Oreo Ice Cream Cake Recipe
Introduction
This Oreo Ice Cream Cake is a delightful no-bake dessert that combines crunchy Oreo cookies with creamy ice cream sandwiches and rich hot fudge. It’s easy to assemble and perfect for cooling off on a warm day or impressing guests with minimal effort.
Ingredients
- 24 Oreos (about 2 rows)
- 1/4 cup butter (melted)
- 24 ice cream sandwiches (2 boxes)
- 8–12 ounce container Hershey’s hot fudge (warmed slightly)
- 8 ounces Cool Whip (or homemade whipped cream, slightly softened)
- Oreo crumbs for topping
Instructions
- Step 1: Crush the Oreos in a food processor or blender until fine crumbs form. Mix the crumbs with the melted butter, then press the mixture firmly into the bottom of a 9×13-inch pan to form the crust.
- Step 2: Arrange the ice cream sandwiches in the pan in two layers, stacking them on top of each other. If you prefer, you can use just one row. Drizzle the warmed hot fudge between the two layers to help hold them together.
- Step 3: Spread the softened Cool Whip evenly over the top layer of ice cream sandwiches. Sprinkle Oreo crumbs generously over the whipped topping.
- Step 4: Cover the pan and store the cake in the freezer until firm and ready to serve, usually a few hours or overnight.
Tips & Variations
- For an extra fudge layer, warm and drizzle more hot fudge over the whipped topping before adding Oreo crumbs.
- You can substitute the ice cream sandwiches with your favorite ice cream, softened slightly, layered between Oreo crusts.
- Use homemade whipped cream for a fresher, less sweet topping.
- Let the cake sit at room temperature for 5 minutes before slicing for easier cutting.
Storage
Store the Oreo Ice Cream Cake covered in the freezer for up to one week. To reheat slightly, let it sit at room temperature for a few minutes before slicing and serving. Avoid refreezing once thawed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, this cake is perfect for making a day or two ahead. Just keep it tightly covered in the freezer until ready to serve.
What if I don’t have a food processor to crush the Oreos?
You can place the Oreos in a sealed plastic bag and crush them with a rolling pin until they become fine crumbs.
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Oreo Ice Cream Cake Recipe
- Total Time: 4 hours 15 minutes (includes freezing)
- Yield: 12 servings 1x
Description
This no-bake Oreo Ice Cream Cake is a delicious and easy dessert perfect for any occasion. With a buttery Oreo crust, layers of creamy ice cream sandwiches, a rich hot fudge middle, and a fluffy whipped topping crowned with Oreo crumbs, it’s a cool treat that satisfies chocolate and ice cream lovers alike.
Ingredients
Crust
- 24 Oreos (about 2 rows)
- 1/4 cup butter (melted)
Ice Cream Layers
- 24 ice cream sandwiches (2 boxes)
- 8–12 ounce container Hershey’s hot fudge (warmed slightly)
Topping
- 8 ounces cool whip or homemade whipped cream (slightly softened)
- Oreo crumbs for topping
Instructions
- Prepare the crust: Crush the Oreos finely using a food processor or blender. Mix in the melted butter until well combined. Press this mixture firmly and evenly into the bottom of a 9×13 inch pan to form a solid crust base.
- Layer the ice cream sandwiches: Arrange the ice cream sandwiches directly on top of the Oreo crust in the pan, forming two layers. If preferred, you can use just a single row instead of two layers. Pour the warmed hot fudge in between these two layers, allowing it to act as a delicious binding agent.
- Add the whipped topping: Evenly spread the slightly softened cool whip or homemade whipped cream over the top ice cream layer, smoothing it out to cover completely. Sprinkle extra Oreo crumbs over the whipped topping for texture and garnish.
- Freeze until firm: Place the assembled cake in the freezer and chill until fully firm and set, typically at least 4 hours or preferably overnight, before slicing and serving.
Notes
- Use slightly softened ice cream sandwiches for easier layering.
- Warm the hot fudge just enough to pour smoothly, but don’t overheat to avoid melting the ice cream.
- For a homemade whipped cream alternative, whip heavy cream with a little sugar until soft peaks form.
- Store leftovers in the freezer tightly covered to prevent freezer burn.
- Let the cake sit at room temperature for 5-10 minutes before serving for easier slicing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: Oreo ice cream cake, no-bake dessert, Oreo dessert, ice cream sandwich cake, easy summer dessert
