This Oreo Ice Cream Cake is the perfect no bake summer birthday or celebration cake. Best of all, it’s super easy to make with rich & creamy vanilla and chocolate ice cream, a layer of cookies and cream Oreo cookies and whipped cream. Includes dairy-free, paleo and low carb keto options.
Updated March 2022
Easy Orea Ice Cream Cake Recipe
Have a birthday celebration and wondering how to make your own homemade ice cream cake at home? We love making ice cream cakes for our friends and family to celebrate all the summer birthdays once June arrives.
Believe it or not, my brothers and I never had the popular Oreo Ice Cream Cake from Dairy Queen, Baskin Robbins or Walmart for our birthdays when we were younger so as you can see, I’m definitely making up for lost time.
Luckily Oreo ice cream cakes are super easy to make at home and you can customize them with any other fun toppings you like and save yourself the trip to the grocery store. And since I myself and a few family members have dietary concerns, I have even included options to make this easy Oreo Ice Cream Cake recipe using vegan, dairy-free, low carb, keto and paleo-friendly substitutions.
Why we love this ice cream cake recipe
This Oreo Ice Cream Cake is a classic ice cream cake favorite with everything you love about cookies and cream in a dreamy frozen dessert. You can use either homemade or your favorite storebought ice cream. And the best part though? This recipe works great if you want to make it ahead of time.
So what makes this Oreo Ice Cream Cake extra special? Well, there’s a delicious layer of Tim Tam biscuits between the chocolate and vanilla ice cream.They add a delightful chocolatey crunch and really complement the cookies and cream flavor.
If you can’t find them, feel free to leave it out or you can add crushed more Oreo cookies or chocolate wafers instead
Ingredients you need to make Oreo Ice Cream Cake
- chocolate ice cream softened (use my homemade Chocolate Banana Nice Cream or or store bought
- vanilla ice cream softened (use my homemade Vanilla Ice Cream recipe or store-bought
- homemade or store bought)
- crushed Oreo cookies, you can use this Paleo Oreo Cookies, Catalina Sandwich Cookies, Simple Mills Sandwich Cookies, Kinnitoos Chocolate Sandwich Cookies or even Gluten-free Oreo Cookies for any guests that have dietary concerns
- Tim Tam Chocolate Biscuits, optional
Whipped Topping:
- whipped cream frosting, Cool Whip or coconut whipped cream for dairy-free
- whole Oreo Cookies for decorating, use gluten free sandwich cookies as needed or use the Paleo Oreo Cookies recipe above for guests that have dietary concerns
- a handful of crushed Oreo cookie crumbs
- sprinkles optional
Whipped Cream Frosting:
- heavy cream
- powdered sugar
- pure vanilla extract
How to Make Oreo Ice Cream Cake
- MAKE THE COOKIE CRUST – In the bowl of a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the milk and melted butter and blend until well combined. Press mixture into the bottom and sides of a 6″ springform pan. Place in freezer for about 30 minutes-1 hour to set.
- SOFTEN THE ICE CREAM: Take out the chocolate ice cream to soften (about 20-30 minutes) and stir occasionally until smooth and spreadable. Stir in half of the crushed Oreo cookies.
- ASSEMBLE THE LAYERS: Spread chocolate ice cream over the cookie crust evenly using an offset spatula if needed. Top with crushed Tim Tam biscuits if desired.
- FREEZE and BUILD THE LAYERS: Place in freezer to harden for about 20 minutes while taking out the container of vanilla ice cream to soften. Once softened, mix in the other half of the crushed Oreo cookies. Spread evenly to make the top layer. Return to freezer and allow to set for at least 2-3 hours, or ideally overnight.
- ALLOW CAKE TO THAW SLIGHTLY: When ready to serve, let the cake sit at room temperature for about 3-5 minutes, and run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted cake..
- TO STORE THE CAKE: Once the cake is assembled – just wrap it up loosely with plastic wrap and tin foil and store it in your freezer prior to decorating.
- DECORATE ICE CREAM CAKE: Before serving, spread a layer of whipped topping over the ice cream, pipe on rosettes if desired and arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs in the middle of the cake and place an Oreo cookie on top. Top with sprinkles if desired.
- Return to the freezer to set up for about 15 minutes or serve immediately.
To make the Whipped Topping:
- In a chilled bowl, beat the cream until frothy.
- Slowly add the powdered sugar and vanilla while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
Variations
- Add a layer of chocolate fudge sauce.
- Use gluten free chocolate sandwich cookies or homemade Oreo Cookies for a Paleo Oreo Ice Cream Cake.
- Layer with Keto Vanilla Ice Cream and Chocolate Banana Ice Cream if you’re making this Oreo Ice Cream Cake for guests that have dietary concerns.
- Whether it’s this Peach Ice Cream Cake, Nutella Ice Cream Cake , Chocolate Ice Cream Cake, Peanut Butter Ice Cream Cake, Strawberry Shortcake Ice Cream Cake, or this Blueberry Ice Cream Cake, there’s something for everyone!
Make ahead and storing:
How long does Oreo ice cream cake last?
The great thing about ice cream cakes is that you can easily make them 4-6 days ahead of time and store them in the freezer.
In order to keep its flavor and texture, simply wrap the ice cream cake in plastic wrap and store in an airtight container, a cake box or a cake caddy.
Speaking of cake caddies, they are perfect if you need to transport this ice cream cake to a party. There are lots of different variations you can get but we like this Wilton Cake Caddy whenever we’re making ice cream cakes to transport to our friends and families houses.
More ice cream recipes:
Strawberry Cheesecake Ice Cream
No Churn Cookies and Cream Ice Cream
Cake Batter Ice Cream Funfetti
This Oreo Ice Cream Cake is the perfect no bake summer birthday or celebration cake. Best of all, it's loaded with rich & creamy vanilla and chocolate ice cream, a layer of cookies and cream Oreo cookies and whipped cream. Includes dairy-free, paleo and low carb keto options.
- 25 Oreo cookies , or any chocolate sandwich cookie - you can use this Paleo Oreo cookie recipe for any dietary concerns
- 2 tablespoons unsweetened almond milk , or any milk
- 1/4 cup unsalted grass-fed butter , melted (or use ghee or butter-flavored coconut oil for dairy-free)
- 2-1/2 cups chocolate ice cream , softened (homemade or store bought)
- 2-1/2 cups vanilla ice cream , softened (homemade or store bought)
- 12 Oreo cookies , crushed (or any chocolate sandwich cookie - you can use this Paleo Oreo cookie recipe for any dietary concerns
- 8 Tim Tam Chocolate Biscuits crushed (optional)
- whipped cream frosting , Cool Whip or whipped coconut for dairy free
- 8 Oreo Cookies (or any chocolate sandwich cookie - you can use this Paleo Oreo cookie recipe for any dietary concerns)
- a handful of crushed Oreo cookie crumbs (or any chocolate sandwich cookie - you can use this Paleo Oreo cookie recipe for any dietary concerns)
- sprinkles , optional
- 2 cups heavy cream well chilled, (or use coconut cream for dairy-free)
- 1 cup powdered sugar sifted (sub with powdered monk fruit sweetener for keto OR maple sugar for paleo)
- 1 teaspoon pure vanilla extract
- Make the cookie crust - In the bowl of a food processor, add the entire Oreo cookies (no need to remove the cream filling) and pulse into fine crumbs. Add the milk and melted butter and blend until well combined. Press mixture into the bottom and sides of a 6" springform pan. Place in freezer for about 30 minutes-1 hour to set.
Take out the chocolate ice cream to soften (about 20-30 minutes) and stir occasionally until smooth and spreadable. Stir in half of the crushed Oreo cookies.
- Spread chocolate ice cream evenly over the cookie crust using an offset spatula if needed. Top with crushed Tim Tam biscuits if desired.
- Place in freezer to harden for about 20 minutes while taking out the container of vanilla ice cream to soften. Once softened, mix in the other half of the crushed Oreo cookies.
- Spread evenly to make the top layer.
- Return to freezer and allow to set for at least 2-3 hours, or ideally overnight.
- When ready to serve, let the cake sit at room temperature for about 3-5 minutes, and run a knife around the inside of the cake pan. Open the springform mold gently; it should release easily from the slightly melted cake..
- Before serving, spread a layer of whipped cream frosting over the ice cream, pipe on rosettes if desired and arrange Oreo cookies in a circular design. Crumble any leftover cookie crumbs in the middle of the cake and place an Oreo cookie on top. Top with sprinkles if desired.
- Return to the freezer to set up for about 15 minutes or serve immediately.
- In a chilled bowl, beat the cream until frothy.
- Slowly add the powdered sugar and vanilla while beating.
- Whip until light and a thick enough consistency to spread as an icing.
- Use immediately.
Recipe Video
**If you want to make a 9" cake instead, just increase the number of ingredients by 1.5.
Did you try this recipe?
Sadie -
This is my daughter’s favorite. We make it every year, so good!! Thank you!