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5 from 3 votes

Oreo Ice Cream Cake

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.
Prep Time5 mins
Total Time5 mins
Servings: 8


  • 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


  • 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.)


  • To make the ganache place the chocolate in a medium sized bowl, set it aside.
  • Melt butter in a saucepan over medium heat. Add in cream when the butter is just about melted and increase the heat slightly while whisking.
  • Heat the mixture until it just barely comes to a boil.
  • Pour the butter and cream over the chocolate in the bowl. Cover with a lid or a plate and let sit for 3-4 minutes.
  • Stir gently to combine and let rest for 5-15 minutes depending on how drippy you want it to be.