If you’re a dessert lover like me, then you know the irresistible charm of combining Oreos and ice cream into one spectacular treat. Today, I’m diving deep into the world of Oreo Ice Cream Cake—a no-bake dessert that’s as easy to make as it is delicious. Whether you’re preparing for a birthday, a summer gathering, or just craving something sweet, this recipe will become your go-to. Let’s get started!
Ingredients List
For the No-Churn Ice Cream
- 6 whole Oreos (crushed)
- 1 (14-ounce) can sweetened condensed milk
- 1 ¾ teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 2 cups cold heavy cream
For Building the Cake
- 2 tablespoons milk (any kind)
- 14 whole Oreos
- ⅔ cup hot fudge topping
For the Crunchies
- 10 whole Oreos (finely crushed)
- Pinch of kosher salt
- 2 tablespoons unsalted butter (melted)
- Optional: 1 tablespoon chocolate shell
For the Whipped Cream
- 1 ½ cups cold heavy cream
- ⅓ cup powdered sugar
- 1 teaspoon vanilla extract
- Pinch kosher salt
For Decorating
- 3 tablespoons chocolate shell (optional)
- 9 to 11 whole Oreos for garnish
Required Kitchen Tools
Having the right tools makes assembling this cake a breeze. Here’s what you’ll need:
- Springform Pan: An 8×3-inch springform pan works best for creating neat layers.
- Plastic Wrap: Essential for lining the pan and easy removal.
- Food Processor or Rolling Pin: To crush Oreos into crumbs.
- Offset Spatula: Helps in spreading layers evenly.
- Mixing Bowls: For preparing ice cream and whipped cream.
- Electric Mixer: For whipping heavy cream to stiff peaks.
Preparing the Base Layers
Step 1: Line Your Pan
Start by lining your springform pan with plastic wrap. This ensures easy removal later and keeps everything tidy. Place it in the freezer while you prepare your ingredients.
Step 2: Make the No-Churn Ice Cream
Crush six Oreos into small pieces using a rolling pin or food processor. In a large bowl, mix sweetened condensed milk, vanilla extract, and salt until combined. In another bowl, whip cold heavy cream to stiff peaks using an electric mixer. Gently fold one-third of the whipped cream into the condensed milk mixture, followed by the remaining whipped cream in two additions.
Divide the mixture in half—one part will remain vanilla, while you fold crushed Oreos into the other half to create a cookies-and-cream layer.
Step 3: Build the First Layer
Spread a thin layer of vanilla ice cream (about ¼ cup) over the bottom of your prepared pan. Dip each Oreo cookie in milk for about six seconds per side and arrange them in a single layer over the vanilla ice cream base. Spoon any leftover milk over the cookies to ensure they’re moist.
Spread the remaining vanilla ice cream over the cookie layer and smooth it out with an offset spatula. Freeze this layer until firm—about 45 minutes to an hour.
Adding Crunchies and Fudge Layers
Now that your vanilla ice cream layer is firm, it’s time to add some texture and flavor with the crunchies and fudge layers. This step is where the magic begins to happen!
Step 4: Prepare the Crunchies
While the vanilla layer is freezing, preheat your oven to 350°F. Crush 10 Oreos into fine crumbs using a food processor or by placing them in a resealable bag and rolling over them with a pin. Combine the crumbs with a pinch of kosher salt and melted butter in a bowl, mixing until evenly coated.
Spread the crumb mixture onto a parchment-lined baking sheet and bake for about 8 minutes, or until fragrant and matte. Allow the crumbs to cool completely. If you’re feeling adventurous, drizzle chocolate shell over the crumbs and toss to coat for an extra crunchy texture.
Step 5: Spread the Fudge Layer
Once the vanilla ice cream layer is firm, remove the pan from the freezer. Stir your hot fudge topping until smooth (if it’s been refrigerated, warm it slightly in 5-second intervals in the microwave). Spread an even layer of fudge over the ice cream using an offset spatula. For precision, you can pipe the fudge onto the surface using a plastic bag with a corner snipped off—this minimizes melting during spreading.
Step 6: Add the Crunchies
Sprinkle your cooled Oreo crunchies evenly over the fudge layer. Press them gently into the fudge to ensure they adhere well. Return the pan to the freezer for about 15 minutes to allow this layer to firm up.
Completing and Freezing the Cake
Now that the crunchies and fudge layers are set, it’s time to finish building your Oreo Ice Cream Cake. This step brings together all the creamy, crunchy, and chocolaty elements into one delightful dessert.
Step 7: Add the Cookies-and-Cream Layer
Take the cookies-and-cream ice cream mixture out of the refrigerator. Spoon it over the crunchies layer in your pan and use an offset spatula to spread it into an even layer. Make sure to smooth out the surface for a polished look.
Cover the pan tightly with plastic wrap, ensuring there are no dips or gaps in the ice cream. Return the cake to the freezer and let it freeze until completely solid. This will take at least 6 hours, but for best results, leave it overnight.
Step 8: Prepare Your Serving Base
While your cake is freezing, prepare your serving base. If you’re using a platter or plate, refrigerate it for 30 minutes or freeze it for 10 minutes to keep the cake cool during decorating. Alternatively, you can use a 10-inch cardboard cake round for easy handling.
Decorating and Serving
The final step is where your Oreo Ice Cream Cake transforms into a show-stopping dessert. With whipped cream, chocolate drips, and Oreo garnishes, this cake will be as stunning as it is delicious!
Step 9: Make the Whipped Cream
When the cake is frozen solid and ready to decorate, prepare the whipped cream. In a large mixing bowl, combine cold heavy cream, powdered sugar, vanilla extract, and a pinch of salt. Use an electric mixer to whip the cream on medium speed until it reaches stiff peaks (about 4 minutes). Be careful not to overwhip—it should be smooth and creamy, not grainy. Reserve about 1 cup of whipped cream for piping decorations.
Step 10: Unmold the Cake
Remove the cake from the freezer. Leave the top layer of plastic wrap on to act as a barrier while handling. Unlock the springform pan and gently remove the ring. Flip the cake upside down onto your prepared platter or cake board, remove the base, and peel off all plastic wrap. Flip it back over so that the vanilla and Oreo layer is on the bottom.
If the cake starts to soften during this process, return it to the freezer for 5–10 minutes before continuing.
Step 11: Frost with Whipped Cream
Scoop the whipped cream onto the top of the cake and use an offset spatula to spread it evenly across the top and down the sides. Smooth out the frosting with a bench scraper or spatula for a clean finish. For an elegant touch, create a spiral pattern on top by holding a small offset spatula at the center of the cake and rotating it outward in a circular motion.
Freeze the frosted cake for about 15 minutes to firm up before decorating further.
Step 12: Add Chocolate Drips and Garnishes
For a dramatic effect, use chocolate shell topping to create drips around the edges of your cake. Transfer it to a piping bag or use a spoon to carefully drizzle it over the sides, letting it drip naturally.
Next, fill a piping bag fitted with a star tip with reserved whipped cream. Pipe rosettes around the top border of your cake. Sprinkle finely crushed Oreo crumbs over the rosettes for added texture. Finally, place whole Oreos on top as desired for decoration—8–10 should do the trick.
Return the decorated cake to the freezer for one final chill (at least 20 minutes) before serving.
Frequently Asked Questions (FAQs)
1. Can I make this cake ahead of time?
Absolutely! This Oreo Ice Cream Cake can be made up to a week in advance. Just make sure to store it in an airtight container in your freezer to prevent freezer burn.
2. Can I use store-bought ice cream instead of making no-churn ice cream?
Yes! If you’re short on time, you can use store-bought vanilla ice cream and cookies-and-cream ice cream. Let them soften slightly before spreading them into layers.
3. What can I substitute for hot fudge topping?
If you don’t have hot fudge topping, melted chocolate ganache or even Nutella can work as delicious substitutes.
4. How do I cut clean slices of ice cream cake?
For clean slices, dip your knife in hot water and wipe it dry before each cut. This prevents sticking and ensures neat portions.
Conclusion
And there you have it—an indulgent Oreo Ice Cream Cake that’s perfect for any occasion! With its creamy layers of no-churn ice cream, crunchy Oreo crumbs, rich fudge topping, and fluffy whipped cream frosting, this dessert is guaranteed to impress your family and friends. The best part? It’s completely customizable—feel free to experiment with different flavors or toppings to make it your own.
So go ahead, give this recipe a try! Whether you’re celebrating a birthday or simply treating yourself on a hot summer day, this Oreo Ice Cream Cake is bound to become a favorite in your dessert repertoire.