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Oreo Ice Cream Cake
This frozen cake is loaded with cookies ‘n cream ice cream, gooey hot fudge and Oreo cookies. With only 3 ingredients you can make this delicious treat for any celebration!
Prep Time
6 hrs 15 mins
Servings: 12
Course:
Dessert , Snacks , Cake , Others
Cuisine:
American , International
Ingredients
Oreo Ice Cream Cake:
- 1 package (1-pound) Double Stuffed Oreo cookies
- 1 jar (12.8 ounces) hot fudge (I like the Hershey's brand)
- 2 containers (1.5 quarts, each) Cookies n' Cream Ice Cream
Optional Toppings:
- Whipped Cream
- chocolate sauce
- caramel
- chopped nuts
Instructions
- Place all of the Oreo cookies in a large ziplock bag OR food processor. Crush Oreos to a chunky to fine crumb. Reserve 1/2 cup for the topping.
- Place remaining crushed Oreos in a bowl. Heat the jar of fudge according to directions then pour the warm fudge all over the crushed Oreos in the bowl. Gently mix to combine then pour into the bottom of a 9x13-inch baking dish. Spread out evenly. Cover and place in freezer for one hour to set.
- Meanwhile, place the two containers of ice cream out on the counter for 30 minutes to soften. Spread the softened ice cream evenly all over the cookie crust. Top ice cream evenly with the reserved 1/2 cup of crushed Oreos. Cover pan again and place back in the freezer to set for at least 6 hours or overnight before serving.
- Cut frozen ice cream cake into 12 squares and serve with desired toppings. (The Oreo crust will get hard as it freezes, so I like to use a sharp knife to cut it with.) Store any leftovers covered in the freezer. If covered well, leftovers should stay good in the freezer for up to 2 weeks.
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