Ready to wow your guests with oreo ice cream cake that is better than store-bought? Follow my 4 easy steps with just 5 yummy ingredients and you’ll have an amazing oreo ice cream cake! Plus, I’ll teach you all my tips for everything ice cream cake, down to slicing it like a pro!
Prep Time20 minutesmins
Chill Time4 hourshrs
Course: Dessert
Cuisine: American
Keyword: cookies and cream ice cream cake, oreo ice cream cake
Servings: 20servings
Author: Beth
Ingredients
36oreosuse a 19.1 oz family size package, which has 48 cookies so you’ll have extra for the topping
1stickunsalted buttermelted, 1/2 cup
½galloncookies and cream ice cream
1jarhot fudge sauce12-14 oz
8ozcool whipadditional container needed for the oreo whipped cream
Instructions
Oreo Crust
In a blender or food processor, blend 36 oreo cookies (blend the whole cookie – the cream and the cookie). Transfer the oreos to a bowl and stir in the melted butter, the mixture will be thick and stick together. Press the oreo crust into an ungreased 9×13 inch pan. Use the bottom of a cup to press the oreos into an even layer.
Ice Cream Layer
Using a sturdy spatula, spread the ice cream evenly over the crust. Cover with plastic wrap or foil and freeze for 1 hour.
Hot Fudge
Spread the entire jar of hot fudge over the ice cream. Cover and return to the freezer for 1 hour.
Whipped Topping
Spread the cool whip evenly over the hot fudge layer. Top with a few extra crushed oreos. Cover and return to the freezer for 3-4 hours or overnight.
Serve
To serve, remove the cake from the freezer and allow it to sit at room temperature for 5-10 minutes. Use a hot, sharp knife to cut the cake into slices.