32+ Savory and Tasty Oreo Cookie Ice Cream Cake Recipes to Satisfy

Oreo cookie ice cream cakes have long been a favorite for dessert lovers of all ages.

Combining the indulgence of rich ice cream with the crunch of Oreo cookies, they offer a satisfying blend of textures and flavors.

Whether you’re craving something classic or want to get a little more creative, there’s an Oreo ice cream cake recipe for every taste.

In this blog, we’ve gathered over 32+ Oreo cookie ice cream cake recipes that will make any occasion extra special.

From fruity twists to decadent chocolate and peanut butter layers, there’s something here for everyone.

Read on to discover how easy it is to make your own Oreo cookie ice cream cake at home!

32+ Savory and Tasty Oreo Cookie Ice Cream Cake Recipes to Satisfy

Oreo cookie ice cream cakes are a dessert that never goes out of style.

With so many flavor combinations and creative ideas, you can make the perfect cake for any occasion.

Whether you’re hosting a summer party, celebrating a birthday, or simply treating yourself, these recipes will take your dessert to the next level.

Now that you have over 32+ amazing recipes to choose from, it’s time to get baking (or freezing!).

Enjoy the perfect blend of Oreo goodness and ice cream with these delectable creations!

Oreo Cookie Ice Cream Cake with Hot Fudge Drizzle

This indulgent ice cream cake is a perfect treat for anyone who loves a mix of creamy and crunchy textures. The layers of rich vanilla ice cream, crushed Oreo cookies, and hot fudge come together to create an irresistible dessert. Perfect for celebrations or any special occasion, this cake is bound to be a hit at any gathering. The smooth and cool ice cream contrasts wonderfully with the crunchy Oreo base, making each bite a delightful experience.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup hot fudge sauce, warmed
• Whipped cream, for topping

Instructions

• Start by preheating the oven to 350°F (175°C).
• Crush the Oreo cookies into small pieces using a food processor or by placing them in a zip-top bag and smashing them with a rolling pin.
• Mix the crushed Oreos with melted butter until the crumbs are evenly coated.
• Press the Oreo mixture into the base of a 9-inch springform pan to form a crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust has cooled, spread softened vanilla ice cream evenly over the Oreo crust, smoothing it out with a spatula.
• Drizzle the warmed hot fudge sauce over the ice cream, spreading it in a thin layer.
• Freeze the cake for at least 4 hours or until the ice cream is firm.
• Before serving, top the cake with whipped cream and additional crushed Oreos for extra crunch and decoration.

This Oreo cookie ice cream cake is a truly decadent treat that combines the best of both worlds: cold, creamy ice cream and the satisfying crunch of Oreo cookies. The added hot fudge drizzle takes it to the next level, providing an irresistible contrast of flavors and textures. Whether you’re celebrating a birthday or just craving a delicious dessert, this cake will surely impress.

Oreo Cookie Ice Cream Cake with Peanut Butter Swirl

If you’re a fan of peanut butter and chocolate, this Oreo cookie ice cream cake will be your new favorite. The layers of rich peanut butter ice cream mixed with a crunch of Oreos are enhanced by a swirled peanut butter sauce, creating a bold yet balanced flavor profile. It’s a decadent dessert that will satisfy any sweet tooth while delivering a perfect balance of creamy, crunchy, and nutty. Ideal for a fun and unique dessert, this cake will leave everyone asking for more.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon peanut butter ice cream, softened
• 1/2 cup peanut butter sauce, slightly warmed
• 1/2 cup chocolate syrup, for drizzling
• Whipped cream, for topping

Instructions

• Begin by preheating your oven to 350°F (175°C).
• Crush the Oreo cookies into small crumbs and mix them with the melted butter until combined.
• Press the Oreo and butter mixture into the bottom of a 9-inch springform pan to create a firm crust.
• Bake the crust for 10 minutes, then allow it to cool.
• After the crust cools, spread the softened peanut butter ice cream over the Oreo crust.
• Drizzle the peanut butter sauce over the ice cream and use a knife or spatula to create swirls.
• Freeze the cake for at least 4 hours to set.
• Once the ice cream is firm, drizzle chocolate syrup over the cake and top with whipped cream.
• Serve and enjoy!

This Oreo cookie ice cream cake with peanut butter swirl is a deliciously creamy and satisfying treat. The combination of peanut butter ice cream and crunchy Oreos creates a perfect contrast, while the addition of peanut butter and chocolate sauce adds an indulgent twist. It’s the ideal dessert for peanut butter lovers who crave something sweet and extraordinary.

Oreo Cookie Ice Cream Cake with Caramel Drizzle

This Oreo cookie ice cream cake is a delightful dessert that perfectly balances the sweetness of vanilla ice cream with the richness of caramel. The Oreo crust adds the perfect amount of crunch, while the layers of ice cream create a creamy and indulgent experience. Topped with a generous caramel drizzle, this cake is both visually stunning and delicious. Whether for a party or a family gathering, this dessert will surely be the star of the show, leaving everyone wanting more.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup caramel sauce, warmed
• Crushed Oreos, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crumbly mixture.
• Press the Oreo mixture into the bottom of a 9-inch springform pan to form a crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust has cooled, spread softened vanilla ice cream over the Oreo base, smoothing it evenly.
• Drizzle warm caramel sauce generously over the top of the ice cream.
• Freeze the cake for 4-6 hours, allowing the ice cream to set.
• Before serving, sprinkle crushed Oreos over the cake for extra texture and visual appeal.

This Oreo cookie ice cream cake with caramel drizzle is a perfect dessert for those who love sweet, creamy treats with a touch of elegance. The combination of vanilla ice cream, Oreo cookies, and caramel sauce creates a mouthwatering flavor profile that’s hard to resist. The coolness of the ice cream paired with the sweetness of caramel makes every bite a heavenly experience.

Oreo Cookie Ice Cream Cake with Mint Chocolate Chip Layers

This Oreo cookie ice cream cake is a refreshing twist on the classic dessert, incorporating mint chocolate chip ice cream for a burst of minty flavor. The crunch of the Oreo crust complements the cool, creamy ice cream, while the minty ice cream adds a unique layer of freshness. This cake is perfect for mint chocolate chip lovers who want to indulge in a dessert that’s both refreshing and rich. It’s sure to be a crowd-pleaser, especially when served during warmer months or after a hearty meal.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon mint chocolate chip ice cream, softened
• 1/2 cup chocolate chips, for topping
• Whipped cream, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies into fine crumbs and mix with the melted butter until well combined.
• Press the Oreo mixture into the base of a 9-inch springform pan to form a solid crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• Once cooled, spread the softened mint chocolate chip ice cream evenly over the crust.
• Sprinkle chocolate chips over the ice cream layer for added texture and flavor.
• Freeze the cake for at least 4 hours or until firm.
• Before serving, top the cake with whipped cream for an extra creamy finish.

This Oreo cookie ice cream cake with mint chocolate chip layers is a delightful and refreshing dessert that combines the best of minty ice cream and crunchy cookies. The minty flavor balances out the sweetness, while the chocolate chips and Oreo crust add texture and richness. The whipped cream topping enhances the overall creaminess, making this cake a perfect dessert for any occasion, especially for those who love a cool mint treat.

Oreo Cookie Ice Cream Cake with Strawberry Swirl

This Oreo cookie ice cream cake is a beautiful combination of sweet and tart flavors, featuring a luscious strawberry swirl mixed into the vanilla ice cream base. The smooth vanilla ice cream perfectly complements the tangy strawberry, while the crunchy Oreo crust adds a satisfying texture. It’s a great dessert to celebrate summer or a special occasion, offering a balance of creamy, fruity, and crunchy elements that everyone will love.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup strawberry sauce, for swirling
• Fresh strawberries, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with the melted butter to form a crumbly crust mixture.
• Press the Oreo mixture into a 9-inch springform pan to form an even layer.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust is cool, spread the softened vanilla ice cream evenly over the crust.
• Drizzle the strawberry sauce over the ice cream and swirl it with a knife to create a marbled effect.
• Freeze the cake for 4-6 hours, allowing the ice cream to set completely.
• Before serving, garnish the cake with fresh strawberries for an extra pop of color and flavor.

This Oreo cookie ice cream cake with strawberry swirl is a fruity and decadent dessert that combines the best of summer flavors. The sweetness of vanilla ice cream and the tangy strawberry sauce create a perfect harmony, while the Oreo crust provides a delightful crunch. It’s a visually stunning dessert that is not only refreshing but also bursting with flavor, making it an ideal choice for any celebration or family gathering.

Oreo Cookie Ice Cream Cake with Cookie Dough Layer

If you’re someone who loves both Oreo cookies and cookie dough, this ice cream cake is an absolute must-try. It features a rich cookie dough layer nestled between creamy vanilla ice cream and an Oreo cookie crust. The result is a heavenly combination of crunchy, creamy, and chewy textures, all in one bite. This dessert is perfect for any occasion where you want to indulge in a comforting and satisfying treat.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup edible cookie dough, softened
• Chocolate chips, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter until the crumbs are well coated.
• Press the Oreo mixture into a 9-inch springform pan to form the base crust.
• Bake the crust for 10 minutes, then let it cool completely.
• After the crust has cooled, spread softened vanilla ice cream over it, smoothing it into an even layer.
• Drop spoonfuls of the cookie dough over the ice cream, then gently swirl it in with a knife to incorporate it slightly.
• Freeze the cake for at least 4 hours or until fully set.
• Once ready to serve, sprinkle chocolate chips over the top for added texture.

This Oreo cookie ice cream cake with cookie dough layer is an indulgent and rich treat that brings together the best flavors in one dessert. The chewy cookie dough complements the creamy ice cream, while the crunchy Oreo crust adds a satisfying bite. The chocolate chips provide a final touch of sweetness, making this cake the perfect comfort dessert for any sweet tooth.

Oreo Cookie Ice Cream Cake with Raspberry Ripple

This Oreo cookie ice cream cake offers a refreshing contrast of flavors with a sweet and tangy raspberry ripple layered within smooth vanilla ice cream. The Oreo crust adds crunch and depth, while the raspberry sauce provides a fruity, slightly tart balance to the sweetness of the ice cream. It’s a dessert that’s as beautiful to look at as it is delicious to eat, and the combination of creamy, fruity, and crunchy textures makes it a standout choice for any special occasion.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup raspberry sauce
• Fresh raspberries, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crust mixture.
• Press the Oreo mixture into a 9-inch springform pan, making sure it’s evenly distributed.
• Bake the crust for 10 minutes, then allow it to cool completely.
• Once cooled, spread softened vanilla ice cream evenly over the crust.
• Drizzle raspberry sauce over the ice cream and swirl it gently with a knife to create a ripple effect.
• Freeze the cake for at least 4 hours to allow the ice cream to set completely.
• Before serving, garnish with fresh raspberries for a burst of color and flavor.

This Oreo cookie ice cream cake with raspberry ripple is an elegant and refreshing dessert that beautifully combines sweet, tart, and creamy flavors. The raspberry swirl provides a fresh contrast to the rich ice cream, while the Oreo crust adds a satisfying crunch. It’s a visually stunning and delicious treat that will leave everyone wanting more, perfect for a summer gathering or a special occasion.

Oreo Cookie Ice Cream Cake with Salted Caramel and Pretzels

This Oreo cookie ice cream cake takes dessert to the next level by adding a salty-sweet twist with a salted caramel and pretzel layer. The Oreo crust provides a satisfying crunch, while the ice cream is rich and creamy, topped with a salted caramel sauce and crunchy pretzel pieces. The mix of sweet and salty flavors creates a delightful balance, making this cake a showstopper for anyone who loves a unique and indulgent dessert.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup salted caramel sauce
• 1/2 cup pretzel pieces

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter until well combined.
• Press the Oreo mixture into a 9-inch springform pan to form the base crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust is cooled, spread softened vanilla ice cream evenly over the Oreo base.
• Drizzle salted caramel sauce generously over the ice cream and sprinkle pretzel pieces on top for added crunch.
• Freeze the cake for at least 4 hours to set the ice cream.
• Before serving, add extra caramel drizzle and pretzel pieces as a garnish.

This Oreo cookie ice cream cake with salted caramel and pretzels is a perfect blend of sweet and salty flavors. The combination of creamy ice cream, crunchy pretzels, and indulgent salted caramel creates a dessert that’s both unique and irresistible. The added pretzel pieces provide a satisfying crunch, while the salted caramel sauce elevates the flavor profile, making this dessert perfect for anyone who loves a savory-sweet treat.

Oreo Cookie Ice Cream Cake with Chocolate Ganache

This Oreo cookie ice cream cake is a chocolate lover’s dream. The Oreo crust forms a firm base, while the ice cream layer is rich and creamy, topped with a decadent chocolate ganache. The combination of Oreo cookies and smooth chocolate ganache creates a melt-in-your-mouth dessert that will satisfy any chocolate craving. Whether you’re serving it for a birthday, celebration, or just as a special treat, this cake is bound to impress with its indulgent flavor and luxurious texture.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon chocolate ice cream, softened
• 1/2 cup heavy cream
• 6 ounces dark chocolate, chopped

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix with melted butter to form a crust mixture.
• Press the Oreo mixture into a 9-inch springform pan, making sure it’s evenly distributed.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust is cooled, spread softened chocolate ice cream over it in an even layer.
• For the ganache, heat the heavy cream in a saucepan until it’s simmering.
• Pour the hot cream over the chopped dark chocolate and stir until smooth.
• Pour the ganache over the ice cream layer and spread it evenly.
• Freeze the cake for at least 4 hours or until set.

This Oreo cookie ice cream cake with chocolate ganache is the ultimate indulgence for chocolate lovers. The rich and creamy chocolate ice cream is complemented by the smooth, velvety ganache, while the Oreo crust provides the perfect balance of texture. This cake is guaranteed to satisfy anyone with a serious sweet tooth, offering a luxurious and decadent dessert experience.

Oreo Cookie Ice Cream Cake with Mocha Coffee Flavors

For those who love coffee and chocolate, this Oreo cookie ice cream cake offers the perfect combination of rich mocha flavors and creamy textures. The Oreo crust adds a crunchy, chocolatey base, while the coffee ice cream brings an energizing depth of flavor, perfectly complemented by a smooth chocolate ganache topping. This dessert is ideal for coffee lovers who want a unique and sophisticated treat, offering a balance of sweetness, bitterness, and indulgence.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon coffee ice cream, softened
• 1/2 cup heavy cream
• 6 ounces semi-sweet chocolate, chopped

Instructions

• Preheat your oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter until the mixture is well combined.
• Press the Oreo mixture into the base of a 9-inch springform pan to form a solid crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• Once the crust is cooled, spread the softened coffee ice cream evenly over the crust.
• In a saucepan, heat the heavy cream until it begins to simmer.
• Pour the hot cream over the chopped chocolate and stir until smooth to make the ganache.
• Drizzle the ganache over the ice cream layer and spread it evenly.
• Freeze the cake for at least 4 hours to ensure it is fully set.
• Before serving, garnish with grated chocolate or coffee beans for an extra touch of elegance.

This Oreo cookie ice cream cake with mocha coffee flavors is the ideal dessert for anyone who loves the rich, bold flavors of coffee and chocolate. The smooth coffee ice cream pairs wonderfully with the crunchy Oreo crust and the silky chocolate ganache, creating a decadent treat that’s perfect for any occasion. Whether you’re celebrating a special event or simply craving a sophisticated dessert, this cake will impress with its balanced flavors and creamy texture.

Oreo Cookie Ice Cream Cake with S’mores Delight

This Oreo cookie ice cream cake takes a classic campfire treat to a whole new level with a s’mores twist. The layers of toasted marshmallow ice cream, crushed graham crackers, and chocolate chunks bring the taste of s’mores right into the cake. The Oreo crust provides a rich, chocolatey base, creating the perfect blend of textures and flavors. Ideal for a summer BBQ or a cozy gathering, this cake is an unforgettable dessert that will bring everyone’s favorite campfire snack into a cool, creamy form.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon toasted marshmallow ice cream, softened
• 1/2 cup graham cracker crumbs
• 1/2 cup chocolate chips

Instructions

• Preheat your oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to create a crumbly mixture.
• Press the Oreo crumbs into a 9-inch springform pan to form the crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once cooled, spread the softened toasted marshmallow ice cream evenly over the Oreo crust.
• Sprinkle graham cracker crumbs and chocolate chips over the ice cream.
• Freeze the cake for at least 4 hours to allow the ice cream to firm up.
• Before serving, top the cake with additional graham cracker crumbs and chocolate chunks to enhance the s’mores theme.

This Oreo cookie ice cream cake with s’mores delight is the perfect dessert to transport you to summer memories around the campfire. The combination of toasted marshmallow ice cream, crunchy graham crackers, and rich chocolate creates a delightful s’mores experience in every bite. The Oreo crust adds an extra layer of indulgence, making this cake a perfect choice for both casual gatherings and special celebrations.

Oreo Cookie Ice Cream Cake with Lemon Curd Twist

This Oreo cookie ice cream cake offers a refreshing and tangy twist with the addition of lemon curd. The Oreo crust provides a delicious crunch, while the creamy lemon curd ice cream adds a zesty and bright flavor. This cake is ideal for those who love fruity and citrus-based desserts, combining sweetness, tartness, and creaminess in a way that’s sure to satisfy your taste buds. Perfect for spring or summer events, this dessert is both vibrant and refreshing.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon lemon curd ice cream, softened
• 1/2 cup lemon zest
• Fresh mint leaves, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with the melted butter until they form a crumbly mixture.
• Press the Oreo crumbs into the base of a 9-inch springform pan to create the crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once cooled, spread the softened lemon curd ice cream evenly over the crust.
• Sprinkle lemon zest over the top of the ice cream for an added citrus burst.
• Freeze the cake for at least 4 hours to allow it to firm up.
• Before serving, garnish with fresh mint leaves to add a pop of color and enhance the refreshing lemon flavor.

This Oreo cookie ice cream cake with lemon curd twist is the perfect balance of sweet and tangy flavors. The creamy lemon curd ice cream is perfectly complemented by the crunchy Oreo crust, while the addition of lemon zest and mint leaves creates a vibrant and refreshing finish. Whether for a springtime celebration or as a refreshing dessert after a heavy meal, this cake is sure to be a crowd favorite.

Oreo Cookie Ice Cream Cake with Coconut Cream Layers

This Oreo cookie ice cream cake brings together the tropical flavors of coconut cream with the rich, chocolatey crunch of Oreos. The coconut cream ice cream layer adds a smooth and decadent tropical twist, while the Oreo crust provides a satisfying base. This dessert is perfect for those who love the flavors of coconut and chocolate together, offering a luxurious and creamy treat that will take you on a tropical escape.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon coconut cream ice cream, softened
• 1/2 cup shredded coconut, toasted
• Chocolate drizzle, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter until evenly coated.
• Press the Oreo mixture into the bottom of a 9-inch springform pan to form a firm crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust has cooled, spread softened coconut cream ice cream evenly over the crust.
• Sprinkle toasted shredded coconut on top of the ice cream for added texture and flavor.
• Freeze the cake for at least 4 hours to set.
• Before serving, drizzle chocolate syrup over the cake for a finishing touch.

This Oreo cookie ice cream cake with coconut cream layers offers a tropical twist on a classic dessert. The coconut cream ice cream is rich and smooth, while the toasted shredded coconut adds a delightful crunch. The chocolate drizzle enhances the overall flavor, creating a delicious balance between creamy, crunchy, and tropical elements. This cake is perfect for anyone looking to indulge in a creamy, tropical treat.

Oreo Cookie Ice Cream Cake with White Chocolate Raspberry Layers

For those who enjoy the smooth sweetness of white chocolate paired with the tartness of raspberries, this Oreo cookie ice cream cake is a dream come true. The Oreo crust provides a satisfying crunch, while the white chocolate ice cream creates a creamy base. The addition of raspberry swirl adds a tart contrast, making each bite a perfect balance of creamy, sweet, and tangy. This cake is the ultimate dessert for white chocolate and berry lovers, offering a sophisticated and flavorful treat.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon white chocolate ice cream, softened
• 1/2 cup raspberry sauce, for swirling
• Fresh raspberries, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crumbly crust.
• Press the Oreo mixture into the bottom of a 9-inch springform pan to create the crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• Once cooled, spread softened white chocolate ice cream evenly over the crust.
• Drizzle raspberry sauce over the ice cream and swirl it gently with a knife to create a beautiful ripple effect.
• Freeze the cake for at least 4 hours to firm up.
• Before serving, garnish the cake with fresh raspberries for added flavor and decoration.

This Oreo cookie ice cream cake with white chocolate raspberry layers is the ultimate dessert for those who love the sweet combination of white chocolate and berries. The creamy white chocolate ice cream pairs perfectly with the tart raspberry swirl, while the Oreo crust adds a delightful crunch. It’s a visually stunning and delicious treat, perfect for any special occasion or as a show-stopping dessert at a dinner party.

Oreo Cookie Ice Cream Cake with Banana Foster Twist

This Oreo cookie ice cream cake brings the flavors of the famous Banana Foster dessert into a creamy, frozen delight. With a rich banana ice cream base, complemented by a warm caramelized banana topping and the signature Oreo crust, this cake offers an indulgent balance of sweetness, creaminess, and a slight bit of tang from the banana. It’s a great choice for banana lovers and those looking for a more decadent twist on a classic ice cream cake.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon banana ice cream, softened
• 1/2 cup brown sugar
• 1/4 cup dark rum (optional)
• Sliced bananas, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crumbly crust.
• Press the Oreo mixture into the base of a 9-inch springform pan to form a firm crust.
• Bake the crust for 10 minutes, then let it cool completely.
• Once the crust has cooled, spread softened banana ice cream evenly over the Oreo base.
• In a skillet, melt brown sugar over medium heat, then add sliced bananas and cook until they begin to caramelize.
• Optional: Add dark rum to the bananas and let it cook off for an enhanced flavor.
• Spoon the caramelized bananas over the ice cream and freeze the cake for at least 4 hours.
• Before serving, garnish with additional banana slices for a final touch.

This Oreo cookie ice cream cake with a Banana Foster twist combines the flavors of banana, caramel, and rum for a unique and decadent dessert. The smooth banana ice cream is complemented by the warm caramelized bananas, while the Oreo crust provides a perfect crunch. This indulgent treat will satisfy anyone looking for a dessert that’s both comforting and luxurious.

Oreo Cookie Ice Cream Cake with Pecan Praline Layers

This Oreo cookie ice cream cake combines the rich flavors of caramelized pecans and creamy vanilla ice cream with the crunch of an Oreo crust. The praline pecans, with their sweet and nutty flavor, add a sophisticated twist that enhances the overall richness of the cake. It’s an ideal dessert for those who enjoy the combination of nuts and caramel with their ice cream. Whether you’re hosting a holiday gathering or simply indulging in a sweet treat, this dessert is guaranteed to impress.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 cup chopped pecans
• 1/2 cup brown sugar
• 1/4 cup heavy cream
• Whipped cream, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix with melted butter until the crumbs are well coated.
• Press the Oreo mixture into a 9-inch springform pan to form the crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• While the crust cools, toast the chopped pecans in a dry skillet until fragrant, then set aside.
• In the same skillet, melt the brown sugar and heavy cream together to make the caramel sauce.
• Stir in the toasted pecans and cook for another 1-2 minutes to allow the flavors to blend.
• Once the crust is cooled, spread softened vanilla ice cream over it.
• Drizzle the caramelized pecans over the ice cream and freeze the cake for at least 4 hours.
• Before serving, top with whipped cream for extra richness.

This Oreo cookie ice cream cake with pecan praline layers is a perfect blend of creamy, crunchy, and nutty textures. The sweet caramelized pecans bring an unexpected depth of flavor, making this cake a standout dessert for any special occasion. The Oreo crust adds the perfect amount of chocolatey crunch to balance the richness of the pecans and vanilla ice cream, making it an indulgent yet well-balanced treat.

Oreo Cookie Ice Cream Cake with Pumpkin Spice Swirl

Perfect for the fall season, this Oreo cookie ice cream cake combines creamy pumpkin spice ice cream with a rich Oreo cookie crust. The spiced ice cream provides a comforting, warm flavor that pairs beautifully with the crunch of the Oreo cookies. Topped with a dusting of cinnamon and nutmeg, this dessert is both festive and indulgent. It’s an ideal choice for Thanksgiving or any fall gathering, offering a seasonal twist on a classic dessert.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon pumpkin spice ice cream, softened
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Whipped cream, for topping

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crumbly crust mixture.
• Press the Oreo mixture into a 9-inch springform pan and bake for 10 minutes. Let it cool completely.
• Once cooled, spread softened pumpkin spice ice cream evenly over the Oreo crust.
• Sprinkle ground cinnamon and nutmeg over the ice cream for added spice.
• Freeze the cake for at least 4 hours or until it’s firm.
• Before serving, top with whipped cream and an extra dusting of cinnamon for garnish.

This Oreo cookie ice cream cake with pumpkin spice swirl is the perfect dessert for fall celebrations. The pumpkin spice ice cream offers a warm, cozy flavor, while the Oreo crust gives a satisfying crunch that balances the richness of the ice cream. The combination of cinnamon, nutmeg, and whipped cream makes it a delightful seasonal treat that will make your guests feel the warmth and comfort of autumn.

Oreo Cookie Ice Cream Cake with Almond Joy Flavors

If you love the combination of chocolate, coconut, and almonds, this Oreo cookie ice cream cake will be a hit. The cake layers include coconut ice cream, chunks of almonds, and a rich chocolate ganache, all sitting on a crunchy Oreo crust. It’s a perfect indulgence for those who enjoy the tropical flavors of coconut and the richness of chocolate. This dessert is ideal for any celebration or when you simply want to indulge in something sweet and unique.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon coconut ice cream, softened
• 1/2 cup slivered almonds, toasted
• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream

Instructions

• Preheat your oven to 350°F (175°C).
• Crush the Oreo cookies and mix with melted butter until evenly combined.
• Press the Oreo mixture into the base of a 9-inch springform pan to form the crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• While the crust cools, toast the slivered almonds in a dry skillet until golden and fragrant.
• In a separate saucepan, heat the heavy cream and pour it over the dark chocolate chips to make the ganache.
• Stir until smooth and glossy.
• Once the crust has cooled, spread softened coconut ice cream over it.
• Sprinkle toasted almonds over the ice cream and drizzle the chocolate ganache over the top.
• Freeze the cake for at least 4 hours to allow the ice cream to set.

This Oreo cookie ice cream cake with Almond Joy flavors is an irresistible treat for anyone who loves chocolate, coconut, and almonds. The combination of coconut ice cream, toasted almonds, and dark chocolate creates a flavor-packed experience that pairs perfectly with the Oreo crust. This dessert offers a tropical twist while maintaining all the indulgence of a classic ice cream cake.

Oreo Cookie Ice Cream Cake with Chocolate Peanut Butter Swirl

For chocolate and peanut butter lovers, this Oreo cookie ice cream cake is the ultimate indulgence. The cake features a rich chocolate ice cream base swirled with creamy peanut butter, creating a deliciously decadent treat. The crunchy Oreo crust provides a great contrast to the creamy ice cream, and the combination of chocolate and peanut butter is always a crowd-pleaser. Perfect for any occasion, this dessert will satisfy even the most serious sweet tooth.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon chocolate ice cream, softened
• 1/2 cup creamy peanut butter
• 1/4 cup heavy cream
• Chopped peanuts, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix with melted butter until the crumbs are well-coated.
• Press the Oreo mixture into the base of a 9-inch springform pan to create the crust.
• Bake the crust for 10 minutes, then allow it to cool completely.
• Once cooled, spread softened chocolate ice cream evenly over the Oreo crust.
• In a saucepan, heat the peanut butter and heavy cream until the peanut butter is fully melted and smooth.
• Swirl the peanut butter mixture through the chocolate ice cream using a knife to create a marble effect.
• Freeze the cake for at least 4 hours to allow the ice cream to set.
• Before serving, top with chopped peanuts for an added crunch.

This Oreo cookie ice cream cake with chocolate peanut butter swirl is the perfect dessert for anyone who craves the classic combination of chocolate and peanut butter. The creamy peanut butter swirl enhances the rich chocolate ice cream, and the Oreo crust adds a delicious crunch. This indulgent cake is sure to be a favorite at your next gathering or special occasion.

Oreo Cookie Ice Cream Cake with Orange Creamsicle Layers

This Oreo cookie ice cream cake brings the bright, citrusy flavor of an orange creamsicle into a frozen dessert. The creamy vanilla ice cream and orange-flavored ice cream layers combine to create a refreshing and tangy twist on the classic ice cream cake. The Oreo crust adds a rich chocolatey base that balances the citrus flavors beautifully. This cake is perfect for summer parties or any occasion where you want to enjoy a refreshing, creamy treat.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon vanilla ice cream, softened
• 1/2 gallon orange sherbet, softened
• Orange zest, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form the crust mixture.
• Press the Oreo mixture into the base of a 9-inch springform pan and bake for 10 minutes. Allow the crust to cool completely.
• Once the crust is cooled, spread softened vanilla ice cream evenly over it.
• Next, spread the softened orange sherbet on top of the vanilla ice cream layer.
• Freeze the cake for at least 4 hours or until it is fully set.
• Before serving, garnish with orange zest to enhance the citrus flavor.

This Oreo cookie ice cream cake with orange creamsicle layers is a bright, refreshing dessert that’s perfect for a warm-weather gathering. The combination of vanilla ice cream and orange sherbet creates a refreshing citrus flavor that’s enhanced by the chocolatey Oreo crust. It’s a delightful and nostalgic treat that will have everyone reminiscing about summer days and enjoying every bite.

Oreo Cookie Ice Cream Cake with Blueberry Cheesecake Swirl

This Oreo cookie ice cream cake features a rich and creamy blueberry cheesecake ice cream, swirled with a tangy and sweet blueberry sauce. The combination of cheesecake and blueberry flavors provides a decadent contrast to the crunchy Oreo crust, making it a great dessert for any celebration. The blueberry sauce adds a burst of fruity sweetness, making each bite a perfect balance of creamy, tangy, and fruity flavors.

Ingredients

• 32 Oreo cookies, crushed
• 1/4 cup butter, melted
• 1/2 gallon blueberry cheesecake ice cream, softened
• 1/2 cup blueberry sauce
• Fresh blueberries, for garnish

Instructions

• Preheat the oven to 350°F (175°C).
• Crush the Oreo cookies and mix them with melted butter to form a crumbly crust.
• Press the Oreo mixture into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow it to cool completely.
• Once the crust is cooled, spread softened blueberry cheesecake ice cream evenly over the crust.
• Drizzle blueberry sauce over the ice cream and use a knife to swirl it into the cheesecake ice cream.
• Freeze the cake for at least 4 hours or until set.
• Before serving, garnish with fresh blueberries for an extra burst of flavor.

This Oreo cookie ice cream cake with blueberry cheesecake swirl offers a sweet and tangy combination of flavors. The blueberry cheesecake ice cream is rich and creamy, while the blueberry sauce adds a fruity twist that complements the Oreo crust perfectly. This cake is an ideal choice for anyone who loves the combination of creamy cheesecake and fresh fruit in their desserts.

Note: More recipes are coming soon!