Cookies and Cream Ice Cream Cake
User Reviews
5
Cookies and Cream Ice Cream Cake
Description
The dessert begins with a base made by combining coarsely crushed Oreos and melted butter pressed into a baking dish. Softened cookies and cream ice cream spreads evenly over the base, then the pan is frozen to set it. A warm hot fudge sauce layer is poured over and frozen again. The top finishes with whipped cream spread over the frozen layers and a sprinkle of reserved crushed Oreos for added texture and chocolate flavor. The freezing steps solidify each layer, ensuring a firm, sliceable cake.
This ice cream cake is a rich, cold treat blending crunchy cookie bits with creamy ice cream and smooth fudge, accented by light whipped cream. Its no-bake assembly makes it convenient for gathering and celebrations. The combination of textures from crunchy crust to smooth whipped cream enhances enjoyment.
Remaining cake should be stored covered in the freezer for up to one month to preserve freshness. Layer freezing between additions helps achieve clean layers for a polished final presentation.
Ingredients
- 1 package Oreo cookies 13 ounces
- 4 Tablespoons butter (melted)
- 1/2 Gallon Ice cream cookies and cream flavor
- 1 jar hot fudge sauce (approximately 12 ounces)
- 8 ounces Whipped Cream (room temperature)
Instructions
- Line a 9X13 baking pan with parchment paper. Set aside.
- Set the ½ gallon of ice cream on the counter to soften.
- Place the Oreos in a gallon size freezer bag and pound them with a mallet or a rolling pin to coarsely crush them.
- Place the crushed Oreos into a mixing bowl. Reserve approximately ½ cup of the crushed Oreos for the topping.
- Add the melted butter to the mixing bowl and stir to combine.
- Press this mixture into the bottom of the prepared 9X13 baking dish.
- Carefully spoon the ice cream onto the Oreo crush and spread it out as evenly as possible into the pan with a spatula.
- Place the baking dish into the freezer for 1-2 hours until firm.
- Warm the hot fudge sauce so that it’s easily pourable and pour the hot fudge sauce on top of the ice cream layer in the pan. Place back in the freezer for 1 hour.
- Remove the pan from the freezer and spread the whipped cream topping on top and sprinkle the remaining crushed Oreos over the whipped cream.
- Freeze for at least 30 minutes or until ready to serve.
- When ready to serve, let the cake sit at room temperature for a few minutes to soften some and then it’s ready to slice, serve and enjoy!
Notes
- Keep leftover ice cream cake covered and frozen for up to one month to maintain quality.
- Freeze each layer thoroughly before adding the next to ensure clean, distinct layers in the finished cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 584 kcal
% Daily Value*
| Calories | 584kcal | 29% |
| Carbohydrates | 66g | 22% |
| Protein | 8g | 16% |
| Fat | 33g | 51% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 94mg | 31% |
| Sodium | 304mg | 13% |
| Potassium | 431mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 50g | 100% |
| Vitamin A | 911IU | 18% |
| Vitamin C | 1mg | 1% |
| Calcium | 230mg | 23% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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