Oreo Ice Cream Cake

Name: Oreo Ice Cream Cake
Prep time: 10 min
Cook time: 10 min
Total time: 260 min
Yield: 12 servings
Cuisine: Indonesian
Ingredients: 33 Oreo cookies ((13.29oz package)); 6 tbsp butter (melted); 3 cups vanilla ice cream (softened (or your favorite flavor)); 8 oz whipped topping (such as Cool Whip, or as needded); 2 cups fudge sauce (or store bought hot fudge sauce)

Layers of vanilla ice cream, fudge, and Oreo cookies, topped with whipped cream create a deliciously cool dessert.

⏱ 260 min 🔨 Prep 10min 🔥 Cook 10min 📊 Hard 🍽 12 servings ⭐ 5.0 (11) 👁 7

Ingredients

12 servings

33 Oreo cookies ((13.29oz package))
6 tbsp butter (melted)
3 cups vanilla ice cream (softened (or your favorite flavor))
8 oz 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.