5 from 22 votes
Oreo Ice Cream Cake
This Oreo Ice Cream Cake layers crushed Oreo cookies combined with melted butter to form a crust, vanilla ice cream, hot fudge sauce, and whipped topping. The assembled loaf pan cake is frozen until firm. The combination results in a creamy, crunchy textured dessert combining the classic chocolate cookie flavor of Oreos with cold ice cream and rich fudge sauce.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
4 hrs
Total Time
4 hrs 20 mins
Servings:
12
servings
Calories:
491 kcal
Course:
Dessert, Snacks, Cake
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 servings
Amount Per Serving
Calories 491
% 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.