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Homemade Oreo ice cream cake recipe

Diana De Cicco is a food editor and writer based in New York City. She has a master's degree from New York University in Food Studies. Her passions are eating, traveling, and eating while traveling.

Oreo Ice cream cake recipe

Celebrate summer birthdays, anniversaries, or just a beautiful day with this crunchy, chocolatey, chilled treat. Ice cream cakes are easy to make and so perfect for summertime.

Oreo ice cream cake

Oreo ice cream cake

Serves 12


  • 1/2 gallon any flavor ice cream
  • 1 package Oreo cookies
  • 1/4 cup melted butter
  • 1 container whipped topping


  1. Place ice cream in refrigerator to soften. Set aside 12 Oreos.
  2. Take remaining Oreos and place in a large plastic bag. Crush with a rolling pin or frying pan.
  3. Mix crushed Oreos with melted butter and pat into the bottom of a 10-inch spring form pan.
  4. Gently stir ice cream to soften it a bit more. Spoon ice cream on top of Oreo crust. Smooth top and sides with the back of a spoon or spatula.
  5. Cover cake with foil and place in freezer for about 4 hours. Remove cake from freezer and run a knife around the edge of the pan so it doesn't stick. Remove sides of pan.
  6. Move cake to a cutting board. Cover sides and top of cake with whipped topping. Decorate with whole or halved Oreos and some crushed Oreos. Return cake to freezer for 3 to 4 hours. Soften about 10 minutes before slicing and serving.

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