Oreo Ice Cream Cake Recipe
Oreo Ice Cream Cake makes for the perfect no-bake dessert during warm summer months. Best of all, it only takes 5 simple ingredients!
Servings: 15
Ingredients
- 1 (13.29-ounce) package Oreos, crushed (see notes)
- ¼ cup butter, melted
- ½ gallon cookies and cream ice cream, softened
- 1 (16-ounce) jar hot fudge, warmed
- 8 ouncea whipped topping, thawed
Instructions
- Add crushed cookie crumbs to a bowl reserving ½ cup for the top. Add butter and mix well. Press into a greased 9x13 pan.
- Spread softened ice cream over crust and freeze for 2 hours.
- Drizzle warm fudge over ice cream and freeze for 1 hour.
- Add whipped topping, sprinkle with reserved Oreos, and freeze for 2 hours. Remove from the freezer and let it set out for 15 minutes before serving. ENJOY!
Video
Notes
For a thicker Oreo crust, increase the amount of Oreos and butter, and make sure your pan is large enough to accommodate the added volume.
Nutrition
Calories: 290kcal | Carbohydrates: 30g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 64mg | Sodium: 126mg | Potassium: 253mg | Fiber: 1g | Sugar: 27g | Vitamin A: 626IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 0.1mg