This Oreo Ice Cream Cake combines crumbled cream-filled chocolate cookies and creamy vanilla ice cream.

This Oreo Ice Cream Cake has been a family birthday tradition. Who could blame us? This is cookies and cream ice cream taken to a whole new level. Nobody can stop you from making a delicious dessert with only three ingredients.

Oreo Ice Cream Cake slice on a square plate topped with crumbled oreos

H-A-P-P-Y B-I-R-T-H-D-A-Y Cannon Bear, three years old.

Every year as a child, I looked forward to my birthday. I know not a surprise, but I even looked forward to my sister and brother’s birthday too! Not because of presents or the fact we got to choose what we had for dinner, but because birthday celebrations were the only time we got our Mom’s Oreo ice cream cake throughout the year. We all looked forward to it, and as we got older, our friends did too!

Leftovers were a rarity, and if there were any, you could guarantee there was a brawl, or actually, since we had mainly girls in our house, there was guaranteed a screaming match. Oh, the memories. Now that we are older and grown, we still look forward to our mom making us this classic. Occasionally, the grandkids will request it too, and she is always more than willing to make it just like any Nana would.

This goes well for summer parties or anytime throughout the year if you want a blizzard in a cake or pie. We made this today for my son, Cannon, who turned 3. Since his birthday is in October, I threw in a few Halloween Oreos to make it more festive. Also, you can substitute any standard blizzard favorite. My dad said tonight we should do Butterfinger next. Heck yeah, I will.

Love Cookies & Cream? Check out these cookies & cream-inspired recipes.

How to make Oreo Ice Cream Cake?

Let the ice cream sit out for a few minutes to soften. Crumble Oreos into coarse pieces.

Add ice cream and cool whip in a bowl and mix. I do this in my Kitchen-Aid mixer because I hate getting cold and sticky. Just stir enough to combine; it will get soupy if you over-stir.

Fold the Oreo chunks into the ice cream.

Put the ice cream in a 9×13 pan, or what I like to do, a 12-inch cheesecake pan (but for a 12-inch cheesecake pan (but for this, you will need to double the recipe) and cover with wax paper.

Place in the freezer for 2-4 hours.

Before you serve, let it sit out for a few minutes to make it easier to cut.

My favorite kitchen tools used to make Oreo Ice Cream Cake:

This post may contain affiliate links. See my Full Disclosure for further details.

KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.

OR

HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.

9X13 METAL BAKING PAN:  I use metal for this recipe, but you can use glass as well.

Don’t forget to pin this to your favorite Pinterest board to save for later!

Oreo Ice Cream Cake

Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 6
Calories: 383 kcal
This Oreo Ice Cream Cake is the perfect combination of crumbled cream-filled chocolate cookies and creamy vanilla ice cream.

Ingredients
 

  • 1 quart vanilla bean ice cream
  • 8 ounces Cool Whip frozen
  • 14.3 ounce package Oreos yes; the whole thing, crumbled into coarse pieces

Instructions
 

  • Let ice cream sit out for a few minutes to soften a bit. Crumble Oreos into coarse pieces.
  • Add ice cream and cool whip in a bowl and mix together. I do this in my Kitchen Aid mixer as I hate getting cold and sticky hands. Just stir enough to combine, if you over stir it will get soupy.
  • Fold Oreos into ice cream mixture.
  • Put the ice cream in a 9×13 pan, or what I like to do a 12-inch cheesecake pan (but for this you will need to double the recipe) and cover with wax paper.
  • Place in freezer for 1-2 hours.
  • Before you serve, let it sit out for a few minutes so that it is easier to cut.
Calories: 383kcalCarbohydrates: 46gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 75mgSodium: 154mgPotassium: 354mgFiber: 1gSugar: 39gVitamin A: 730IUVitamin C: 0.9mgCalcium: 243mgIron: 0.1mg
Tried this recipe?Let us know what you think!

My review: Childhood favorite, plain and simply put! Thanks, Momma.

Kids review: Requested for their birthdays – that is how highly regarded this recipe is.

Similar Posts

6 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating