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A slice of Oreo ice cream cake on a plate.

Oreo Ice Cream Cake (in a Springform Pan)

Megan Weimer
This easy Oreo ice cream cake is a no-bake frozen dessert made with an Oreo cookie crust, creamy Oreo ice cream, and rich chocolate ganache. It’s the perfect make-ahead treat for summer birthdays, BBQs, and special occasions!
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Prep Time 40 minutes
Chill Time 12 hours
Total Time 12 hours 40 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 690.8 kcal

Equipment

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Ingredients
 
 

Oreo Crust

Ice Cream

  • 473 milliliters heavy whipping cream cold
  • 1 tablespoon vanilla bean paste
  • ½ teaspoon salt
  • 397 milliliters sweetened condensed milk 1 14-ounce can
  • 20 Oreo cookies

Chocolate Ganache

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, ½ 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.

Notes

Use regular Oreos (not Double Stuf) for the crust so it holds together properly.
You can swap homemade ice cream with softened store-bought cookies and cream ice cream for a shortcut.
The cake will be very hard after it is frozen. It is easier to slice if you let it sit at room temperature for about 10 minutes.

Nutrition

Serving: 1sliceCalories: 690.8kcalCarbohydrates: 73.9gProtein: 7.9gFat: 42.1gSaturated Fat: 23.1gPolyunsaturated Fat: 3.1gMonounsaturated Fat: 12.3gTrans Fat: 0.2gCholesterol: 87mgSodium: 383.5mgPotassium: 379.6mgFiber: 1.6gSugar: 56gVitamin A: 1040IUVitamin C: 1.4mgCalcium: 179.2mgIron: 6.9mg
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