Description
This Oreo Ice Cream Cake is a no-bake, crowd-pleasing dessert made with a crunchy Oreo cookie base, a creamy vanilla ice cream layer, and rich chocolate fudge topped with whipped cream and Oreo pieces. Perfect for birthdays, summer parties, and special celebrations, this frozen treat is easy to prepare and always a hit with kids and adults alike.
Ingredients
For the Cookie Base:
- 36 Oreo cookies (about 1 package), crushed
- 4 tablespoons unsalted butter, melted
- 2 tablespoons sugar
For the Ice Cream Layer:
- 1.5 quarts vanilla ice cream, softened
- 1 cup heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For the Top Layer:
- 1 cup hot fudge sauce
- 12 whole Oreo cookies, chopped
- 1 cup whipped topping
Instructions
Crush the Oreo cookies in a food processor until fine crumbs form, leaving a few small chunks for texture.
In a large bowl, mix the cookie crumbs with melted butter and sugar until the mixture resembles wet sand.
Press firmly into the bottom of a 9×13-inch pan. Freeze for 15 minutes to set.
Allow the vanilla ice cream to soften for about 10 minutes.
Spread it evenly over the frozen cookie base using a spatula.
Gently smooth the surface, creating small peaks and dips to help the topping adhere.
Warm the hot fudge sauce slightly until pourable. Drizzle over the ice cream layer and swirl gently with a knife.
Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
Dollop the whipped cream over the top and sprinkle with chopped Oreo cookies.
Cover tightly with plastic wrap and freeze for at least 6 hours or overnight until fully set.
- Prep Time: 30m
- Freezing time: 6h
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 385 calories
- Sugar: 38g
- Fat: 18g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g