Oreo Ice Cream Cake
A creamy, dreamy dessert featuring layers of Oreo cookies and cookies and cream ice cream, topped with hot fudge and whipped cream.
Equipment
- 9x13 inch Pan
- Food Processor
- Spatula
Ingredients
- 19 oz. Oreo cookies
- 6 Tbsp. unsalted butter melted
- 1/2 gallon cookies and cream ice cream softened
- 15 oz. hot fudge sauce
- 8 oz. whipped cream room temperature
- Crushed Oreos for optional garnish
Instructions
- Line a 9x13 inch pan with parchment paper for easy removal.
- Crush Oreo cookies using a food processor or by smashing them in a plastic bag until fine crumbs form.
- Pour melted butter over the crushed Oreos and mix until combined. Press the mixture firmly into the bottom of the prepared pan to form a crust.
- Scoop softened cookies and cream ice cream onto the Oreo crust and smooth it into an even layer. Cover with plastic wrap and freeze for 1 hour.
- Remove from the freezer and drizzle hot fudge sauce over the ice cream. Swirl gently with a knife or spatula. Return to the freezer for another hour.
- Spread whipped cream over the fudge layer, garnishing with crushed Oreos or chocolate chips if desired. Freeze for an additional 30 minutes.
- When ready to serve, let the cake thaw for a few minutes before cutting into squares.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers tightly wrapped in plastic wrap or in an airtight container in the freezer for up to 2 weeks.