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homemade oreo ice cream cake

Perfect Oreo Ice Cream Cake recipe

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Prep Time 20 minutes
including freezing time 3 hours 30 minutes
Total Time 4 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 380 kcal

Ingredients
  

  • For the Oreo Crust:
  • 24 Oreo cookies – Crushed into fine crumbs to create a sturdy chocolatey base.
  • 1/4 cup melted butter – Helps bind the cookie crumbs together and adds a rich flavor.
  • For the Ice Cream Layer:
  • 1.5 quarts vanilla ice cream – Softened to make spreading easier. Feel free to switch it up with your favorite ice cream flavors!
  • 12 Oreo cookies – Roughly chopped for added crunch and a burst of chocolatey goodness in every bite.
  • For the Topping:
  • 1 cup whipped cream or whipped topping – Adds a fluffy creamy layer that makes the cake look and taste irresistible.
  • 6 Oreo cookies – Crushed for garnish giving the cake that signature Oreo finish.
  • Chocolate syrup optional – For an extra drizzle of chocolatey goodness on top.

Instructions
 

  • Step 1: Make the Oreo Crust
  • Crush the Oreos: Use a food processor to grind 24 Oreo cookies into fine crumbs. If you don't have a food processor, place the cookies in a ziplock bag and crush them with a rolling pin.
  • Mix with butter: In a mixing bowl, combine the crushed Oreos with 1/4 cup melted butter. Stir until the mixture resembles wet sand.
  • Press into the pan: Move the mixture into a 9-inch springform pan. Press it down firmly to create a flat, even crust. Use the back of a spoon or the bottom of a glass to smooth it out.
  • Freeze: Put the crust in the freezer for 15 minutes to firm up.
  • Step 2: Prepare the Ice Cream Layer
  • Soften the ice cream: Let 1.5 quarts of vanilla ice cream sit at room temperature for about 10 minutes until it’s soft enough to spread.
  • Mix in chopped Oreos: In your bowl,Mix the softened ice cream with 12 roughly chopped Oreo cookies. This adds extra crunch and flavor throughout the cake.
  • Spread the ice cream: Remove the crust from the freezer. Evenly spread the ice cream mixture over the crust, ensuring it reaches all the edges of the pan.
  • Cover and freeze: Cover the pan with plastic wrap or aluminum foil and place it back in the freezer for at least 4 hours or overnight for best results.
  • Step 3: Add the Topping
  • Whip it up: Once the cake is fully set, remove it from the freezer.
  • Spread whipped cream: Cover the ice cream layer with a thick, even layer of whipped cream or whipped topping. Use a spatula to spread it evenly.
  • Garnish: Crush 6 Oreo cookies and sprinkle them on top of the cake. Drizzle chocolate syrup over it for a final touch.
  • Freeze again (optional): If the cake softened during the topping process, place it back in the freezer for 15-30 minutes to firm up before serving.
  • Step 4: Serve and Enjoy!
  • Release from the pan: If you used a springform pan, carefully remove the sides before serving. If using a regular pan, gently lift the cake out using the parchment paper.
  • Slice and serve: Use a sharp knife to cut the cake into slices. To keep the cuts clean, wipe the knife with a warm, damp cloth after each slice.
  • Enjoy the compliments: Serve your Oreo Ice Cream Cake and watch it disappear!
Keyword No-Bake Dessert, Oreo Ice Cream Cake,