Oreo Ice Cream Cake – 3 Ingredient Cookies and Cream Recipe
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Oreo Ice Cream Cake is a perfectly easy 3 ingredient cookies and cream recipe. This ice cream cake features chunks of your favorite Oreo cookie to create a cookies and cream inspired dessert. With just a bit of prep time and patience, you will have a delicious frozen treat. Birthday cake has never been more fun than this!
3 Ingredient Oreo Ice Cream Cake Recipe
Oreo cookies are America’s favorite cookies, right? Well, I honestly don’t know if that’s a true statement, but at my house Oreo cookies are on the top of my husband’s list of favorites. He is an Oreo lover.
My favorite ice cream flavor, on the other hand, is ice cream of any flavor. I love ice cream. Like really love it. I love it so much that I can’t keep it on hand or else I’m digging a spoon right into the gallon of ice cream, secretly, of course, when nobody is watching.
That’s why this Cookies and Cream Ice Cream with only 3 ingredients is so magical. It ticks both boxes.
Oreo Ice Cream Cake Ingredients
- Vanilla Ice Cream, softened
- Cool Whip or Whipped Topping, thawed
- Oreo Cookies or Chocolate Sandwich Cookies (made into cookie crumbs)
I originally ate this Oreo Ice Cream Cake growing up. A good friend of mine shared a summer birthday like mine, and her mom always made this as her birthday cake. Recently, someone re-shared the recipe with me after discussing our love for Oreos, specifically Oreo Fluff. It’s funny how recipes resurface over the years. If you haven’t tried our Oreo Fluff recipe and our Oreo Dirt Pudding, be sure to check them out.
How do you make an Oreo ice cream cake?
Step by Step Instructions
- Soften vanilla ice cream.
- Crush Oreo cookies into large chunks. Use a good processor, if desired.
- With a mixer, combine softened vanilla ice cream, Cool Whip (thawed), and crushed Oreos. Blend until all ingredients are incorporated.
- Pour mixture into a 13 x 9 inch pan.
- Put in the freezer, cover with plastic wrap, and allow to refreeze. To serve, let soften a little, and slice into pieces. If desired, top ice cream layer with whipped cream, chocolate syrup or hot fudge sauce and additional oreo crumbs
For the full recipe and ingredient amounts for Oreo Ice Cream Cake, scroll to the bottom of this post.
Recipe FAQs
- Be sure to let the vanilla ice cream soften a bit before mixing together the cookies and cream ice cream. You don’t want it completely soupy, just softened enough it will combine with the mixer.
- To easily break the Oreo Cookies into chunks, add the cookies to the bowl of the stand mixer, and turn on to low. Or, go old school by adding the cookies to a resealable bag, and whacking them with a rolling pin or mallet.
- For larger, visible chunks of cookies in this Oreo Ice Cream cake, don’t break up the cookies as much.
- I prefer to use regular Oreo Cookies. Double Stuffed would work but the ratio of cookies won’t be as visible in the Oreo Ice Cream Cake.
- Use any flavor of ice cream you like such as Mint Chocolate Chip.
- Be sure to give the cookies and cream ice cream cake enough time to re-freeze in the freezer. I recommend 2-3 hours.
- If you want to fancy up this Oreo Ice Cream cake, drizzle the top with chocolate syrup, sprinkle crushed Oreo cookies over top and add a little whipped cream.
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What’s the easiest way to cut an ice cream cake?
This is a two-step process. First off, remove the ice cream cake from the freezer and let set at room temperature for a few minutes to lightly thaw. Secondly, use a sharp knife that has been dipped in hot water. The hot water will help cut through the frozen ice cream cake to make beautiful slices.
Is Oreo Ice Cream and Cookies and Cream the same?
Yes! Cookies and Cream is another name for Oreo Ice Cream. Cookies and Cream ice cream contains chunks and bits of chocolate sandwich cookies, like Oreos. You could really consider this dessert an Oreo ice cream without condensed milk.
Desserts Using Cool Whip
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Oreo Ice Cream Cake
Ingredients
- 1 1/2 gallons vanilla ice cream, softened
- 16 ounces Cool Whip
- 14 ounces Oreo Cookies or Chocolate Sandwich Cookies, crushed or crumbled
Instructions
- Using a large stand mixer (or by hand), mix together softened vanilla ice cream, Cool Whip and Oreo Cookies.
- Pour into a 13 x 9 inch baking dish.
- Place in freezer (flat and level) until the ice cream re-freezes, approximately 2-3 hours.
- Cut into slices and serve.
Notes
- Be sure to let the vanilla ice cream soften a bit before mixing together the cookies and cream ice cream. You don’t want it completely soupy, just softened enough it will mix with the mixer.
- To easily break the Oreo Cookies into chunks, add the cookies to the bowl of the stand mixer, and turn on to low. Or, go old school by adding the cookies to a zip-lock bag, and whacking them with a rolling pin or mallet.
- For larger, visible chunks of cookies in this Oreo Ice Cream cake, don’t break up the cookies as much.
- I prefer to use regular Oreo Cookies. Double Stuffed would work but the ratio of cookies won’t be as visible in the Oreo Ice Cream Cake.
- Be sure to give the cookies and cream ice cream cake enough time to re-freeze in the freezer. I recommend 2-3 hours.
- If you want to fancy up this Oreo Ice Cream cake, drizzle the top with chocolate syrup, sprinkle crushed Oreo cookies over top and add a little whipped cream.
- The nutritional information below is auto-calculated and can vary depending on the products used.
Nutrition
