Easy Oreo Ice Cream Cake Recipe (4 Ingredients)

BySayam

Quick Overview

This no-bake Oreo ice cream cake combines crushed chocolate sandwich cookies with a velvety, two-ingredient ice cream filling. It features rich layers of cookie crust, smooth whipped cream, sweet condensed milk, and whole crushed cookies throughout. It delivers all the nostalgic flavor of a classic frozen treat without requiring an ice cream maker or oven.

Prep time takes only 20 minutes, followed by 6 hours of chill time in the freezer. This recipe yields 8 generous slices at approximately 520 calories per serving.

Ingredients

For the Cookie Crust and Layers

  • 36 whole Oreo cookies (divided)
  • 1/3 cup (75 g) unsalted butter, melted

For the Ice Cream Filling

  • 2 cups (480 ml) heavy whipping cream, cold
  • 1 container (14 oz / 400 g) sweetened condensed milk

How to Make Oreo Ice Cream Cake

  1. Place 36 Oreo cookies into a large bowl or food processor and crush them into coarse crumbs.
  2. Pour 1/3 cup of melted butter into the crushed cookies and stir until completely combined.
  3. Press two-thirds of the buttery cookie mixture firmly into the bottom of an 8-inch springform pan to form a solid base.
  4. Pour 2 cups of cold heavy whipping cream into a bowl and whip using an electric mixer until stiff peaks form.
  5. Gently fold 1 container of sweetened condensed milk into the whipped cream until smooth.
  6. Rough-chop or break up extra Oreo cookies and fold them into the ice cream mixture.
  7. Spread half of the whipped cream mixture evenly over the chilled cookie crust.
  8. Add a layer of whole and crushed Oreos over the cream, then spread the remaining whipped cream mixture on top.
  9. Sprinkle the remaining buttered cookie crumbs and crushed Oreo pieces over the surface.
  10. Freeze the springform pan for at least 6 hours or overnight until completely set.
  11. Wrap a warm, damp towel around the outer ring of the springform pan for 20 seconds, then open the latch to release the cake smoothly.
  12. Slice with a sharp knife warmed under hot water for clean cuts.

Pro Tip

Avoid whipping your heavy cream when it is at room temperature. Cold whipping cream holds air much better, creating a light, stable ice cream layer that will not deflate or turn dense when frozen. Chill your bowl and beaters in the freezer for 10 minutes before whipping for best results.

Serving & Storage

Serve slices immediately after cutting. Pair this dessert with hot fudge sauce, fresh berries, or extra whipped cream for added texture and richness.

Store any leftover cake tightly wrapped in plastic wrap or sealed in an airtight container in the freezer.

This cake stays fresh in the freezer for up to 2 weeks. Do not store this cake in the refrigerator, as the ice cream filling will melt rapidly.

FAQs

Can I make this recipe ahead of time?

Yes, you can make this cake up to 3 days in advance and keep it fully frozen until ready to serve.

Do I need an ice cream maker for this recipe?

No, the combination of whipped heavy cream and sweetened condensed milk freezes into a soft, scoopable texture without churning.

How do I get clean slices when cutting?

Dip a long chef’s knife in hot water, wipe it dry with a towel, and slice through the cake in one smooth motion.

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