Oreo Ice Cream Cake
A delicious and easy layered dessert made with crushed Oreos and ice cream, perfect for any party or gathering.
Ingredients
For the crust
- 24 cookies Oreo cookies, crushed (filling and all)
- 4-6 tablespoons melted butter Optional, but helps the crust hold
For the filling
- 1.5 quarts ice cream, slightly softened Cookies and cream is classic
- 8 ounces whipped topping or homemade whipped cream
- 1 cup chocolate fudge sauce or chocolate ganache Store bought is totally fine
- to taste extra Oreos for topping Plus sprinkles if desired
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Instructions
Assembly
- Crush your Oreos using a zip top bag and a rolling pin.
- Mix crumbs with melted butter if you want a firmer base. Press into the pan and freeze for 10 minutes.
- Spread half the softened ice cream over the crust. Smooth it out, then freeze for 20 to 30 minutes.
- Add a layer of fudge sauce, then a layer of whipped topping. Freeze again until firm.
- Spread the rest of the ice cream, freeze until solid, then finish with more whipped topping and crushed Oreos.
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Note
Let the ice cream soften just enough to spread for best results. Keep the cake covered in the freezer to avoid freezer burn.