Ready to wow your friends and family with a dessert that’s pure indulgence? This Oreo Ice Cream Cake layers rich, creamy goodness with a chocolatey crunch, perfect for any celebration or just a weekend treat!

Whether you’re hosting a summer barbecue, birthday party, or simply craving something sweet on a hot day, this no-bake ice cream cake is your go-to solution. It comes together with simple ingredients, no need for an oven, and will surely be the star of the dessert table. Plus, it’s easy to customize for your unique taste buds. Just imagine the layers of crushed Oreos, creamy ice cream, rich chocolate syrup, and a fluffy Cool Whip topping—everyone will be begging for a slice!

Ingredients:

30 Oreo cookies, crushed (reserve ½ cup for the topping)
¼ cup melted butter: This will hold your crust together and add a buttery richness.
16 oz can of chocolate syrup: Creates a decadent chocolate layer that melts in your mouth.
1 stick (½ cup) butter: Adds a velvety texture to the chocolate layer.
14 oz can of sweetened condensed milk: Brings in the perfect amount of sweetness and a creamy consistency.
½ gallon vanilla or cookies-and-cream ice cream: Choose your favorite! This makes the dessert extra creamy and dreamy.
1 large carton Cool Whip: The perfect, light, and airy topping that completes the cake.

Instructions:

Prepare the Oreo Crust: Combine 30 crushed Oreo cookies (excluding the reserved ½ cup for the topping) with ¼ cup of melted butter. Mix well until the cookie crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch casserole dish to form a solid crust layer. Use the back of a spoon or the bottom of a measuring cup to pack it down tightly. Once the crust is set, place it in the freezer to chill until it becomes solid, about 20-30 minutes. This step ensures your crust holds together well and adds a deliciously crunchy base for the cake.
Soften the Ice Cream: Take the ice cream out of the freezer to soften slightly. This makes it easier to spread evenly over the crust later. While waiting for it to soften, let’s prepare the chocolate layer.
Make the Chocolate Layer: In a medium saucepan, combine the 16 oz can of chocolate syrup, 1 stick of butter, and the 14 oz can of sweetened condensed milk. Place the saucepan over medium heat and stir continuously until the ingredients are fully melted and combined. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 2-3 minutes, stirring often. Once the chocolate sauce has thickened slightly and has a smooth, velvety texture, remove it from heat and let it cool to room temperature. This chocolate layer will add a rich, fudgy flavor to your cake.
Assemble the Ice Cream Layer: Once the crust is solid and the ice cream has softened, spread the ice cream evenly over the crust. Use a spatula to smooth it out into an even layer, pressing gently to ensure there are no air pockets. Return the dish to the freezer and let it freeze for 2-3 hours, or until the ice cream layer is completely firm. This step is crucial for building the layers and keeping the cake sturdy.
Add the Chocolate Layer: Once the ice cream layer is set, pour the cooled chocolate sauce over the top. Spread it evenly to cover the entire surface. The rich, fudgy chocolate will create a perfect middle layer that contrasts beautifully with the creamy ice cream and crunchy Oreo crust. Return the dish to the freezer and let it freeze for another 2-3 hours, or until the chocolate layer is completely firm. The longer you freeze it, the better the layers will hold when sliced.
Top with Cool Whip and Oreos: Once the chocolate layer is fully set, spread a thick layer of Cool Whip over the top. Use a spatula to smooth it out evenly, making sure to cover every inch of the cake. Finally, sprinkle the reserved crushed Oreo cookies on top for a delightful crunch and a pop of texture. You can also add extra chocolate syrup drizzles or even some mini chocolate chips for added flair.
Final Freeze: Place the entire cake back in the freezer for at least 1 more hour, or until fully set. The longer you let it freeze, the easier it will be to slice. When ready to serve, remove the cake from the freezer and let it sit at room temperature for about 5-10 minutes to soften slightly for easy slicing.

Serving Suggestions:

Slice into generous portions and serve immediately. This Oreo Ice Cream Cake is perfect on its own, but you can also get creative! Add a drizzle of caramel sauce, fresh berries, or even a sprinkle of crushed nuts to elevate each slice. Pair with a scoop of your favorite ice cream flavor for an extra indulgent experience.

Try this recipe today and watch as every bite becomes a memorable experience! With its creamy, chocolatey layers and crunchy Oreo crust, this cake is guaranteed to delight your taste buds and make any occasion extra special. Enjoy every mouthwatering bite!