Oreo Ice Cream Cake

5 from 6 votes

This quick and easy Oreo ice cream cake is the ultimate dessert! This homemade dessert features layers of crushed Oreos, ice cream, hot fudge and whipped cream. It has a distinct cookies and cream flavor. Perfect for any occasion!

Prep Time20

Freezing Time2 30

Total Time2 50

Course: Dessert

Cuisine: American

Keyword: no bake, no bake dessert, Oreo ice cream

Servings: bars

Author: Addison LaBonte

Ingredients

19 ounces Oreo cookies
6 tablespoons unsalted butter melted
½ gallon cookies and cream ice cream softened
15 ounces hot fudge sauce or homemade hot fudge!
8 ounces whipped cream room temperature
Oreos crushed for optional garnish

US Customary - Metric

Instructions

First, line a 9 inch by 13 inch pan with parchment paper. Set aside.
Add Oreos to a food processor. Process until crumbly. Alternatively you can place them in a plastic baggie and crush them with a rolling pin!
Pour in the melted butter. Pulse to combine.
Press this mixture into an even layer in the parchment lined pan.
Scoop the ice cream onto the Oreo crust. Use a spatula to smooth into an even layer. Place plastic wrap over the pan. Freeze for 1 hour.
Remove pan from freezer. Pour the hot fudge sauce on top. Swirl together. I recommend microwaving hot fudge for 15 to 20 seconds to make it easier to pour and swirl.
Cover the pan and freeze for 1 hour.
Remove pan from freezer. Gently spread whipped topping over the cake into one even layer. Garnish with some chopped Oreos or chocolate chips if desired. Return pan to freezer for 30 minutes.
Finally, remove from freezer. After a few minutes, cut into squares and serve.

Notes

Use any type of ice cream! Dairy free works well too.
Use softened ice cream. It is much easier to spread into an even layer.
Be sure to freeze each layer in between adding the next layer on top.
Use a sharp knife to cut into the ice cream cake. It is very cold.
Store in the freezer covered for up to 1 month.

Nutrition