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–+ servings
Delicious Oreo cookie ice cream cake decorated with Oreo crumbs

Oreo Cookie Ice Cream Cake

A delightful and simple layered dessert of Oreo crust, cookies and cream ice cream, and hot fudge, perfect for family gatherings and celebrations.
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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Course Dessert, Sweet Treat
Cuisine American
Servings 12 slices
Calories 350 kcal

Ingredients
  

For the crust

  • 24 pieces Oreos (crushed)
  • 4 tablespoons unsalted butter (melted) Use fresh butter for best flavor.

For the filling

  • 1.5 quarts cookies and cream ice cream Also known as 'half gallon'.
  • 10 ounces hot fudge About 1 cup; store-bought is fine.

For the whipped cream topping

  • 0.5 cup heavy cream
  • 0.5 tablespoon powdered sugar
  • 0.5 teaspoon vanilla extract
  • 8 pieces Oreos (coarsely chopped) For topping.

Instructions
 

Crust Preparation

  • Line a 9-inch springform pan or a loaf pan with parchment.
  • Crush 24 Oreos in a bag with a rolling pin or pulse in a food processor.
  • Pour crumbs into a bowl and stir in melted butter until it looks like wet sand.
  • Press the crumbs firmly into the bottom of the pan, ensuring an even edge and a firm pack.

Filling Assembly

  • Let the cookies and cream ice cream sit at room temperature for 5 to 10 minutes to soften enough to spread.
  • Spoon half the ice cream over the crust and spread gently with an offset spatula.
  • Drizzle half the hot fudge on top, using the back of a spoon in a swirling motion.
  • Layer the remaining ice cream and smooth again, leaving a small mound in the center for the fudge to rest on.

Topping and Freezing

  • Warm the hot fudge slightly for easy pouring. Pour over that small mound in the center and let it run to the edges.
  • Whip the heavy cream with powdered sugar and vanilla until soft peaks form; dollop or pipe this around the edge.
  • Sprinkle the 8 coarsely chopped Oreos on top for a rustic finish.
  • Freeze the cake for at least 4 hours, preferably overnight, until fully set.

Serving

  • Let the cake sit on the counter for 5 to 10 minutes before slicing to ensure clean cuts.
  • Serve slices with an extra spoonful of whipped cream or a small scoop of cookies and cream ice cream.
  • For added indulgence, children may enjoy it with sprinkles or a few extra broken cookie pieces.

Notes

Store the cake in the coldest part of the freezer, wrapped tightly to prevent freezer burn. It keeps well for up to two weeks, though the freshest slices are best eaten within the first few days.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 5gFat: 20gSaturated Fat: 10gSodium: 200mgFiber: 2gSugar: 20g
Keyword Family Recipe, Ice Cream Cake, Layered Dessert, no-bake dessert, Oreo Cake
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