This Oreo ice cream cake has been a family favorite for decades! It features a delicious Oreo crust, homemade whipped cream and caramel sauce.
I'm breaking the rules here. I try not to use packaged cookies for anything, but always make an exception for my hubby's favorite birthday cake -- vanilla-caramel ice cream cake with Oreo crust.
My family has loved this ice cream dessert for more than two decades! I first started making it as a better, homemade alternative to a Dairy Queen ice cream cake.
After revamping the original recipe to make the whipped cream and caramel from scratch, I shared it here a few years ago.
Since then, I've been thrilled to see this Oreo cookie ice cream cake catch on in other families too! (By the way, if you like this recipe, be sure to try my Easy Fried Ice Cream Dessert!)
How to make Oreo ice cream cake without any 'cake'
Despite the name, there's no actual "cake" or baking involved in this cookies and cream ice cream cake. Instead, it starts with a buttery Oreo crust, then a layer of softened ice cream mixed with whipped cream.
Next comes a layer of caramel sauce (make sure to spread it more thinly than I did in the photo, so it won't freeze in clumps.) Sprinkle on crushed Oreo cookies, add another layer of the ice cream mixture and top the cake with more Oreo crumbs.
How to make Oreo crust
To make an Oreo cookie crust, you'll simply crush Oreos or grind them in a food processor (affiliate link) until you have crumbs. You'll stir in melted butter and then pat the crust into the bottom of your springform pan. (affiliate link)
You'll freeze the crust for 15 minutes to allow it to set. That's it!
Next, you'll make the caramel sauce. The recipe takes 15 minutes, and it's easy to follow the instructions. (But you can cheat with store-bought if you prefer!)
What's in caramel sauce?
This caramel sauce recipe contains simple ingredients:
- Cream
- Butter
- Brown sugar
- Salt
- Vanilla extract
See the recipe card for all the details, but you'll stir the ingredients, melt them and stir a bit more. Then, you'll boil the mixture for seven minutes without touching it.
You'll add the vanilla, and voilà! Homemade caramel sauce.
Ice cream layers
You'll need softened vanilla ice cream (or the flavor of your choice!) for this recipe. You'll mix it with homemade whipped cream for your ice cream layers.
To soften your ice cream, let it sit out at room temperature while you make the Oreo crust, caramel sauce and whipped cream. Then, use a wooden spoon to stir the ice cream until it has the texture of soft serve.
For the homemade whipped cream, simply beat heavy cream with powdered sugar and vanilla. The whipped cream takes five minutes to make and adds delicious flavor and an airy texture to the ice cream cake.
How to decorate an ice cream cake
I always decorate my Oreo ice cream cake with…wait for it…Oreo crumbs. I have zero cake-decorating skills, so this is the easiest option for me. I probably could handle placing an Oreo cookie in the center too.
But…if you're the artsy-you-know-whatsy type, you can skip the Oreos on top and instead, pipe on some writing or flowers with frosting, especially if you're making this for a birthday cake.
You'll have a blank canvas, so go to town. Just let the homemade ice cream cake chill for 15 minutes to allow it to set a bit before you start decorating.
How long does it keep?
Cover the ice cream cake with plastic wrap and foil before freezing it. It will keep for up to seven days. (Ice crystals will develop after that, so the quality won't be as good.)
Variations
I've mostly stuck to the vanilla-caramel combo for this ice cream cake with Oreos, since it's my hubby's favorite. But I once made a coffee ice cream version with fudge sauce...and then died and went to heaven!
I bet chocolate-strawberry would be awesome too. And oooh, how about chocolate ice cream, chocolate sauce, and crushed Reese's stuffed peanut butter cookies?!!!
Simply choose an ice cream flavor, a sundae sauce (find inspiration from these cheesecake toppings) and add crumbled cookies, brownies or candy.
You really can't go wrong with this Oreo ice cream cake recipe. It's the kind of dessert that makes people happy, especially if eaten 1-2 days after it's made, when the crust has gone from stiff and crunchy to soft and yummy.
Enjoy!
P.S. You also might like this No-Churn Butter Pecan Ice Cream. And, if caramel sauce with pretzels and chocolate is your jam, don't miss these Take Five dessert bars.
Amazing Oreo Ice Cream Cake Recipe with Caramel
Video
Ingredients
Ice Cream
- 2 quarts vanilla ice cream (softened and stirred)
Oreo Crust
- 10 ounces Oreos (buy a 14.3 ounce package)
- 4 Tablespoons salted butter (melted)
Oreo Crumbs for Filling & Topping
- 3 ounces Oreos (crushed)
Caramel Sauce (9 ounces)
- 4 Tablespoons salted butter
- ¾ cup packed brown sugar
- ½ cup heavy cream
- ⅛ teaspoon salt
- 1 ½ teaspoons vanilla extract
Whipped Cream (yields two cups)
- 1 cup heavy cream
- 2 Tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
Instructions
- Set out your ice cream to soften while you prepare the other ingredients. If at any point, it starts to melt too much, put the ice cream in the refrigerator. Crush 10 ounces of Oreos (two rows of cookies, plus another cookie or two) in a large ziplock bag, or use your food processor to make them into crumbs. Place the crumbs in a medium bowl to use them for the crust. (Save most of the remaining cookies to crush them later for the other parts of the cake.)
- Melt four tablespoons of butter in a small pan on the stove or in the microwave using a microwave-safe bowl. Add the melted butter to your Oreo crumbs and stir to combine.
- Press the crumbs into the bottom and slightly up the sides of an ungreased 9-or-10-inch springform pan. Freeze the crust while you prepare the rest of the cake. Crush or crumble most of the remaining Oreo cookies and set the crumbs aside.
- To make the caramel, add the half stick of butter, sugar, salt and cream to a medium, heavy-bottomed sauce pan (I used my stainless steel pan.) Stir to combine. Over low heat, melt the ingredients while stirring slowly and gently. Don't rush this part.
- When the ingredients are melted, increase the heat to medium-low, stirring, and let the mixture come to a low boil. Stop stirring and let the caramel simmer for seven minutes without touching it. Keep an eye on it, and if it smells like the mixture is burning, lower the heat a bit.
- Off the heat, stand back and carefully and gently stir in the vanilla (it will splash) without scraping the sides (to avoid grainy caramel). Set the caramel aside to cool. It should look like thick liquid, rather than soft ball-stage caramel.
- To make your whipped cream, beat the whipping cream and confectioners sugar in a clean, medium stainless steel bowl with a mixer until the cream is about half way to being stiff. Add in the vanilla extract and continue beating until stiff peaks form.
- In a large bowl, stir your ice cream with a wooden spoon until it has a smooth, soft, consistency. Fold in your whipped cream and gently combine it with the ice cream. If the caramel is cooled off enough to not melt the ice cream, proceed to assemble the cake. Otherwise, chill your ice cream mixture until the caramel is ready.
- When the caramel is cool enough, assemble your cake. Using a spatula, place half of your ice cream mixture on top of your crust in the springform pan. Drizzle or spoon the caramel sauce all over the ice cream layer, making sure it's evenly dispersed. Try not to have clumps of caramel, or they'll freeze into solid chunks. (Spread the caramel with a knife if needed.)
- Sprinkle on enough Oreo crumbs to cover the caramel. Gently add the remaining ice cream mixture over the crumbs, being careful not to disturb the layer underneath. Gently spread the ice cream evenly.
- Freeze the pan, uncovered, for 15 minutes, to allow the ice cream to set a bit. Sprinkle on additional Oreo crumbs for garnish. Then cover the pan with plastic wrap, plus a layer of foil. If you have a leaky springform, you might want to wrap the bottom of the pan with foil as well.
- The cake will need at least 8 hours to set in the freezer, but it's even better the next day or two, when the crust is softer, and the flavors have melded. Thirty minutes before serving, let the ice cream cake thaw on the counter at room temperature so that you can slice it.
- Freeze any leftover cake in the springform, covered with plastic and foil, for up to seven days.
Notes
- The ice cream cake will have the best taste and texture 1-2 days after you make it, because the crust softens, and the flavors meld.
- If buying ice cream in 1.5-quart containers, you will need one full one plus ⅓ of another.
- If you are buying caramel sundae sauce, you will need about 9 ounces.
- To substitute frozen whipped topping for the homemade whipped cream, use 2 cups of whipped topping.
- To make this in a 9x13 pan, use 1.5 times the ingredients.
- Try variations such as coffee ice cream with chocolate sauce, chocolate ice cream with strawberry sauce, or vanilla ice cream with hot fudge and chopped Reese's cups.
Nutrition
(Recipe Source: Inspired by a recipe Mom found years ago. The caramel sauce is adapted from Mel's Kitchen Cafe. Originally published on February 17, 2016 as "Vanilla-Caramel Ice Cream Cake with Oreo Crust"and updated now with new photos and text.)
Abby says
Wow! This is the recipe-concept I have been looking for. I would like to 1/2 the recipe and make just one layer. Any suggestions?
Mamma C says
Hi Abby - Hmmm...maybe still use the springform pan. Keep the crust the same and use half the ice cream and whipped cream. For the caramel, if you're buying it, you could simply use half. If you're making it, I'd make the full amount and just use a bit less here, saving the rest for using with apples, etc. I haven't tested making a smaller amount of caramel.
Julie says
We LOVE this ice cream cake and recipe! We have made it twice - once as the recipe is written, and most recently swapping out the caramel for hot fudge and the oreos (in the middle and on top - kept the oreo crust) for mini Reece's peanut butter cups. Both were DELICIOUS! The detailed instructions you provide are excellent and make what seems like an overwhelming task (homemade ice cream cake?!?!?) not only doable - but fun and easy at the same time! Thank you for sharing this recipe! We highly recommend and encourage everyone to give it a try!
Mamma C says
Hi Julie - That hot fudge and Reese's version sounds amazing! I'm so glad you love this recipe as much as we do. I'm also glad you appreciate my detailed instructions...I do that with all my recipes to make them accessible to even beginners.
Christine says
This is an incredibly delicious cake! I made 2 different ice cream cakes for a birthday celebration and everyone that tried this said it was outstanding. I used vanilla bean ice cream and used generic Oreo's except for a few regular ones I used on the top. I made the caramel as the recipe says, and was surprised it was as simple as it is and that it tasted fantastic! I bought a jar of caramel just in case anyone wanted more for the top, but not a single person wanted/needed it. As suggested, I made it in advance (actually 2 days in advance) which was also nice to have that done and not have to worry about making or decorating a cake at the last minute. This cake will be made over and over in this home as well as many others in our family, now that they've discovered it!
Mamma C says
Hi Christine - I'm so happy to hear the ice cream cake was a hit! Thank you for your feedback. Enjoy!
Jessica Simpson says
Andrea, just finished composing your cake for my hubby's birthday. It was the first time I ever made homemade caramel and a long time since I made my own whipping cream. Both were quite easy, following your fantastic instructions! I truly appreciated the details you provided, such as the ice cream measurements (I never realized that they no longer sell half gallon ice cream) , the rows of Oreo's to make the crumbs etc. The only recommendation I have is that on the top of the recipe, where you have the time for preparation, you include the 8 hours for freezing. Thank goodness I read this through last night and I was off to the supermarket at 7 am to get the ingredients. Otherwise, we would be having cake at midnight! Each component was so delicious- I know it will be a big hit! Oh, the only change I made was I used chocolate ice cream- we are not a vanilla family. Thanks so much!
Mamma C says
Thank you for your excellent feedback, Jessica! I updated the recipe card to include the 8-hour freezing time at the top. I hope your husband loves this cake!
Jessica Simpson says
Andrea, the cake is very delicious and definitely the best on day 2 and now day 3. On those days, it had the perfect consistency of ice cream cake. On the day of, it was not frozen enough so was a little goopy. Except for the caramel which was frozen solid. I will definitely make this again-my son in law wants it for his birthday in October, but will do it 1 day in advance. I have a question - what about swirling the caramel in with the ice cream and whipped cream, instead of a layer? Any down side to that? If not, would you swirl before or after adding the whipped cream, or won't it matter? Thanks again for sharing your family recipe! So good!
Mamma C says
I'm glad this was a hit, Jessica! If you want to swirl in the caramel with the ice cream, I'd make sure the caramel is not too hot or cold - maybe let it come to room temperature. I'd swirl in into the ice cream after you've stirred the ice cream to soften it. Then, gently fold in the whipped cream afterward. I've never tried it that way, but it sounds like it would work. (If you find the caramel isn't swirling in well, then you could go back to using the caramel as a layer.)
Jessica D Simpson says
Andrea, it it time for my son-in-law's birthday so I will be making this delicious cake again. Would using Nabisco Famous Chocolate Wafers instead of Oreo's change it in a way I would need to compensate? Still use the butter for the crust, I imagine? Just increase the amount to equal the Oreo's? But, does taking away that Oreo creme filling do anything I am not anticipating? Thanks so much!
Mamma C says
Hi Jessica! I've never tried the Nabisco wafers. I imagine the cake would still taste good, but maybe less sweet? My hubby loves that Oreo taste, so I'd never switch that out for his cake. Do you think your son-in-law would miss the Oreo flavor?
Jessica D Simpson says
Andrea, The ice cream cake was perfect and delicious, and now my grandson wants one for his birthday in January! But, he wants me to put a chocolate or hot fudge layer instead of caramel. I read that you once made it with coffee ice cream and a chocolate sauce. I searched the site to see if the recipe for the chocolate sauce was listed, but didn't come across it. Would you be able to provide it? Thank you so much!
Mamma C says
Jessica, I believe I used store-bought sundae sauce when I made that at least 10 years ago. I'm so glad the ice cream cake was a hit again. Did you end up using the chocolate wafers instead of Oreos?
Megan says
When crushing the cookies for the crust, do I include the Oreo filling? I am so excited to make these.
Mamma C says
Yes, include the filling too. I hope you enjoy this, Megan!
Megan says
Thank you.
Cheryl "Cheffie Cooks" Wiser says
Happy Birthday (probably belated) to your Hubs! Love Ice Cream Cakes! YUM.
Mamma C says
Aw, thank you, Cheryl!
Denise @ Sweet Peas & Saffron says
That's too funny, we bought Kai a DQ ice cream cake for his birthday this year and after one slice, we were done! It sat in our freezer for 2 more months before we finally threw it away (which is pretty much a travesty!) Love the sounds of this homemade version, especially that you mix the ice cream with whipped cream, I bet that makes it less heavy than those DQ cakes 🙂
Mamma C says
Wow, I didn't realize that DQ is in Canada too. Yes, the whipped cream here makes this cake more airy and less dense. It's delicious. Much better than DQ!
Megan - The Emotional Baker says
Oh my goodness! I've always wanted to make an ice cream cake, but have yet to. I try not to use packaged cookies either, but Oreos are always an acceptable exception 😉
Mamma C says
I'm glad you approve, Megan! I still plan to work on a homemade crust when I have more time. 🙂
annie@ciaochowbambina says
Mmmm - I love everything about this! Oh, you want to know when my birthday is? 😉
Mamma C says
You know I would be happy to make you a birthday cake, Annie! 🙂
kushi says
The cake looks gorgeous. Its super delicious combo. Love it!
Mamma C says
Thank you, Kushi! I'm so glad you stopped by.