Description
This Oreo Ice Cream Cake is a deliciously easy dessert that’s perfect for any occasion!
Ingredients
Scale
- 2 cups crushed Oreos
- 1/2 cup melted butter
- 1 quart vanilla ice cream (softened slightly)
- 1 jar hot fudge sauce (about 12 oz)
- 1 container whipped topping (8 oz)
- 6 extra Oreos, crushed for topping
Instructions
- Crush 20 Oreos until fine using a food processor or a zip-top bag and rolling pin.
- Mix the crushed Oreos with melted butter and press the mixture into the bottom of a 9×13 inch dish.
- Freeze the crust for 10 minutes to set.
- Spread softened vanilla ice cream evenly over the crust and return the dish to the freezer for at least 30 minutes.
- Slightly warm the hot fudge sauce and gently spread it over the frozen ice cream layer.
- Freeze again for 15–20 minutes or until the fudge is firm.
- Top with whipped topping and sprinkle the crushed extra Oreos on top.
- Freeze for at least 4 hours, preferably overnight, before serving.
- Let the cake sit at room temperature for 5–8 minutes before slicing with a hot knife.
Notes
- This dessert can be made a day in advance for convenience.
- Feel free to adjust the quantities of Oreos based on your preference.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 31g
- Sodium: 210mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg