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Easy No-Bake Mini Ice Cream Cakes

Easy no-bake mini ice cream cakes with a crunchy Oreo crust base, a creamy ice cream layer, and a fluffy whipped topping finish. Built in a muffin tin so every individual frozen mini cake gets its own serving—perfect for birthday cupcake-style treats.
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Prep Time 30 minutes
Freezing 4 minutes
Total Time 4 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust
  • 24 Oreo cookies Crushed to fine crumbs for a firm base.
  • 6 tbsp butter Melted to bind the crumbs.
Ice cream filling & topping
  • 0.5 gallon ice cream Any flavor, softened for easy scooping.
  • 2 cup whipped topping For piping or dolloping on top.
  • 1 Rainbow sprinkles, mini Oreos, or fruit for decorating Choose one or mix for color and crunch.
  • 12 Cupcake liners for 12-cup muffin tin Use standard liners to peel off cleanly.

Equipment

  • 1 sheet pan
  • 1 muffin tin

Method
 

Prepare the pan & liners
  1. Line a standard 12-cup muffin tin with cupcake liners to hold each individual mini ice cream cake.
Make the Oreo crust base
  1. Combine crushed Oreo cookies with melted butter, then place 2 tablespoons into each liner and press down firmly to form an even crust layer.
  2. Freeze the crusts for 15 minutes to set before adding ice cream.
Add the ice cream layer
  1. Scoop softened ice cream into each cup over the Oreo crust, filling to just below the rim so the tops have room for whipped topping.
  2. Smooth the tops and freeze for 3 hours until very firm for clean slices when unmolded.
Finish & freeze for serving
  1. Pipe or dollop whipped topping on each mini cake to create a thick, creamy layer.
  2. Decorate each with rainbow sprinkles, mini Oreos, or fruit for a festive finish.
  3. Freeze 1 more hour, then peel off the liners before serving so the Oreo base remains visible at the bottom.

Notes

For the cleanest lift-off, freeze on a flat surface so the mini cakes set evenly in the muffin tin. Store covered in the freezer up to 2 weeks; no thawing needed—serve straight from frozen. If you want a lighter option, use reduced-fat ice cream and a lighter whipped topping in the same amounts.