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Oreo Ice Cream Cake

Oreo Ice Cream Cake: Your No-Bake Sweet Escape

Oreo Ice Cream Cake is a delightful no-bake dessert featuring a crunchy crust, creamy ice cream, and rich fudge, perfect for summer gatherings.
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Prep Time 15 minutes
Freezing Time 2 hours
Total Time 2 hours 15 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 3 cups crushed Oreo cookies can substitute with any chocolate sandwich cookies
  • 1/2 cup melted butter or margarine as a non-dairy option
For the Ice Cream Layers
  • 4 cups softened vanilla ice cream can substitute with chocolate or any preferred flavor
  • 1 cup hot fudge ice cream topping or caramel or other dessert sauces
For the Whipped Topping
  • 2 cups thawed whipped topping or freshly whipped cream for a homemade touch

Equipment

  • Mixing Bowl
  • Spatula
  • 13x9-inch dish
  • Microwave

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 3 cups of crushed Oreo cookies and ½ cup of melted butter. Stir until fully coated. Press into a greased 13x9-inch dish and freeze for 10 minutes.
  2. Spread 4 cups of softened vanilla ice cream evenly over the chilled Oreo crust. Return to the freezer for at least 30 minutes.
  3. Warm 1 cup of hot fudge topping in the microwave for 15-20 seconds until pourable. Drizzle over the ice cream layer and freeze for another 30 minutes.
  4. Spread 2 cups of thawed whipped topping over the fudge layer and sprinkle with remaining crushed Oreo cookies. Cover with plastic wrap and freeze for at least 2 hours.
  5. Let the Oreo Ice Cream Cake sit out for about 10 minutes before slicing into squares. Serve immediately.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 30mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 4IUVitamin C: 1mgCalcium: 8mgIron: 4mg

Notes

Keep ingredients cold while assembling to ensure clean layers and presentation. This dessert can be made up to a week in advance, tightly wrapped in plastic wrap to maintain quality.

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