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Oreo Ice Cream Cake

This Oreo Ice Cream Cake is the perfect combination of crumbled cream-filled chocolate cookies and creamy vanilla ice cream.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Dessert
Servings: 6
Calories: 383kcal
Author: Sandra


  • 1 quart vanilla bean ice cream
  • 8 ounces Cool Whip frozen
  • 14.3 ounce package Oreos yes; the whole thing, crumbled into coarse pieces


  • Let ice cream sit out for a few minutes to soften a bit. Crumble Oreos into coarse pieces.
  • Add ice cream and cool whip in a bowl and mix together. I do this in my Kitchen Aid mixer as I hate getting cold and sticky hands. Just stir enough to combine, if you over stir it will get soupy.
  • Fold Oreos into ice cream mixture.
  • Put the ice cream in a 9x13 pan, or what I like to do a 12-inch cheesecake pan (but for this you will need to double the recipe) and cover with wax paper.
  • Place in freezer for 1-2 hours.
  • Before you serve, let it sit out for a few minutes so that it is easier to cut.


Calories: 383kcal | Carbohydrates: 46g | Protein: 6g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 75mg | Sodium: 154mg | Potassium: 354mg | Fiber: 1g | Sugar: 39g | Vitamin A: 730IU | Vitamin C: 0.9mg | Calcium: 243mg | Iron: 0.1mg