Description
Indulge in this rich and creamy Oreo Ice Cream Cake, a no-bake delight that’s perfect for hot summer days or any occasion that calls for an effortless yet show-stopping dessert. This decadent treat layers a buttery Oreo crust, velvety cookies and cream ice cream, luscious fudge sauce, and fluffy whipped topping for a heavenly combination of textures and flavors. Best of all, it requires just a few simple ingredients and minimal prep time—making it the ultimate stress-free dessert!
Ingredients
Scale
- 36 Oreo cookies, crushed (reserve ½ cup for topping)
- ¼ cup unsalted butter, melted
- ½ gallon (8 cups) cookies and cream ice cream, softened
- 16 oz jar hot fudge sauce, slightly warmed
- 8 oz whipped topping (such as Cool Whip), thawed
Instructions
- Prepare the Crust: In a mixing bowl, combine the crushed Oreos (reserving ½ cup for topping) with melted butter. Stir until the mixture resembles wet sand. Press firmly into a greased 9×13-inch pan to form an even crust.
- Layer the Ice Cream: Spread the softened cookies and cream ice cream over the crust, smoothing it out with a spatula. Place in the freezer for at least 2 hours until firm.
- Add the Fudge Layer: Drizzle the warmed hot fudge sauce evenly over the ice cream layer. Return to the freezer for 1 hour to allow it to set.
- Top with Whipped Cream: Gently spread the thawed whipped topping over the fudge layer. Sprinkle the reserved crushed Oreos on top for added crunch.
- Final Freeze: Freeze for an additional 2 hours or until fully set. Before serving, let the cake sit at room temperature for 10-15 minutes to soften slightly for easy slicing.
- Serve & Enjoy: Cut into squares and serve chilled for a deliciously refreshing treat!
Notes
- Crust Customization: Want a thicker crust? Simply add more crushed Oreos and a little extra butter.
- Flavor Twists: Swap cookies and cream ice cream for vanilla, chocolate, or even peanut butter ice cream for a fun twist.
- Extra Crunch: Add chopped nuts, toffee bits, or mini chocolate chips between layers for added texture.
- Homemade Fudge Sauce: If you prefer homemade, melt 1 cup of chocolate chips with ½ cup heavy cream over low heat, stirring until smooth.
- Make-Ahead: This cake stores well in the freezer for up to a week—just cover it tightly with plastic wrap to prevent freezer burn.
- Prep Time: 10 minutes
- 5 hours (freezing):
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 680 kcal
- Sugar: 65g
- Sodium: 340mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 80g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 115mg
Keywords: Oreo ice cream cake, no-bake dessert, summer treats, easy ice cream cake, cookies and cream dessert, chocolate fudge cake