Description
This Oreo Ice Cream Cake is a decadent and easy-to-make dessert that layers cookies & cream ice cream with a buttery Oreo crust, whole Oreos, rich hot fudge, and fluffy whipped topping. Perfect for celebrations or any time you crave an indulgent frozen treat.
Ingredients
Scale
Ice Cream Layer
- 3 Quarts Cookies & Cream Ice Cream
Crust
- 2 Cups Crushed Oreos (reserve 2 tablespoons for topping)
- 1.2 Cups Melted Butter
Additional Ingredients
- 20-24 Whole Oreos
- 1 Jar Hot Fudge Sauce (11.75 Ounce)
- 8 Ounces Whipped Topping
- 1 9×9 Baking Dish
Instructions
- Soften Ice Cream: Allow the 3 quarts of cookies & cream ice cream to soften at room temperature for about 15 minutes to make it easier to spread.
- Make Oreo Crust: In a medium mixing bowl, combine 2 cups of crushed Oreos with 1.2 cups melted butter. Stir well using a rubber spatula until the crumbs are evenly coated. Press the mixture firmly into the bottom of the 9×9 baking dish to form the crust.
- First Ice Cream Layer: Spoon 1.5 quarts of softened ice cream over the Oreo crust and spread evenly with a spatula.
- Add Whole Oreos: Arrange 20-24 whole Oreos on top of the first ice cream layer, gently pressing them into the ice cream. Break some Oreos in half if needed to fit.
- Second Ice Cream Layer: Spread the remaining 1.5 quarts of softened ice cream evenly over the whole Oreos, covering them completely.
- Freeze to Set: Place the baking dish in the freezer for 1 to 2 hours to allow the ice cream layers to refreeze firmly.
- Warm Hot Fudge: Just before removing the cake from the freezer, warm the jar of hot fudge sauce in the microwave at 15-second intervals, about 30 to 45 seconds total, until warm and pourable.
- Apply Hot Fudge: Evenly spread the warmed hot fudge sauce over the top ice cream layer. Return the cake to the freezer immediately.
- Freeze Completely: Freeze the cake for at least 3 hours or up to 24 hours to ensure it is fully frozen and set.
- Add Whipped Topping: Once frozen solid, spread or pipe 8 ounces of whipped topping on top of the cake. Decorate with the reserved 2 tablespoons of crushed Oreos.
- Serve or Store: Serve the Oreo Ice Cream Cake immediately or return it to the freezer until ready to serve. Enjoy!
Notes
- Allowing the ice cream to soften before assembling makes it easier to spread smoothly.
- Crushing Oreos finely helps the crust hold together better.
- Use a spatula dipped in warm water for smoother spreading of the ice cream and toppings.
- Warm the fudge just until pourable; overheating may make it too thin.
- For best texture, serve the cake within 24 hours of assembling.
- You can substitute whipped topping with homemade whipped cream if desired.
