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Oreo Ice Cream Cake

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“I've never made this but I tasted a bit, that was all that was left, and it was really good. It only has 4 ingredients and sounds super easy to make. I think you could easily substitute homemade sauce for the hershey's. I think it would be great to take to a potluck because you wouldn't have to worry about keeping it warm or making sure it doesn't spill on the way there.”
2hrs 10mins

Ingredients Nutrition

  • 566.99 g package Oreo cookies, crushed
  • 226.79 g package Cool Whip, thawed
  • 453.59 g jarof hershey's hot fudge
  • 5677.5 ml vanilla ice cream


  1. Grease a 9x13" pan.
  2. Crush the cookies, either in a food processor or put them in a plastic bag and beat the heck out of them. Layer half of the crumbs in the pan.
  3. Spread the softened ice cream over the cookies.
  4. Warm the fudge until pourable in the microwave and pour over the ice cream.
  5. Spread the Cool Whip over the fudge. Then cover with the rest of the oreos.
  6. Put it in the freezer for probably at least two hours or until it gets firm.
  7. Take it out of the freezer about 20 minutes before you want to serve it.

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