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Oreo Ice Cream Cake

Oreo ice cream cake is a stunning no-bake frozen dessert with a thick Oreo crust, cookies-and-cream ice cream layer, and glossy dark chocolate ganache studded with whole Oreos. This easy ice cream cake slices clean with a firm crust and a rich chocolate top.
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Prep Time 25 minutes
Freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookies
  • 40 Oreo cookies Divided: 30 for crust, 10 for filling; plus extra whole Oreos for topping.
Unsalted butter
  • 6 tbsp unsalted butter Melted for the Oreo crust.
Cookies and cream ice cream
  • 0.5 gallon cookies and cream ice cream Softened.
Heavy cream
  • 1 cup heavy cream Used for ganache.
Dark chocolate
  • 4 oz dark chocolate Finely chopped for ganache.
Corn syrup
  • 1 tbsp corn syrup Adds shine to the ganache.
Whole Oreos
  • 10 whole Oreos for topping Pressed into the ganache layer after pouring.

Equipment

  • 1 stand mixer
  • 1 sheet pan
  • 1 Dutch oven

Method
 

Make the Oreo crust
  1. Pulse 30 Oreo cookies into fine crumbs, then combine with melted unsalted butter and mix until it looks like wet sand.
  2. Press the crumb mixture firmly into a 9-inch springform pan to form an even crust, then freeze for 15 minutes.
Assemble the ice cream layer
  1. Roughly crush the remaining 10 Oreo cookies and fold them into softened cookies and cream ice cream until evenly distributed.
  2. Spread the Oreo ice cream over the frozen crust, smooth the top, and freeze for 4 hours.
Make and add the ganache
  1. Heat 1 cup heavy cream just until steaming, then pour it over finely chopped dark chocolate and corn syrup.
  2. Let the mixture sit for 2 minutes, then stir until smooth and glossy.
  3. Pour ganache over the frozen cake and press whole Oreos into the top layer of ganache, then freeze at least 2 more hours.
Release and slice
  1. Run a warm knife around the springform before releasing, then lift off the ring for clean slices.

Notes

Pro tip: soften the ice cream just enough to spread—if it melts too much, the cake can soften before it freezes solid. Refrigerate thawed slices and eat within 1–2 days for best texture; the cake can be frozen up to 2–3 months (keep covered). For a lighter option, use reduced-fat cookies and cream ice cream and expect a slightly softer slice after thawing.