Oreo Mudslide Ice Cream Cake

Here's the Dish

It has become a tradition in my family that I make to make an ice cream cake for every persons birthday! It is truly one of the greatest gifts I could give a person, and I truly enjoy making a different flavor combination for each person depending on what they enjoy! This Oreo Mudslide version was created especially for my dad! He is a lover of all things coffee and chocolate, so this cake was right up his alley! I love ice cream cakes, because they are the best of both worlds~ ice cream and cake! 

This recipe is one of those that isn’t exactly ‘clean’…but that is what I love about living a healthy lifestyle…It’s all about moderation and balance! I have made a few modifications to this recipe compared to a traditional ice cream cake to make it lighter, but it is still certainly an indulgence! 


The estimated total time to make this recipe is 4 Hours or overnight.


Spray a 8 inch round spring form pan with cooking spray. Break up Oreo crust from the tin pie pan you bought it in, and pour the crumbles into your springform pan. Press the oreo crust into the bottom of the pan, using your hand, or the bottom of a measuring cup, reforming the crust into your springform pan. Set aside. (Note: This will also work with a 9 inch springform pan, but your cake won’t be as tall, but it will be wider! Also, if you are using home made chocolate cookie crumbs, this step is the same.)


You will need to make sure the ice cream is softened a bit before you start. (I generally just leave the ice cream on my counter for about 10 minutes before preparing the cake to do this.) 


In a large bowl, fold together the ice cream, whipped topping, and instant coffee. 


Mix until creamy and smooth, but don’t let the mixture get too soupy, or it will increase the risk of the ice cream getting icy once you re-freeze it. 


Pour half of the ice cream mixture over prepared crust. 


Drizzle 1/2 cup chocolate syrup over the first layer of ice cream, gently spreading it out with a spatula. If you desire, you may now add cookie crumbles. Pour the rest of the ice cream over the top of the chocolate layer.


If desired, top with topping of choice. I personally chose a dark chocolate toffee bar, because it was my dads favorite, and this was for his birthday!  


Sprinkle topping over the top layer of ice cream if using, and place back in the freezer immediately, and let sit for at least 6-8 hours, or overnight for best results.


Just before serving, remove springform pan. (Note: I generally run the outside of the springform pan under warm water for a few seconds on each side to help ease the opening of the springform pan. Then, simply lift up the outer layer and ta-da- You have a beautiful cake! Also, I leave the bottom part on, which makes it easy to save leftovers as well, because you can simply snap the outer layer back on when you are done.)



Oreo Crust:
1 pre-madeOreo crust [1}
Ice Cream Layers:
1 (48 oz) containerLight Ice cream of choice 2
1 (8 oz) containerTru whip or fat free whipped topping
1 pktInstant coffee (or 2 tsp instant coffee) 3
Middle Layer:
1/2 cup Light Hershey's syrup 4
1/2 cupAdditional chocolate cookie crumbles for the middle layer 4
Optional Topping:Candy topping of choice

1 Using a pre-made Oreo crust saves time, but you could also use or 2 cups chocolate cookies, such as teddy grahams or Annie's organic chocolate bunnies, crushed and pressed into the pie pan to make the crust.

2 For this cake, I used light coffee ice cream. I like slow churned Edy's brand, or a no sugar added flavor if I'm trying to reduce the sugar in the cake, or an all natural brand/flavor of your choice. I suggest either chocolate, vanilla, coffee, or some flavor variation that would go good with chocolate/coffee flavors.

3 If you are using coffee ice cream, you could leave this out, but I like to add it to bring out the intensity of the coffee flavors.

4 The middle layer is certainly optional, but if you decide to use the cookie crumbles in the center, you could either by another Oreo pre-made pie crust, and sprinkle 1/2 cup of it over the middle (saving the rest for another use), or you could make your own Oreo cookie crumbles (see point #1).

Nutrition Breakdown

12 Servings
255 Calories per Serving
11 g Fat
45 g Carbohdyrate
5 g Fiber
15 g Sugar
5 g Protein
8 WWP+*

*Weight Watchers Points per serving


Risa Avila said:

I am so going to make this!!

March 25th, 2014 — 1:33am  |  Reply

Sarah Pittman said:

I made this for my mom’s birthday last week and it was a HUGE hit with our family! It was super easy to make and turned out perfect. I made it the night before, just like you recommend and it was delicious. Thank you!

April 2nd, 2014 — 1:56pm  |  Reply

Carter said:

Can you make this an a 13×9 pan? Would the amt of ingredients need to be altered?

June 14th, 2014 — 11:56am  |  Reply

Dashing Dish said:

sure you could, but you might need to double the crust :)

June 23rd, 2014 — 1:56pm  | 

Taylor said:

Making this for my dad’s birthday this week! Can I use your sugar free chocolate syrup in replace of the light Hershey’s syrup? Also, can left overs be frozen?

October 26th, 2014 — 2:38am  |  Reply

Dashing Dish said:

SURE! :)

October 26th, 2014 — 6:48am  | 

Whitney Sparks said:

I just made this for my son’s birthday and the kids LOVED it (and so did the adults). One of the cousins said “I want my mom to make one of these for my birthday”. And my son wants another one on Saturday for his second party (this one with friends). Thanks for sharing!!!!

January 17th, 2015 — 8:46pm  |  Reply

Clarissa Evers said:

The kids and I decided on this for Father’s day for my husband. I know it will be a hit!!!

June 17th, 2015 — 3:35pm  |  Reply

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