5 Ingredient Oreo Ice Cream Cake
This 5-Ingredient Oreo Ice Cream Cake is a no-bake dessert that combines layers of crunchy Oreo crust, creamy cookies and cream ice cream, rich hot fudge, and fluffy whipped topping. Perfect for celebrations or casual indulgence, this cake is as easy to make as it is delicious!
- Prep Time: 20 minutes
- Cook Time: None
- Total Time: 6 hours 20 minutes (including freezing)
- Yield: 12–15 slices 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 36 Oreos (19.1 oz family-size package; reserve extras for topping)
- 1 stick unsalted butter (½ cup), melted
- ½ gallon cookies and cream ice cream, softened slightly
- 1 jar hot fudge sauce (12–14 oz), warmed slightly
- 8 oz Cool Whip, thawed
Instructions
Crush 36 Oreos into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin. Mix crumbs with melted butter until evenly combined and press firmly into the bottom of a 9×13-inch pan using the back of a spoon or the bottom of a glass.
Spread softened cookies and cream ice cream evenly over the crust using a sturdy spatula. Cover tightly with plastic wrap or foil and freeze for 1 hour until firm.
Warm the hot fudge sauce in the microwave for 15–20 seconds until pourable but not hot. Spread evenly over the frozen ice cream layer. Cover and return to the freezer for another hour.
Spread thawed Cool Whip over the fudge layer in an even layer. Garnish with crushed Oreos for texture and decoration. Cover again and freeze for at least 3–4 hours or overnight.
Remove from the freezer and let sit at room temperature for 5–10 minutes to soften slightly. Use a sharp knife dipped in hot water to cut clean slices. Serve immediately and enjoy!
Notes
Serving Suggestions
- Serve chilled on its own or pair with fresh berries for a refreshing contrast.
- Drizzle caramel or chocolate syrup over slices for extra indulgence.
Tips & Tricks
- Soften ice cream just enough to spread easily but avoid letting it melt completely.
- Use parchment paper to line the pan for easier removal of slices.
Storage & Reheating
- Store leftovers tightly wrapped in plastic wrap in the freezer for up to one week. For longer storage, use an airtight container to prevent freezer burn.
- To serve again, let the cake sit at room temperature for about 10 minutes before slicing.
Find it online: https://icecreamin.com/5-ingredient-oreo-ice-cream-cake/