My Oreo ice cream cake recipe is a family favorite and a fantastically decadent but refreshing summer dessert. It includes cookies and cream ice cream, light and fluffy whipped topping, Hershey’s chocolate syrup, chocolate fudge magic shell, and Oreo cookies, of course!

Oreo ice cream cake is just too irresistible to expect folks to leave it alone long enough to photograph. So this is the best one I got out of four. This is one of my favorite summer desserts because it’s both rich and refreshing. It’s also so quick to make, which means less time in the kitchen and more time with friends and family.

My Oreo ice cream cake recipe features the perfect blend of crushed Oreo cookie crumbs, creamy cookies and cream ice cream, gooey chocolate syrup, light and fluffy whipped cream, and a magical magic shell. Yep, all you need is 5 ingredients and a few minutes to assemble this Oreo ice cream cake recipe. We start with a layer of crushed cookies, before adding the ice cream, chocolate syrup, whipped topping, more Oreos, and magic shell on top.

If you like Oreos or chocolate, you’re guaranteed to love this recipe. It’s a cookies and cream ice cream cake with a chocolate edge.

Recipe Ingredients

Cookies and cream ice cream
Frozen whipped topping (like Cool Whip)
Hershey’s chocolate syrup
Chocolate fudge magic shell
Oreo cookies

How To Make Oreo Ice Cream Cake

Coarsely crush most of the Oreos (save about 10 for the top) and sprinkle them in the bottom of a 9×13 baking dish.

Soften the ice cream by sitting it out for a few minutes and then spread it over the top. I do this by plopping spoonfuls over the top and smearing them together with a butter knife.

Generously zig-zag some Hershey’s chocolate syrup over this.

Now spread the entire container of whipped topping over this. Press the remaining Oreos into the top and then zig-zag some magic shell over the top.

To keep it looking pretty, place it in the freezer for a few minutes uncovered, to allow the magic shell to harden.

Then cover and return it to the freezer until ready to serve. This is surprisingly easy to cut.

Storage

Store leftover cake in the freezer for up to 7 days. This is how long the Cool Whip will last, but without the whipped cream it would last in the freezer for up to 3 months.

Recipe Notes

If you like, swap the cookies and cream ice cream for your favorite flavor. It would also taste delicious with mint chocolate chip ice cream, chocolate chip cookie dough ice cream, vanilla ice cream, raspberry ice cream, or chocolate ice cream I think!
Instead of the magic shell, drizzle the cake with hot fudge sauce. Let the ice cream layer set before you add the hot fudge sauce on top, otherwise the softened ice cream will just melt further.
A fun thing you can do with leftover cake is transforming it into an Oreo milkshake. Add a large slice and a splash of milk to a blender and blend for about 15 seconds.