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Oreo Ice Cream Cake

Oreo Ice Cream Cake
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This no-bake Oreo Ice Cream Cake is the ultimate dessert for any occasion! With layers of crunchy Oreo crust, creamy cookies-and-cream ice cream, rich hot fudge, and fluffy whipped topping, it’s a crowd-pleaser that’s easy to prepare. Perfect for summer parties or when you want a show-stopping dessert without turning on the oven.

Ingredients

Scale
  • 1 package Oreos, crushed (reserve ½ cup for garnish)
  • ¼ cup butter, melted
  • ½ gallon cookies-and-cream ice cream, softened
  • 16 oz jar hot fudge sauce, warmed
  • 8 oz carton whipped topping, thawed

Instructions

  1. Prepare the Crust:
    Crush the Oreos into fine crumbs (reserving ½ cup for garnish). Mix with melted butter until evenly combined. Press the mixture firmly into a greased 9×13-inch pan to form an even crust. Freeze for 15 minutes until set.
  2. Add Ice Cream Layer:
    Spread softened cookies-and-cream ice cream evenly over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap or foil and freeze for 2 hours until firm.
  3. Drizzle Hot Fudge:
    Warm the hot fudge sauce until pourable but not too hot. Drizzle generously over the frozen ice cream layer, spreading it evenly if needed. Freeze for another hour.
  4. Top with Whipped Topping:
    Spread the thawed whipped topping evenly over the fudge layer. Sprinkle reserved Oreo crumbs on top as garnish. Cover and freeze for at least 2 more hours or overnight.
  5. Serve and Enjoy:
    Before serving, let the cake sit at room temperature for about 15 minutes to soften slightly. Slice using a knife dipped in hot water (wiping clean between cuts) and serve immediately.

Notes

Serving Suggestions:

  • Serve on chilled plates to slow melting. Garnish slices with extra whipped topping or whole Oreos for an elegant touch.

Tips & Tricks:

  • Crust: Use a measuring cup to press the crust evenly into the pan for a smooth base.
  • Ice Cream: Let the ice cream soften just enough to spread easily—don’t let it melt completely.
  • Fudge Sauce: Avoid overheating; warm just enough to drizzle smoothly without melting the ice cream layer underneath.

Storage & Reheating:

  • Store leftovers tightly covered in the freezer for up to one week.
  • To serve again, let sit at room temperature for 10–15 minutes before slicing—no reheating needed!

Find it online: https://icecreamin.com/oreo-ice-cream-cake/