Homemade Oreo Ice Cream Cake

This super easy Homemade Oreo Ice Cream Cake is just a handful of ingredients and a fraction of the cost of a store bought birthday cake!

HOLY COW! This super easy Homemade Oreo Ice Cream Cake is so good! It's super easy to make and tastes just like a Dairy Queen cake, but a fraction of the cost!pinterestBack in April I made a homemade ice cream cake on my instagram stories for my son’s birthday. He is not a fan of lots of cake or frosting, but also loves ice cream, so an ice cream cake is the obvious solution. Instead of spending loads of money on a Dairy Queen cake, I opted to make my own and it was a roaring success.

Start by freezing your favorite flavor of ice cream in a round cake pan that's the same size as your cake.

How To Make a Homemade Ice Cream Cake:

  • Start by baking your cake base in a cake pan of your choice. I baked up two 8″ round chocolate cake layers, using a devil’s food cake mix.
  • Using the same pan size that you baked your cake in, line the empty pan with plastic wrap or parchment paper.
  • Set your ice cream flavor out to soften slightly, then spread into the prepared cake pan and pop back in the freezer to harden.

Mix up some crushed up Oreos and hot fudge to create a gooey and crunchy filling to your homemade ice cream cake.

I wanted to give my ice cream cake a little more texture and pizazz so I crushed up a bunch of Oreo cookies and mixed them with some hot fudge sauce.

PRO TIP: Don’t heat up the hot fudge sauce. Keep it room temperature or cold for easy mixing and spreading.

Spread the hot fudge cookie mixture on top of your prepared cake layer.

DIY Dairy Queen Ice Cream Cake Tips:

  • Make sure you have enough room in your freezer for your prepared ice cream cake. The last thing you want to do is go to pop this bad boy in the freezer and realize there is no room.
  • Spread the hot fudge cookie mixture over the top of your prepared cake layer.
  • Carefully pull out the ice cream layer and place it on top of the cake.

Use thawed whipped topping to frost your DIY ice cream cake.

Since my son is not a fan of traditional buttercream frosting, I went ahead and spread some thawed whipped topping all over the ice cream cake. It makes for a light and airy frosting that everyone loves.

Decorate the outside of your homemade ice cream cake with extra oreo cookies and drizzles of hot fudge.

Decorate the outside of your cake with extra Oreo cookies and drizzles of hot fudge.

PRO TIP: Place a small amount of room temperature hot fudge in a zipclose bag and snip off a small corner to get a beautiful drizzle effect.

YUM! This super easy Homemade Ice Cream Cake was a complete success! My whole family loved it and so did the birthday boy!

Once you’re done decorating the cake, you’ll want to pop it back in the freezer for a couple hours to let it all freeze together.

Just before serving, bring the cake out and let it sit on the counter at room temperature for at least 10 to 15 minutes so it’s easier to slice.

One bite of this homemade ice cream cake and you'll be hooked! It's so easy and perfect for celebrating birthdays!

Think of all the delicious flavor combinations you can make! You’re going to love this super easy ice cream cake!

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Homemade Oreo Ice Cream Cake

This super easy Homemade Oreo Ice Cream Cake is better than store bought and the perfect birthday party cake!

  • Author: Shawn
  • Prep Time: 25 minutes
  • Cook Time: 18 minutes
  • Total Time: 4 hours 43 minutes
  • Yield: 1 cake 1x
Scale

Ingredients

  • 1 box devil’s food cake mix, prepared into two round cakes*
  • 1.5 quart container Cookies and Cream Ice Cream, softened
  • 1/2 cup hot fudge sauce, room temperature
  • 16 Oreo cookies
  • 8 oz container frozen whipped topping, thawed

Instructions

  1. Prepare the devil’s food cake mix into two 8-inch round cake pans, let cool completely. Wrap with plastic wrap and place each layer in a large zip-close bag and place in the freezer. You’ll save one for later and use one for this recipe.
  2. Using the same size cake pan that you baked the cake in, line it with plastic wrap or parchment paper and place the softened ice cream in it and spread into an even layer. Top with plastic wrap and place back in the freezer until set.
  3. Just before assembling the cake combine 10 finely chopped Oreo cookies and ALL BUT 1 tbsp of the hot fudge sauce in a bowl.
  4. Place one layer of the chocolate cake on your cake stand (or large plate) and spread the hot fudge cookie mixture over the top in an even layer. Carefully place the ice cream layer on top and frost the cake with the thawed whipped topping.
  5. Decorate the sides and top with the remaining cookies and hot fudge sauce. Place back in the freezer until set. Just before serving take the cake out and let sit at room temperature for 10 to 15 minutes for easy slicing. Enjoy!

Notes

This recipe makes two layers of chocolate cake, but only one will be used. Keep the other wrapped tightly in plastic and stored in the freezer for up to 5 months.

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HOLY COW! This super easy Homemade Oreo Ice Cream Cake is so good! It's super easy to make and tastes just like a Dairy Queen cake, but a fraction of the cost!

About the author

Shawn is the Owner and Creator of I Wash You Dry. She loves to create and share simple, family-friendly recipes. Mom to 5 adorable children and dwells in the desert of Southern Utah.
42 Responses
  1. Carol

    The tip about using the hot fudge was great! My son loves the color royal blue, so I made buttercream frosting in that color and the dark chocolate fudge cake from Duncan Hines. Everyone at the party said the cake was great! Thanks for your website!

  2. Heather

    I just made this for my son’s 17th birthday because he wanted a mint chocolate chip one and nobody carried them. So I made this with mint chip ice cream and used Keebler chocolate mint cookies instead of Oreos. Came out great and more importantly, my son loved it!

  3. Michelle

    This was fantastic and so easy to make! I made a homemade Devil’s Chocolate Cake (followed the King Arthur flour recipe) and baked it in a 9 x 13 pyrex glass dish. I greased & lightly floured, plus put in parchment in the bottom – it came out of the pan super easily. Wrapped in plastic & put in freezer. Then I lined the same dish with plastic wrap & put in a softened 1/2 gallon container of Breyer’s Cookies & Cream Ice Cream. For the center I used a jar of Hershey’s hot fudge & 12 crushed Oreos. I was taking the cake to a party (not at home) in 100 degree heat, so decided to assemble it in the pyrex dish. I layered the cake, filling & ice cream, then popped back in the freezer. I made a whipped topping – whipped 2 cups of heavy cream, 6 Tablespoons of sugar & 2 teaspoons of vanilla – and layered it all over the top, letting it fill in any gaps along the sides of the dish. I halved the Oreos to make a border along the sides & put back in the freezer to set. Then I took some colored frosting I was using for cookies to write HAPPY BIRTHDAY and didn’t bother drizzling additional hot fudge. A delicious, easy cake – great for a blazing hot day!

  4. ASHLEY PLUMMER

    Ahhhhmmmaaaazzziiinnng!!! Making for my second time tonight! First time I made it for my own birthday, tonight im making it for someone else’s birthday! The only thing I did differently was use the fluffy white frosting instead of buttercream, topped it with crushed oreos and drizzled with butterscotch. Yummm

    1. I’m sure you could do that! I would just make the chocolate cake in a 9×13 and double the rest of the ingredients to make it fill the whole 9×13 cake. Enjoy!

  5. RHONDA SPECK

    There are recipes for sturdy whipped cream or stabilized whipped cream which allow you to make a whipped cream frosting with heavy cream (no chemicals) that will not deflate at room temperature. Some call for cream cheese (this is what I used before) and some for unflavored gelatin. Give one of these a try instead of Cool Whip.

    1. Betsy Elliott

      I made this cake for my sister in law and she loved it..my nephew already put in his request for his birthday next week. Tonight I have started to make it for my sister who is a vegan. If you weren’t aware, they have non dairy ice cream and whipped cream which taste fabulous and for the cake I substitutes bananas instead of eggs..Oreo cookies are also vegan! So far looks great!

  6. Jessica

    Planning to make this today for my son’s birthday next week. He specifically requested an oreo ice cream cake. I’m planning to do both cake layers with ice cream since he isn’t a big “cake” person. Can’t wait!!!!

  7. Jennifer

    Curious about the two layers of cake…the picture shows one layer of cake and one layer of ice cream, right?
    What did you do with the second layer?
    Also, I assume you used 8” pans?
    Thanks!

    1. This recipe uses only one layer of the cake. You can wrap the other layer in plastic and freeze for another use. I did use 8 inch pans. Hope this helps!

    1. If its in the freezer for a couple of hours no covering is OK. If you need it in the freezer longer, take it out of the freezer after 30 minutes and cover it with some plastic wrap. Hope this helps!

  8. Hannah

    I wanted to comment because I actually MADE this recipe and I found most of the other posts, although very friendly, were not at all helpful. I had no clue how easy it would be to make an ice cream cake. This was a great recipe and easy to follow.

    Make sure you allow the time to compile all of the pieces. Shawn is for real when she says not to warm up the table spoon of fudge during the drizzle at the end. I had a heck of a time getting it out of the jar so I microwaved it for 5 seconds. It made the whipped topping run off within seconds. Speaking of that topping….. I would recommend keeping it in the refrigerator as soon as you get home from the store instead of putting it back in the freezer with your ice cream. It is not spreadable when it is hard, but room temperature is pretty runny, so you need it somewhere in between. I struggled with this topping in general. I don’t like all the high fructose corn syrup in the stuff, but I couldn’t think of a good substitute and the cake seriously needs a topping. so I just went for it. And of course it looked great and tasted great. The stuff just freaks me out. I decorated the cake exactly how Shawn did because it was so easy to do and impressive-looking. I used a Ghiradelli’s boxed chocolate cake and it was AMAZING. And I had the Trader Joe’s hot fudge fondue in jar and it was perfect mixed with the oreos for the middle layer. Don’t leave that middle layer out. This is what MADE the cake; my whole family would agree.

    If you are like me and are afraid of making an ice cream cake, don’t be! Just try it! It is so much easier (and cheaper) than you think!

  9. Di

    Super easy….thanks! I placed in freezer for a few hours and now the frosting has partly melted off, and a bit of the ice cream too! Freezer must have ran it’s defrost cycle. Any ideas to fix it…soften cool whip to re-spread without thawing ice cream again?

    1. Felicia

      Hi Shawn! I’m making this for my sons bday Saturday.. I have one question, on step one it says to put the cake layer in freezer in plastic bag.. is that just for the extra cake layer you aren’t using or do you need to freeze the cake layer?

      1. Hi Felicia, sorry if that sounds confusing in the recipe. You’ll freeze both layers, but wrap them separately. You only need one layer for this recipe, so you can save the other for a later time (the cake will last for months in the freezer if wrapped properly). Hope your son enjoys the cake!

        1. Felicia

          I’m actually using both tonight, I’m going to make two cakes… So do I need to wrap them or can I just place them on a plate in freezer?

  10. Laura

    How far in advance could we make this?? Thinking about making it for our wedding cake and would like to have it made a week to 2 weeks before.

    Thanks!

    1. As long as you cover it well, I think you could make this at least a week or two ahead of time. Just remember to let it sit at room temperature for at least 20 to 30 minutes so it’s sliceable! Congrats on the wedding! 🙂

    1. You can definitely make it in advance! Just make sure you cover it in the freezer and pull it out of the freezer for at least 10 to 15 minutes before trying to slice it. Enjoy!

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Shawn Syphus Hi, I'm Shawn and I'm a busy mom of five; pretending to live on a budget. I love to cook, and explore new recipes, but they have to be quick and easy with as few dishes as possible.

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