Why You’ll Love This Recipe
This Oreo ice cream cake is creamy, crunchy, and chocolatey all at once. It tastes just like the classic Dairy Queen version but can be made at home with just a few ingredients. It’s no-bake, easy to assemble, and can be prepared ahead of time, making it the perfect dessert for celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Oreo cookies, crushed
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Vanilla ice cream, softened
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Chocolate ice cream, softened
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Hot fudge sauce
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Whipped topping (such as Cool Whip)
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Additional Oreo cookies (for garnish)
Directions
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Grease or line a 9-inch springform pan with parchment paper.
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Spread half of the crushed Oreos evenly across the bottom of the pan.
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Layer softened chocolate ice cream over the Oreos, smoothing it into an even layer. Freeze for 30 minutes.
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Spread a layer of hot fudge sauce over the ice cream, then sprinkle with more crushed Oreos. Freeze again until firm.
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Add the softened vanilla ice cream on top, spreading it evenly. Freeze for at least 2–3 hours, or until solid.
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Remove from the freezer and spread whipped topping over the entire cake.
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Garnish with crushed or whole Oreos on top.
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Freeze until ready to serve. Remove from the pan and slice when ready.
Servings and timing
This recipe makes about 12–14 servings.
Preparation time: 30 minutes (active)
Freezing time: 4–5 hours or overnight
Total time: approximately 5–6 hours
Variations
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Use mint chocolate chip or cookies and cream ice cream for a twist.
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Add caramel sauce along with the fudge for extra richness.
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Make it gluten free by using gluten free sandwich cookies.
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Use homemade whipped cream instead of whipped topping for a fresher flavor.
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Decorate with chocolate drizzle or sprinkles for a festive touch.
Storage/Reheating
Store the cake tightly covered in the freezer for up to 1 month. For best slicing, let it sit at room temperature for 5–10 minutes before serving. Since this is a frozen dessert, reheating is not recommended.
FAQs
Can I make this cake ahead of time?
Yes, it’s actually best to make it a day ahead so it has plenty of time to freeze.
What’s the best way to crush Oreos?
Place them in a zip-top bag and crush with a rolling pin, or pulse in a food processor.
Can I use different flavors of Oreos?
Yes, try Golden Oreos, Mint Oreos, or Birthday Cake Oreos for variety.
Do I need a springform pan?
It’s the easiest option, but you can also use a deep 9×13-inch dish and slice like bars.
Can I use homemade ice cream?
Yes, just make sure it’s slightly softened before layering.
How do I keep the layers from mixing?
Freeze each layer briefly before adding the next to help them set.
Can I make this cake dairy free?
Yes, use dairy free ice cream, whipped topping, and cookies to make it dairy free.
How do I slice the cake easily?
Run a sharp knife under hot water, wipe dry, and then slice through the frozen cake.
Can I add toppings before freezing?
Yes, but whipped topping and garnishes look fresher if added right before serving.
How long does the cake need to freeze before serving?
At least 4–5 hours, but overnight is best for clean slices.
Conclusion
Dairy Queen Oreo cookie ice cream cake is a rich, indulgent dessert that combines ice cream, Oreos, and fudge into one irresistible frozen treat. Perfect for birthdays, summer parties, or anytime you want something special, this no-bake cake is easy to assemble and always a crowd favorite. With its creamy layers and crunchy cookie bites, it’s sure to impress every guest at the table.
Dairy Queen Oreo Cookie Ice Cream Cake
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Total Time: 5–6 hours
- Yield: 12–14 servings
- Category: Dessert
- Method: No-Bake, Freezer
- Cuisine: American
- Diet: Vegetarian
Description
Dairy Queen Oreo cookie ice cream cake is a no-bake frozen dessert made with layers of creamy vanilla and chocolate ice cream, crunchy Oreo cookies, rich fudge, and whipped topping. Perfect for birthdays, summer gatherings, or any special occasion.
Ingredients
- 30 Oreo cookies, crushed (plus extra for garnish)
- 1 quart chocolate ice cream, softened
- 1 quart vanilla ice cream, softened
- 1 cup hot fudge sauce
- 8 oz whipped topping (Cool Whip or homemade)
Instructions
- Grease or line a 9-inch springform pan with parchment paper.
- Spread half of the crushed Oreos evenly across the bottom of the pan.
- Layer softened chocolate ice cream over the Oreos, smoothing into an even layer. Freeze for 30 minutes.
- Spread hot fudge sauce over the ice cream, then sprinkle with more crushed Oreos. Freeze again until firm.
- Add softened vanilla ice cream on top, spreading evenly. Freeze for at least 2–3 hours, or until solid.
- Remove from the freezer and spread whipped topping over the cake.
- Garnish with crushed or whole Oreos on top.
- Freeze until ready to serve. Let sit at room temperature for 5–10 minutes before slicing.
Notes
Mint chocolate chip or cookies and cream ice cream can be used for variation.Add caramel sauce along with the fudge for extra indulgence.Make it gluten free by using gluten free sandwich cookies.Decorate with sprinkles, chocolate drizzle, or extra whipped topping before serving.Best made a day ahead to allow time for proper freezing.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 35mg
