Oreo Ice Cream Cake Recipe
Introduction
This Oreo Ice Cream Cake is a deliciously creamy and crunchy dessert perfect for any celebration or a sweet treat. Layers of crushed Oreos, smooth ice cream, rich hot fudge, and fluffy whipped topping make it irresistible and easy to assemble.
Ingredients
- 1 (13.29-ounce) package Oreos, crushed (see notes)
- ¼ cup butter, melted
- ½ gallon cookies and cream ice cream, softened
- 1 (16-ounce) jar hot fudge, warmed
- 8 ounces whipped topping, thawed
Instructions
- Step 1: Add the crushed Oreo cookie crumbs to a bowl, reserving ½ cup for the topping. Mix in the melted butter until well combined. Press the mixture firmly into a greased 9×13-inch pan to form the crust.
- Step 2: Spread the softened cookies and cream ice cream evenly over the Oreo crust. Place the pan in the freezer and chill for 2 hours to set.
- Step 3: Drizzle the warmed hot fudge over the ice cream layer. Return the cake to the freezer and freeze for 1 hour.
- Step 4: Spread the thawed whipped topping over the fudge layer. Sprinkle the reserved crushed Oreos on top. Freeze for an additional 2 hours. Before serving, let the cake sit at room temperature for 15 minutes to soften slightly. Enjoy!
Tips & Variations
- For a different flavor, try using chocolate or mint chocolate chip ice cream instead of cookies and cream.
- You can substitute homemade hot fudge with warm chocolate sauce for a quicker alternative.
- Use a food processor to crush Oreos finely for a smoother crust, or pulse lightly for chunkier texture.
Storage
Store the cake covered in the freezer for up to 1 week. When ready to serve, allow it to thaw at room temperature for about 15 minutes for easier slicing and best texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making ahead. Prepare it up to a week in advance and keep it frozen until ready to serve.
What if I don’t have a 9×13 pan?
You can use a similarly sized baking dish or even a springform pan. Just be sure to adjust the freezing time as needed for the thickness of the layers.
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Oreo Ice Cream Cake Recipe
- Total Time: 5 hours 35 minutes
- Yield: 12 servings 1x
Description
This no-bake Oreo Ice Cream Cake combines a crunchy Oreo crust, creamy cookies and cream ice cream, luscious hot fudge, and fluffy whipped topping to create a delightful and indulgent dessert. Perfect for parties or a special treat, this cake is easy to assemble and sure to please Oreo lovers of all ages.
Ingredients
Crust
- 1 (13.29-ounce) package Oreos, crushed (reserve ½ cup for topping)
- ¼ cup butter, melted
Filling & Topping
- ½ gallon cookies and cream ice cream, softened
- 1 (16-ounce) jar hot fudge, warmed
- 8 ounces whipped topping, thawed
Instructions
- Prepare the crust: Add the crushed Oreo cookie crumbs to a bowl, reserving ½ cup crumbs for the topping. Mix in the melted butter thoroughly until combined. Press this mixture firmly into the bottom of a greased 9×13 inch pan to form the crust layer.
- Layer the ice cream: Spread the softened cookies and cream ice cream evenly over the Oreo crust. Smooth the surface with a spatula. Place the pan in the freezer and freeze for 2 hours to set.
- Add the fudge layer: Drizzle the warmed hot fudge sauce evenly over the hardened ice cream layer. Return the cake to the freezer and freeze for an additional 1 hour to allow the fudge to firm up.
- Top and freeze: Spread the thawed whipped topping evenly over the fudge layer. Sprinkle the reserved Oreo crumbs on top as garnish. Freeze the assembled cake for 2 more hours to fully set the layers.
- Serve: Remove the ice cream cake from the freezer about 15 minutes before serving to allow it to soften slightly for easier slicing. Enjoy this creamy, crunchy, and chocolatey dessert!
Notes
- For easier spreading, let the ice cream sit at room temperature for about 10-15 minutes to soften.
- Use a greased or parchment-lined pan to prevent sticking.
- You can substitute hot fudge with chocolate syrup if preferred, though the texture may be looser.
- Store leftover cake in the freezer tightly covered to maintain freshness.
- Feel free to add layers of crushed Oreos between the ice cream and fudge for extra texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Oreo ice cream cake, no bake ice cream cake, cookies and cream dessert, frozen dessert, easy ice cream cake
