Ice Cream Oreo Cake

Make my copycat version of a Dairy Queen ice cream Oreo cake for a third of the cost! It’s an affordable and delicious way to celebrate any occasion.

This Oreo Ice Cream Cake serves 16 and costs approximately $14.37 to make; that’s about $0.90 per serving!

This ice cream cake is the perfect solution for summertime birthdays and celebrations, and honestly, it’s excellent any time of the year! Why spend a fortune at Dairy Queen when you can make this delicious copycat ice cream cake at home? It’s affordable, easy, and sure to impress!

What I Love About Ice Cream Oreo Cake Recipe

• Simple Ingredients: This dessert is easy to prepare, with just four main ingredients: ice cream, Oreos, hot fudge, and whipped topping.
• Kid-Friendly: It’s a fun recipe that the kids can help with, making it a great family activity.
• No-Bake Delight: No need to turn on the oven—perfect for hot summer days.
• Make-Ahead Convenience: Prepare and freeze it in advance so it’s ready whenever you need it. It will impress your family and guests!

Ingredients and Estimated Cost

Recipe Cost: $14.37

Per Serving: $0.90

• 2 (1.5 quarts) Cookies and Cream Ice Cream – $5.99
• 1 (12.8 oz) Hershey’s Hot Fudge Sauce – $3.29
• 30 Oreo Cookies – $3.90
• 8 oz tub Cool Whip – $1.19

The recipe cost is calculated by the amounts needed and will vary based on fluctuating grocery costs. To learn more about how we price our recipes, check out Budget Recipes Explained. The pricing for this recipe was updated in July 2024.

Equipment

• ice cream scoop
• 9×13 pan
• rubber spatula

How to Make Oreo Ice Cream Cake

1. Soften the ice cream enough so you can spread it. Then, scoop all the ice cream into a 9×13 dish, spreading it evenly in the pan. 
2. Layer ¾ of Oreo cookie crumbs over the ice cream layer. After spreading the cookie crumbs, pour hot fudge over the cookies.

1. Spread the next container of ice cream over the cookie layer. Spread it carefully. 
2. Spread the cool whip over the ice cream. 

1. Top with remaining Oreo cookie crumbs. Cover the dish with plastic wrap and foil and freeze for at least four hours. 
2. Slice and serve. Serve with more hot fudge and maraschino cherries. 

***For complete recipe instructions, see the recipe card below.

Recipe FAQs

Can I use different flavors of ice cream?

Feel free to experiment with your favorite ice cream flavors, like mint chocolate chip, cookies and cream, or peanut butter cup.

Can I add other toppings or mix-ins?

Absolutely! Add candy pieces, fruit slices, or cookie crumbs for texture and flavor.

How do I prevent the ice cream from melting too quickly while assembling the cake?

Work quickly and, if needed, freeze the dish with each layer briefly before adding the next one to keep the ice cream firm.

What’s the best way to cut the cake?

For clean slices, use a sharp knife dipped in hot water. Wipe the knife between cuts for the best results.

How do you soften ice cream for a cake?

Depending on your available time, you have a few different options for softening your ice cream. You can place the ice cream directly from the freezer into the fridge and leave it for about 20-30 minutes before using it.

Alternatively, you can set it on your counter for about 10-15 minutes. Just be sure not to forget about it, or you’ll end up with a liquid mess!

If you’re short on time, you can microwave the ice cream container at 30% power for 30 seconds.

Recipe Variations & Substitutions

You can use any flavor of ice cream you would like for this cake. My kids want to pick two flavors for the layers when making this for their birthday cake. Some of my favorites to use are

• mint chocolate chip
• strawberry
• chocolate chip cookie dough 

Pro Tip: Try different flavors of your favorite ice creams! Keep the hot fudge and crushed Oreo layers, and tell us your favorite ice cream combos. One of mine is Blue Bell Vanilla and Peanut Butter Moose tracks!

More No-Bake Desserts

• Chocolate Glazed Biscuit Donuts
• Patriotic Jello Parfait
• Chocolate Peanut Butter Bon Bons
• No-Bake Chocolate Oat Cookies
• Easy Cake Pops – Donut Hole Cake Pops
• No-Bake Oreo Cheesecake
• Patriotic Oreo Cream Cheese Truffles
• No-Bake Chocolate Peanut Butter Oatmeal Bars
• Homemade Frozen Yogurt
• No-Bake Banana Split Cake

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Ice Cream Cake Recipe (Oreo)

Recipe Cost 14.37

Serving Cost 0.90

Author Jess Jankowski

Course Dessert

Cuisine American

This Oreo Ice Cream Cake recipe is a no-bake layered dessert made with ice cream, Oreo cookies, hot fudge, and Cool Whip.

Servings: 16 people

Cook ModePrevent your screen from going dark

Prep Time 30 minutes mins

Total Time 4 hours hrs 30 minutes mins

Equipment

• ice cream scoop
• 9×13 pan
• rubber spatula

Ingredients

 

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FOR THE CAKE:

• 3 quarts Cookies and Cream ice cream
• 12.8 oz jar Hershey’s Hot Fudge Sauce
• 30 OREO Cookies crushed with a few big chunks
• 8 oz tub cool whip

GARNISHES:

• hot fudge
• Maraschino cherries
• chocolate sprinkles

US Customary – Metric

Instructions

SOFTEN ICE CREAM:

• Take the ice cream out to soften on the counter so that it’s soft enough to spread but not melted to a liquid.

ASSEMBLE:

• Use a 9×13 dish and scoop the entire contents of one of the ½ gallon containers in the dish. Try to spread ice cream so that it is spread somewhat evenly in the pan.
• Put ¾ of OREO cookie crumbs over ice cream.
• Pour entire contents of warm Hot fudge over the cookie layer.
• Spread the next container of ice cream over the cookie layer. Try to spread this layer somewhat smoothly, too.
• Spread the cool whip over the ice cream.
• Top with remaining OREO cookie crumbs.

FREEZE:

• Cover the dish with plastic wrap and aluminum foil and freeze for 4 hours or up to overnight.

SERVE:

• Garnish with more hot fudge, Maraschino cherries, and sprinkles (all optional). Slice and serve.

Video

Nutrition

Serving: 1slice | Calories: 573kcal | Carbohydrates: 76g | Protein: 9g | Fat: 27g | Saturated Fat: 15g | Cholesterol: 81mg | Sodium: 334mg | Potassium: 481mg | Fiber: 3g | Sugar: 57g | Vitamin A: 772IU | Vitamin C: 1mg | Calcium: 258mg | Iron: 2mg

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