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Oreo Ice Cream Cake

Oreo ice cream cake is a no-bake cookies-and-cream frozen dessert with a thick Oreo crust, cookies-and-cream ice cream filling, and a glossy dark chocolate ganache top studded with whole Oreos. You’ll get clean sliceable layers by freezing between steps for a firm crust and set topping.
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Prep Time 25 minutes
freezing 6 hours
Total Time 6 hours 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 860
Ingredients Equipment Method Notes

Ingredients
  

Oreo crust and filling base
  • 30 Oreo cookies Use 30 cookies for the crust; pulse into fine crumbs.
  • 6 tbsp unsalted butter Melted to bind the Oreo crumbs into a firm crust.
  • 10 Oreo cookies Roughly crushed and folded into the softened ice cream.
  • 0.5 gallon cookies and cream ice cream Softened until spreadable.
Dark chocolate ganache topping
  • 1 cup heavy cream Heated until steaming for the ganache.
  • 4 oz dark chocolate Finely chopped for a smooth ganache.
  • 1 tbsp corn syrup Stabilizes ganache texture for a glossy set.
  • 1 Whole Oreos Pressed into the ganache on top as decoration.

Equipment

  • 1 sheet pan
  • 1 stand mixer

Method
 

Make the Oreo crust
  1. Pulse 30 Oreo cookies into fine crumbs, combine with melted unsalted butter, and press firmly into a 9-inch springform pan.
  2. Freeze the crust for 15 minutes, until firm to the touch (visual cue: crumbs hold their shape when pressed).
Assemble the ice cream layer
  1. Roughly crush the remaining 10 Oreo cookies and fold them into softened cookies and cream ice cream until evenly speckled.
  2. Spread the Oreo ice cream over the frozen crust, smoothing the top (visual cue: an even, level surface), then freeze for 4 hours.
Make and set the ganache
  1. Heat the heavy cream until steaming, then pour it over finely chopped dark chocolate and corn syrup; let sit 2 minutes.
  2. Stir until smooth and glossy (visual cue: no visible chocolate bits remain), then pour ganache over the frozen cake.
  3. Press whole Oreos into the ganache, then freeze for at least 2 more hours (visual cue: ganache is set and Oreos adhere).
Unmold and slice
  1. Run a warm knife around the springform before releasing to prevent cracking (visual cue: clean edge separates from the pan).

Notes

For clean slices, keep the cake frozen until serving and thaw slices at room temperature for only 5–10 minutes. Store covered in the freezer for up to 2 weeks (freezing is best; fridge storage will soften the layers). For an easier dietary swap, use a vanilla-based cookies-and-cream ice cream that’s dairy-free if you want a dairy-free version.