Oreo Ice Cream Dessert

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This one is for my son Drew.  Next to Key Lime Pie his favorite is Cookies and Cream anything. That is why he was impatiently waiting for this Oreo Ice Cream Dessert to be ready to come out of the freezer.

Drew must have come into the kitchen 1 million times asking when it was going to be ready.  I must admit I pulled it out of the freezer just a tad bit too early because my favorite son in the world was chomping at the bits to get this in his belly!

I guess I can’t blame him, because there is something divine about that chocolate cookie with creamy greatness sandwiched in between.  Thank you, Nabisco, for this scrumptious invention.  I had to look it up, this cookie has been around since 1912!  Wow!  Can you imagine how many of these have been consumed since then.

One thing for sure is there are so many ways you can enjoy these delicious cookies.  But at my house we really love it in this Oreo Ice Cream Dessert. It’s a cool frozen treat with fudge, crunch and creamy whipped topping. I am not sure what could be more perfect.

Oreo Dessert Ingredients

• Buttery Oreo Crust: Just crushed cookies and melted butter pressed into a pan. That’s it!
• Cookies and Cream Ice Cream Layer: I like to stir in whipped topping for an ultra-creamy texture, but you can skip it if you prefer a firmer ice cream layer. Want to switch it up? Any flavor that pairs well with Oreos—think peanut butter, mint, or coffee—works beautifully.
• Chocolate Fudge Sauce: Store-bought fudge makes this so simple. Warm it slightly so it spreads easily over the cold ice cream.
• Whipped Topping or Whipped Cream: Light, fluffy, and the perfect finish.
• Crushed Oreo Topping: Because there’s no such thing as too many Oreos, right?

You don’t need to be a pro to make something show stopping. If you can spread and layer, you can make this dessert—and your family will be asking for it all summer long.

How to Make Oreo Dessert (No Bake)

1. Make the Cookie Crust

Make the Cookie Crust: Crush about 36 cookies into large crumbs using a food processor. Add the melted butter and continue to pulse until well combined and you have a fine crumb.

You can also place them in a zip-top bag and crush them with a rolling pin or meat mallet, then mix them in a bowl with butter to combine.

Use 7-8 cookies or the desired amount to make large crumbs for topping.

2. Cookie Crust Layer

Press the mixture into a greased 9×13-inch dish. This becomes the sweet, buttery base of your cake.

3. Ice Cream Layer

Let your ice cream soften for about 30 minutes so it’s easy to work with.

Mix it with 4 ounces of whipped topping for an extra creamy texture.

Then spread it over the crust. Pop it in the freezer for about 1 to 2 hours to firm up.

4. Fudge Sauce Layer

Pour the fudge sauce into a microwave-safe bowl and heat in 15-second increments until it’s warm enough to spread easily (it should not be hot). (You can also follow the heating instructions on your brand’s label.) Warming it slightly helps it glide over the ice cream without clumping.

Once the ice cream layer is set, pour the sauce and spread it evenly over the ice cream layer. Cover and return to the freezer until set, about 1 hour.

5. Freeze & Enjoy

Top with the remaining whipped topping and sprinkle the remaining crushed Oreos on top.

Cover and freeze for at least 2 hours—overnight is even better.

Slice, serve, and watch it disappear!

Variations & Holiday Decorating

Flavor Swaps:
This dessert is so easy to customize! Swap the cookies and cream ice cream for your favorite flavors—chocolate, mint chip, peanut butter cup, or even coffee all pair beautifully with Oreos.

Different Cookies:
Don’t have Oreos? Use chocolate graham crackers, vanilla wafers, or even chocolate chip cookies for a fun twist.

Fudge Alternatives:
Instead of chocolate fudge, try caramel sauce, peanut butter sauce, or Nutella for a whole new flavor combo.

Holiday Ideas:
Dress this dessert up for any occasion!

• Christmas: Use red and green sprinkles, crushed peppermint candies, or holiday Oreos.
• Fourth of July: Add red, white, and blue sprinkles and top with mini American flags.
• Halloween: Mix in Halloween Oreos and top with candy eyes or candy corn.
• Valentine’s Day: Drizzle with pink icing or white chocolate and add heart sprinkles or crushed strawberry candies.
• Birthday Bash: Add rainbow sprinkles, a drizzle of colorful syrup, or even stick in a few candles to celebrate!

No matter the occasion, a little decoration goes a long way in making this ice cream cake extra festive and fun!

Flavor Combo Ideas

This dessert is endlessly customizable, so don’t be afraid to mix things up! Here are some of my favorite flavor combos to try:

• Golden Oreos + Strawberry Ice Cream: Light, fruity, and perfect for spring or summer gatherings. Top with fresh berries or a strawberry drizzle!
• Lemon Oreos + Vanilla or Cheesecake Ice Cream: A zesty, creamy combo that’s both refreshing and rich—ideal for brunches or baby showers.
• Mint Oreos + Mint Chocolate Chip Ice Cream: Double the minty goodness with a cool, crisp finish. Great with chocolate drizzle and a few crushed mints or Andes Candies on top.
• Peanut Butter Oreos + Chocolate Ice Cream: This one’s for the peanut butter cup lovers—top with a peanut butter swirl or chopped Reese’s for extra fun.
• Birthday Cake Oreos + Cake Batter Ice Cream: A party in every bite! Add rainbow sprinkles and whipped topping to take it over the top.
• Chocolate Oreos + Coffee Ice Cream: Rich, mocha-inspired flavor that’s perfect for adults. Drizzle with mocha sauce and sprinkle with chocolate shavings.

The beauty of this dessert is you can tailor it to whatever flavors your family loves—or what you have in the freezer! Let your imagination lead the way.

Oreo Dessert Recipe Tips

Soften the Ice Cream: Let the ice cream sit out until it’s soft enough to spread easily—think soft serve, not melted. About 30 minutes at room temp usually does the trick, but keep an eye on it. You want it creamy, not soupy.

Make It Easy to Lift from Pan: Line your pan with parchment paper or plastic wrap before building your layers. When it’s time to serve, you can lift the whole cake out to slice and serve neatly—especially handy if you’re making this for a party or gathering!

Crushing the Oreos: Crush the Oreos your way—either pulse them in a food processor or pop them in a zip-top bag and roll with a pin. Make them finer or in chunkier bits. Both work great—it just depends on your texture preference!

Clean Slice Tip: A long sharp chef’s knife or serrated knife works best for cutting through those delicious layers. For neat slices, dip the knife in hot water, wipe it dry, and cut. Repeat between slices for a clean finish every time.

Serving Tip: Before serving, let the cake thaw for 10-15 minutes on the counter or 30 in the fridge. This helps it soften just enough to slice and enjoy without turning into a melty mess.

How to Store Oreo Ice Cream Dessert

Storing the Dessert: Keep the dessert tightly covered with plastic wrap or foil and store it in the freezer. It’ll stay fresh and delicious for up to 1 week.

For easy grab-and-go servings, you can also slice it into portions and store them in airtight containers or freezer-safe bags

Transporting Tips:
Taking this to a party or gathering? Here’s how to make it mess-free:

• Freeze Solid: Make sure the dessert is fully frozen before transporting. Overnight freezing works best.
• Use a Cooler: For longer trips, pop the pan into a cooler to keep it frozen and firm. Add ice packs or even dry ice if it’s a hot day (this may require more thawing time.) Here’s a little tip from experience: if you’re using regular ice, tuck it into sealed zip-top bags. This keeps any melting water safely contained and far away from your dessert, so there’s no risk of soggy mishaps!
• Serving Tip: Once you arrive, pop it in the freezer until ready to serve, or if it’s being served soon, it should be just about ready to go after transporting.