No-Bake Oreo Ice Cream Cake
A delightful no-bake dessert combining cookies and cream ice cream with a crunchy Oreo crust, topped with fudge sauce and whipped topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 325 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package Oreos – crushed (reserve ½ cup for topping)
- ¼ cup unsalted butter – melted
- ½ gallon cookies and cream ice cream – softened
- 1 (16 oz) jar hot fudge sauce – warmed
- 1 (8 oz) carton whipped topping – thawed
Instructions
- Prepare the Oreo Crust: Crush Oreos into fine crumbs, reserving ½ cup. Mix remaining crumbs with melted butter.
- Press into the Pan: Grease a 9×13-inch baking pan and firmly press the Oreo mixture into the bottom.
- Spread the Ice Cream: Spread the softened cookies and cream ice cream evenly over the crust.
- Freeze: Place the pan in the freezer for about 120 minutes to set the ice cream.
- Add Hot Fudge Sauce: Pour warmed hot fudge sauce over the set ice cream and spread evenly.
- Freeze Again: Return the pan to the freezer for 60 minutes to let the fudge layer set.
- Top with Whipped Topping: Spread the thawed whipped topping over the fudge layer.
- Sprinkle Reserved Oreo Crumbs: Sprinkle reserved Oreo crumbs over the whipped topping.
- Final Freeze: Freeze for an additional 120 minutes or until fully set.
- Serve: Let sit at room temperature for 10–15 minutes before slicing. Enjoy!
Notes
Using high-quality ingredients can enhance the flavors of your cake. Feel free to experiment with different ice cream flavors or toppings.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg
Find it online: https://techhommy.com/no-bake-oreo-ice-cream-cake/