Oreo Ice Cream Cake

Oreo Ice Cream Cake has a crunchy cookie crust, cookies and cream ice cream, and a rich layer of crushed Oreos and hot fudge tucked inside! Finished with a layer of whipped topping (and yes, more Oreos!), it's the ultimate ice cream dessert!

Prep Time20

Freeze Time6

Total Time6 20

Course: Dessert

Cuisine: American

Keyword: frozen dessert, ice cream dessert

Servings:

Calories: 335kcal

Author: Kelsey Byrnes

Equipment

1 9x13-inch pan

Ingredients

1 18-ounce package Oreo cookies (family-size package)
1/4 cup butter melted
3 quarts cookies and cream ice cream softened
1 12-ounce jar hot fudge topping divided
1 8-ounce tub whipped topping thawed

Instructions

Crush all the cookies using a food processor. (OR place them in a gallon size resealable baggie and crush with a rolling pin).
1 18-ounce package Oreo cookies (family-size package)
Reserve 1 cup of the crumbs;
Add the melted butter to the remainder of the crumbs and stir until combined.
1/4 cup butter
Press into the bottom of a 9x13-inch pan.
Scoop about half of the ice cream over the crust and smooth to an even layer.
1.5 quarts cookies and cream ice cream
Spread most of the hot fudge over the ice cream; reserve the remainder for garnishing the top.
1 12-ounce jar hot fudge topping
Sprinkle about 3/4 cup of the reserved cookie crumbs over the fudge then top with the remaining ice cream.
1.5 quarts cookies and cream ice cream
Cover with foil and freeze for 6 hours or overnight.
Spread the whipped topping over the ice cream and garnish with the remaining fudge and crushed Oreos.
1 8-ounce tub whipped topping
Enjoy right away or return to the freezer until ready to serve!

Notes

I recommend letting the ice cream dessert set out for 10-15 minutes to soften so it's easier to slice and serve!

Nutrition