Description
A delicious and creamy Oreo ice cream cake that is perfect for any occasion.
Ingredients
Scale
- 36 Oreo cookies (for crust)
- 1/2 cup unsalted butter, melted
- 8 cups vanilla ice cream, softened
- 24 Oreo cookies, chopped
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Extra Oreo cookies for decoration
- Chocolate sauce (optional)
Instructions
- Prepare the Crust:
- Place 36 Oreo cookies in a food processor and pulse until finely crushed.
- In a medium bowl, combine the crushed Oreos with melted butter until well mixed.
- Press the mixture evenly into the bottom of a 9-inch springform pan.
- Freeze the crust for at least 10 minutes to set.
- Prepare the Ice Cream Layer:
- In a large bowl, mix the softened vanilla ice cream with the chopped Oreos until well combined.
- Spread the ice cream mixture evenly over the prepared crust in the springform pan.
- Freeze until firm, about 4 hours or overnight for best results.
- Make Whipped Cream Topping:
- In a mixing bowl, whisk heavy whipping cream and powdered sugar until stiff peaks form.
- Spread the whipped cream over the frozen ice cream layer.
- Decorate and Serve:
- Decorate with extra Oreo cookies on top.
- Drizzle with chocolate sauce if desired.
- Carefully remove the sides of the springform pan before serving.
Notes
- Softening Ice Cream: Allow the ice cream to sit at room temperature for about 10-15 minutes for easier mixing.
- Cutting the Cake: Dip a sharp knife in hot water before slicing for cleaner cuts.
- Variations: Try using mint or chocolate ice cream for a different flavor twist.
- Storage: Keep leftovers in the freezer, tightly covered, for up to 2 weeks.
- Prep Time: 20 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice