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REVOLUTIONARY | Oreo Cookie Ice Cream Cake

REVOLUTIONARY | Oreo Cookie Ice Cream Cake

Photo: Jamielyn Nye from I Heart Naptime

As we compiled our list of Revolutionary New York creations, Oreos + Pyrex triggered happy memories of making Oreo Cookie Ice Cream Cakes for birthdays and get togethers, especially during the hot days of summer. This recipe is revolutionary because there is no “cake” in this cake, no baking, and no limit to your choice of flavors, toppings, or decorations. You can dress it up to be more gourmet (?!) by making your own whipped cream or caramel/fudge topping or you can make it a perfect kids birthday cake by adding sprinkles and using writing icing.


1 package (15 1/2 ounces) original Oreo cookies, crushed (set aside ¼ cup if you want to sprinkle them on top of the completed cake for decoration)

1/4 cup butter, melted

1/2 gallon of vanilla (or other favorite flavor) ice cream or 4 pints of your favorite mix of flavors (we like 1 vanilla, 1 chocolate, and 2 coffee, but strawberry and mint chocolate chip are also contenders), softened

1 carton (8 ounces) frozen whipped topping -- Cool Whip is the classic choice (and is made in Avon, New York!) -- thawed; or a large carton of whipping cream

Other toppings or decorations you want to add for the occasion: fudge or caramel sauce, chopped walnuts, sprinkles, etc.


In a large bowl, stir together the cookie crumbs and butter. Press combined mixture into a greased Pyrex 13 x 9-in. dish and place in freezer for 15 minutes to allow the crust to harden.

Remove the dish from freezer and spread softened ice cream on the crust; cover and freeze until the ice cream has hardened.

Once the ice cream layer is firm, spread your freshly made whipped cream on top; cover and return to freezer for the topping to firm.

Remove from the freezer 10 minutes before serving and decorate the cake as you choose, with: the set aside cookie crumbs, fudge or caramel sauce, chopped walnuts; sprinkles, writing icing message, etc.

This is an easy recipe to double!

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