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“This is something I came up with after reading several other ice cream cake recipes. The key is to chill between steps, and be sure it's completely frozen before serving. It's easy and delicious!”
1 pan

Ingredients Nutrition

  • 1 (18 ounce) package Oreo cookies (or generic brand!)
  • 3 tablespoons melted butter or 3 tablespoons melted margarine
  • 12 gallon ice cream (any flavor)
  • 1 (10 ounce) jar chocolate ice cream topping (NOT syrup!)
  • whipped cream or Cool Whip


  1. Crush oreos in a food processor. I used about 3/4 of the package.
  2. Mix oreo crumbs and melted butter in a bowl until crumbs hold together.
  3. Press into a 13x9 pan. Chill in refrigerator until firm.
  4. Unwrap ice cream. Use a large knife to cut the ice cream into rectangular slices. Place slices on top of cookie crumb crust and press into place to eliminate seams.
  5. Chill in freezer until firm.
  6. Warm ice cream topping just until it's spreadable--you don't want to melt the ice cream too much. Spread on top of the ice cream. Chill in freezer.
  7. Lastly, top with whipped cream when ready to serve, or freeze in the freezer. Either way is great!

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