Easy Oreo Ice Cream Cake only takes minutes to assemble, yet it tastes and looks incredible with its layers of ice cream, chocolate graham crackers, whipped cream, Oreos, and chocolate ganache.
Easy Oreo Ice Cream Cake will be your new favorite go-to dessert for any birthday party! For the past 2 years I’ve made my husband this ice cream cake for his birthday and each year it’s met with rave reviews. I’m almost embarrassed to show everyone just how easy this cake is because it’s tastes really labor intensive! Since I made the video I actually had a good time estimate on how long it took, and a majority of the cake came together in less than 3 minutes. Yep. Altogether I’d say there was about 5-10 minutes of “work” involved, but even that’s a stretch. It’s simple, tastes divine and looks like something from a bakery. Be sure to scroll down and watch how easily it all comes together in the video!
I’ve made this many times and I personally think it’s better after sitting in the freezer for a couple of days. The graham crackers and cookies soften so they taste like cake- wrapped up in ice cream, rich chocolate ganache and whipped cream. Does it get any better than that? Nope.
Easy Oreo Ice Cream Cake
- 1/2 carton Cookies & Cream ice cream (get the block, not a tub!)
- about 17 OREO cookies
- 3 cups of whipped cream (or about 2/3 an 8-oz container of Cool Whip)
- 6 chocolate graham crackers
- 1 1/2 cups chocolate ganache
For the ganache you’ll need:
- 16 oz chocolate {roughly 2 2/3 cup}
- 1 cup heavy whipping cream
- 1/2 cup butter
See the full directions for making the ganache here. It’s super simple and you can make it days in advance if you need to!
To make the cake:
- Line a bread pan* with parchment or foil. (This just makes it super simple to lift the cake out once frozen.) Place 3 graham crackers into the bottom of the pan.
- Top with two 1″ slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1″ slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
- Cover and freeze for at least a couple hours, but preferably overnight. (Note: if you plan to serve this cake within 24 hours, to make sure the crackers & cookies are soft, dip them in milk immediately before assembling the cake!)
- Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache.
- Return to freezer until ready to serve. (I’d at least let the ganache-covered-cake be in the freezer for 5-10 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.) Slice cake to serve.
*The bread pan I use is a Norpro 10″ non-stick. It’s amazing, I love it and I have had it for years. This cake didn’t extend the full length of the pan, so an 8″ standard bread pan would work just fine!
Like frozen desserts? Here are more of our favorites!
- Banana Split Milkshakes
- Frozen Peanut Butter Pie
- Easy Kool-Aid Sherbet
- Quick Strawberry Ice Cream
- Chocolate Banana Ice Cream
- Strawberry Banana Sorbet recipe
- Strawberry Ice Cream Pie
- Apple Pie Milkshakes
- Skinny OREO Milkshakes
EASY OREO ICE CREAM CAKE
Ingredients
- 1/2 carton Cookies & Cream ice cream get the block, not a tub!
- about 17 OREO cookies
- 3 cups of whipped cream or about 2/3 an 8-oz container of Cool Whip
- 6 chocolate graham crackers
- 1 1/2 cups chocolate ganache
- For the ganache you'll need:
- 16 oz chocolate {roughly 2 2/3 cup}**
- 1 cup heavy whipping cream
- 1/2 cup butter
Instructions
- Line a bread pan with parchment or foil. (This just makes it super simple to lift the cake out once frozen.)
- Place 3 graham crackers into the bottom of the pan. Top with two 1" slices of ice cream. Spread 1 cup of whipped cream over the top of the ice cream and press whole Oreo cookies into the whipped cream. Top with another small layer of whipped cream and drizzle with about 1/2 cup of chocolate ganache. Top with 2 more 1" slices of ice cream and then the remaining 3 graham crackers. Spread the remaining 1 cup of whipped cream over the crackers.
- Cover and freeze for at least a couple hours, but preferably overnight.
- Remove cake from bread pan and place on a tray/ serving plate. Pour about 1 cup of chocolate ganache over frozen cake, letting it drip a bit down the sides. Crush remaining Oreo cookies and sprinkle on top of ganache. Return to freezer until ready to serve. (I'd at least let the ganache-covered-cake be in the freezer for 10-15 minutes prior to serving to make sure ganache is sufficiently cooled. It will be easier to cut and serve this way.)
- Slice cake to serve. (If the cookies are still a bit solid, I find it helps to first pierce a knife straight down into the cake where the cookies are, then slice and serve. However if you have the cake in the freezer for 2-3 days prior to serving, you won't have any issues- the cookies will be soft.)
I’ve partnered with several other food bloggers to share some delicious ice cream recipes with you! Don’t these look amazing?!
No Churn Peanut Butter Cup Ice Cream
No Churn Mint Chocolate Chip Ice Cream
Coconut Almond Ice Cream Squares
Blueberry Cheesecake Ice Cream
Rhubarb Anise Dairy-Free Ice Cream
White Chocolate Raspberry Swirl Ice Cream
Creamy Peanut Butter Ice Cream
Nutty Salted Caramel Coconut Ice Cream
Super Fudge Brownie Ice Cream Squares
Peanutty Coconut Vanilla Ice Cream with Fudge Ripple
Banana Split Ice Cream Dessert
Peanut Butter Cup Ice Cream Dessert
No Churn Chocolate Chip Cookie Dough Ice Cream
Lori says
March 29, 2017 at 10:10 amWhere can I find the ice cream in a box?
Jessica says
March 29, 2017 at 3:01 pmIt’s by all the other ice cream at the grocery store!
Tricia says
June 8, 2017 at 2:52 pmJust made this and I’m so excited!! But you said you can make the ganache in advance-how do I store it and then pour on top just before serving?
Jessica says
June 9, 2017 at 3:13 pmYep! You can make the ganache, then just refrigerate it. When you’re ready to drizzle it on top, just microwave it until smooth, then spread it on. Return the cake to the freezer until the ganache sets, then you’re ready to go!
Trudy says
March 19, 2018 at 12:42 pmWhat can you use in place of chocolate graham crackers (I can’t find the chocolate ones anywhere)?
Jessica says
March 28, 2018 at 10:13 amYou can just use regular graham crackers, or any type of thin chocolate cookie, like Famous Chocolate Wafers. 🙂
Ayesha says
August 26, 2018 at 1:14 pmI made this came and it turned out awesome! The ganache really made it exceptional
Jessica says
August 27, 2018 at 9:33 amSo glad you liked it!