Oreo Ice Cream Cake Recipe: A Decadent and Delicious Dessert, If you’re a fan of Oreos and ice cream, then this Oreo Ice Cream Cake Recipe is the perfect dessert for you. Made with layers of Oreo cookies, vanilla ice cream, and hot fudge sauce, this cake is rich, indulgent, and sure to satisfy your sweet tooth. Plus, it’s easy to make and can be customized with your favorite flavors and toppings.
These cookies are easy to make and perfect for any occasion. They’re great for holiday parties, as a snack for a movie night, or simply as a dessert after dinner. With their soft and chewy texture and rich chocolate flavor, vegan hot chocolate cookies are sure to become a new favorite for vegans and non-vegans alike. So why not try baking a batch today and see for yourself just how delicious they can be?
How to make Oreo Ice Cream Cake
Prep Time : 20 mins
Cook Time : 4 hrs
Total Time : 4 hrs 20 mins
Yield : 16 servings
Ingredients
- 36 oreos, use a 19.1 oz family size package, which has 48 cookies so you’ll have extra for the topping
- 1 stick unsalted butter, melted, 1/2 cup
- ½ gallon cookies and cream ice cream
- 1 jar hot fudge sauce, 12-14 oz
- 8 oz cool whip, additional container needed for the oreo whipped cream
Instructions
Oreo Crust
1. In a blender or food processor, blend 36 oreo cookies (blend the whole cookie – the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an ungreased 9×13 inch pan. Use the bottom of a cup to press the oreos into an even layer.
Ice Cream Layer
1. Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour.
Hot Fudge
1. Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.
Whipped Topping
1. Spread the cool whip evenly over the hot fudge layer. Top with a few extra crushed oreos. Cover and return to the freezer for 3-4 hours or overnight.
Serve
1. To serve, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Use a hot, sharp knife to cut the cake into slices.
2. Return leftovers to the freezer.
