Oreo Ice Cream Cake (No Bake)

If you’re on the hunt for a dessert that brings joy to every bite, look no further than this Oreo Ice Cream Cake (No Bake). Seriously, this cake has saved me at least a dozen times—whether it’s a last-minute birthday surprise, a weekend BBQ treat, or just one of those “I need dessert NOW” kind of nights. With layers of creamy vanilla filling, crunchy Oreo crust, and a topping that practically begs for a drizzle of chocolate, this dreamy dessert delivers flavor and fun without ever asking you to turn on your oven.

It’s the kind of recipe that makes you look like a kitchen rockstar with barely any effort. And that’s exactly why I love sharing it. Whether you’re an experienced home baker or a total newbie, this is one cake that never fails to impress. I’ve even had friends request it instead of birthday cake—and I happily oblige every time!

What Is Oreo Ice Cream Cake?

This Oreo Ice Cream Cake is a no-bake frozen dessert featuring a buttery Oreo crust and a fluffy, creamy filling made from whipped cream and sweetened condensed milk. Chopped Oreos are folded into the filling, creating that signature cookies-and-cream flavor that Oreo lovers crave. Once assembled, the whole cake is frozen until firm and sliced just like a traditional ice cream cake.

What makes it so magical? It captures everything you love about classic ice cream cake but with none of the hassle. No baking. No churning. Just mixing, freezing, and enjoying.

It’s a great make-ahead dessert and ideal for warm-weather gatherings, potlucks, and weeknight indulgence. I even serve it during the holidays when the oven is already doing overtime. It’s that flexible.

Why You’ll Love This Oreo Ice Cream Cake

Let’s get real: this cake is ridiculously easy. You don’t need an ice cream maker, a mixer (though it helps), or even much time. But what you’ll get in return is a creamy, crunchy, chocolatey cake that’s impossible to resist. Here’s why you’ll fall in love with it:

• No baking required: Your oven gets the day off.
• Only six ingredients: All pantry and fridge staples.
• Make-ahead friendly: Perfect for planning ahead or prepping the night before.
• Super customizable: Swap in different Oreo flavors, top with sauces, or layer in extras.
• A guaranteed crowd-pleaser: Everyone from toddlers to grandparents loves this dessert.

I promised you versatile, and here’s proof! This Oreo Ice Cream Cake is your new go-to dessert for birthdays, summer BBQs, anniversaries, or just because.

What Does It Taste Like?

This cake is like a frozen slice of cookies-and-cream heaven. The base is a deeply chocolatey, buttery crust made from crushed Oreos, and it’s the perfect match for the soft, sweet filling. That filling is airy thanks to whipped cream, rich thanks to sweetened condensed milk, and packed with chopped Oreos for texture and flavor in every bite.

Imagine ice cream, cheesecake, and your favorite Oreo milkshake all rolled into one dreamy dessert. Each forkful melts in your mouth, but the cookie crunch gives it just enough texture to keep things interesting. It’s nostalgic, elegant, and comfort food at its finest.

Why This No-Bake Cake Is So Good for You (Yes, Really!)

Okay, we’re not calling this a health food—but hear me out! There’s still a lot to love beyond flavor:

• Stress-free prep: No cooking. No worrying about doneness. It’s practically foolproof.
• Egg-free: Great for households with egg allergies.
• Freezer-friendly: Make it days in advance and keep slices on hand for when the craving hits.
• Adaptable for dietary needs: Use gluten-free Oreos or a dairy-free whipped topping if needed.

Ingredients You’ll Need

Here’s what you’ll need to make your Oreo Ice Cream Cake:

• 36 Oreo cookies, divided
  • 21 for the crust
  • 15 for the filling
• 1/4 cup (60g) salted butter, melted
• 1 can (14 oz / 400g) sweetened condensed milk
• 2 cups (480ml) heavy whipping cream, cold
• Optional toppings: Extra crushed Oreos or whole Oreos for garnish

Essential Tools

• Food processor or rolling pin and zip-top bag for crushing cookies
• Mixing bowls (one for the crust, one for the filling)
• Electric mixer or whisk (for whipping cream)
• 9-inch springform pan or deep cake pan with parchment
• Spatula
• Measuring cups and spoons

Ingredient Variations and Fun Add-Ins

• Oreo flavors: Golden, mint, peanut butter, or even birthday cake Oreos can replace the classic version for something new.
• Mix-ins: Mini chocolate chips, chopped chocolate, or a ribbon of Nutella can make this cake next-level.
• Dairy-free: Swap the whipped cream with coconut whipped topping and use dairy-free sweetened condensed milk for a lactose-friendly version.
• Gluten-free: Use gluten-free Oreos to keep things celiac-safe.

Step-by-Step Instructions

Step 1: Make the Crust

Place 21 Oreos in a food processor and blitz until finely crushed. Mix with 1/4 cup melted salted butter until the texture resembles damp sand. Press firmly into the bottom of a 9-inch springform pan. Use the bottom of a glass or measuring cup to make it nice and compact. Freeze for 15 minutes while you prepare the filling.

Step 2: Prepare the Filling

Roughly chop 15 Oreos and set them aside. In a large bowl, whip 2 cups of cold heavy cream until stiff peaks form. In a separate bowl, combine the sweetened condensed milk with the chopped Oreos. Gently fold the whipped cream into the sweetened condensed milk mixture using a spatula until fully blended. Be careful not to deflate the mixture too much—you want it fluffy!

Step 3: Assemble the Cake

Pour the filling onto the chilled crust and use a spatula to smooth out the top. Add extra crushed Oreos or whole cookies on top if desired. This not only looks beautiful, but also adds a bit of crunch.

Step 4: Freeze

Cover the pan tightly with plastic wrap or foil and freeze for at least 6 hours or, better yet, overnight until the cake is completely set.

Step 5: Serve and Enjoy

Let the cake sit at room temperature for about 10 minutes before slicing. Use a sharp knife dipped in warm water to make clean, tidy cuts. Wipe the knife between slices for the best presentation.

What to Serve with Oreo Ice Cream Cake

Pairing ideas? I got you! Here are some treats and drinks that go perfectly with your Oreo Ice Cream Cake:

• Fresh strawberries or raspberries to add a little tart contrast
• A glass of milk, of course!
• Hot fudge or caramel drizzle
• A scoop of coffee ice cream on the side for mocha lovers
• Cold brew or iced espresso for a grown-up pairing

This dessert is also the perfect finale to a BBQ menu or pasta night. It’s flexible like that!

Tips for a Flawless Oreo Ice Cream Cake

• Freeze longer than you think you need. Overnight is best to ensure it sets completely.
• Use cold cream. Cold whipping cream whips faster and holds peaks better.
• Line your pan with parchment paper if using a standard cake pan to make lifting easier.
• Get creative with the toppings! Crushed nuts, chocolate drizzle, whipped cream, or even sprinkles add great texture and color.
• For a clean cut, heat your knife. A hot knife glides through the frozen cake with minimal mess.

How to Store Oreo Ice Cream Cake

Store leftover cake (if there is any!) in an airtight container in the freezer for up to 1 month. You can also wrap individual slices in plastic wrap for grab-and-go treats. Don’t refrigerate—it needs to stay frozen for the best texture.

Frequently Asked Questions

Can I make this with Cool Whip instead of heavy cream?
Yes! Use about 3 cups of thawed Cool Whip in place of the whipped cream. It’s slightly sweeter and gives a different texture, but it still tastes amazing.

What if I don’t have a springform pan?
You can use any deep round or square cake pan, just line it with parchment paper for easier removal.

Can I use double-stuffed Oreos?
You sure can, but it will be richer. Reduce the butter slightly if the crust feels too greasy.

Can I turn this into mini cakes?
Yes! Use a muffin tin lined with cupcake liners and press a little crust into each, then add the filling. Freeze and pop out for perfect party treats.

Is this a real ice cream cake?
Not in the traditional sense—there’s no churned ice cream. But the texture and flavor definitely mimic one, which is why we call it an ice cream cake.

Conclusion

So there you have it—your go-to recipe for a No-Bake Oreo Ice Cream Cake that’s anything but boring!! It’s cold, creamy, crunchy, and completely addictive. From birthdays to backyard dinners or just keeping a stash in the freezer for midnight cravings, this cake does it all. I hope you love it as much as we do.

And hey, if you’re as obsessed with no-bake desserts as I am, don’t stop here. Check out these other sweet treats you’ll love just as much:

• No-Bake Brownie Batter Cheesecake: Chocolate lovers, this one is for you. Decadent, fudgy, and oh-so-satisfying.
• Mini Key Lime Cheesecakes: A tangy citrus twist on the classic, perfect for spring and summer.
• Strawberries & Cream Cheesecakes: Fresh, fruity, and creamy—an absolute crowd favorite.

Join the Conversation

Made this cake? I’d love to hear what you think! Leave a review, snap a photo, and tag me on Pinterest or share it in the comments. Your kitchen creations inspire others—let’s keep the deliciousness going!

Nutritional Information (Approximate, per serving)

• Calories: 390
• Fat: 26g
• Saturated fat: 14g
• Carbohydrates: 36g
• Sugar: 26g
• Protein: 4g

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