Oreo Ice Cream Cake

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My Oreo ice cream cake recipe is a family favorite and a fantastically decadent but refreshing summer dessert. It includes cookies and cream ice cream, light and fluffy whipped topping, Hershey’s chocolate syrup, chocolate fudge magic shell, and Oreo cookies, of course!

oreo ice cream cake

Oreo ice cream cake is just too irresistible to expect folks to leave it alone long enough to photograph. So this is the best one I got out of four. This is one of my favorite summer desserts because it’s both rich and refreshing. It’s also so quick to make, which means less time in the kitchen and more time with friends and family.

My Oreo ice cream cake recipe features the perfect blend of crushed Oreo cookie crumbs, creamy cookies and cream ice cream, gooey chocolate syrup, light and fluffy whipped cream, and a magical magic shell. Yep, all you need is 5 ingredients and a few minutes to assemble this Oreo ice cream cake recipe. We start with a layer of crushed cookies, before adding the ice cream, chocolate syrup, whipped topping, more Oreos, and magic shell on top.

If you like Oreos or chocolate, you’re guaranteed to love this recipe. It’s a cookies and cream ice cream cake with a chocolate edge.

ingredients for Oreo ice cream cake.

Recipe Ingredients

  • Cookies and cream ice cream
  • Frozen whipped topping (like Cool Whip)
  • Hershey’s chocolate syrup
  • Chocolate fudge magic shell
  • Oreo cookies

How To Make Oreo Ice Cream Cake

broken cookies in pan

Coarsely crush most of the Oreos (save about 10 for the top) and sprinkle them in the bottom of a 9×13 baking dish. 

add ice cream and syrup

Soften the ice cream by sitting it out for a few minutes and then spread it over the top. I do this by plopping spoonfuls over the top and smearing them together with a butter knife.

Generously zig-zag some Hershey’s chocolate syrup over this.

Add whipped topping, Oreos, and magic shell to the top.

Now spread the entire container of whipped topping over this. Press the remaining Oreos into the top and then zig-zag some magic shell over the top.

To keep it looking pretty, place it in the freezer for a few minutes uncovered, to allow the magic shell to harden.

Then cover and return it to the freezer until ready to serve. This is surprisingly easy to cut.


Store leftover cake in the freezer for up to 7 days. This is how long the Cool Whip will last, but without the whipped cream it would last in the freezer for up to 3 months.

Recipe Notes

  • If you like, swap the cookies and cream ice cream for your favorite flavor. It would also taste delicious with mint chocolate chip ice cream, chocolate chip cookie dough ice cream, vanilla ice cream, raspberry ice cream, or chocolate ice cream I think!
  • Instead of the magic shell, drizzle the cake with hot fudge sauce. Let the ice cream layer set before you add the hot fudge sauce on top, otherwise the softened ice cream will just melt further.
  • A fun thing you can do with leftover cake is transforming it into an Oreo milkshake. Add a large slice and a splash of milk to a blender and blend for about 15 seconds.

You may also like these other Oreo recipes:

Patriotic Oreo Cream Cheese Balls

Oreo Cookie Balls

Mint Oreo Ice Cream Pie

Fuss-Free Oreo Fudge

Oreo Stuffed Brownies

Frozen Oreo Pie

Oreo Ice Cream Cake

My Oreo ice cream cake recipe includes cookies and cream ice cream, fluffy whipped topping, chocolate syrup, chocolate fudge magic shell, and Oreo cookies.
Prep Time: 10 minutes
Total Time: 10 minutes
Course: Dessert
Cuisine: American
Keyword: cakes, ice cream, oreo
Servings: 15
Calories: 689kcal


  • 1 1.5-quart container cookies and cream ice cream
  • 16 ounces frozen whipped topping
  • Hershey's chocolate syrup
  • chocolate fudge magic shell
  • 1 family-size package of original Oreo cookies


  • Sit ice cream on the counter to allow it to soften.
    1 1.5-quart container cookies and cream ice cream
  • Set aside about 10 cookies from the package. Coarsely crush or break the remaining cookies and spread them out in the bottom of a 9x13 baking dish.
    1 family-size package of original Oreo cookies
  • Spoon the entire carton of ice cream over the top of the crushed Oreo crumbs and then use a butter knife to spread it so that it is even.
    1 1.5-quart container cookies and cream ice cream
  • Drizzle a generous zig-zag of chocolate syrup over the ice cream.
    Hershey's chocolate syrup
  • Top this evenly with the entire container of whipped topping.
    16 ounces frozen whipped topping
  • Press reserved cookies lightly into the top. Zig-zag over all of this with the chocolate magic shell.
    chocolate fudge magic shell
  • Place in freezer, uncovered, until magic shell hardens. Once hardened, cover well with foil, plastic wrap, or lid and return to the freezer until ready to serve.


Calories: 689kcal
Tried this recipe?Mention @southernplate or tag #southernplate!


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  1. I make this in a deep pie plate but am so glad to see it in the larger pan! This is what my family members request for each of their birthday cakes! It’s wonderful with mint chocolate chip ice cream, caramel pecan ice cream, and coffee ice cream, for certain. Probably tastes wonderful with any flavor ice cream. I’ve used the squeezable cake gel or frosting tube from the grocery baking aisle to write “Happy B’day, ___!” on it. YUMMY Cake-and most of the restaurants we’ve been to on birthdays will put it in their freezer while we eat if requested (I call ahead of time to make sure). We pack it in a plastic container and slide it into a soft sided cooler bag. Request it brought out as the meal is winding down. To make it worth your server’s while, take your own paper plates/bowls, plastic spoons, napkins, and a trash bag to collect your own family’s birthday ice cream trash. This also allows for festive looking birthday tableware. I usually tie the trash bag up and throw it away at home. And- the server ALWAYS gets a slice. It’s not easy to take it back home (more reason to share) but there’s usually not a piece left anyway-fam even scrapes the pan for the Oreo crust. Everybody wins!

  2. Two of the best things about Southern Plate: (1) Use what you have, don’t run to the store, and (2) suit the recipe to YOUR taste, not Southern Plate – just don’t change it enough to make it a totally different recipe. Thanks for showing us your faith, your family, and your wonderful recipes.
    Happy Birthday Brady. Wish I had been with Southern Plate from the beginning !!!

  3. Happy Birthday to Southern Plate and to Brady! I’ve only been enjoying your recipes, wit, and encouragement for about 4 years now…so sorry I missed the first half of the journey! Wishing you continued success and looking forward to following you even more closely on the new facebook page…Will definitely be trying this “birthday” cake at our family BBQ this weekend… we love everything CHOCOLATE! God bless you!


  5. Happy birthday to your son and Southern Plate! I know you’re super busy, but wish you did daily (or weekly) vlogs. You’re such an inspiration, and I love it when you just chat with us about your family, faith, and thoughts. Bless you and your family

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