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Oreo Ice Cream Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 45 reviews
  • Author: Kimberly
  • Prep Time: 45 minutes
  • Cook Time: 0 minutes
  • Total Time: 6 hours 45 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Description

This Oreo Ice Cream Cake is a delightful no-bake dessert perfect for celebrations or a cool treat. It features a crunchy Oreo cookie crust infused with rich hot fudge, layered with creamy Cookies n’ Cream ice cream, and topped with crushed Oreos. Toppings like whipped cream, chocolate sauce, caramel, and chopped nuts make it customizable and irresistible.

Ingredients

Base and Filling

  • 1 package (1-pound) Double Stuffed Oreo cookies
  • 1 jar (12.8 ounces) Hot Fudge (Hershey’s brand recommended)
  • 2 containers (1.5 quarts each) Cookies n’ Cream Ice Cream

Toppings

  • Whipped cream
  • Chocolate sauce
  • Caramel
  • Chopped nuts

Instructions

  1. Crush Oreos: Place all Oreo cookies in a large ziplock bag or a food processor. Crush them to a chunky to fine crumb texture. Reserve 1/2 cup of the crushed Oreos for topping later.
  2. Prepare Cookie Crust: Transfer the remaining crushed Oreos into a bowl. Heat the jar of hot fudge according to package instructions until warm and pour it over the crushed Oreos. Gently mix the fudge and Oreos until combined, then pour the mixture evenly into the bottom of a 9×13-inch baking dish. Cover and freeze for 1 hour to set.
  3. Soften Ice Cream: While the crust is chilling, leave the two containers of Cookies n’ Cream ice cream out at room temperature for about 30 minutes until softened enough to spread easily.
  4. Assemble Cake: Spread the softened ice cream evenly over the set Oreo crust layer in the baking dish. Sprinkle the reserved 1/2 cup of crushed Oreos evenly atop the ice cream layer. Cover the dish again and return it to the freezer for at least 6 hours or overnight to fully set.
  5. Serve: When ready to serve, cut the frozen ice cream cake into 12 squares using a sharp knife to accommodate the hardened crust. Serve with desired toppings like whipped cream, chocolate sauce, caramel, and chopped nuts.
  6. Storage: Store any leftover ice cream cake covered in the freezer. Properly covered leftovers will stay fresh for up to 2 weeks.

Notes

  • Allow the ice cream to soften sufficiently for easy spreading but not melt completely.
  • Use a sharp knife warmed under hot water to cut the cake cleanly through the frozen crust.
  • Customize toppings as desired for added texture and flavor variety.
  • This dessert contains dairy, gluten, and nuts in toppings; adjust accordingly for dietary restrictions.
  • Best served within two weeks for optimal freshness.

Find it online: https://slsrecipes.com/oreo-ice-cream-cake-recipe/