Oreo Ice Cream Cake

A homemade Oreo ice cream cake is a decadent treat that combines the crunch of Oreos, the creamy richness of ice cream, and the sweetness of chocolate. It’s a no-bake dessert that’s perfect for any occasion. This easy ice cream cake is so much better than a store-bought ice cream cake. It’s a fun and refreshing treat that’s perfect for summer.

Author: It is a Keeper

Meal Type: Peanuts Free

Cuisine: American

Difficulty: EASY

Prep. Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Servings: 12 slices

Calories: 745 kcal per serving

Ingredients

36 - Oreo cookies
7 tablespoons - Unsalted butter
1 ½ quarts - Oreo ice cream
12 ounces - Hot fudge sauce
8 ounces - Cool whip
Oreos

Instructions

Prepare a baking dish with parchment paper. Remove the Oreo ice cream from the freezer to soften.
In a mixing bowl, add in the blended Oreo crumbs and melted butter. Mix together until combined and a thick and crumbly dough forms.
Transfer this into the prepared pan and press the Oreo crust into the bottom of the pan, spreading evenly within the dish.
Pour the softened Oreo ice cream on top of the crust and spread into an even layer in the baking dish. Place in the freezer for 30 minutes.
Take the cool whip out of the freezer to thaw.
After the Oreo ice cream dish has slightly chilled, top the ice cream with a layer of the hot fudge sauce. Spreading all over the ice cream and creating an even layer.
Take the thawed cool whip, and place on top of the fudge sauce layer. Spread evenly to finish the final layer of the Oreo ice cream cake.
For garnish, take some more Oreos and break them apart, sprinkling on top of the cool whip.
Place this Oreo ice cream cake back in the freezer for at least 8 hours or overnight to harden completely.
Remove from the freezer, cut and serve when ready to enjoy!

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