Oreo Ice Cream Cake
A no-bake dessert combining creamy ice cream, crushed Oreos, and hot fudge for a delightful treat.
Ingredients
Cake Crust
- 39 cookies 39 Oreo cookies (crushed) For the crust
- 4 tablespoons 4 tablespoons unsalted butter (melted) Melted
Filling and Topping
- 1.75 quarts 1.75 quarts Cookies 'n Cream ice cream (softened) Enough to spread easily
- 24 oz 24 oz jar of hot fudge (warm) For drizzling
- 8 oz 8 oz whipped topping (thawed) For topping
Instructions
Preparation
- In a medium-size bowl, combine all but 2/3 cup of crushed Oreos. Stir in the melted butter until the mixture resembles damp sand.
- Transfer this Oreo and butter mixture into a 13x9” casserole dish, pressing it firmly into the base of the pan to form a crust.
- Spread the softened Cookies 'n Cream ice cream evenly over the crust, smoothing it out with a spatula.
- Freeze for 2-3 hours, allowing the ice cream to firm up.
- After freezing, remove from the freezer and gently drizzle the warm hot fudge over the surface of the ice cream.
- Return the cake to the freezer for an additional 1 hour to set.
- Once set, spread the thawed whipped topping over the fudge layer, smoothing it into an even layer.
- Finally, sprinkle the remaining crushed Oreos over the top for a delightful finish.
- Freeze for an additional 3-4 hours or overnight for the best results.
- When ready to serve, slice into squares and enjoy!
Notes
Store leftovers in an airtight container in the freezer for up to 1 month. For fresh keeping, it can stay in the refrigerator for up to 5 days.