Oreo Ice Cream Cake
Oreo Ice Cream Cake features layers of creamy ice cream, crunchy Oreo cookies, and rich chocolate fudge - it is the ultimate dessert.
Servings 12 servings
Calories 501kcal
Equipment
- 9x11 Baking Dish
- Parchment Paper
- Blender/Food Processor
Ingredients
- 36 Oreos blended
- 7 tablespoons butter melted - unsalted
- 1½ quarts Oreo ice cream softened
- 12 ounces hot fudge sauce
- 8 ounces cool whip - or whipped topping
Topping
- 1 cup crushed Oreos
Instructions
- Prepare a baking dish with parchment paper.
- Remove the Oreo ice cream from the freezer to soften.
- Combine the Oreo crumbs and melted butter in a mixing bowl. Mix together until combined and a thick and crumbly dough forms.
- Transfer the mixture to the prepared pan and press the Oreo crust into the bottom of the pan, spreading evenly within the dish.
- Spread the softened Oreo ice cream on top of the crust into an even layer in the baking dish. Place in the freezer for 30 minutes.
- Take the cool whip out of the freezer to thaw.
- After the ice cream layer has chilled, top with a layer of the hot fudge sauce. Spreading all over the ice cream in an even layer.
- Spread the thawed cool whip on top of the fudge sauce layer. Spread evenly to finish the final layer of the ice cream cake.
- For garnish, top with additional crushed cookies.
- Place the ice cream cake back in the freezer for at least 8 hours or overnight to firm up before serving.
Nutrition
Serving: 1serving | Calories: 501kcal | Carbohydrates: 71g | Protein: 5g | Fat: 22g | Saturated Fat: 4g | Cholesterol: 21mg | Sodium: 423mg | Potassium: 187mg | Fiber: 3g | Sugar: 28g | Vitamin C: 0.1mg | Calcium: 42mg | Iron: 5mg | Net Carbohydrates: 46g