ice cream, and rich chocolate ganache, it's cool, creamy, and incredibly easy to make (no oven or ice cream maker required)! It's perfect for celebrating a birthday or if you just want to beat the heat.
As someone with a July birthday, I think ice cream cake is probably the best thing ever invented. Combining cake and cold ice cream? Sign me up!
I have to say, this delicious Oreo ice cream cake is the best dessert for Summer. It's cool, creamy, and refreshing but still sweet and decadent. Plus, you'll be surprised how easy it is to make your own ice cream cake at home!
Oreo lovers, you have to try my other Oreo desserts, like this red velvet Oreo cake with Oreo cream cheese frosting, white chocolate Oreo cheesecake, and red velvet Oreo brownies!
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Why You'll Love This Recipe
- Three easy components- This ice cream cake has 3 simple elements: the Oreo crust, a no-churn Oreo ice cream layer, and a rich chocolate ganache topping (which can be replaced with hot fudge sauce if you prefer). Each is easy to make with simple ingredients, and you don't need an ice cream maker!
- Zero oven time- It's hot during the Summer, and the last thing I want to do is turn on my oven. You don't have to bake anything make this Oreo ice cream cake, not even the crust!
- Perfect for a Summer special occasion- Whether it's for a birthday, 4th of July picnic, or a Summer pool party, this cake is sure to impress everyone. The springform pan makes the layers look super pronounced and pretty!
Key Ingredients
For quantities and full instructions, see the recipe card below.
- Oreos- Use regular Oreo cookies for best results. Double stuf Oreos have too much cream for the crust! You can also try using a different flavor, like golden Oreos.
- Heavy cream- The fat in heavy cream is what gives the ice cream its perfectly scoopable consistency. We will be whipping the cream, so make sure it's cold to make the process easier!
- Sweetened condensed milk- This sweetens the ice cream and adds richness, replacing the custard base (made with eggs) that traditional ice cream usually has. Make sure to grab a can of sweetened condensed milk, not evaporated milk!
- Chocolate chips- Use semi-sweet or dark chocolate chips for the chocolate ganache topping. Chocolate baking bars work too.
How to Make It
Step 1: Make the Oreo crust. Pulse the Oreos to fine crumbs in a food processor, then pulse the crumbs with melted butter. Press the Oreo crumbs into a 9-inch springform pan lined with plastic wrap and freeze. You can do this with your hands or use the back of a measuring cup, bringing the crust up the sides of the pan slightly.
Step 2: Make the whipped cream. Beat heavy cream and vanilla bean paste on medium-high speed until thickened, fluffy, and stiff peaks form.
Step 3: Fold in the sweetened condensed milk and Oreos.ย Gently fold in the sweetened condensed milk, being careful not to deflate the whipped cream so the ice cream stays nice and light. Once mostly combined, fold in more crushed Oreos.
Step 4: Assemble. Pour the ice cream mixture on top of the crust and smooth it out, then freeze it until it's nice and firm. This takes about 12 hours, and I typically freeze it overnight.
Step 5: Make the ganache. Once the cake is totally frozen, make the ganache by stirring chocolate with hot heavy cream. Let the ganache cool slightly so it doesn't melt the ice cream, then pour it on top of the ice cream cake and press some whole Oreos on top.
Cover with plastic wrap and place the cake back in the freezer. It takes about 30 minutes for the ganache to set.
Step 6: Release the pan. Once the ganache is firm, release the sides of the springform pan and carefully transfer the cake to a cake stand. Run a large knife under hot water to get clean slices and serve!
Expert Tips
- Crush the Oreos by hand. If you don't have a blender or food processor, you can smash the Oreos in a plastic bag with a rolling pin.
- Use store-bought ice cream for a shortcut! If you don't have time to make ice cream from scratch, you can use about 2 pints cookies and cream or vanilla ice cream from the grocery store instead. Let it soften up on the counter for 10-15 minutes, then press it on top of the crust in an even layer.
- Use a springform pan. I cannot stress how important it is to use a springform pan instead of a regular cake pan. These pans are typically for cheesecakes, but they come in handy for keeping the beautiful, delicious layers of ice cream cakes in tact!
Flavor Variations
Chocolate- Sift ยฝ cup of Dutch-processed cocoa powder into the heavy cream and condensed milk to make chocolate ice cream.
Mint chocolate chip- Make the crust with mint Oreos, then add ยผ teaspoon of mint extract to the ice cream base and stir in ยฝ cup of chocolate chips!
Birthday cake- Use birthday cake Oreos for the crust and fold rainbow sprinkles into the ice cream base before freezing.
Frequently Asked Questions
You need 63 Oreos total for the crust, ice cream layer, and garnish. So you need 2 standard packages, which have 36 cookies each. You'll have a few left over for snacking!
I store mine in the springform pan covered with plastic wrap, but you can also move it to an airtight container or cake carrier. It lasts in the freezer for up to 2 months!
The Oreos in the layers of ice cream will soften a bit, but the crust will stay crisp as long as you freeze it solid before pouring the ice cream mixture on top. The cookies on top of the cake also stay nice and crunchy!
More Summer Recipes
๐ Recipe
Oreo Ice Cream Cake (in a Springform Pan)
Equipment
- 1 food processor or blender
- 1 Electric hand mixer or stand mixer with the whisk attachment
Need Metric or US Customary Measurements?
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Ingredients
Oreo Crust
- 36 Oreo cookies
- 70 grams unsalted butter melted
Ice Cream
- 473 milliliters heavy whipping cream cold
- 1 tablespoon vanilla bean paste
- ยฝ teaspoon salt
- 397 milliliters sweetened condensed milk 1 14-ounce can
- 20 Oreo cookies
Chocolate Ganache
- 160 grams heavy cream
- 160 grams chocolate chips semi-sweet or dark
Instructions
Oreo Crust
- Use 2-3 pieces of plastic wrap to line the sides of your springform pan so the cake doesn't stick. Clasp the bottom in place to secure the plastic wrap.
- Pulse Oreos in a food processor into fine crumbs. Add melted butter and pulse to combine.36 Oreo cookies, 70 grams unsalted butter
- Press the mixture firmly into the bottom and slightly up the sides of the pan with your hands or the bottom of a measuring cup. Freeze for at least 20 minutes or until frozen solid.
Ice Cream
- In a large mixing bowl, beat cold heavy cream, vanilla bean paste, and salt with a hand mixer on medium-high speed for 2-3 minutes until stiff peaks form.473 milliliters heavy whipping cream, 1 tablespoon vanilla bean paste, ยฝ teaspoon salt
- Gently fold the sweetened condensed milk into the whipped cream with a rubber spatula, be careful not to deflate the cream. Then fold in chopped Oreos.397 milliliters sweetened condensed milk, 20 Oreo cookies
- Pour the ice cream mixture over the crust and smooth the top with an offset spatula. Freeze for at least 12 hours or overnight until firm.
Chocolate Ganache
- Microwave heavy cream for 1-2 minutes until the edges are simmering, then pour it over chocolate chips, making sure they're nearly totally covered in hot cream.160 grams heavy cream, 160 grams chocolate chips
- Let the mixture sit for 1-2 so the chocolate begins to melt, then stir until smooth. Let it cool at room temperature for about 5 minutes so it doesn't melt the ice cream.
- Pour the ganache over the frozen cake, spreading it across evenly. Press whole Oreos on top. Cover and freeze for 30 minutes until the ganache is set.
- Release the sides of the springform pan. Slice with a knife warmed under hot water and serve immediately.
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