No-Bake Oreo Ice Cream Cake

Quick Overview

This dessert features a buttery Oreo cookie crust packed with a thick layer of sweet, velvety no-churn ice cream and extra cookie pieces. It delivers all the rich flavor of traditional ice cream cake without needing an ice cream maker or an oven.

Dessert lovers favor this recipe because it uses four everyday ingredients and requires zero baking skills. You can prep it in minutes, stash it in the freezer, and have a crowd-pleasing dessert ready for celebrations or warm summer evenings.

• Prep time: 20 minutes
• Cook time: 0 minutes (Freezing time: 6 hours)
• Total time: 6 hours 20 minutes
• Servings: 8 slices
• Estimated calories per serving: 480 kcal

Ingredients

For the Crust

• 24 Oreo cookies, finely crushed
• 5 tbsp unsalted butter, melted

For the Ice Cream Filling

• 2 cups heavy whipping cream or double cream, cold
• 11 oz sweetened condensed milk (about 1 cup)
• 12 Oreo cookies, roughly chopped into chunks

For the Topping

• 6 Oreo cookies, crushed or broken into pieces
• Optional: chocolate shavings for garnish

How to Make No-Bake Oreo Ice Cream Cake

1. Line the bottom of a 7-inch or 8-inch springform pan with parchment paper.
2. Mix 24 finely crushed Oreo cookies and melted butter in a medium bowl until the crumbs look like wet sand.
3. Pour the buttery crumbs into your springform pan and press them firmly into an even layer using the bottom of a measuring cup.
4. Place the pan in the freezer to set while you prepare the filling.
5. Pour cold heavy cream into a large glass bowl.
6. Beat the heavy cream on medium-high speed using a hand mixer for 3 to 4 minutes until stiff peaks form.
7. Pour the sweetened condensed milk into the whipped cream and gently fold with a spatula until smooth.
8. Add 12 roughly chopped Oreo cookies to the cream mixture and fold gently to combine without deflating the cream.
9. Remove the springform pan from the freezer and spread the ice cream mixture evenly over the crust.
10. Smooth the top using an offset spatula or the back of a spoon.
11. Sprinkle remaining crushed Oreos evenly over the top layer.

12. Cover the pan tight with plastic wrap and freeze for at least 6 hours, or overnight until completely solid.
13. Run a sharp knife around the inside edge of the pan, open the latch, and carefully remove the ring.
14. Slice with a sharp knife warmed under hot water for clean cuts.

Pro Tip

Using warm cream will cause your ice cream base to collapse into a liquid, so ensure your heavy cream is chilled thoroughly in the fridge before whipping.

Serving & Storage

Serve this cake cold directly from the freezer. It pairs exceptionally well with hot fudge sauce, chocolate syrup, or a dollop of whipped cream. Store any leftover cake wrapped tightly in plastic wrap or inside an airtight container in the freezer for up to two weeks. Do not store this dessert in the refrigerator as it will thaw into a liquid cream consistency.

FAQs

Can I make this cake without a springform pan?

Yes, you can use a deep pie dish or a square 8-inch baking pan lined with plastic wrap or parchment paper for easy removal.

How long does it take for the ice cream cake to set?

It takes a minimum of 6 hours in a cold freezer, but leaving it overnight provides the firmest texture for slicing.

Why did my ice cream filling turn out soft?

The heavy cream was likely not cold enough before whipping, or the cake needs more time in the freezer to freeze solid.