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Easy No-Bake Mini Ice Cream Cakes

Easy mini ice cream cakes with an Oreo crust base, a creamy ice cream layer, and a whipped topping finish—made in cupcake liners. Perfect individual ice cream cakes that freeze solid in a muffin tin for an easy, no-bake birthday-style dessert.
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Prep Time 30 minutes
freeze time 4 hours
Total Time 4 hours 30 minutes
Servings: 12 mini cakes
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed into fine crumbs.
  • 6 tbsp butter Melted, to bind the crumbs.
Ice cream and topping
  • 0.5 gallon ice cream Any flavor; soften until scoopable.
  • 2 cup whipped topping For piping or dolloping on top.
  • 0.25 Rainbow sprinkles, mini Oreos, or fruit for decorating Use any combination you like.
  • 12 Cupcake liners for 12-cup muffin tin For easy release and clean layers.

Equipment

  • 1 sheet pan

Method
 

Prep the muffin tin
  1. Line a standard 12-cup muffin tin with cupcake liners, ensuring each cavity is fully covered for clean release.
Make and freeze the Oreo crust
  1. Combine crushed Oreo cookies and melted butter, then place 2 tablespoons into each liner and press down firmly to make an even base.
  2. Freeze the muffin tin for 15 minutes to set the crust before adding ice cream.
Add the ice cream layer and freeze
  1. Scoop softened ice cream into each cup over the Oreo crust, filling to just below the rim so the tops can smooth easily.
  2. Smooth the tops and freeze for 3 hours until very firm, so the cakes hold their shape when topped.
Top and decorate
  1. Pipe or dollop whipped topping on each mini cake for a thick, creamy finish.
  2. Decorate with rainbow sprinkles, mini Oreos, or fruit so each cake looks festive.
  3. Freeze 1 more hour, then peel off the liners before serving for neat, individual mini cakes.

Notes

For clean layering, keep the ice cream softened just enough to scoop—if it melts too much, it will blur the Oreo base. Store in an airtight container or covered in the freezer for up to 2 weeks; freezing is ideal and no thawing is needed before serving. For a lighter option, swap the whipped topping for whipped coconut cream if you want a dairy-free result.