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Aaron and his oreo cookie ice cream cake

Oreo Cookie Ice Cream Cake

This simple ice cream cake is perfect for a birthday, or summer treat!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 12 slices
Author Cindy Schultz


  • 1 8 oz container Cool Whip
  • 1 pkg Oreos I used Double Stuff
  • 1 jar Smuckers Hot Fudge Sauce
  • 1/2 gallon Cookies and Cream Ice Cream I used Edy's


  1. Spray the bottom and sides of a 9" Springform pan with non-stick spray.
  2. Place all of the Oreos in a gallon size zippy bag. Using a mallet or rolling pin, crush the cookies into small bits.
  3. Remove 1/4 cup of cookie crumbs and set aside.
  4. Dump the Cool Whip into a medium bowl. Stir in the remaining cookie crumbs.
  5. Spoon half of the Cool Whip mixture into the pan, using the back of the spoon to smooth it out.
  6. Place the pan in the freezer, remove the ice cream from the freezer and set a timer for 15 minutes.
  7. Once the timer goes off, remove the pan from the freezer.
  8. Using an ice cream scoop, place 1/2 of the ice cream into the pan and spread evenly.
  9. Remove the cap from the hot fudge sauce. Microwave the jar for 30-45 seconds.
  10. Pour the entire jar of hot fudge over the ice cream layer, using a spoon to smooth it out.
  11. Now use the rest of the Cool Whip mixture to make the next layer.
  12. Follow that with the rest of the ice cream.
  13. Take the 1/4 cup of cookie crumbs you have set aside and sprinkle them onto the top of the cake.
  14. Wrap the entire pan tightly in aluminum foil and freeze for at least 4 hours.
  15. Remove from freezer and unwrap to thaw for about 10 minutes before serving.