Description
A delightful Oreo Cookie Ice Cream Cake that captures family memories and joy, perfect for gatherings.
Ingredients
Scale
- 24 pieces Oreos (crushed)
- 4 tablespoons unsalted butter (melted)
- 1.5 quarts cookies and cream ice cream
- 10 ounces hot fudge (about 1 cup)
- 0.5 cup heavy cream
- 0.5 tablespoon powdered sugar
- 0.5 teaspoon vanilla extract
- 8 pieces Oreos (coarsely chopped, for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the crushed Oreos and melted butter in a medium bowl until it resembles wet sand.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for about 10 minutes and let it cool.
- Soften the ice cream at room temperature for 10-15 minutes.
- Scoop the ice cream into a mixing bowl and stir until smooth; fold in coarsely chopped Oreos.
- Spread the ice cream mixture over the cooled crust.
- Drizzle hot fudge over the ice cream layer.
- Whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
- Spread the whipped cream over the fudge layer and sprinkle with chopped Oreos.
- Cover with plastic wrap and freeze for at least four hours.
- Before serving, let the cake sit for 5-10 minutes, then slice into wedges.
Notes
Store leftovers covered in plastic wrap or aluminum foil in the freezer for up to a week. The flavors deepen and become even more delightful over time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 34g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 30mg