Oreo Ice Cream Cake
User Reviews
5
Oreo Ice Cream Cake
Description
Oreo Ice Cream Cake starts with an Oreo crust made by crushing Oreo cookies and mixing with melted butter, pressed firmly into a loaf pan. Softened vanilla ice cream is spread over the crust, followed by a drizzle of fudge sauce and more crushed Oreos, then the layers repeat. The top is finished with whipped topping and additional crushed Oreos for texture. The cake is frozen until solid to allow slicing.
The flavors combine to offer cold, creamy ice cream balanced by crunchy chocolate cookie bits and rich chocolate fudge. This no-bake dessert is assembled in layers that freeze to a firm but scoopable cake. The ice cream can be any preferred flavor, making this versatile for different tastes.
This cake is served sliced, ideal for dessert after a meal or as a treat on warm days. Its rich chocolate and creamy layers make it a satisfying sweet dish. An offset spatula helps spread the ice cream evenly.
It is important to let the ice cream soften slightly before assembly for ease of spreading. Homemade fudge sauce can be used or store-bought for convenience. The pan is lined with parchment to ease removal, and dipping the pan in hot water briefly helps release the cake cleanly.
Ingredients
- 33 Oreo cookies (13.29oz package)
- 6 tablespoons butter melted
- 3 cups vanilla ice cream softened (or your favorite flavor)
- 8 ounces whipped topping such as Cool Whip, or as needded
- 2 cups fudge sauce or store bought hot fudge sauce
Instructions
- If making homemade fudge sauce, prepare the sauce according to the recipe directions and cool to room temperature.
- Line a 9x5-inch loaf pan with parchment paper, leaving some parchment overhanging the sides.
- Remove the ice cream from the freezer to soften about 10 minutes before assembling the cake.
- Add the Oreos to a freezer bag (including the cream center) and crush with a rolling pin until they're the size of small peas. Alternatively, you can pulse them a few times in a food processor.
- In a medium bowl, combine the crushed Oreos and melted butter.
- Add 1½ cups of the Oreo mixture into the loaf pan and press to create a crust.
- Spread half of the ice cream over the Oreo base. Drizzle ¾ cup of fudge sauce over the ice cream layer and sprinkle with ⅔ cup of the crushed Oreo mixture. Repeat layers once more.
- Top with Cool Whip & remaining Oreo crumbs. Freeze 4 hours or overnight.
- To remove the cake, dip the pan in hot water for 5 seconds and lift the cake out using the parchment paper. Slice and serve with the remaining fudge sauce.
Notes
- Any flavor of softened ice cream can be used to customize the cake.
- An offset spatula helps spread softened ice cream smoothly during assembly.
- Dipping the pan in hot water before unmolding makes removal easier.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 491 kcal
% Daily Value*
| Calories | 491 | 25% |
| Carbohydrates | 68g | 23% |
| Protein | 6g | 12% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 30mg | 10% |
| Sodium | 388mg | 16% |
| Potassium | 308mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 43g | 86% |
| Vitamin A | 330IU | 7% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 89mg | 9% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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