Oreo Ice Cream Cake Recipe

From as early as I can remember, we always had a Dairy Queen ice cream cake for my birthday. At first, they were classic with layers of chocolate and vanilla sandwiching fudge and crunch; later they were the iconic blizzard cakes, stuffed with toppings galore. It was a tradition I looked forward to every year.

In my teens, Dairy Queen played an even bigger part in my life—it was my first job. I was now building the ice cream cakes that we’d enjoyed at birthday parties. Now, I’ve finally put all of that valuable knowledge to good use developing this Oreo ice cream cake recipe.

Inspired by one of my all-time favorite ice cream flavors—cookies and cream—this cake combines everything I know about ice cream cakes with Oreos to create the cake of my dreams. Perfect for ice cream lovers, cookies and cream fanatics, and children and adults alike, this ice cream cake is a dreamy make-ahead dessert for all your celebrations, from birthdays to summer BBQs.

Tips and Tricks for Making Oreo Ice Cream Cake

This Oreo ice cream cake is easier to make than meets the eye, but if you’ve never made an ice cream cake before (especially at home), it can seem daunting. Here are all my tips and tricks to make the process easier:

• Clear space in the freezer before starting!
• This cake perfectly fits in an 8-inch springform pan that’s 3 inches tall. If your pan is shorter, you can line the sides with a tall strip of parchment paper, wax paper, or (better yet) a strip of food-safe acetate to extend the height.
• I like using store-bought hot fudge topping in the cake for its convenience and because it maintains some of its softness when frozen, but homemade can definitely be used here. Just make sure it is at room temperature.
• What makes these crunchies reminiscent of the crunchies in a store-bought cake is the chocolate shell. Coating essentially seals the crunchies, helping them maintain their texture. If you don’t have chocolate shell, you can skip it, but for that true ice cream cake feel, I recommend it.
• Getting clean slices is easiest when the cake is straight out of the freezer. A sharp knife should do the trick, but if you find it hard to cut through, run the knife under hot water, wipe it dry with a towel, and then use the hot, dry knife to cut the cake.

Make It Ahead 

This cake takes a bit of time and patience, but the wonderful thing about an ice cream cake is that it’s the perfect make-ahead dessert! Here’s everything you need to know to plan ahead: 

• The whole cake can be made from start to finish (including decorating) the day before you plan on serving. Alternatively, the cake can be built the day before serving and finished the next day.
• The crunchies can be baked the day before you plan on building the cake. If using the chocolate shell, coat the crunchies right before adding them to the cake. 

Shortcuts and Substitutions 

No-churn ice cream takes this cake to another level. Although delicious, sometimes time is short, we don’t have ingredients on hand, or we just want something a little different. Luckily, this cake is super adaptable and ripe for substitutions, shortcuts, and variations wherever you see fit. 

• Swap store-bought vanilla and cookies and cream ice cream for the no-churn. You’ll need about 2 3/4 cups of each flavor. Let the ice cream sit out at room temperature until soft but not melted. 
• Don’t want to buy vanilla and cookies and cream? No problem! Fold crushed Oreos into softened vanilla ice cream for a semi-homemade cookies and cream. 
• Not a fan of plain vanilla? Try swapping the vanilla layer for chocolate, peanut butter, coffee, or mint ice cream.
• Lean on the convenience of store-bought hot fudge and chocolate shell. 
• Skip the chocolate shell decoration if you don’t have it or swap it out for chocolate syrup or melted chocolate. 

Storing and Freezing

The finished, uncut cake can be stored in the freezer uncovered for 1 day or covered for a week. Leftover cake can be stored in the freezer with plastic wrap pressed against the cut side and covered with plastic wrap for 3 days or sliced in an airtight container for up to 7 days. 

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