Description
This Oreo Ice Cream Cake recipe is the ultimate frozen dessert that’s easy to prepare and utterly delicious!
Ingredients
Scale
- 1 package Oreos – crushed (reserve ½ cup for topping)
- ¼ cup unsalted butter – melted
- ½ gallon cookies and cream ice cream – softened
- 1 (16 oz) jar hot fudge sauce – warmed
- 1 (8 oz) carton whipped topping – thawed
Instructions
- Begin by crushing the entire package of Oreo cookies in a bowl. It’s essential to keep some cookie crumbles aside for the final topping. Once you have them well crushed, combine the fine crumbs with the melted butter until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of the greased 9×13-inch pan.
- Next, take the softened cookies and cream ice cream and spread it evenly over the Oreo crust in the pan. Ensure the ice cream sits flat without any lumps or uneven spots. Once this layer is smooth, place the pan in the freezer for about 2 hours.
- After the initial freeze, gently warm the fudge sauce in the microwave until it’s pourable and smooth. Carefully spread it over the frozen cookies and cream layer, smoothing it out evenly with a spatula.
- Once the fudge layer has cooled and set, spread the thawed whipped topping over the hot fudge layer, smoothing it out into an even layer. Sprinkle the reserved cookie crumbs on top for a beautiful presentation.
- Once your Oreo Ice Cream Cake has set for the final time, allow it to sit at room temperature for about 10-15 minutes before slicing.
Notes
Make sure the butter is melted but not hot to prevent sogginess in the crust.
- Prep Time: 30 minutes
- Cook Time: 5 hours
- Category: Dessert
Nutrition
- Calories: Approximately 450 per serving
- Sodium: 300 mg
- Protein: 5 g