Description
This Oreo Ice Cream Cake is the ultimate summer dessert for Oreo lovers! Made with a rich chocolate cake base, creamy layers of Oreo ice cream, and thin Oreos layered throughout, this easy homemade ice cream cake is topped with fluffy Cool Whip and extra crushed Oreos for the perfect cookies & cream finish. It’s surprisingly simple to make at home and tastes just like your favorite bakery or ice cream shop treat!
Ingredients
Scale
- 1 pint of Oreo or Cookies & Cream Ice Cream
- 1 Container of Cool Whip
- 12 Oreos or Thin Oreos
- 1 6 Inch Chocolate Cake Round
- 1 6 Inch Cake Pan or Spring Form Pan
Instructions
- Prepare the Cake Layer: Slice the 6-inch chocolate cake in half to create two even cake layers.
- Assemble the First Layer: Place one cake layer into the bottom of a 6-inch springform pan or a plastic wrap-lined 6-inch cake pan.
- Add the Ice Cream Layer: Spread half of the pint of softened Oreo ice cream evenly over the cake layer.
- Add the Second Cake Layer: Place the second chocolate cake layer on top, then spread another layer of softened Oreo ice cream over the top.
- Add the Oreo Layer: Top the ice cream with a layer of Oreo Thins, then place the cake into the freezer until firm.
- Decorate the Cake: Spread Cool Whip over the top of the frozen cake, then add another layer of Oreo Thins
- Finish & Freeze: Pipe an optional Cool Whip border around the edges, then top with crushed Oreos. Freeze until fully firm and ready to slice and serve. If using a pan lined with plastic wrap, gently lift the sides of the plastic wrap to easily remove the ice cream cake from the pan before serving.
- Storage: Cover the cake with plastic wrap or store in an airtight container to prevent freezer burn. Keep frozen until ready to serve. For best taste & texture, enjoy within 5-7 days!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Cuisine: American