Description
A delicious no-bake Oreo Ice Cream Cake that’s creamy, crunchy, and packed with rich chocolatey flavors. Perfect for any occasion!
Ingredients
Scale
- 25–30 Oreo cookies
- 1/2 cup melted butter
- 1.5 quarts cookies and cream ice cream (or preferred flavor)
- 1 cup hot fudge sauce
- 2 cups whipped cream or Cool Whip
- Extra crushed Oreos for topping
Instructions
- Crush Oreos into fine crumbs using a food processor or a sealed bag and rolling pin.
- Mix crushed Oreos with melted butter and press into the bottom of a 9-inch springform pan.
- Freeze crust for 15-20 minutes.
- Soften ice cream for 10-15 minutes, then spread evenly over the Oreo crust.
- Freeze for at least 1-2 hours until firm.
- Warm hot fudge sauce slightly, then spread over the ice cream layer.
- Return to freezer for another 1-2 hours.
- Spread whipped cream evenly over the top and freeze for an additional hour.
- Garnish with crushed Oreos before serving.
- Let sit at room temperature for 10-15 minutes before slicing.
Notes
For a twist, try using different ice cream flavors or adding a peanut butter swirl to the fudge layer.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 30g
- Sodium: 200mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
Keywords: oreo ice cream cake, no-bake dessert, summer dessert, easy ice cream cake