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Oreo Ice Cream Cake

Oreo ice cream cake is a no-bake cookies-and-cream frozen cake with a thick Oreo crust, a chunky ice cream filling, and a glossy dark chocolate ganache top studded with whole Oreos. It slices clean thanks to firm freezing and a springform release.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Oreo cookie crust
  • 30 Oreo cookies Divided: use 30 for the crust.
  • 6 tbsp unsalted butter Melted.
Cookies-and-cream ice cream layer
  • 0.5 gallon cookies and cream ice cream Softened.
  • 10 Oreo cookies Roughly crushed; fold into ice cream.
Dark chocolate ganache
  • 1 cup heavy cream Heated until steaming for ganache.
  • 4 oz dark chocolate Finely chopped.
  • 1 tbsp corn syrup Added to ganache.
  • 1 Whole Oreos for topping Press into ganache before refreezing.

Equipment

  • 1 stand mixer
  • 1 springform pan

Method
 

Make the Oreo crust
  1. Pulse 30 Oreo cookies into fine crumbs, then combine with melted unsalted butter until evenly coated.
  2. Press the crumb mixture firmly into a 9-inch springform pan, then freeze for 15 minutes to set.
Assemble the ice cream filling
  1. Roughly crush the remaining 10 Oreo cookies, then fold them into the softened cookies and cream ice cream.
  2. Spread the ice cream over the frozen crust, smooth the top, and freeze for 4 hours.
Prepare and add the ganache
  1. Heat the heavy cream until steaming, then pour it over the finely chopped dark chocolate and corn syrup.
  2. Let the mixture sit for 2 minutes, then stir until smooth.
  3. Pour the ganache over the frozen cake and press whole Oreos into the ganache.
  4. Freeze at least 2 more hours until firm.
Serve
  1. Run a warm knife around the springform before releasing the cake.

Notes

For the cleanest slices, let the cake sit at room temperature for only 3–5 minutes before cutting. Store covered in the freezer for up to 2 weeks; freezing is a must for this dessert (do not refrigerate to thaw). Dietary swap: use dairy-free cookies and a dairy-free cookies-and-cream ice cream alternative for a dairy-free version, keeping the ganache portion dairy-free as needed.