Oreo Ice Cream Cake
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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 with a 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, , 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.
You may also like these other Oreo recipes:
Patriotic Oreo Cream Cheese Balls
Ingredients
- 1 1.5-quart container cookies and cream ice cream
- 16 ounces frozen whipped topping
- Hershey's chocolate syrup
- chocolate fudge magic shell
- 1 family-size package of original Oreo cookies
Instructions
- Sit ice cream on the counter to allow it to soften.1 1.5-quart container cookies and cream ice cream
- Set aside about 10 cookies from the package. Coarsely crush or break the remaining cookies and spread them out in the bottom of a 9x13 baking dish.1 family-size package of original Oreo cookies
- Spoon the entire carton of ice cream over the top of the crushed Oreo crumbs and then use a butter knife to spread it so that it is even.1 1.5-quart container cookies and cream ice cream
- Drizzle a generous zig-zag of chocolate syrup over the ice cream.Hershey's chocolate syrup
- Top this evenly with the entire container of whipped topping.16 ounces frozen whipped topping
- Press reserved cookies lightly into the top. Zig-zag over all of this with the chocolate magic shell.chocolate fudge magic shell
- Place in freezer, uncovered, until magic shell hardens. Once hardened, cover well with foil, plastic wrap, or lid and return to the freezer until ready to serve.
Nutrition
Happy Belated Birthday Southern Plate! We share the same birthday. I’m just a” few” years older than you are. LOL This recipe sounds scrumptious. Will have to try it.
Love it! Chocolate overload!
I have made a version of this for about 10 years for our Christmas gathering. My 20-year-old granddaughter still asks for ‘the dessert’ every year. I make it with mint chocolate chip ice cream and a jar of hot fudge sauce in place of the Hershey’s syrup. I also crush those 10 Oreos for the top top. The Magic Shell…never thought of that, but now I am gonna have to try that this Christmas. Happy B-day to Brady and to Southern Plate. While I do not comment often, I read all of your posts, watch your videos and use your recipes. I appreciate your sweet spirit and wonderful sense of humor. Blessings to you and yours!
Happy Birthday Brady and Southern plate!! That said, about hydrogenated oils… ALL things in moderation…LOL!!! I am quite certain you do not make and eat this ice cream cake (which looks totally YUMMO!!) every single day, so no harm done by having it now and again!! 🙂
*Brady shares a birthday with my now 2 yr old grandgirl, Aeris!!
you would be correct as I love homemade whipped cream, but a few times a year, I just need me some cool whip! lol 🙂 Happy Birthday Aeris, what a beautiful name!!!!!
Happy Birthday, Brady! Happy Birthday, Southern Plate! Where does the time go? Can I come over for a piece of that lucious cake?
This Oreo dessert is always my children’s favorite dessert. In fact it’s their birthday cake every year. Happy Birthday to Southern Plate and to Brady. You continue to inspire us with your wonderful words of wisdom. God bless you as you continue in this journey.
Yes please this is my kind of dessert cool whip and all ! Double happy birthday and thanks for all you share !