Oreo Ice Cream Cake
Made with an Oreo crust, whole Oreos, cookies and cream ice cream, and hot fudge, this Oreo Ice Cream Cake is rich, decadent, and oh-so-good! Even better? It's easy to prepare and can be made in advance!
Servings: 9 servings
Calories: 1197kcal
Ingredients
- 3 Quarts Cookies & Cream Ice Cream
- 2 Cups Crushed Oreos 2 Tablespoons Reserved
- 1.2 Cup Melted Butter
- 20-24 Whole Oreos
- 1 Jar Hot Fudge Sauce 11.75 Ounce
- 8 Ounces Whipped Topping
- 9x9 Baking Dish
Instructions
- Allow the ice cream to soften at room temperature for 15 minutes before staring.
- In a medium sized mixing bowl, combine the crushed oreos and melted butter using a rubber spatula. Press the oreo crumb mixture into the bottom of the 9x9 baking dish.
- Add 1.5 quarts of the softened ice cream into the baking dish and spread evenly.
- Place the whole oreos on top and gently press into the ice cream. (You may have to break some oreos in half)
- Add the other 1.5 quarts of softened ice over the whole oreos and spread evenly.
- Freeze for 1-2 hours to refreeze the ice cream.
- Just before taking the baking dish out of the freezer, warm the hot fudge in the microwave in 15 second intervals (about 30-45 seconds total)
- Spread the hot fudge over the ice cream and freeze again for at least 3 hours or up to 24 hours to completely freeze.
- Once frozen completely, spread or pipe the whipped topping on top of the ice cream cake. Decorate with the 2 tablespoons of reserved crushed oreos. Serve immediately or place back into the freezer until ready to serve. Enjoy!
Nutrition
Calories: 1197kcal | Carbohydrates: 125g | Protein: 15g | Fat: 72g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 208mg | Sodium: 707mg | Potassium: 808mg | Fiber: 4g | Sugar: 96g | Vitamin A: 2130IU | Vitamin C: 2mg | Calcium: 451mg | Iron: 8mg