Description
This Oreo Ice Cream Cake is the ultimate no-bake dessert—made with layers of crushed Oreos, a creamy whipped filling, and no oven required! It’s the perfect make-ahead treat for summer parties, birthdays, or just because you deserve a cool, easy-to-make slice of happiness. Simple ingredients, huge flavor, and always a crowd-pleaser!
Ingredients
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36 Oreo cookies, divided
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21 for the crust
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15 for the filling
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1/4 cup (60g) salted butter, melted
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1 can (14 oz / 400g) sweetened condensed milk
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2 cups (480ml) heavy whipping cream, cold
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Optional toppings: extra crushed Oreos or whole Oreos for garnish
Instructions
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Make the crust: Crush 21 Oreo cookies in a food processor until finely ground. Mix in melted butter until the texture resembles wet sand. Press firmly into the bottom of a 9-inch springform pan. Freeze for 15 minutes.
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Prepare the filling: Roughly chop the remaining 15 Oreos. In a large bowl, whip the cold heavy cream until stiff peaks form. In a separate bowl, mix the sweetened condensed milk with the chopped Oreos. Gently fold the whipped cream into the Oreo mixture until well combined.
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Assemble: Pour the filling onto the chilled crust. Smooth the top with a spatula. Add crushed Oreos or whole cookies on top, if desired.
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Freeze: Cover and freeze for at least 6 hours or overnight until fully set.
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Serve: Let the cake sit at room temperature for 10 minutes. Slice with a warm knife for clean cuts. Enjoy!
Notes
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For a twist, try mint, golden, or peanut butter Oreos.
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Use Cool Whip instead of heavy cream if you need a shortcut—just use about 3 cups.
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Line your pan with parchment if not using a springform for easy removal.
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To make slicing easier, dip your knife in hot water and wipe between cuts.
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Store leftovers wrapped in plastic wrap in the freezer for up to 1 month.