This Oreo Ice Cream Cake is my go-to dessert when I need something decadent, quick, and completely stress-free. With just five ingredients and zero baking required, it transforms everyday pantry staples into a creamy, crunchy, and totally irresistible frozen treat. Perfect for birthdays, last-minute parties, or a sweet personal indulgence, this cake looks as impressive as it tastes—no oven or cake-decorating skills needed.

Oreo Ice Cream Cake: 5-Ingredient No-Bake Recipe

Why You’ll Love This Recipe

I love how this recipe makes dessert effortless and elegant at the same time. It’s incredibly versatile, so I can switch up flavors and ingredients depending on what I have on hand. The combination of crunchy Oreo crust, creamy vanilla ice cream, and airy whipped cream makes every bite an indulgent experience. Since it’s a no-bake cake, I never worry about turning on the oven or dealing with complicated instructions. It’s one of those recipes that feels like a win every time I make it.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

36 Oreo cookies (1 standard package)
1/2 cup melted butter
1.5 quarts vanilla ice cream (softened)
1 cup heavy whipping cream
1/4 cup powdered sugar

Directions

Step 1: Create the Cookie Crust
I start by crushing 24 Oreos into fine crumbs. I usually use a food processor, but a zip-top bag and rolling pin work too. Once they’re crushed, I mix them with melted butter until the texture resembles wet sand. Then I press the mixture firmly into a 9-inch springform pan, creating a solid base that slightly climbs the sides.

Step 2: Add the Ice Cream Layer
After letting the vanilla ice cream soften at room temperature for about 10 minutes, I spread it evenly over the crust using a spatula. I make sure it reaches all edges to form a clean, even layer.

Step 3: Add Cookie Pieces
I roughly chop the remaining 12 Oreos and sprinkle them generously over the ice cream. I press them in gently so they stick and form a crunchy, cookie-packed top.

Step 4: Whip the Cream
Using a chilled bowl, I whip the heavy cream with powdered sugar until soft peaks form. This step takes just a few minutes but adds a light and fluffy topping that completes the cake.

Step 5: Freeze to Set
I cover the cake with plastic wrap (making sure it doesn’t touch the whipped cream) and freeze it for at least 4 hours, but I often let it sit overnight for the cleanest slices and best texture.

Servings and timing

Servings: 8
Prep Time: 25 minutes
Freezing Time: 4–6 hours (or overnight)
Total Time: About 4 hours 25 minutes

Variations

When I want to switch things up, I love using cookies and cream or chocolate ice cream for extra chocolate flavor. For a dairy-free version, I use coconut-based ice cream and whipped topping. If I’m watching sugar, I swap in sugar-free ice cream and Oreos. I also enjoy making mini versions in muffin tins—they’re perfect for parties or single-serve treats.

storage/reheating

I keep leftovers in the freezer, tightly wrapped with plastic wrap to prevent freezer burn. For short-term storage (1–3 days), I store the whole cake in the pan. For longer storage (up to 2 weeks), I slice it and wrap individual pieces in plastic, then put them in an airtight bag. I take it out about 10 minutes before serving to soften slightly and slice more easily.

FAQs

How far in advance can I make this cake?

I like making it 1–2 days in advance. It gives the flavors time to meld and makes slicing easier.

What if I don’t have a springform pan?

I’ve used a regular cake pan lined with parchment paper before. I just leave some overhang so I can lift the cake out when it’s frozen.

Can I use a different kind of cookie?

Definitely. I’ve tried graham crackers and chocolate chip cookies. Just keep in mind that you may need to adjust the butter depending on how dry the cookies are.

My whipped cream deflated—what happened?

I’ve found that using a cold bowl and beaters helps a lot. I stop whipping as soon as I see soft peaks to avoid over-mixing.

Can I make this into individual portions?

Yes! I often use muffin tins or ramekins. They freeze faster—usually in 2–3 hours—and they’re super fun to serve at gatherings.

Conclusion

This Oreo Ice Cream Cake proves that desserts don’t have to be complicated to be impressive. With only five ingredients and no baking, I can whip up a frozen treat that’s as satisfying as anything I’d get from a bakery. It’s customizable, beginner-friendly, and always a crowd-pleaser. Whether I’m celebrating something big or just treating myself, this cake never lets me down.