Go Back
+ servings
Oreo Ice Cream Cake

Indulge in a No-Bake Oreo Ice Cream Cake Delight

This Oreo Ice Cream Cake combines rich cookies and cream ice cream with a crunchy Oreo crust for a delicious summer dessert.
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 6 hours
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350

Ingredients
  

For the Crust
  • 24 pieces Oreos The essential base for a crunchy, chocolatey flavor; feel free to swap with chocolate wafer cookies.
  • 4 Tablespoons unsalted butter This binds the Oreo crumbs together for a perfect crust; margarine works as a substitute.
For the Ice Cream Layer
  • 1.5 quarts cookies and cream ice cream This rich filling is the star of the dessert; opt for your favorite brand for maximum flavor, or use vanilla or chocolate ice cream as an alternative.
For the Hot Fudge Layer
  • 10 ounces hot fudge sauce Adds a luscious, rich chocolate layer; store-bought makes it easy, but a homemade version can elevate the dish.
For the Whipped Cream Topping
  • 0.5 cup heavy cream Chill this for the best volume; Cool Whip (1 cup thawed) makes a great alternative.
  • 0.5 Tablespoon powdered sugar Sweetens the whipped cream just right; adjust to your taste preference.
  • 0.5 teaspoon vanilla extract Enhances the whipped cream's flavor; omit if you're simplifying.
For Garnish
  • 8 pieces Oreos Adds a delightful crunch and visual appeal on top; save some for an extra sprinkle if desired.

Equipment

  • food processor
  • 9-inch springform pan
  • Mixing Bowl
  • Electric mixer
  • spatula
  • plastic wrap
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Oreo Ice Cream Cake
  1. Begin by crushing 24 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and rolling over them with a heavy object. Melt 4 tablespoons of unsalted butter and mix it with the crushed Oreos until evenly coated. Press this mixture firmly into the base of a 9" springform pan, creating an even layer. Chill in the refrigerator for 30 minutes to set.
  2. Take 1½ quarts of cookies and cream ice cream and allow it to soften slightly at room temperature for about 10 minutes. Stir until the ice cream becomes smooth and spreadable. Pour the ice cream into the chilled crust and spread it evenly using a spatula. Once done, cover the pan with plastic wrap and freeze the cake for at least 1 hour to firm up the ice cream layer.
  3. While the ice cream layer is setting, warm 10 ounces of hot fudge sauce in a microwave-safe bowl or on the stovetop until it is pourable, about 30 seconds in the microwave. Once the ice cream layer is firm, remove the cake from the freezer and pour the warm fudge over the top. Use a spatula to spread it evenly. Return the pan to the freezer for an additional 30 minutes, allowing the fudge to set.
  4. In a mixing bowl, combine ½ cup of heavy cream, ½ tablespoon of powdered sugar, and ½ teaspoon of vanilla extract. Using an electric mixer, whip the mixture on medium-high speed until stiff peaks form, taking about 3 to 4 minutes. Ensure that the cream is chilled for the best results. Once whipped, spread the light and fluffy cream evenly over the fudge layer.
  5. Sprinkle 8 coarsely chopped Oreos evenly over the whipped cream layer, gently pressing them in for a nice finish. Cover the cake again with plastic wrap, and freeze it for 4 to 6 hours, or preferably overnight, to allow all the layers to set and meld together into a delicious Oreo Ice Cream Cake.
  6. Before serving your Oreo Ice Cream Cake, let it sit at room temperature for about 15-20 minutes. This will make it easier to slice through the layers. Use a sharp knife to cut clean slices and serve, pairing each slice with a drizzle of additional hot fudge if desired. Enjoy the delightful combination of textures and flavors!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 3gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 200mgPotassium: 180mgFiber: 1gSugar: 28gVitamin A: 300IUCalcium: 50mgIron: 1mg

Notes

Use a springform pan for easy removal and an impressive presentation. Allow sufficient freezing time between layers. Let the cake soften before slicing to avoid cracking.

Tried this recipe?

Let us know how it was!