If you’re like me and have a love for all things involving ice cream – this recipe is definitely for you! Ice cream cake is one of those easy peasy recipes that is a consistently yummy crowd-pleaser no matter the occasion. After all, this simple recipe only involves layering softened ice cream with chocolate syrup an added crunch of Oreos!
Neapolitan ice cream is one of my favorite flavors because there is something there for everyone ( strawberry being my personal favorite 🙂 ), so this absolutely scrumptious flavor combo of chocolate, vanilla, and strawberry takes the cake!
How to Make Oreo Neapolitan Ice Cream Cake
First, lightly grease the bottom of your 8 or 9 inch spring form pan with cooking oil or spray.
Next, separate your Oreos into three Ziploc bags, 12 Oreos in each, and crush them with a rolling pin. If you want even more Oreos, just crush more 🙂
Then, empty out the Oreo crumbs of one of the bags to cover the bottom of the pan.
Spread softened vanilla ice cream over the Oreo crumbs. This part is easier if you spread the softened ice cream with a heated metal spatula or spoon. The Oreos may move around but that’s fine!
Add another bag of Oreo crumbs to cover the layer of vanilla ice cream and drizzle half (3 oz.) of the chocolate syrup over it.
Next, spread softened strawberry ice cream over the chocolate syrup and Oreo layer.
To top it off, once again empty your last bag of your crushed Oreo topping and your remaining 3 oz. of chocolate syrup.
That’s it! Now it’s time to cover the top of the springform pan with foil and freeze overnight. I always freeze mine on top of a cookie sheet in case any ice cream leaks out! It’s important to freeze for at least 8 hours or overnight so that you can be sure that the ice cream has fully firmed back up again.
Once it has been frozen overnight, release your ice cream cake from the spring form pan – the process may be easier if you wrap it in a dish towel dampened with hot water for a few seconds before releasing. Here it is!
This ice cream cake is so easy to make but nobody would ever guess! I love to top off my slices with whipped cream. It tastes like an ice cream sundae! So good.
Ice Cream Cake Options are Endless
One of my favorite things about this easy Ice Cream Cake recipe is that there are so many options! You can change up the ice cream flavors, the cookie flavors, add crushed chocolate candy, nuts, caramel, chocolate chips, and so on to fit any season or time of year!
I love using a springform pan for ice cream cakes because they are so pretty when released from the pan. But if you don’t have a springform pan, you can change things up and make the cake in a deep casserole dish instead and just serve that way–still every bit as delicious!
Try these other Easy Chocolate Desserts!
- 1 container (1.5 quarts 48 oz) strawberry ice cream
- 1 container (1.5 quarts 48 oz) vanilla ice cream
- 36 Oreos (crushed)
- 6 oz. Hershey's Chocolate Syrup
- 8 or 9 inch spring form pan — (I like to use a spring form pan for a prettier presentation)
- Whipped Cream Topping (optional)
1) Lightly oil the bottom and sides of your spring form pan with cooking oil or spray.
2) Separate Oreos into 3 Ziploc bags,12 cookies in each bag, and crush them with a rolling pin.
3) Empty contents of ONE of your Ziploc bags into the pan, pressing the crushed Oreos to cover the bottom.
4) Thaw your vanilla ice cream by scooping it into a separate bowl and mash it, folding it around until it softens and is easier to spread.
5) Spread your softened vanilla ice cream over the Oreos. You may find this easier to do using a heated spatula or spoon. *I like to place my pan on a cookie sheet for this whole process in case the ice cream gets too soft and leaks through the pan.
6) Empty another crushed Oreo bag to lightly cover the vanilla ice cream and drizzle half of your chocolate syrup (3 oz.) over the Oreo crumbs.
7) Next, spread softened strawberry ice cream over the chocolatey Oreo layer.
8) Top with your last bag of Oreos and your remaining 3 oz. of chocolate syrup.
9) Cover the top of your pan with foil and freeze for 8 hours or overnight. It needs to be fully frozen so that it will hold together when released from the pan.
10) When ready, release from the spring form pan. You can help this along by wrapping a dish towel that has been dampened with hot water around the pan for a few seconds before releasing. Serves 20 to 25.
Thanks so much for stopping by! If you give this ice cream cake a try, let me know what you think or send a photo!