Description
This easy no-bake Oreo Ice Cream Cake is the perfect frozen dessert for hot summer days, birthdays, and parties. With layers of crushed Oreos, cookies and cream ice cream, hot fudge, and whipped topping, it’s creamy, crunchy, and irresistible.
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
- Mix crushed Oreos (reserving ½ cup) with melted butter and press into a greased 9×13” pan.
- Spread softened cookies and cream ice cream evenly on top. Freeze for 2 hours.
- Warm hot fudge sauce and spread it gently over the frozen ice cream layer. Freeze for 1 hour.
- Top with thawed whipped topping and smooth over the cake.
- Sprinkle reserved Oreo crumbs. Freeze again for 2 hours or until fully set. Let sit for 10–15 minutes before slicing and serving.
Notes
- Use premium ice cream for a creamier texture.
- Freeze crust before adding ice cream for extra crunch.
- Add extra fudge layers or mini chocolate chips for more texture.
- Slice cake using a hot knife for clean, picture-perfect servings.
- Wrap well to prevent freezer burn during storage.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 28g
- Sodium: 210mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg