Description
This decadent Oreo ice cream cake is the ultimate summer dessert, combining a crunchy cookie crust with velvety layers of Oreo ice cream. It is a family-friendly, crowd-pleasing treat that utilizes store-bought components to save time without sacrificing quality. Perfect for warm afternoons or celebrations, this reliable recipe ensures a firm, easy-to-slice dessert that every home baker can master. Its balanced texture and rich flavors make it a staple in any rotation for busy weeknights or festive gatherings.
Ingredients
36 Oreo cookies
1/2 cup unsalted butter, melted and slightly cooled
1.75 quarts Oreo ice cream, softened
1/2 cup hot fudge sauce, slightly warmed
1 cup whipping cream, cold
2 tablespoons powdered sugar, sifted
Instructions
Grease a 9×13 inch pan lightly with cooking spray.
Crush 36 Oreo cookies in a large freezer bag using a rolling pin until they form coarse crumbs.
Combine the crumbs with melted butter in a medium bowl until the texture resembles wet sand.
Press the mixture into the pan bottom, taking care not to pack it too tightly.
Freeze the crust for 10 minutes to firm it up.
Stir the softened Oreo ice cream in a large bowl to ensure a smooth, spreadable consistency.
Spoon the ice cream over the prepared crust and spread it evenly using an offset spatula.
Freeze the cake for 1 hour to harden the ice cream layer.
Top with warmed hot fudge sauce, whipped cream, and extra cookie crumbles as desired.
Freeze for at least 8 hours until completely set.
Notes
Ensure ice cream is softened just enough to spread to prevent the crust from breaking. Keep the whipping cream chilled until the moment of use for the best volume. Store in the freezer for up to one week.
- Prep Time: 20
- Category: Baking
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 280mg
- Fat: 22g
- Saturated Fat: 12g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg