Oreo Ice Cream Cake Recipe
We are crazy about Oreo cookies, and this Oreo Ice Cream Cake Recipe is out of this world! Skip the expensive store-bought ice cream cakes and make this easy and delicious Oreo Ice Cream Cake.
Servings: 16
Calories: 438kcal
Cost: $5.77, $0.48 per serving.
Ingredients
- 1 package Oreos (13 ounces)
- 4 Tablespoons Butter (melted)
- 1/2 gallon Cookies and Cream Ice Cream (softened)
- 1 jar Hot Fudge Sauce (approximately 12 ounces)
- 8 ounces Whipped Cream (room temperature)
Instructions
- Line a 9x13 baking pan with parchment paper. Set aside.
- Set 1/2 gallon cookies and cream ice cream out to soften.
- Place 13 ounces Oreo cookies in a gallon-size freezer bag and crush them with a rolling pin or mallet until coarsely crumbled.
- Place crushed Oreos into a mixing bowl, reserving about 1/2 cup for topping.
- Add 4 tablespoons melted butter to the crushed Oreos and stir until combined.
- Press the Oreo mixture into the bottom of the prepared 9x13 baking dish.
- Spoon 1/2 gallon softened cookies and cream ice cream over the crust and spread evenly.
- Freeze for 1–2 hours until firm.
- Warm 12 ounces hot fudge sauce until pourable, then spread evenly over the ice cream layer. Freeze for 1 hour.
- Spread 8 ounces whipped topping over the fudge layer.
- Sprinkle reserved crushed Oreos over the top.
- Freeze at least 30 minutes before serving.
- Let sit at room temperature a few minutes before slicing, then serve.
Notes
Store any leftover cake, covered, in the freezer for up to 1 month.
Make sure to freeze each layer of the cake to ensure that they are able to layer on top of each other.
Nutrition
Calories: 438kcal | Carbohydrates: 50g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 70mg | Sodium: 228mg | Potassium: 324mg | Fiber: 2g | Sugar: 38g | Vitamin A: 683IU | Vitamin C: 1mg | Calcium: 173mg | Iron: 4mg
